12 Best Baklava Dessert Recipes

Pistachio Baklava

Pistachio Baklava is a classic Middle Eastern dessert, renowned for its layers of flaky pastry filled with rich pistachio nuts and drenched in sweet syrup.

Ingredients:

• 1 lb phyllo dough
• 2 cups unsalted pistachios, chopped
• 1 cup unsalted butter, melted
• 1 cup sugar
• 1 cup water
• 1/2 cup honey
• 1 tsp lemon juice
• 1/2 tsp ground cinnamon

Cooking method:

1. Preheat the oven to 350°F (175°C).
2. Brush a baking pan with melted butter and layer half of the phyllo sheets, brushing each layer with butter.
3. Spread the chopped pistachios evenly over the layered phyllo.
4. Continue layering the remaining phyllo sheets, buttering each layer.
5. Cut the baklava into diamond shapes and bake for 45 minutes or until golden brown.
6. Meanwhile, combine sugar, water, honey, and lemon juice in a saucepan and bring to a boil, then simmer for 10 minutes.
7. Pour hot syrup over the baked baklava and let it soak for at least 4 hours before serving.

Chocolate Hazelnut Baklava

This decadent twist on traditional baklava combines the rich flavors of chocolate and hazelnut for an irresistible treat.

Ingredients:

• 1 lb phyllo dough
• 2 cups hazelnuts, chopped
• 1 cup dark chocolate chips
• 1 cup unsalted butter, melted
• 1 cup sugar
• 1 cup water
• 1/2 cup honey
• 1 tsp vanilla extract

Cooking method:

1. Preheat the oven to 350°F (175°C).
2. Brush a baking dish with butter and layer half of the phyllo sheets, buttering each one.
3. Mix hazelnuts and chocolate chips, then spread evenly over the phyllo.
4. Layer the remaining phyllo sheets, continuing to brush with butter.
5. Cut into squares and bake for 40 minutes.
6. In a saucepan, combine sugar, water, honey, and vanilla, and bring to a boil, then simmer for 10 minutes.
7. Pour the syrup over the hot baklava and allow to cool before serving.

Rose Water and Almond Baklava

This fragrant baklava variation is infused with rose water, offering a delicate floral aroma paired with crunchy almonds.

Ingredients:

• 1 lb phyllo dough
• 2 cups almonds, chopped
• 1 cup unsalted butter, melted
• 1 cup sugar
• 1 cup water
• 1/2 cup honey
• 2 tbsp rose water

Cooking method:

1. Preheat the oven to 350°F (175°C).
2. Butter a baking dish, layer half the phyllo sheets, applying butter to each.
3. Sprinkle almonds over the layered phyllo.
4. Add the remaining phyllo, brushing each sheet with butter.
5. Score the top into rectangles and bake for 45 minutes.
6. Heat sugar, water, honey, and rose water in a pan, simmering for 10 minutes.
7. Drizzle the syrup over the baklava and let it absorb completely before serving.

Cinnamon Pecan Baklava

Packed with warm cinnamon flavor and crunchy pecans, this baklava variation is comfort food at its finest.

Ingredients:

• 1 lb phyllo dough
• 2 cups pecans, chopped
• 1 cup unsalted butter, melted
• 1 cup sugar
• 1 cup water
• 1/2 cup honey
• 1 tsp ground cinnamon

Cooking method:

1. Preheat the oven to 350°F (175°C).
2. Coat a baking pan with butter, layering half the phyllo with butter on each sheet.
3. Distribute pecans and cinnamon over the phyllo.
4. Repeat with remaining phyllo sheets and butter.
5. Cut into triangles and bake for 40-45 minutes.
6. Make syrup by boiling sugar, water, honey, and cinnamon, then simmer for 10 minutes.
7. Pour syrup over baklava and allow to cool before serving.

Orange Blossom and Walnut Baklava

With zesty hints of orange blossom and crunchy walnuts, this baklava is a refreshing take on the traditional dessert.

Ingredients:

• 1 lb phyllo dough
• 2 cups walnuts, chopped
• 1 cup unsalted butter, melted
• 1 cup sugar
• 1 cup water
• 1/2 cup honey
• 2 tbsp orange blossom water

Cooking method:

1. Preheat the oven to 350°F (175°C).
2. Grease a baking dish, layering half the phyllo sheets with butter between layers.
3. Spread walnuts over the phyllo.
4. Finish with remaining sheets, buttering each one.
5. Slice into rectangles and bake for about 45 minutes.
6. Simmer sugar, water, honey, and orange blossom water for 10 minutes.
7. Pour syrup over baklava while hot and let cool completely.

Cardamom and Cashew Baklava

The exotic flavor of cardamom pairs beautifully with crunchy cashews for a truly unique baklava experience.

Ingredients:

• 1 lb phyllo dough
• 2 cups cashews, chopped
• 1 cup unsalted butter, melted
• 1 cup sugar
• 1 cup water
• 1/2 cup honey
• 1 tsp ground cardamom

Cooking method:

1. Preheat the oven to 350°F (175°C).
2. Butter a baking dish and layer half the phyllo, buttering each layer.
3. Sprinkle cashews and cardamom over the phyllo.
4. Top with remaining phyllo sheets, buttering each one.
5. Cut into squares and bake for 40 minutes.
6. In a saucepan, combine sugar, water, honey, and cardamom, simmering for 10 minutes.
7. Pour hot syrup over the baklava and let it cool before serving.

Maple Pecan Baklava

This baklava recipe gives a nod to classic American flavors with the incorporation of maple syrup and pecans.

Ingredients:

• 1 lb phyllo dough
• 2 cups pecans, chopped
• 1 cup unsalted butter, melted
• 1 cup sugar
• 1 cup water
• 1/2 cup maple syrup
• 1/2 tsp vanilla extract

Cooking method:

1. Preheat the oven to 350°F (175°C).
2. Use butter to prepare a baking dish, layer half of the phyllo, buttering each sheet.
3. Spread pecans over the phyllo.
4. Add the remaining phyllo layers, buttering each.
5. Cut into desired shapes and bake for 45 minutes.
6. Make syrup with sugar, water, maple syrup, and vanilla, simmering for 10 minutes.
7. Pour the warm syrup over baked baklava and let it absorb fully.

Espresso and Chocolate Baklava

For coffee lovers, this baklava recipe introduces a robust espresso flavor paired with chocolate.

Ingredients:

• 1 lb phyllo dough
• 2 cups chocolate chips, semi-sweet
• 1 cup unsalted butter, melted
• 1 cup sugar
• 1 cup brewed espresso
• 1/2 cup honey
• 1 tsp instant espresso powder

Cooking method:

1. Preheat the oven to 350°F (175°C).
2. Grease a baking pan with butter, layer half the phyllo sheets, buttering each.
3. Sprinkle chocolate chips over the phyllo.
4. Finish with the remaining phyllo sheets, buttering each.
5. Cut into diamond shapes and bake for 40 minutes.
6. In a saucepan, combine sugar, brewed espresso, honey, and espresso powder, simmer for 10 minutes.
7. Pour the espresso syrup over the warm baklava and let it cool completely.

Lemon Lavender Baklava

Infused with fragrant lavender and a hint of lemon, this baklava recipe provides a refreshing twist.

Ingredients:

• 1 lb phyllo dough
• 2 cups almonds, chopped
• 1 cup unsalted butter, melted
• 1 cup sugar
• 1 cup water
• 1/2 cup honey
• 1 tsp lemon zest
• 1 tbsp dried lavender

Cooking method:

1. Preheat the oven to 350°F (175°C).
2. Prepare a baking dish by buttering and layering half the phyllo sheets, brushing butter on each.
3. Mix almonds with lemon zest and lavender, then spread over phyllo.
4. Use remaining phyllo sheets to cover, buttering each.
5. Slice and bake for 45 minutes.
6. Simmer sugar, water, honey, lemon zest, and lavender for 10 minutes.
7. Pour syrup over the baklava while hot and let cool to set.

Coconut and Almond Baklava

This tropical-inspired baklava features the delightful combination of coconut and almonds for a chewy texture and nutty flavor.

Ingredients:

• 1 lb phyllo dough
• 1 cup shredded coconut
• 1 cup almonds, chopped
• 1 cup unsalted butter, melted
• 1 cup sugar
• 1 cup water
• 1/2 cup honey
• 1/2 tsp coconut extract

Cooking method:

1. Preheat the oven to 350°F (175°C).
2. Butter a baking pan, layering half the phyllo, buttering each.
3. Spread coconut and almonds evenly on the phyllo.
4. Finish with remaining phyllo sheets, buttering each.
5. Cut into squares and bake for 40 minutes.
6. Combine sugar, water, honey, and coconut extract in a saucepan, simmer for 10 minutes.
7. Pour hot syrup over baklava and let it set before serving.