Homemade Baklava with Phyllo Dough (Easy Step-by-Step)

There are some recipes that carry you right back to the warmth of a family kitchen, the clinking of pans, and that unmistakable smell of sugar and butter caramelizing in the oven. For me, baklava is one of those recipes. The golden layers of phyllo, the crunch of spiced nuts, and the sticky-sweet drizzle of honey syrup—it’s not just a dessert, it’s a memory. I can remember my first time tackling baklava. I thought it would be difficult, but once I prepped everything, the steps felt almost calming—layering, brushing, sprinkling, cutting. Like a sweet, buttery meditation.

And let me tell you, if I can make it at home in a Texas sheet cake pan, you can too!

Why You’ll Love This Recipe

Authentic taste, approachable method – No specialty equipment, just a trusty pan.
Make-ahead friendly – Freezes beautifully for holidays or gifting.
Customizable – Walnuts, pecans, pistachios—your choice!
Simple syrup perfection – Lemon, honey, and vanilla create a balanced sweetness.
Crowd-pleasing dessert – Four dozen flaky, honey-soaked pieces to share.

Ingredients

For the Syrup:

1 1/2 cups granulated sugar
1 1/2 cups water
1 cup honey
1 1/2 tablespoons lemon juice
1 teaspoon vanilla extract

Tip: Always make the syrup first so it has time to cool. Hot syrup on hot baklava makes it soggy—cooled syrup gives you crisp, golden layers that stay flaky.

For the Nut Mixture:

1 pound finely chopped walnuts (or pecans, or pistachios)
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

For the Pastry:

1 pound butter, melted
2 packages frozen phyllo dough (16 oz each, 14×9-inch sheet size), thawed

Note: Each box has two rolls of dough. You’ll use 1 full box + half of the second.

Step-by-Step Instructions

Step 1: Prepare the Syrup

Bring sugar, water, honey, lemon juice, and vanilla to a low boil. Reduce heat, simmer 10 minutes, then cool completely. It should be maple syrup consistency when cooled.

Step 2: Prepare the Pan

Spray a 15x10x1 inch Texas sheet pan with nonstick spray, then brush with a thin layer of melted butter.

[Image: butter brushed pan | Alt text: Texas sheet pan brushed with melted butter for homemade baklava]

Step 3: Layer the Phyllo

Cut phyllo sheets so they fit your pan. Place 2 sheets at a time, slightly overlapping in the middle. Brush each sheet lightly with butter. Continue until you have 10 layers (20 sheets).

Pro Tip: Don’t worry about every rip—save the prettiest sheets for the bottom and top layers.

Step 4: Add Nuts

Sprinkle 1 cup of nut mixture over the first 10 layers.

Repeat this process:

8 layers phyllo + 1/2 cup nuts
4 layers phyllo + 1/2 cup nuts
8 layers phyllo + 1/2 cup nuts
Finish with 10 layers phyllo (20 sheets total).

Step 5: Cut Before Baking

Use toothpicks to mark even sections (2 1/2 inches apart). Cut into squares, then diagonally for 48 triangles.

Step 6: Bake

Bake at 350°F for 40–45 minutes, until golden and crisp.

Step 7: Add Syrup

Let baklava cool 10 minutes. Pour cooled syrup evenly over each piece. Let soak and cool completely before serving.

Expert Tips & Troubleshooting

Phyllo drying out? Keep sheets covered with a damp towel.
Baklava soggy? Syrup was too warm or poured too quickly. Always cool first.
Cutting messy? Use a sharp, non-serrated knife for clean slices.

Variations & Serving Ideas

Nut Swap: Try pistachios for a Greek twist or pecans for a Southern flair.
Flavor Boost: Add orange zest or rose water to the syrup.
Mini Baklava: Bake in muffin tins for bite-sized treats.
Extra Honey Drizzle: Add a final drizzle of honey while still warm.

Storage & Make-Ahead Notes

Store at room temp, covered, up to 1 week.
For longer storage, freeze well-wrapped up to 3 months.
Thaw overnight, then place in cupcake liners for easy serving.

FAQs

What’s the best nut for baklava?
Traditionally walnuts or pistachios, but pecans are a great American twist.

Can I make baklava ahead of time?
Yes! It freezes beautifully and tastes even better after resting overnight.

Do I need to butter every sheet?
Yes, but just a thin brush—not a pour. Think of it as “gluing” the layers.

Why cut before baking?
Hot phyllo shatters—cutting first ensures neat pieces.

Conclusion

Did your grandma make baklava too—or maybe a sweet holiday pastry that always meant “celebration” in your family? I’d love to hear your story! Leave a comment below, share this recipe with a friend, and don’t forget to 📌 save it to Pinterest for later!