How to Make Baklava: Flaky, Nutty with Rose Cardamom Syrup

If you’re one of those people who always need something sweet at the end of a meal, YOU NEED TO LEARN HOW TO MAKE BAKLAVA.

I’m usually a salty food fan, BUT I NEED something sweet at the end of the meal. At the same time, I do not like overly sweet desserts, if that makes sense. Baklava is tricky; if you’ve ever tried it, you know it is SO sweet. But honestly, with those overly sweet desserts, you can’t really taste the flavors properly.

IF YOU ARE ONE OF THOSE PEOPLE WHO PREFERS MILDER SWEETS, I’VE GOT YOU.

I came up with this recipe knowing that I wanted it to be different from your usual baklava. Instead of creating a sugary nutty filling, I put no sugar at all in the filling. The only sweetness comes from the syrup, and it is PERFECT.

Now, imagine biting into this flaky, syrupy, nutty, buttery, aromatic heaven of a pastry. And let’s not forget the best part—how it fills your kitchen with that irresistible aroma. The butter, and cardamom rose-sweetened syrup create the most welcoming scent, and trust me, your house will smell like a bakery in no time. It’s the kind of smell that makes you want to invite everyone over just to share a piece (or two). You won’t even believe how quickly this little treat disappears. Don’t like cardamom and rose? No problem—swap them for cinnamon and orange for a totally different, but equally amazing flavor.

You’re probably skeptical about how easy it is to make—rightfully so. I was also skeptical, but I’M TELLING YOU, it is really THAT EASY.

Baklava is one of those desserts with a rich history and countless variations across different cultures. Whether you’ve tried it during a trip to the Middle East or at a friend’s gathering there’s something about this pastry that just brings people together. And now, you can easily make your own version right at home! This recipe may not be traditional, but it is for sure packed with flavor, super easy to make, and a perfect treat for any occasion. Plus, you can make it ahead of time, and the next day it will be just as good, and even better. Your friends will go crazy for this, and they won’t believe you actually made it.

In this recipe, you will find the simplest steps anyone can follow to create the perfect baklava.

INGREDIENTS

1. Filo: Store-bought filo sheets. If frozen, follow the instructions on the packaging. With filo, you need to work quickly as it is fragile. The longer you wait, the drier and flakier it gets, making it harder to shape. Filo is best when shaped into fun, crinkly shapes—the more layers, the flakier, the better.
2. Butter: There is nothing better than butter. I love butter in sweets because it gives an amazing flavor. You can totally make it vegan by brushing with oil, and it will be just as delicious.
3. Nuts: Your choice of walnuts, pistachios, almonds, or a mix—very finely chopped.
4. Spices and Flavors: Add spices like ground cinnamon and cardamom to the filling. For extra flavor, enhance the syrup by cooking it with rose water, orange blossom, a whole slice of fresh orange, or any citrus zest you like.
5. Syrup: A blend of sugar, water, honey, and aromatic touches like rose water, orange blossom, or cinnamon stick. The syrup gives the baklava its signature texture and aroma.

How to Make Baklava | Tips:

1. Work Quickly: Filo sheets are delicate and dry out quickly, so have everything prepped and ready to go. Create plenty of filo layers for a flaky baklava—don’t skimp on them!
2. Brush with Butter Generously: Butter is essential for that golden, flaky texture. Be generous with each layer. For a vegan option, you can use oil instead.
3. Choose Nuts Wisely: Walnuts, pistachios, and almonds are classic, but feel free to mix your favorites. Chop them finely for an even texture—chopping just before use is ideal.
4. Adjust Spices for Your Taste: Traditional baklava uses cinnamon and cardamom, but feel free to experiment with spices like nutmeg, cloves, or a pinch of allspice for a unique twist.
5. Perfect the Syrup: Let the syrup cool before pouring it over the baklava to ensure it soaks in properly without making the pastry soggy. Pour it immediately after the baklava comes out of the oven for the best texture.
6. Make It Ahead: Baklava tastes even better the next day as the flavors have time to meld and develop.
7. Experiment with Flavors: Traditional baklava uses rose water or orange blossom, but try adding vanilla or lemon zest for a fresh twist.
8. Storage: Room Temperature: Store for 3-5 days in an airtight container to keep it crispy. Refrigeration: For longer storage, refrigerate for up to 2 weeks, wrapped tightly to avoid drying out.

How to Make Baklava Nests | Steps:

1. Fold the filo sheet in half lengthwise, with the wider side facing you.
2. Brush the top with butter or oil.
3. Sprinkle a layer of nuts and spices evenly over the surface.
4. Place a wooden skewer along the edge of the wider side.
5. Roll the filo snugly around the skewer, leaving about 2 fingers’ width unrolled at the end.
6. Gently push both ends of the rolled filo toward the center to create crinkles.
7. Carefully slide the skewer out.
8. Form a nest by joining the two ends of the crinkled roll together, pressing the unrolled part down to secure.
9. Brush the nest with more butter.
10. Add a generous teaspoon (or more) of filling to the center of the nest.

Trust me, how to make baklava is easier than you think—and once you try it, you’ll never want to go back! Plus, you’ll have so much fun experimenting with different flavor and nut combos.