Baklava is a rich, sweet dessert made of delicate layers of phyllo dough, finely chopped nuts, and a fragrant syrup flavored with honey, lemon, and spices. Its crisp texture and intense flavor make it a beloved treat across the Middle East, Greece, Turkey, and beyond.

But what exactly is baklava, where does it come from, and how do you make it at home? Let’s dive in.

What Is Baklava?

Baklava is a layered pastry dessert traditionally made with:

• Phyllo dough (ultra-thin pastry sheets)
• Chopped nuts like walnuts, pistachios, or almonds
• Butter to brush between every layer
• Sweet syrup made with honey, sugar, lemon, and sometimes cinnamon or cloves

The result is a golden, flaky, and sticky dessert with a perfect balance of crispiness and sweetness.

Where Did Baklava Originate?

Baklava’s exact origins are still debated, but it is widely recognized as a culinary treasure shared by multiple cultures:

• Ottoman Empire: Often credited with popularizing baklava across modern-day Turkey and the Balkans.
• Greece: Introduced their own variation, using walnuts and a honey-based syrup.
• Middle Eastern countries: Use pistachios and rose or orange blossom water in the syrup.
• Armenia, Lebanon, and others: Each have unique twists using spices like cardamom, cloves, or even chocolate.

Today, baklava is a symbol of celebration and hospitality in many regions.

How to Make Traditional Greek Baklava

Ingredients:

• 1 package phyllo dough
• 1 lb finely chopped walnuts
• 1 cup butter, melted
• 1 tsp cinnamon
• For the syrup: sugar, water, honey, vanilla, and lemon juice

Steps:

1. Layer the phyllo: Brush each sheet with melted butter and layer in a pan. Add nuts and cinnamon every few layers.
2. Cut before baking: Slice into diamonds or squares before it goes in the oven.
3. Bake: At 350°F (175°C) for about 50 minutes until golden.
4. Add syrup: Pour cooled syrup over hot baklava and let it soak.

The result is a golden, crispy top with a gooey, nutty base infused with syrup.

Tips for the Best Baklava

• Keep phyllo covered: It dries out quickly. Use a damp towel while working.
• Use clarified butter: For a cleaner flavor and better crisping.
• Let it rest: Baklava tastes even better the next day after the syrup fully soaks in.
• Customize the nuts: Use pistachios for a more Middle Eastern flair, or a mix for extra richness.

How to Serve Baklava

Baklava is typically served:

• In small squares or diamond shapes
• At room temperature, often with coffee or tea
• As a holiday or celebration dessert during Easter, Ramadan, or weddings

A little goes a long way—this dessert is rich and sweet.

Final Thoughts

Baklava is more than just a dessert—it’s a culinary tradition passed down through generations. Whether you’re following a Greek, Turkish, or Lebanese version, each bite tells a story of heritage, care, and indulgence.