Turkish Baklava Honey Syrup (Printable)

Crisp phyllo layered with nuts and drenched in honey syrup, a classic Turkish delight.

# What You’ll Need:

→ Nuts Filling

01 - 1 1/2 cups finely chopped walnuts
02 - 1 cup finely chopped pistachios
03 - 1/2 cup finely chopped almonds
04 - 1/2 cup granulated sugar
05 - 1 teaspoon ground cinnamon

→ Phyllo & Butter

06 - 1 pound phyllo dough, thawed
07 - 1 cup unsalted butter, melted

→ Honey Syrup

08 - 1 cup honey
09 - 1 cup water
10 - 1 cup granulated sugar
11 - 1 tablespoon lemon juice
12 - 1 strip lemon zest
13 - 1 cinnamon stick

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter.
02 - Combine walnuts, pistachios, almonds, 1/2 cup sugar, and cinnamon in a bowl; set aside.
03 - Unroll phyllo dough and cover with a damp towel to prevent drying.
04 - Place one phyllo sheet in the baking dish and brush with melted butter. Repeat layering and buttering 8 sheets.
05 - Sprinkle one-third of the nut mixture evenly over the layered phyllo.
06 - Layer and butter 5 phyllo sheets, then evenly sprinkle another one-third of the nut mixture.
07 - Repeat by layering 5 more phyllo sheets and sprinkling the remaining nut mixture evenly.
08 - Cover the top with about 8 to 10 phyllo sheets, brushing melted butter between each sheet.
09 - Using a sharp knife, cut the assembly into diamond or square pieces before baking.
10 - Bake for 45 minutes or until the pastry is golden and crisp.
11 - Combine honey, water, sugar, lemon juice, lemon zest, and cinnamon stick in a saucepan. Bring to a boil, simmer for 10 minutes, then remove zest and cinnamon stick to cool slightly.
12 - Immediately after baking, pour the warm syrup slowly and evenly over the hot baklava.
13 - Allow the pastry to cool completely, letting the syrup absorb for at least 4 hours before serving.

# Expert Tips:

01 -
  • The crisp, buttery layers shatter perfectly when you bite into them, releasing a flood of honey and spice.
  • It looks far more impressive than the effort it takes, especially once you get the hang of handling phyllo.
  • The nut filling is rich but balanced, with just enough cinnamon to make every piece feel special.
  • It keeps beautifully for days, which means you can make it ahead and let the flavors deepen.
02 -
  • Always pour warm syrup over hot baklava or cold syrup over cooled baklava, never hot over hot or the phyllo will turn soggy.
  • Don't rush the cooling process, the longer it sits, the better the syrup penetrates and the more the flavors develop.
  • If your phyllo tears, just patch it with another piece and brush with butter, no one will ever know once it bakes.
03 -
  • Work quickly with phyllo but don't panic, even experienced bakers get a few torn sheets, and they always patch together beautifully.
  • For the cleanest cuts, wipe your knife with a damp cloth between slices so the sticky syrup doesn't drag.
  • If you want extra crunch, sprinkle a few crushed pistachios on top right after pouring the syrup.
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