Baklava (بقلاوة)

Baklava (بقلاوة)

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بقلاوة ـ عربي

Baklava is one of my favorite sweets that I always make when I invite my friends. It is a dish that I really enjoy making and love eating. Many people think that making Baklava is difficult and it needs an expert to be able to make it. However, I always tell them that it is as easy as baking a cake. To make it, all they need is to layer phyllo dough, brush it with butter, and add nuts and syrup.

Actually, there are many ways of making Baklava. Some people prefer to make the dough at home and use one type of nuts such as pistachios. Also, it also can be done in many different shapes rather than just layering the sheets in one pan.

Today, I made delicious Baklava in a very simple way.  I used the ready-made phyllo dough that you can get from any grocery store in the freezer section. One box usually includes two bags of phyllo dough, which is enough for making one 9” X 13” pan of Baklava.

First, I had thawed the phyllo sheets by removing them from the freezer one hour before I started making the Baklava.

The sheets are so thin and can break easily if they get dry; so, I used a clean towel to cover them and keep them moist the whole time.

Second, I brushed 9” x 13” pan with melted butter; then I put one sheet of the phyllo dough and brushed it with butter. I repeated this process until I had used half of the phyllo dough (almost one bag). As an alternative, you may just brush every other layer with butter (rather than every single one).


I used the food processor to grind three cups of unsalted nuts (I like to use the unsalted mixed nuts from Costco). You can just chop them if you don’t have a food processor. You will get similar results. Also, I prefer to grind the nuts until they are semi-smooth (see image below). However, you can make the nuts as smooth as you prefer. I also added rose water and cinnamon to the nuts. Then, I spread the nuts evenly on top of the phyllo dough.


Then, with the remaining phyllo dough, I repeated the same process of layering and brushing the sheets.

The baklava should have 3 layers:

  • Layer 1: phyllo sheets brushed with butter
  • Layer 2: Ground nuts
  • Layer 3: More phyllo sheets brushed with butter

Before baking the Baklava, I cut it diagonally into small diamond shapes (about 2 inches) with a pizza cutter or you can use a sharp knife.


I baked it in the oven for about 30 minutes until golden brown. Then I poured the sugar syrup on the warm Baklava.




  • I prefer to make the baklava 6 hours before my guests arrive. Sometimes I make it the night before the party and keep it in the fridge. I remove it from the fridge in the morning and set it aside until my guests arrive.
  • It should be served at room temperature.


  • 1 box of phyllo dough
  • 2 sticks of unsalted butter (melted)
  • 3 cups of unsalted mixed nuts ( or you can use one type of nuts such as pistachios)
  • 1 cup sugar
  • 1 tsp. ground cinnamon
  • 2 tsp. rose water (optional)
  • 1 cup sugar syrup


  1. Prepare sugar syrup (see link) and set aside.
  2. Remove the phyllo dough from the fridge and let it come to room temperature. Keep the dough covered with a towel
  3. Grind the nuts in a food processor. (You can make them as crunchy or smooth as you prefer.)
  4. Combine the unsalted nuts, sugar, cinnamon, and rose water in a bowl.
  5. Remove the phyllo dough from its bag and cover it with a clean towel during the process otherwise it will get dry and break.
  6. Grease the bottom of a 9” X 13” pan with the melted butter and put one sheet of the phyllo dough in the pan.
  7. Use a pastry brush to brush the sheet with the melted butter. Then put another sheet of phyllo dough and brush again with the melted butter.
  8. Repeat this process until you have used half of the phyllo dough sheets.
  9. Spread the nut mixture evenly.
  10. Then place a sheet of phyllo dough on top.
  11. Keep putting phyllo sheets and brushing each one with the melted butter until you have used all the sheets.
  12. Carefully cut the Baklava into diamond shapes or squares (approx. 2 inches).
  13. Bake for 30 minutes or until golden brown.
  14. Pour the sugar syrup on the warm baklava.
  15. Let cool before serving.


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