If you love crispy, flaky Middle Eastern desserts, this easy homemade baklava recipe is the perfect treat. Made with layers of buttery filo dough, chopped walnuts, and a luscious honey–maple syrup, this baklava turns out golden, aromatic, and incredibly satisfying. Follow the step-by-step instructions below for a foolproof baklava that’s perfect for holidays, gatherings, or everyday dessert cravings.

Ingredients

  • 1 pack filo dough (divided into 3 sections)
  • 2 cups chopped walnuts
  • 1/2 cup honey
  • 1/4 cup maple syrup
  • 1 stick melted butter
  • Ground cinnamon (optional, to taste)

How to Make Easy Homemade Baklava

1. Prep the Oven & Dough

  1. Preheat your oven to 350°F (175°C).
  2. Unroll the first portion of filo dough and keep the sheets covered with a damp cloth to prevent them from drying out.

2. Build the Base Layers

  1. Lay one sheet of filo dough into your baking pan and brush lightly with melted butter.
  2. Add another sheet on top and brush again.
  3. Repeat this process for 5–6 sheets to form your bottom layer.

3. Add the Nut Filling

  1. Sprinkle half of the chopped walnuts evenly over the buttered filo layers.

4. Continue Layering

  1. Add another 5–6 buttered filo sheets on top.
  2. Spread the remaining walnuts evenly across the second layer.

5. Finish the Top Layer

  1. Add your final 5–6 sheets of buttered filo dough to complete the top.

6. Cut & Bake

  1. Using a sharp knife, cut the baklava into diamond or square shapes.
  2. Bake for 30–35 minutes, or until perfectly golden brown and crisp.

Make the Honey–Maple Syrup

  1. While the baklava bakes, warm the honey and maple syrup in a small saucepan over low heat, stirring until fully combined.

Finish & Cool

  1. Once the baklava comes out of the oven, immediately pour the warm syrup evenly over the entire tray.
  2. Allow the baklava to cool completely, giving the syrup time to soak into every layer.

Tips for the Best Baklava

  • Add a pinch of cinnamon to the walnuts for extra warmth and flavor.
  • For clean slices, cut before baking—not after.
  • Baklava tastes even better the next day once the syrup settles.