A Golden Baklava Recipe You’ll Want To Make Every Festive Season

By Akshara November 19, 2025

[{"selector":"#anim-ae472625-f9ab-4b3e-9c80-bc308e04ff43 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(10.528087004844256%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-a4f9369a-814c-41fb-8619-264b4943a37f","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-1bfe5c7a-631f-41c3-aca8-ec02b016958f","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] This golden, flaky baklava is layered with nuts and finished with a fragrant sugar syrup. It is rich, crisp and perfect for festive gifting or celebratory desserts.

Ingredients

[{"selector":"#anim-13079e8e-4692-42e4-9d20-0417581c7c03 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-25%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-54744859-2863-43f3-bdb9-640080801390","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-760e09f3-63fe-4996-b4eb-f7edfba194aa","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c767ea73-aba6-4a7e-8c61-1bd84774fd6b","keyframes":{"transform":["translate3d(0px, 235.93148%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 12–15 sheets phyllo pastry 1 cup chopped pistachios and walnuts ½ cup melted butter ½ cup sugar ½ cup water 1 tsp lemon juice ½ tsp cinnamon

Step 1

[{"selector":"#anim-54a0ff68-c1ec-4335-8ae7-462402c3811c [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-4ecbf3e7-27be-4446-9d66-d07328fdb214","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2d45faf7-accf-4a7b-bcd3-566b9920d05c","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-69bf5526-e683-4306-96af-8547ea2431a1","keyframes":{"transform":["translate3d(0px, 177.88562%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Brush a baking dish with butter and begin layering phyllo sheets, brushing each sheet with butter.

Step 2

[{"selector":"#anim-aea3aad6-e725-4974-884a-4ab38291da59 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-e2d0b004-8d99-4701-b2c7-ca3f8e5c946b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4774cb89-d185-4ae0-ba28-9d6aa2a52611","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b45b00e2-059f-4b72-b2a3-08930309ed15","keyframes":{"transform":["translate3d(0px, 177.88562%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Spread a layer of chopped nuts mixed with cinnamon, then repeat with more buttered sheets and nuts.

Step 3

[{"selector":"#anim-bb01adb6-3c8f-4e6d-ab4e-1d4744484a91 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-40631945-14a0-442c-8e71-d1fd4637c36b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-421fe70c-c995-4eec-a522-c579fc0114c7","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cbb9b805-80e9-42d4-8d5b-a36786f21f23","keyframes":{"transform":["translate3d(0px, 321.44254%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Cut into diamond shapes and bake until crisp and golden.

Step 4

[{"selector":"#anim-10347ace-dfed-464c-a696-e3ecb1ae1bcd [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-7.105427357601002e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-4dcf17c7-db03-4a6a-b535-139381a79c3e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-63a377dc-36fc-4a1d-b957-80e90d6eea3d","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4046f0ae-a491-42e9-8757-301b4c74388a","keyframes":{"transform":["translate3d(0px, 143.14240%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Simmer sugar, water and lemon juice to make a syrup, then pour it gently over the hot baklava and allow it to soak.

[{"selector":"#anim-f694bc32-f4b6-4b06-ae93-313efe3c7a4c [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More