Homemade Baklava Recipe

This homemade baklava recipe is crisp, golden, sweet and beautifully fragrant with almonds, honey and orange blossom water.

Made with thin sheets of filo dough, a generous almond filling and melted ghee, it gives you that irresistible contrast between flaky pastry and syrup-soaked sweetness.

I first made this easy filo baklava in 2005, when I was pregnant with my first child.

During Ramadan, my husband was craving a sweet treat for the evening, but I did not have the energy to prepare my traditional Constantine-style (algerian) baklawa from scratch.

I had a packet of filo dough in the kitchen, originally bought for Turkish börek, so I improvised this quicker version.

Since then, it has become one of those reliable homemade desserts I return to whenever I want something festive, generous and truly comforting.

This recipe is made for a large family-size tray, using 15 to 18 filo sheets on the bottom and 13 to 15 sheets on top, which gives the baklava a crisp base, a generous almond layer and a beautifully flaky finish.

Why you will love this homemade baklava

• Crispy and syrupy without being soggy: the filo layers stay light while absorbing the honey beautifully.
• Authentic homemade flavour: almonds, ghee and orange blossom water give this baklava a rich, traditional taste.
• Perfect for celebrations: ideal for Ramadan, Eid, family gatherings, tea time or a festive dessert table.
• Easier than traditional homemade-dough baklawa: filo pastry saves time while still giving a delicious result.
• Make-ahead friendly: baklava tastes even better after resting overnight.

What is baklava?

Baklava is a layered pastry made with very thin dough, nuts, butter or ghee, and a sweet syrup or honey soak.

It is loved across the Middle East, Turkey, Greece, North Africa and the Balkans, with many regional variations.

Some versions are made with pistachios, others with walnuts, and in North African homes, baklawa is often prepared with almonds and perfumed with orange blossom water.

This version uses filo dough for ease, but keeps the generous almond filling and fragrant honey finish that make homemade baklava so special.

Ingredients for this baklava recipe

• 2 boxes filo dough : Use good-quality filo pastry. Keep the sheets covered while working because filo dries out very quickly. If using frozen filo, thaw it slowly in the fridge before bringing it to room temperature.
• 1 kg blanched almonds, dried and coarsely ground : The almonds should be ground but not turned into powder. You want a slightly textured filling so the baklava has a pleasant bite.
• Granulated sugar, to taste : The almond filling should be lightly sweetened, but not overly sugary, because the honey added after baking will bring plenty of sweetness.
• 1 teaspoon cinnamon : Cinnamon gives warmth and depth to the almond filling. Do not add too much, as the orange blossom and honey should still come through.
• Orange blossom water : Use it to moisten the almond filling and to perfume the honey. Add it gradually so the almond mixture becomes fragrant and slightly moist, but not sticky.
• Ghee, clarified butter or smen : This is what gives the filo layers their golden colour, crisp texture and rich flavour. Melt it before brushing the pastry.
• 500 g honey, plus more if needed : Warm the honey gently with a little orange blossom water so it pours easily. Depending on the size of your tray and how much syrup you like, you may need a little more.

Homemade filo or store-bought filo?

Store-bought filo dough is perfect for this baklava recipe, especially if you want a quicker dessert with reliable results. It gives a crisp, delicate texture and saves a lot of time.

If you enjoy a challenge, homemade filo dough can make the baklava even more special. It takes patience and space to roll it thinly, but the texture is wonderful. For everyday baking, good-quality shop-bought filo is absolutely enough.

What size tray should I use for this baklava?

These quantities are perfect for a large round baking tray of about 36 to 37 cm / 14 to 14.5 inches in diameter.

You can also use a rectangular baking tray of about 44 x 33 cm / 17 x 13 inches. The most important thing is to use a tray with enough surface area so the almond filling is spread evenly and the baklava bakes properly.

For the best texture, use about 15 to 18 sheets of filo dough for the bottom layer, then add the almond filling, and finish with about 13 to 15 sheets of filo dough on top. Brush each sheet with melted ghee, clarified butter or smen as you layer them.

How to make baklava with filo dough

1. Prepare the almond filling

• In a large bowl, mix the coarsely ground almonds with the sugar and cinnamon.
• Add orange blossom water little by little, mixing with your hands or a spoon. The filling should be fragrant and slightly moist, but it should not turn into a paste.
• For the best result, prepare the filling a little in advance. This gives the sugar time to melt into the almonds and prevents sugar crystals from burning or sticking to the tray during baking.

2. Prepare the baking tray

• Use a large round baking tray of about 36 to 37 cm / 14 to 14.5 inches in diameter, or a rectangular tray of about 44 x 33 cm / 17 x 13 inches.
• Brush the tray generously with melted ghee, clarified butter or smen.
• Lay down the first sheet of filo dough. If the sheets are too small, overlap them slightly or cut them to fit the tray.
• Brush the filo sheet with melted ghee, then add another sheet.
• Continue layering until you have about 15 to 18 sheets of filo dough for the bottom layer.
• Keep the remaining filo sheets covered with a clean kitchen towel while you work, so they do not dry out.

3. Add the almond filling

• Spread the almond filling evenly over the filo base.
• Do not press too hard. The filling should be even, but not compacted.
• Cover the filling with about 13 to 15 sheets of filo dough, brushing each sheet with melted ghee as you layer.
• Finish with a well-brushed top layer so the baklava bakes golden and crisp.

4. Cut the baklava before baking

This step is important: baklava must be cut before it goes into the oven. Once baked, the filo becomes too crisp and may break if you try to cut it later.

You can cut it into classic diamonds, squares, or a rosette pattern.

For a rosette-style baklava:

1. Cut the tray into two equal halves.
2. Cut each half again to form quarters.
3. Divide each quarter into smaller sections.
4. Cut parallel lines in one direction.
5. Cut diagonal lines in the opposite direction to create diamond shapes.

Place a blanched almond in the centre of each piece for decoration.

5. Bake the baklava

• Pour or brush a generous amount of melted ghee over the cut baklava.
• Bake in a preheated oven at 180°C / 350°F for about 45 minutes, or until the top is deeply golden and the pastry starts to pull slightly away from the sides of the tray.

I do not recommend using a fan oven for this recipe. A static oven gives better results. If using an electric oven, bake with top and bottom heat if possible. You can also start with heat from below, then finish by colouring the top.

6. Add the honey and orange blossom syrup

• Warm the honey gently with a little orange blossom water, just enough to make it fluid and fragrant.
• As soon as the baklava comes out of the oven, pour the honey evenly over the hot pastry. You should hear a gentle sizzle as the pastry absorbs the honey.
• Let the tray rest uncovered until completely cool. If you can resist, leave the baklava for 24 hours before serving. This resting time allows the layers to absorb the honey properly and gives the best texture.

How to keep baklava from becoming soggy

The key is balance: the pastry should be hot, and the honey should be warm and pourable, but not aggressively boiling.

Pour the honey gradually and evenly over the baked baklava. Then leave the tray uncovered while it cools. Covering it too soon traps steam and softens the crisp filo layers.

What nuts can you use for baklava?

This recipe uses almonds, which give a beautiful flavour and make the baklava feel close to North African homemade baklawa.

You can also use:

• pistachios for a Turkish-style flavour
• walnuts for a Greek-style baklava
• hazelnuts for a deeper nutty taste
• a mixture of almonds, pistachios and walnuts for a richer filling

Whatever nuts you choose, chop or grind them finely enough to layer easily, but not so finely that they become powder.

How to store baklava

Baklava keeps very well, which makes it perfect for preparing ahead.

Store it in an airtight glass container at room temperature or in the fridge for up to 2 weeks. At room temperature, it usually stays crispier. In the fridge, the pastry can become slightly firmer or chewier.

You can also freeze baked baklava for up to 4 months. Freeze it in small portions so you can defrost only what you need. Thaw overnight in the fridge or for a few hours at room temperature.

Frequently asked questions

Can I use butter instead of ghee?

Yes, but clarified butter or ghee gives a better texture because it contains less water than regular butter. If you only have butter, melt it gently and try to use mostly the clear golden fat.

Can I make baklava ahead of time?

Yes. Baklava is even better the next day because the honey has time to soak into the layers. For the best flavour and texture, make it one day before serving.

Why did my baklava turn soggy?

It may have been covered while still warm, or the syrup may have been too hot and too heavy. Let the baklava cool uncovered, and pour the honey evenly rather than flooding one area.

Can I use pistachios instead of almonds?

Yes. Pistachios, walnuts, hazelnuts or a mixed-nut filling all work well. Almonds give this version its homemade North African-style flavour.

Do I have to cut it in a rosette shape?

No. You can cut it into simple diamonds or squares. The rosette pattern is beautiful and traditional-looking, but diamonds are easier for beginners.

More Honey and Almond Desserts to Try

If you love this homemade baklava recipe, you may also enjoy these traditional Algerian and oriental sweets. They are perfect for Ramadan, Eid, tea time, or any festive dessert table.

• Baklava rolls : another crispy filo pastry filled with nuts and dipped in honey.
• Algerian almond makrout laassel : semolina pastries filled with almonds and soaked in honey.
• Crispy Ramadan zlabia : golden, honey-dipped spirals that are a classic Ramadan treat.
• Kalb el louz : a syrup-soaked semolina and almond dessert, rich and fragrant.
• Oven-baked makrout : a lighter baked version of the traditional honey-glazed Algerian pastry.