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Homemade golden pistachio baklava squares arranged neatly in a baking tray, glistening with syrup

Homemade Baklava

Homemade Baklava made with crisp phyllo dough, buttery layers, and a sweet, fragrant rose water syrup. This easy step-by-step guide shows you how to create authentic Middle Eastern baklava at home with simple ingredients and bakery-quality results. Learn the secret to perfectly crisp layers, balanced sweetness, and aromatic syrup that soaks in beautifully.
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Prep Time 30 minutes
Cook Time 35 minutes
Course Dessert
Cuisine Turkish
Servings 48 pieces

Ingredients
  

For the Baklava

  • 500 g ready-made phyllo baklava dough
  • 1 cup unsalted butter melted (about 225 g)
  • 1 cup finely chopped or crushed pistachios

For the Syrup

  • 2 cups granulated sugar
  • 1½ cups water
  • 1 tbsp fresh lemon juice
  • 1 tbsp rose water or orange blossom water, for a floral twist

Instructions
 

  • In a saucepan, combine sugar and water. Bring to a gentle boil over medium-high heat.
  • Once boiling, reduce to medium heat and simmer for 8–10 minutes, stirring occasionally until slightly thickened.
  • Add lemon juice and honey, simmer for another 2 minutes.
  • Remove from heat, stir in rose water, and let the syrup cool completely.
  • Tip: Cool syrup on hot baklava = perfect crisp texture!
  • Preheat oven to 180°C (350°F).
  • Grease a 33 cm x 23 cm (13x9 inch) baking tray with melted butter.
  • Place one sheet of dough in the tray, brush lightly with butter.
  • Repeat layering and buttering until you have 14 sheets.
  • In a bowl, mix pistachios, sugar, and cinnamon.
  • Spread evenly over the 14th buttered layer.
  • Continue layering the remaining 14 sheets, brushing every second layer with butter (to avoid sogginess).
  • The final top layer should be buttered.
  • Using a sharp knife, trim the edges neatly.
  • Cut the baklava into small diamonds or rectangles before baking.
  • Drizzle any remaining melted butter evenly over the top.
  • Bake for 35–40 minutes at 180°C, until deep golden brown and crisp.
  • Immediately after removing from the oven, pour the cooled syrup evenly over the hot baklava.
  • Let it soak and cool completely (at least 2 hours) before serving.
  • Garnish with a pinch of crushed pistachios on top for presentation.

Video

Notes

Keep phyllo covered: It dries out fast, cover unused sheets with a damp towel.
Clarify the butter: Skim off white milk solids after melting for a cleaner, crisp result.
Don’t rush the cooling: Let syrup soak fully for best texture.
Storage: Stays fresh 5–7 days at room temperature in an airtight container (do not refrigerate, it softens).