If you’ve ever sunk your teeth into a truly gooey, nutty, and crunchy baklava, you’ll know why Old-Fashioned Baklava is one of my all-time favorite treats. This is a classic recipe made with layers of buttery phyllo pastry, a rich blend of walnuts and pistachios, warm cinnamon and cloves, and finished with a luscious honey-lemon syrup that brings everything together. Every bite tastes like a celebration, and it makes any occasion instantly more special. Plus, the aroma in your kitchen as it bakes is absolutely irresistible!
Ingredients You’ll Need
There’s something magical about how just a handful of simple ingredients come together to create the unforgettable flavor and texture of Old-Fashioned Baklava. Each one plays a crucial role — from the crispy, golden layers of pastry to the spiced nut filling and fragrant syrup.
- Phyllo dough (1 package, 16 oz, thawed): Delicate, paper-thin sheets give baklava its signature flaky texture; always keep phyllo covered to prevent it from drying out.
- Walnuts (2 cups, finely chopped): Earthy and mild, these form the backbone of the classic nut filling.
- Pistachios (1 cup, finely chopped): Add a pop of color and sweet, buttery flavor — plus, they make each piece extra special.
- Ground cinnamon (1 teaspoon): Infuses warmth and a subtle spice throughout the dessert.
- Ground cloves (1/4 teaspoon, optional): Just a pinch deepens the flavor with a comforting, aromatic note.
- Unsalted butter (1 cup, melted): Essential for those rich, golden, crispy layers; make sure it’s fully melted and ready for brushing.
- Granulated sugar (1 cup): Sweetens the syrup without overpowering the honey.
- Water (1 cup): Helps create the perfect syrupy consistency.
- Honey (1/2 cup): Adds irresistible floral sweetness and that classic baklava stickiness.
- Lemon juice (1 tablespoon): Just the right amount of acidity to balance the richness.
- Cinnamon stick (1): Lets the syrup absorb extra spiced aroma as it simmers.
- Lemon peel (2–3 strips): Releases essential oils for a fresh, zesty undertone in the syrup.
How to Make Old-Fashioned Baklava
Step 1: Prepare the Nut Filling
Start by combining the finely chopped walnuts and pistachios in a medium mixing bowl, then stir in the ground cinnamon and optional ground cloves. This mixture brings together the earthy, sweet, and spiced flavors that define Old-Fashioned Baklava’s irresistible filling.
Step 2: Set Up Your Phyllo and Butter
Unroll the thawed phyllo dough and keep it tucked under a damp kitchen towel — this step is crucial, since phyllo dries out if left exposed even for a few minutes. Have your melted unsalted butter, pastry brush, and a 9×13-inch baking dish ready so the assembly stays quick and seamless.
Step 3: Layer the Phyllo and Nuts
Brush a layer of melted butter over the bottom of your baking dish, then lay down a sheet of phyllo and brush it generously with more butter. Repeat this process to create 8 lovely, crisp layers. Sprinkle a thin, even layer of the nut mixture across the top phyllo, then continue with 4 more buttered phyllo sheets and another nut layer. Repeat until all the nuts are used, finishing with about 8 buttery phyllo sheets on top to seal in the filling. This is what gives Old-Fashioned Baklava its dazzling flaky height and texture.
Step 4: Cut and Bake
Once you’ve added the final layers, brush the remaining butter generously over the top. Using a sharp knife, carefully cut the unbaked baklava into diamond or square shapes — this helps the syrup soak in later and makes serving a breeze. Bake the dish in a preheated oven at 350°F (175°C) for 45 to 50 minutes, until golden and crisp with clearly defined layers.
Step 5: Prepare and Pour the Syrup
As the baklava bakes, stir together the granulated sugar, water, honey, lemon juice, cinnamon stick, and lemon peel in a small saucepan. Bring it to a gentle boil, then reduce the heat and let it simmer for about 10 minutes so the flavors meld and the syrup thickens. Once your baklava emerges golden and sizzling from the oven, immediately pour the warm syrup evenly over the hot pastry. Listen closely for that wonderful sizzle as the syrup soaks in!
Step 6: Cool and Rest
Let the baklava cool untouched for at least 4 hours or, even better, overnight. This patience pays off — the syrup will soak into every layer, and you’ll get slices that are crisp on top, gooey inside, and infused with honey, spice, and lemon. Trust me, it’s worth the wait!
How to Serve Old-Fashioned Baklava
Garnishes
Give each piece a sprinkle of finely chopped pistachios or a light dusting of powdered sugar to highlight the contrast in colors and add a little extra crunch. A little drizzle of honey or a gentle touch of edible gold leaf can take your Old-Fashioned Baklava from delightful to drop-dead gorgeous.
Side Dishes
One of my favorite ways to enjoy baklava is alongside a cup of strong, hot coffee or mint tea. For special occasions, serve it with a side of lightly sweetened whipped cream or a scoop of vanilla gelato — the creaminess balances the richness and brings out the nutty flavors.
Creative Ways to Present
Slice your baklava into mini bites and arrange them on a tiered dessert stand for parties, or stack a few large diamond pieces on a rustic board for a dramatic effect. Pair each serving with a fresh fruit skewer or a small bowl of seasonal berries. Old-Fashioned Baklava also makes an incredibly thoughtful edible gift, packaged in parchment and placed in a pretty box.
Make Ahead and Storage
Storing Leftovers
Store leftover Old-Fashioned Baklava loosely covered at room temperature, ideally in a cool, dry spot. It keeps beautifully for up to 5 days, and many people find the flavor grows even more intense over time as the nuts and syrup meld together.
Freezing
If you need to make a batch ahead, baklava can be frozen. Place cooled and cut pieces in an airtight container (separate layers with parchment paper), and freeze for up to 2 months. Thaw at room temperature before serving — the syrup helps keep each bite moist and flavorful.
Reheating
While Old-Fashioned Baklava is usually served at room temperature, you can gently reheat pieces in a 300°F (150°C) oven for 5 to 7 minutes to restore some crispness. Avoid microwaving, as it tends to make the pastry chewy instead of flaky.
FAQs
Can I use different nuts for baklava?
Absolutely! While the classic Old-Fashioned Baklava uses a mix of walnuts and pistachios, you can swap in almonds, pecans, or even hazelnuts for your own twist. Just be sure to chop them finely for even layering and a cohesive bite.
Why do I need to let the baklava rest after adding syrup?
Resting allows the syrup to soak deeply into all those beautiful phyllo layers and nutty pockets, ensuring every slice is infused with flavor and moisture without becoming soggy. Patience is key for the perfect Old-Fashioned Baklava texture.
Can I make Old-Fashioned Baklava ahead of time?
Yes! Baklava is actually even better made ahead, since the flavors develop and the syrup settles into every layer. It’s a wonderful dessert to prep the night before a special event or holiday gathering.
What’s the trick to cutting baklava without ruining the layers?
For the cleanest cuts, chill the assembled baklava for about 30 minutes before slicing and baking — this firms up the butter and dough, so layers don’t shift. Always use a very sharp knife and cut slowly so you get tidy diamonds or squares every time.
How do I prevent phyllo dough from tearing or drying out?
Keep the unused sheets of phyllo covered with a barely damp kitchen towel at all times while you work, and handle them gently. Don’t worry if a few sheets tear — with so many layers, no one will notice once your Old-Fashioned Baklava is baked and soaked in syrup!
Final Thoughts
If you’re craving a dessert that’s both nostalgic and impressive, I can’t recommend Old-Fashioned Baklava enough. It’s the kind of recipe that sparks stories around the table and leaves everyone reaching for one more piece. Roll up your sleeves, gather your favorite people, and let your kitchen fill with the sweet, toasty aroma of this timeless treat — you’re going to love it!
Print
Old-Fashioned Baklava Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours
- Yield: 24 pieces
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern, Mediterranean
- Diet: Vegetarian
Description
Indulge in the rich, sweet flavors of this classic Old-Fashioned Baklava recipe. Layers of crisp phyllo dough filled with a spiced nut mixture, soaked in a honey-lemon syrup, make this Middle Eastern dessert a true delight.
Ingredients
Phyllo Dough:
- 1 package (16 oz) phyllo dough, thawed
- 1 cup unsalted butter, melted
Nut Filling:
- 2 cups walnuts, finely chopped
- 1 cup pistachios, finely chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
Syrup:
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1 cinnamon stick
- 2–3 strips lemon peel
Instructions
- Prepare Nut Filling: Mix walnuts, pistachios, cinnamon, and cloves in a bowl.
- Layer Phyllo: Layer phyllo sheets in a baking dish, brushing each layer with butter.
- Add Nut Mixture: Sprinkle nut mixture over phyllo between layers.
- Cut and Bake: Cut baklava into shapes, bake until golden.
- Make Syrup: Combine sugar, water, honey, lemon, cinnamon, simmer.
- Soak Baklava: Pour warm syrup over hot baklava, let cool and rest.
Notes
- Chill baklava before baking for easier cutting.
- Store at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 17g
- Sodium: 40mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
