Homemade baklava is one of those recipes people are afraid of, and then amazed by. Hand-rolled dough, crisp layers, a heap of walnuts and a cold, lemony syrup poured over the hot tray: it takes an afternoon, but it needs no special skill and no fancy equipment.
This is the everyday home version of Turkish baklava, the way many families in Turkey make it for holidays and guests. The dough is a simple mix of flour, egg, milk and a little oil, rolled out thin with a rolling pin and cornstarch. Twenty sheets, a walnut filling, melted butter and a syrup that soaks in as the tray cools.
If you want the story and history of this dessert, read our Baklava guide. This post is the practical one: exactly how to make baklava at home, step by step, in a round glass baking dish.
How to Serve Homemade Baklava
Baklava is traditionally served in small pieces, at room temperature, with a glass of hot Turkish Tea. The strong, slightly bitter tea balances the sweet syrup and the rich walnuts, and it is how most families in Turkey enjoy it. Turkish coffee is another classic choice. A small bowl of kaymak or a scoop of vanilla ice cream on the side is a favorite for guests.
Tips for the Best Result
- Use cornstarch, not flour, to roll the sheets. It keeps them from sticking and gives crisp, flaky layers.
- Cut the baklava before baking. A hot baklava cannot be cut cleanly.
- Cold syrup on hot baklava is the rule. Hot syrup on hot baklava makes it soggy.
- Let it rest for several hours, ideally overnight, before serving.
- Store it loosely covered at room temperature for up to 4 days. Do not refrigerate it, because the butter hardens.
Variation
Pistachio baklava: Swap the walnuts for the same weight of finely chopped pistachios for the classic Gaziantep-style look. The method stays the same.
Here is the recipe for this homemade baklava.
Homemade Baklava
Ingredients
Syrup:
- 1 2/3 cups granulated sugar 330 g
- 2 cups water about 450 ml
- 2-3 drops lemon juice
Dough:
- 2 1/4 cups all-purpose flour 270 g, plus extra as needed
- 1 large egg
- 1/4 cup neutral oil 50 ml, such as sunflower
- 1/2 cup milk 100 ml, scant
- 1 pinch salt
- 1 1/2 cups cornstarch 200 g, for dusting and rolling
Filling and Topping:
- 1 3/4 cups walnuts 175 g, finely chopped
- 7 tbsp unsalted butter 100 g, melted
Instructions
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Make the Syrup
Stir the sugar and water in a pot until the sugar dissolves, then bring to a boil. Add the lemon juice, stir once and take the pot off the heat. Let it cool completely. The syrup must be cold when it meets the hot baklava.
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Make the Dough
Whisk the flour, egg, oil, milk and salt in a bowl with a fork, then knead by hand until soft. If it sticks to your hands, add 1 tablespoon of flour. Cover with a clean cloth and rest 10–15 minutes.
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Divide the Dough
Cut the rested dough into 20 equal pieces and roll each into a ball. Keep them covered.
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Roll the First Stack
Dust your counter generously with cornstarch. Roll 10 pieces, one at a time, to about the size of a small plate, dusting with cornstarch each time. Stack the 10 sheets with cornstarch between them.
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Roll to Fit the Dish
Roll the whole stack together, turning it, until it is as wide as your 12.5-inch round glass baking dish. Use the dish as a guide and trim the extra edge with a knife. Lift the 10 sheets into the dish one by one.
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Add the Walnuts
Spread the chopped walnuts evenly over the sheets.
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Add the Top Layers
Roll the remaining 10 pieces the same way and layer them over the walnuts.
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Cut
Preheat the oven to 340°F (170°C). Cut the baklava into 12 triangle slices before baking, cutting all the way through.
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Add the Butter
Pour the melted butter evenly over the cut baklava.
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Bake
Bake for about 50–60 minutes, until golden.
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Add the Syrup
Pour the cold syrup slowly over the hot baklava right out of the oven. Let it cool and soak for several hours before serving.
Recipe Notes
- Use cornstarch, not flour, to roll the sheets. It keeps them from sticking and gives crisp, flaky layers.
- Cut before baking, and pour cold syrup over the hot baklava.
- For pistachio baklava, swap the walnuts for the same weight of finely chopped pistachios.
- Store loosely covered at room temperature for up to 4 days. Do not refrigerate.
