Turkish Baklava Honey Syrup (Printable Page)

Delicate layers of phyllo and nuts drenched in aromatic honey syrup for a sweet, crisp finish.

# What You Need:

→ Nuts Filling

01 - 1 ½ cups finely chopped walnuts
02 - 1 cup finely chopped pistachios
03 - ½ cup finely chopped almonds
04 - ½ cup granulated sugar
05 - 1 teaspoon ground cinnamon

→ Phyllo & Butter

06 - 1 pound phyllo dough, thawed
07 - 1 cup unsalted butter, melted

→ Honey Syrup

08 - 1 cup honey
09 - 1 cup water
10 - 1 cup granulated sugar
11 - 1 tablespoon lemon juice
12 - 1 strip lemon zest
13 - 1 cinnamon stick

# Steps:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with melted butter.
02 - In a bowl, mix walnuts, pistachios, almonds, half cup sugar, and ground cinnamon until evenly blended.
03 - Unroll phyllo dough and keep covered with a damp towel to prevent drying.
04 - Place one sheet of phyllo into the pan and brush generously with melted butter. Repeat to layer 8 sheets, brushing each with butter.
05 - Distribute one third of the nut mixture evenly over the layered phyllo sheets.
06 - Layer 5 more phyllo sheets over the nuts, brushing each with melted butter.
07 - Sprinkle another one third of the nut mixture over the phyllo layers.
08 - Add 5 additional phyllo sheets, brushing each layer with melted butter.
09 - Top with the remaining nut mixture, spreading evenly.
10 - Cover with last 8 to 10 phyllo sheets, brushing each with butter to fully encase the nuts.
11 - Using a sharp knife, cut the layered pastry into diamond or square pieces before baking.
12 - Bake for 45 minutes until golden brown and crisp.
13 - While baking, combine honey, water, sugar, lemon juice, lemon zest, and cinnamon stick in a saucepan; bring to a boil then simmer for 10 minutes. Remove zest and cinnamon stick and let syrup cool slightly.
14 - Immediately after baking, evenly pour warm syrup over the hot pastry to soak thoroughly.
15 - Allow to cool completely at room temperature, letting the syrup absorb for at least 4 hours before serving.

# Expert Advice:

01 -
  • The contrast between shatter-crisp phyllo and tender, syrup-soaked layers is genuinely addictive.
  • It actually tastes better the next day when the honey has fully soaked through, making it perfect for entertaining.
  • You can make it days ahead and store it at room temperature, so stress-free hosting becomes possible.
02 -
  • Phyllo dries out in minutes when exposed to air, so keep it covered until the exact moment you use each sheet—I learned this the hard way on my first attempt.
  • Pouring the syrup while both the baklava and syrup are still warm is what makes the difference between crispy-on-the-outside and actually-soaked baklava.
03 -
  • Clarified butter brown less quickly and give a cleaner taste than regular melted butter if you're willing to make it ahead.
  • Cutting all the way through before baking ensures clean pieces; trying to cut after baking leads to crumbling and frustration.
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