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Photo of Baklava by Priya Mani at BetterButter


Priya Mani
25 minutes
Prep Time
0 minutes
Cook Time
45 People
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Baklava is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup

Recipe Tags

  • Veg
  • Easy
  • Diwali
  • Middle Eastern
  • Blending
  • Baking
  • Sauteeing
  • Dessert

Ingredients Serving: 45

  1. For filling: Chopped pistachio&almond and walnuts 1 big cup
  2. sugar 2 tbs
  3. butter 3/4 tbs
  4. butter 1/2 cup melted
  5. oil 1/4 cup
  6. sugar syrup : sugar 3/4 cup
  7. water 3/4 cup
  8. Readymade phyllo sheets..


  1. Method : before starting the procedure make sure four things are ready in table ..
  2. 1. Sugar syrup - add water and sugar allow to boil for 10 to 15 mins and off the flame let it cool for room temperature.
  3. 2. Grind the nuts not to powdered it need to be little small chunks ..
  4. Add 1 tbs butter and sugar and mix well and keep them ready in a bowl .
  5. 3. Melt the better completely.. Make sure don't change the Colour just melted is fine . Add oil and mix well .
  6. 4. Readymade phyllo sheets to the room temperature.
  7. 5. Preheat the oven to 180 for 10mins and ready for baking ..
  8. 6. Now come to the arrangement..
  9. Take a baking tray or pan according to the size of a oven ..
  10. Cut the phyllo sheets to match the length of your pan. Cut with kitchen scissors .
  11. Close the phyllo sheets with the semi wet kitchen cloth to retain the moisture. Otherwise it will dry and tear easily..
  12. Using the pastry brush, brush on a thin layer of butter all over the bottom of the baking tray Fold back the kitchen towel ..
  13. carefully remove one sheet of phyllo sheet and place it on the bottom of the pan.
  14. Butter the top of the phyllo sheet lightly.. Make sure you are going out all the way to the edges
  15. Repeat the work with 7 more sheets .. So totally 8 sheets of phyllo sheets buttering the top of each 2 sheet of phyllo before placing the next.
  16. Be sure to re-cover the remaining phyllo with the kitchen towel each time when you remove a sheets
  17. Now add the first layer of chopped nuts
  18. Take some half the nuts and spread over the 8 th phyllo sheets and spread them gently with your hand so that you have an even layer.
  19. Be sure to spread them all the way to the edges.
  20. Place a 2nd set of phyllo sheet on top of the nuts and carefully brush with melted butter.
  21. Repeat by 4 more layer sheets in all, with butter between each 2 layer.
  22. Now the second layer of nuts : Sprinkle the remaining layer of nuts over the phyllo.
  23. Again, spread them into an even layer and spread them all the way to the edges.
  24. Last and final layering of phyllo sheets : Keep the phyllo sheet on top of the nuts and brush them with butter.
  25. Repeat with 7 more sheets of phyllo, with butter between each 2 layer, to total 8 sheets altogether ..
  26. So totally 20 sheets altogether 8+4+8 and 2 set of nuts in between layers ..
  27. Using a very sharp knife, cut the baklava on the diagonal or into squares how you want to be ..
  28. and sprinkle or spread some more butter on to the top even in the edges of the pan give a light tap thus way the butter goes inside also ..
  29. Place the pan of baklava in the oven and bake for about 45 minutes @180 d.
  30. When the phyllo sheets are cooked evenly golden brown , remove the pan from the oven and set on a rack ..
  31. Cut again with the sharp knife all the down again to retain the pieces separate..
  32. Once it's in hot in temperature .. Pour the sugar syrup of TOP and each and every GAP and all over the edges ..
  33. ( note : The sweetness is completely optional for your tastebuds) how u want let it cool for sometimes..
  34. And garnish with some remaining chopped nuts on TOP And close the tray or pan with help of aluminium foil fully and soak them for 5 to 6 hrs minimum..
  35. And start to cut serve them to your loved ones ... Enjoy your homemade Baklava with your guests for this Diwali ..

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Taahira Laiq
Taahira Laiq   Nov-01-2016

so very yummy

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