How to Make Baklava at Home

There’s something undeniably enchanting about baklava – a centuries-old pastry with golden, flaky layers of filo, crushed nuts, and sticky-sweet syrup that drips with indulgence. Whether you first tried it in a tucked-away Greek café, on a Turkish holiday, or from a local bakery, baklava holds a place in the hearts (and cravings) of sweet-toothed foodies across the globe.

Rooted in Ottoman culinary tradition and beloved in Greece, Turkey, and across the Middle East, baklava is more than just a dessert -it’s a symbol of celebration, family gatherings, and generous hospitality. And while it might look fancy, with a few simple tips and the right ingredients, baklava is surprisingly achievable in your own kitchen.

This guide will walk you through exactly how to make baklava from scratch, with helpful instructions tailored for home cooks. Whether you’re in Sydney, Sussex, or Seattle, you’ll learn how to master those delicate filo sheets, achieve the perfect nut-to-syrup balance, and create a tray of baklava that looks (and tastes) just like it came from a traditional patisserie.

Ready to make your kitchen smell like honey, cinnamon and toasted walnuts? Let’s dive in.

How to Make Baklava at Home

Recipe by Stay at Home Mum

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Flaky layers of filo pastry filled with spiced nuts and soaked in a sweet honey syrup – this classic Baklava is a rich, golden dessert from Greek and Turkish traditions.

Course: DessertCuisine: TurkishDifficulty: Medium

Servings

Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

300

kcal

Total time

1

hour 

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tbsp Caster sugar

• 1 number 225 gram unsalted Butter-melted

• 1 tsp Cardamom-ground

• 18 number Sheets of Filo pastry

• 2.5 cups Walnuts and pistachios-chopped

• For the Syrup

• 1 tbsp Lemon juice

• 350 gram Caster sugar

• 2 tbsp Orange blossom water

• .5 cup Water

Directions

• Preheat your oven to 180C.
• Prepare a large baking tray by greasing it with butter.
• Lay out 10 filo sheets onto the baking tray, putting a thin layer of melted butter between each one.
• Mix the sugar, cardamom, and nuts in a bowl and spread it evenly over the top filo layer.
• Cover the nut mixture with the remaining 10 sheets of filo, brushing butter in between each one.
• Cut a shallow criss-cross pattern into the top sheets with a knife.
• Bake for about 20 minutes, then reduce the temperature to 150C and bake for another 30 minutes, until the pastry is golden, but not burnt.
• Remove from the oven and let it cool.
• To make the syrup, heat a small saucepan and add the lemon juice, water, orange blossom water, and sugar over medium heat.
• When the sugar melts, in about 20 minutes, pour the hot syrup into the slits on the baklava.
• Recipe Hints and Tips:
• Baklava is not suitable to freeze. Best served warm on the day you make it.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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