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1
Make the syrup first
10 minutes + cooling
Boiling 100°C (212°F), then cool to room temperature 20°C (68°F)
Put the sugar (300 g), water (240 ml), honey (60 g) and lemon juice (30 ml) in a pan. Bring to the boil over medium heat, stirring until the sugar dissolves, then simmer for 5 minutes. Set aside to cool completely — the syrup must be cool when it meets the hot pastry.
Cool syrup on hot pastry is the rule: hot syrup on hot pastry turns the layers soggy.
Done when: Syrup slightly thickened, clear, and fully cool.
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2
Layer the filo base
15 minutes
Room temperature 20°C (68°F)
Heat the oven to 180°C (350°F). Brush a 30 x 20 cm tray with melted butter (200 g). Lay in 15 filo sheets one at a time, brushing each lightly with butter. Keep the unused sheets under the damp cloth the whole time.
Brush, do not pour — a puddle of butter between layers makes the base greasy instead of crisp.
Done when: 15 even butter-brushed sheets, no torn layers showing the tray.
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3
Add the pistachio filling
5 minutes
Room temperature 20°C (68°F)
Mix the coarsely ground pistachios (300 g) with the cinnamon (2 g) and spread them evenly over the base layers, pressing down very gently.
Spread to the very edges — bare corners bake up empty and dry.
Done when: An even nut layer edge to edge.
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4
Layer the top and cut
15 minutes
Room temperature 20°C (68°F)
Layer the remaining 25 filo sheets on top, brushing each with butter, and brush the top sheet generously. With a sharp knife, cut the whole tray into 24 diamonds, cutting all the way through to the tray.
Cut before baking — trying to cut crisp baked filo shatters it. Use one firm press per cut, not a sawing motion.
Done when: 24 clean diamonds, cut right through to the tray.
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5
Bake until deep golden
45 minutes
Oven 180°C (350°F)
Bake for 40–45 minutes until the top is deep golden and the layers have puffed slightly. The pastry should sound hollow and crisp when tapped, and the edges should pull slightly away from the tray.
Pale baklava is underdone and chewy — wait for a proper deep gold before taking it out.
Done when: Deep golden top, crisp layers, edges pulling away from the tray.
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6
Pour the syrup and rest
5 minutes + 4 hours resting
Syrup at room temperature 20°C (68°F)
As soon as the tray comes out of the oven, pour the cool syrup slowly and evenly over the hot baklava — it will hiss and bubble. Sprinkle the finely chopped pistachios (20 g) over the top. Leave for at least 4 hours, ideally overnight, so the syrup soaks through without softening the top.
Do not cover the tray while it rests — trapped steam is what kills the crunch.
Done when: Syrup absorbed, top still crisp, diamonds holding their shape.
auto_awesome Finishing Touches & Plating
Serve the baklava at room temperature, two diamonds per person, with strong Turkish coffee or black tea. It keeps its crunch best uncovered at room temperature for the first day.
Turkey
50m
