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    Cooking Gorgeous » Turkish Recipes

    Homemade Turkish Baklava Recipe

    Published: Sep 17, 2021 · Modified: Jun 5, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    Baklava is a traditional Turkish treat made of layers of filo pastry filled with chopped walnuts or pistachios and then soaked with simple syrup. My Homemade Turkish Baklava Recipe is perfect for you if you want to know how to make this authentic and delicious dessert from scratch.

    This recipe requires making baklava dough and rolling it out into filo sheets but the good news is that it is not as hard as you think and the result is totally worth it.

    A slice of homemade Turkish baklava
    Jump to:
    • How to Make Baklava?
    • Related Recipes
    • Top Tips From the Chef
    • Homemade Turkish Baklava Recipe

    It is still traditional in Turkish culture today to make Baklava from scratch, especially during festive celebrations like weddings or religious events like Eid.

    Other than special occasions, people usually buy baklava from shops instead of making them at home. The use of ready-made filo pastries to make this traditional dessert is not very common in Turkey.

    If you want to learn how to make baklava with ready-made filo pastries, check my The Best Baklava Cheesecake and Easy Turkish Pistachio Baklava recipes.

    Turkish baklava with walnuts.
    Baklava with walnuts

    How to Make Baklava?

    I must warn you, don’t start making it if you are short of time. It does take time and patience to make these delicious sweets.

    If you want to treat your family on special occasions or celebrations like Christmas or Eid and if you have enough cravings for good baklava, then this is the perfect homemade Turkish baklava recipe for you!

    To achieve the best results, follow step-by-step instructions and watch my video tutorial.

    Prepare the Dough

    Place the eggs in a medium-sized bowl and then add the milk, vegetable oil, vinegar, yogurt, baking powder, and salt, and stir until combined.

    Gradually add the flour to form a soft dough. The amount of flour might vary depending on your location or the humidity of the room. 

    Transfer the dough to a lightly floured work surface and knead it for a few minutes until it doesn't stick to your hands and it is elastic.

    Use the minimum amount of flour possible to keep the dough soft. Shape the dough into a ball and return it to the bowl.

    Cover and let it rest for 15 minutes. Prepare the syrup while resting the dough.

    baklava dough to make filo pastry sheets.

    Prepare the Simple Syrup

    Place the water and sugar in a pan and put on medium heat. Stir it until the sugar dissolves, bring it to a boil, and let it gently boil for 15 minutes.

    cook until the sugar is dissolved

    Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat. Let it cool down while making the filo pastries.

    Roll Out the Filo Pastries and Build Baklava

    Divide the dough into 36 small balls (30 grams each) and group them into 3 of 12 balls. I would recommend using a digital kitchen scale but you can do it by the eye if you prefer. Cover the balls with a clean cloth and let them rest for another 10 minutes before rolling them out.

    dough balls for making filo pastry sheets.

    Take two of the balls and dip them into the cornstarch. Roll them to a size of a small plate, sprinkle generously with cornstarch over them, and put them on one another.

    Roll them out together as thinly as possible to a size of 33 cm Ø. Use more starch when needed to avoid them sticking. Place them on a 33 cm (13") Ø baking tray. Trim the sides if needed and place the trimmings on top of the filo pastries.

    Repeat the same until you finish the first group of the dough balls (12 balls will make 6 filo sheets in total).

    Sprinkle half of the crushed walnuts over the built-up layers of filo sheets, and spread them evenly.

    Start rolling the second group of dough balls and place them on top of the walnuts. You should have 6 more filo sheets made from 12 balls.

    Finish assembling the baklava by rolling your last group of dough balls into filo sheets and placing them on top of the crushed walnuts.

    Bake the Baklava and Soak it in Syrup

    Preheat your oven to 180° C. Cut your baklava into diamond shapes or squares using a sharp knife. Make sure you cut all the way through to the bottom layer.

    You can adjust the size of the pieces to your liking but I usually get about 50 to 55 pieces out of a tray size of 33 cm (13") Ø.

    Melt the butter in a saucepan, get rid of the milky bit on the bottom to clarify it, and add the vegetable oil. Pour the clarified butter and vegetable oil mixture evenly on top of the baklava.

    It might look like too much butter but it will all be absorbed by the filo pastries and it will turn them into golden crispy layers of deliciousness.

    baklava cut in diamonds and ready to go into the oven.

    Place the baklava tray into the hot oven (180° C fan oven) and bake for 15 minutes. Reduce the heat to 160°C and bake it for another 45 minutes or until it is golden brown on top. Also, check if the bottom layers are cooked through.

    Turkish baklava baked until golden and ready to be soaked in syrup.

    Remove the baklava from the oven and slowly pour the cooled syrup over it when still hot. Again, it might look like the baklava is swimming in the syrup but it all will be absorbed by the filo pastries in less than an hour.

    Let the baklava soak in syrup overnight. It will taste better on the 2nd day and even better on the 3rd day.

    Turkish baklava soaked in syrup.

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Related Recipes

    For more authentic Turkish recipes why not try:

    • Hunkar Begendi (Sultan's Delight)
    • Aubergine Meatball Wraps (Islim Kebabi)
    • Spinach Borek (Ispanakli Borek)
    • Ezogelin Soup
    • Borek with Meat and Spinach
    • Turkish Cookies (Elmali Kurabiye)
    • Kuru Fasulye
    • Sekerpare (Turkish Semolina Cookies)
    • Turkish Fig Pudding
    • Keskul - Turkish Almond Pudding
    • Arnavut Cigeri
    How to store baklava?

    You can store baklava at room temperature for up to 5 days, in the fridge for up to 1 week, or in the freezer for up to 3 months. It should be stored in an airtight container to preserve freshness.

    Where is the origin of baklava?

    Baklava was invented in Turkey during the Ottoman Empire but today, many Meditteranean and Middle Eastern countries have their own versions of it. Some countries use honey, cinnamon, or almonds which are not traditional ingredients for Turkish baklava.

    Is baklava healthy?

    Baklava is full of nutrition if you make it at home (so that you know what goes in there). It is considered healthy as long as you eat it in moderation (like everything else). I wouldn't suggest you eat lots of it if you are trying to lose weight.

    Top Tips From the Chef

    • Make sure you knead the filo dough until it is soft and elastic.
    • Keep the dough balls covered to avoid them drying.
    • Use a generous amount of starch while rolling out the pastries. Brush off any extra starch left at the end of the rolling out.
    • Use a thin rolling pin called oklava. It makes rolling out the filo pastries much easier and quicker.
    • There’s no need to brush butter on every sheet as some recipes suggest. Just stack the filo sheets and walnuts, cut the baklava, and pour the clarified butter over the top. It might look like it is too much butter but it will soak in. 
    • Cook the baklava on low heat slowly and thoroughly.
    • Make sure the baklava is hot and the syrup is cooled down to room temperature before soaking it.
    • Let the baklava soak for at least 10 hours before serving.

    I hope you enjoy the process of making this authentic Turkish Baklava from scratch as much as you enjoy eating it! 🙂

    Bon appétit! / Afiyet Olsun!

    A slice of homemade Turkish baklava

    Homemade Turkish Baklava Recipe

    Ayla Clulee
    Traditional Turkish baklava from scratch made with homemade filo sheets is the best way to enjoy these delicious sweet pastries.
    5 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 2 hrs
    Cook Time 1 hr
    Total Time 3 hrs
    Course Dessert, Snack
    Cuisine Mediterranean, Turkish
    Servings 50 pieces
    Calories 225 kcal

    Equipment

    • 1 13 x 2 Inch Round Aluminum Cake Pan
    • 1 kitchen scale
    • 1 Thin Rolling Pin Oklava
    • 1 Sharp knife
    • 1 measuring spoons
    • 1 Measuring cups

    Ingredients
     
     

    For the Filo Dough

    • 2 small eggs (lightly whisked)
    • 1 cup milk (at room temperature) (237 ml)
    • ½ cup vegetable oil (115 ml)
    • 1 tablespoon yogurt
    • 2 tablespoon white wine vinegar
    • 1 teaspoon baking powder
    • 1 pinch salt
    • 600 g strong white flour

    For the Syrup

    • 4 cups water (900 ml)
    • 4 cups sugar (900 grams)
    • few drops of lemon juice

    Extra ingredients for Building Baklava

    • 400 g chopped walnuts (for filling between filo pastries)
    • 200 g corn or wheat starch (for rolling out the filo pastries)
    • 200 ml clarified butter + 115 ml vegetable oil

    Instructions
     

    Preparing the Dough

    • Place the eggs in a medium-sized bowl and then add the milk, vegetable oil, vinegar, yogurt, baking powder, and salt, stir until combined. 
    • Gradually add the flour to form a soft dough. The amount of the flour might vary depending on your location or the humidity of the room.
    • Transfer the dough to a lightly floured work surface and knead it for a few minutes until it doesn't stick to your hands and it is elastic. 
    • Use the minimum amount of flour possible to keep the dough soft. Shape the dough into a ball and return it to the bowl.
    • Cover and let it rest for 15 minutes. Prepare the syrup while resting the dough.

    Preparing the Simple Syrup

    • Place the water and sugar in a pan and put on medium heat.
    • Stir it until the sugar dissolves, bring it to a boil, and let it gently boil for 15 minutes.
    • Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat.
    • Let it cool down while making the filo pastries. 

    Rolling Out the Filo Pastries and Building the Baklava

    • Divide the dough into 36 small balls (30 grams each) and group them into 3 of 12 balls.  
    • Cover the balls with a clean cloth and let them rest for another 10 minutes before rolling them out.
    • Take two of the balls and dip them into the corn starch. Roll them to a size of a small plate, sprinkle generously with corn starch over them, and put them on one another.
    • Roll them out together as thinly as possible to a size of 33 cm (Ø. Use more starch when needed to avoid them sticking.
    • Place them on a baking tray size of 33 cm (13 ") Ø. Trim the sides if needed and place the trimmings on top of the filo pastry. 
    • Repeat the same until you finish the first group of the dough balls (12 balls will make 6 filo sheets in total).
    • Sprinkle half of the crushed walnuts over the built-up layers of filo sheets, and spread them evenly.
    • Start rolling the second group of dough balls and place them on top of the walnuts. You should have 6 more filo sheets made from 12 balls.
    • Finish assembling the baklava by rolling your last group of dough balls into filo sheets and placing them on top of the crushed walnuts.

    Bake the Baklava and Soak in Syrup

    • Preheat your oven to 180 °C.
    • Cut your baklava in diamond shapes or squares using a sharp knife. Make sure you cut all the way through to the bottom layer. You can adjust the size of the pieces to your liking but I usually get about 50 to 55 pieces out of a tray size of 33 cm (13") Ø.
    • Melt the butter in a saucepan, get rid of the milky bit on the bottom to clarify it, and add the vegetable oil. Pour the clarified butter and vegetable oil mixture evenly on top of the baklava.
    • Place the baklava tray into the hot oven (180° C fan oven) and bake for 15 minutes.
    • Reduce the heat to 160°C and bake it for another 45 minutes or until it is golden brown on top. Also, check if the bottom layers are cooked through. 
    • Remove the baklava from the oven and slowly pour the cooled syrup over it when still hot.
    • Let the baklava soak in syrup overnight.

    Video

    Nutrition

    Calories: 225kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 14mgSodium: 44mgPotassium: 60mgFiber: 1gSugar: 16gVitamin A: 120IUVitamin C: 1mgCalcium: 23mgIron: 1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

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    Reader Interactions

    Comments

    1. Ayca

      October 09, 2021 at 12:19 pm

      5 stars
      My favourite Middle Eastern dessert. Thank you for sharing this lovely detailed recipe !

      Reply
    2. Suzanne

      March 19, 2022 at 2:52 pm

      5 stars
      I will definitely give it a try this Ramadan. Video and pictures are very helpful!

      Reply
    3. Geraldine

      March 25, 2022 at 5:17 am

      5 stars
      I just made this and followed the direction exactly. A bit hard work but totally worth the effort. Family loved it!

      Reply
    4. Kathy

      March 25, 2022 at 5:17 am

      5 stars
      AMAZING. Follow directions and you will be wowed!

      Reply
    5. Claire

      March 27, 2022 at 4:10 am

      5 stars
      They look so delicious! and tempting...

      Reply
    6. Linda

      March 28, 2022 at 4:28 am

      5 stars
      Excellent recipe; the baklava was perfect with no adjustments. It looked nice, cut into diamond shapes.

      Reply
      • Ayla Clulee

        March 28, 2022 at 11:52 am

        Thank you Linda, your feedback is really appreciated.
        Best wishes
        Ayla x

        Reply
    7. Eva

      April 02, 2022 at 4:38 am

      5 stars
      Looks so good! I am checking my ingredients’ to see what all I’ll need. I am super excited to create my first authentic Turkish dessert ever.

      Reply
    8. Darlene

      April 03, 2022 at 4:45 am

      5 stars
      I am going to rate it even though I have not tasted it because it does look great!

      Reply
    9. Mariana

      April 04, 2022 at 5:19 am

      5 stars
      This was an amazingly detailed recipe ! Very easy but time consuming. It was an excellent find and I can proudly say “Home made baklava” when I share it with my family!

      Reply
    10. Habibe

      April 21, 2022 at 4:24 pm

      5 stars
      I just took the baklava out of the oven and poured the syrup on and heard the ‘sizzle’. They look and smell delicious. This is my first time making them. Overnight is a longtime to wait but we will! Thank you for a great recipe. I know I’ll make it again.

      Reply
    11. Jane

      April 24, 2022 at 5:39 am

      5 stars
      Made Baklava and it is Perfect!
      The layers are flaky, the top is crispy and the sweetness is perfect. If you want a tender tasty desert please make and enjoy!

      Reply
    12. Barb

      May 01, 2022 at 5:37 am

      5 stars
      Second time making this. Yes it can be tedious but so worth it. This is by far the best recipe ever. Will never disappoint.

      Reply
    13. Hosam

      June 08, 2022 at 4:46 am

      5 stars
      This is a very good baklava!!!!! Made it - not as good as you - you are well experienced - but it came out really good - delicious! Wish I could roll like you!!!! Trying to get the roll-the-dough-on-the-rolling-pin technique - getting there - but not yet - and not as thin as you - but still came out good!

      Reply
      • Ayla Clulee

        June 08, 2022 at 4:49 am

        So happy you liked it, thank you for your lovely comment, Hosam!

        Reply

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    Hi! Thank you for visiting Cooking Gorgeous. My name is Ayla, and I’m a professional chef based in the UK. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

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