{"id":136846,"date":"2026-05-19T20:58:35","date_gmt":"2026-05-19T19:58:35","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=136846"},"modified":"2026-05-22T19:40:19","modified_gmt":"2026-05-22T18:40:19","slug":"homemade-baklava-recipe","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html","title":{"rendered":"Homemade Baklava Recipe"},"content":{"rendered":"\n<p>This homemade <strong>baklava recipe<\/strong> is crisp, golden, sweet and beautifully fragrant with almonds, honey and orange blossom water.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone size-full wp-image-90931\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1455\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/Baklava-ou-baklawa-a\u0300-la-pate-filo.jpg\" alt=\"Baklava ou baklawa a\u0300 la pate filo\" class=\"wp-image-90931\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/Baklava-ou-baklawa-a\u0300-la-pate-filo.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/Baklava-ou-baklawa-a\u0300-la-pate-filo-206x300.jpg 206w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/Baklava-ou-baklawa-a\u0300-la-pate-filo-704x1024.jpg 704w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">Homemade baklava recipe<\/figcaption><\/figure>\n\n\n\n<p>I first made this easy filo baklava in 2005, when I was pregnant with my first child.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>I had a packet of filo dough in the kitchen, originally bought for Turkish b\u00f6rek, so I improvised this quicker version.<\/p>\n\n\n\n<p>Since then, it has become one of those reliable homemade desserts I return to whenever I want something festive, generous and truly comforting.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Why you will love this homemade baklava<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Crispy and syrupy without being soggy:<\/strong> the filo layers stay light while absorbing the honey beautifully.<\/li>\n\n\n\n<li><strong>Authentic homemade flavour:<\/strong> almonds, ghee and orange blossom water give this baklava a rich, traditional taste.<\/li>\n\n\n\n<li><strong>Perfect for celebrations:<\/strong> ideal for Ramadan, Eid, family gatherings, tea time or a festive dessert table.<\/li>\n\n\n\n<li><strong>Easier than traditional homemade-dough baklawa:<\/strong> filo pastry saves time while still giving a delicious result.<\/li>\n\n\n\n<li><strong>Make-ahead friendly:<\/strong> baklava tastes even better after resting overnight.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-90929 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"666\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/la-baklawa-a\u0300-la-pate-filo-en-rosace.jpg\" alt=\"la baklawa a\u0300 la pate filo en rosace\" class=\"wp-image-90929\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/la-baklawa-a\u0300-la-pate-filo-en-rosace.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/la-baklawa-a\u0300-la-pate-filo-en-rosace-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/la-baklawa-a\u0300-la-pate-filo-en-rosace-310x205.jpg 310w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">Baklava recipe<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">What is baklava?<\/h2>\n\n\n\n<p>Baklava is a layered pastry made with very thin dough, nuts, butter or ghee, and a sweet syrup or honey soak.<\/p>\n\n\n\n<p>It is loved across the Middle East, Turkey, Greece, North Africa and the Balkans, with many regional variations.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>This version uses filo dough for ease, but keeps the generous almond filling and fragrant honey finish that make homemade baklava so special.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-52311 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"559\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-\u00e0-la-pate-filo-3.jpg\" alt=\"Baklava \u00e0 la pate filo ou baklawa\" class=\"wp-image-52311\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-\u00e0-la-pate-filo-3.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-\u00e0-la-pate-filo-3-300x210.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-\u00e0-la-pate-filo-3-640x447.jpg 640w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">baklava \u00e0 la pate filo<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients for this baklava recipe<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>2 boxes filo dough<\/strong> :&nbsp;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.<\/li>\n\n\n\n<li><strong>1 kg blanched almonds, dried and coarsely ground<\/strong> :&nbsp;The almonds should be ground but not turned into powder. You want a slightly textured filling so the baklava has a pleasant bite.<\/li>\n\n\n\n<li><strong>Granulated sugar, to taste<\/strong> :&nbsp;The almond filling should be lightly sweetened, but not overly sugary, because the honey added after baking will bring plenty of sweetness.<\/li>\n\n\n\n<li><strong>1 teaspoon cinnamon<\/strong> :&nbsp;Cinnamon gives warmth and depth to the almond filling. Do not add too much, as the orange blossom and honey should still come through.<\/li>\n\n\n\n<li><strong>Orange blossom water<\/strong> :&nbsp;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.<\/li>\n\n\n\n<li><strong>Ghee, clarified butter or smen<\/strong> :&nbsp;This is what gives the filo layers their golden colour, crisp texture and rich flavour. Melt it before brushing the pastry.<\/li>\n\n\n\n<li><strong>500 g honey, plus more if needed<\/strong> :&nbsp;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.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-89192 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1495\" height=\"1000\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/06\/pate-filo-fait-maison-pate-phyllo-2.jpg\" alt=\"pate filo maison\" class=\"wp-image-89192\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/06\/pate-filo-fait-maison-pate-phyllo-2.jpg 1495w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/06\/pate-filo-fait-maison-pate-phyllo-2-300x201.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/06\/pate-filo-fait-maison-pate-phyllo-2-1024x685.jpg 1024w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2017\/06\/pate-filo-fait-maison-pate-phyllo-2-110x75.jpg 110w\" sizes=\"auto, (max-width: 1495px) 100vw, 1495px\" \/><figcaption class=\"wp-element-caption\">filo dough<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Homemade filo or store-bought filo?<\/h2>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What size tray should I use for this baklava?<\/h2>\n\n\n\n<p>These quantities are perfect for a large round baking tray of about <strong>36 to 37 cm \/ 14 to 14.5 inches in diameter<\/strong>.<\/p>\n\n\n\n<p>You can also use a rectangular baking tray of about <strong>44 x 33 cm \/ 17 x 13 inches<\/strong>. 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.<\/p>\n\n\n\n<p>For the best texture, use about <strong>15 to 18 sheets of filo dough for the bottom layer<\/strong>, then add the almond filling, and finish with about <strong>13 to 15 sheets of filo dough on top<\/strong>. Brush each sheet with melted ghee, clarified butter or smen as you layer them.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-90930 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1479\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/une-pie\u0300ce-de-baklava-a\u0300-la-filo.jpg\" alt=\"Baklava \u00e0 la pate filo ou baklawa\" class=\"wp-image-90930\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/une-pie\u0300ce-de-baklava-a\u0300-la-filo.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/une-pie\u0300ce-de-baklava-a\u0300-la-filo-203x300.jpg 203w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/une-pie\u0300ce-de-baklava-a\u0300-la-filo-692x1024.jpg 692w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">baklava<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">How to make baklava with filo dough<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Prepare the almond filling<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a large bowl, mix the coarsely ground almonds with the sugar and cinnamon.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>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.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">2. Prepare the baking tray<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Use a large round baking tray of about <strong>36 to 37 cm \/ 14 to 14.5 inches in diameter<\/strong>, or a rectangular tray of about <strong>44 x 33 cm \/ 17 x 13 inches<\/strong>.<\/li>\n\n\n\n<li>Brush the tray generously with melted ghee, clarified butter or smen.<\/li>\n\n\n\n<li>Lay down the first sheet of filo dough. If the sheets are too small, overlap them slightly or cut them to fit the tray.<\/li>\n\n\n\n<li>Brush the filo sheet with melted ghee, then add another sheet.<\/li>\n\n\n\n<li>Continue layering until you have about <strong>15 to 18 sheets of filo dough for the bottom layer<\/strong>.<\/li>\n\n\n\n<li>Keep the remaining filo sheets covered with a clean kitchen towel while you work, so they do not dry out.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1132\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/farce-de-la-baklawa-a\u0300-la-pate-filo-1.jpg\" alt=\"farce de la baklawa a\u0300 la pate filo\" class=\"wp-image-90926\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/farce-de-la-baklawa-a\u0300-la-pate-filo-1.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/farce-de-la-baklawa-a\u0300-la-pate-filo-1-265x300.jpg 265w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/farce-de-la-baklawa-a\u0300-la-pate-filo-1-905x1024.jpg 905w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">3. Add the almond filling<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Spread the almond filling evenly over the filo base.<\/li>\n\n\n\n<li>Do not press too hard. The filling should be even, but not compacted.<\/li>\n\n\n\n<li>Cover the filling with about <strong>13 to 15 sheets of filo dough<\/strong>, brushing each sheet with melted ghee as you layer.<\/li>\n\n\n\n<li>Finish with a well-brushed top layer so the baklava bakes golden and crisp.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">4. Cut the baklava before baking<\/h3>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>You can cut it into classic diamonds, squares, or a rosette pattern.<\/p>\n\n\n\n<p>For a rosette-style baklava:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Cut the tray into two equal halves.<\/li>\n\n\n\n<li>Cut each half again to form quarters.<\/li>\n\n\n\n<li>Divide each quarter into smaller sections.<\/li>\n\n\n\n<li>Cut parallel lines in one direction.<\/li>\n\n\n\n<li>Cut diagonal lines in the opposite direction to create diamond shapes.<\/li>\n<\/ol>\n\n\n\n<p>Place a blanched almond in the centre of each piece for decoration.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"494\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/comment-couper-la-baklawa-en-rosace.jpg\" alt=\"comment couper la baklawa en rosace\" class=\"wp-image-72965\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/comment-couper-la-baklawa-en-rosace.jpg 600w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/comment-couper-la-baklawa-en-rosace-300x247.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n<\/div>\n\n\n<h3 class=\"wp-block-heading\">5. Bake the baklava<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pour or brush a generous amount of melted ghee over the cut baklava.<\/li>\n\n\n\n<li>Bake in a preheated oven at <strong>180\u00b0C \/ 350\u00b0F<\/strong> for about <strong>45 minutes<\/strong>, or until the top is deeply golden and the pastry starts to pull slightly away from the sides of the tray.<\/li>\n<\/ul>\n\n\n\n<p>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.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"673\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/la-premie\u0300re-moitie\u0301-de-couche-de-pate-filo.jpg\" alt=\"la premie\u0300re moitie\u0301 de couche de pate filo\" class=\"wp-image-90927\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/la-premie\u0300re-moitie\u0301-de-couche-de-pate-filo.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/la-premie\u0300re-moitie\u0301-de-couche-de-pate-filo-300x202.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/la-premie\u0300re-moitie\u0301-de-couche-de-pate-filo-110x75.jpg 110w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">6. Add the honey and orange blossom syrup<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Warm the honey gently with a little orange blossom water, just enough to make it fluid and fragrant.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Let the tray rest uncovered until completely cool. If you can resist, leave the baklava for <strong>24 hours<\/strong> before serving. This resting time allows the layers to absorb the honey properly and gives the best texture.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image wp-image-52309 size-large\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-montage-683x1024.jpg\" alt=\"baklawa montage\" class=\"wp-image-52309\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-montage-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-montage-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-montage-300x450.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-montage.jpg 800w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">How to keep baklava from becoming soggy<\/h2>\n\n\n\n<p>The key is balance: the pastry should be hot, and the honey should be warm and pourable, but not aggressively boiling.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What nuts can you use for baklava?<\/h2>\n\n\n\n<p>This recipe uses almonds, which give a beautiful flavour and make the baklava feel close to North African homemade baklawa.<\/p>\n\n\n\n<p>You can also use:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>pistachios for a Turkish-style flavour<\/li>\n\n\n\n<li>walnuts for a Greek-style baklava<\/li>\n\n\n\n<li>hazelnuts for a deeper nutty taste<\/li>\n\n\n\n<li>a mixture of almonds, pistachios and walnuts for a richer filling<\/li>\n<\/ul>\n\n\n\n<p>Whatever nuts you choose, chop or grind them finely enough to layer easily, but not so finely that they become powder.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-90928 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1492\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/Baklava-a\u0300-la-pate-filo-a\u0300-la-sortie-du-four.jpg\" alt=\"Baklava a\u0300 la pate filo a\u0300 la sortie du four\" class=\"wp-image-90928\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/Baklava-a\u0300-la-pate-filo-a\u0300-la-sortie-du-four.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/Baklava-a\u0300-la-pate-filo-a\u0300-la-sortie-du-four-201x300.jpg 201w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/Baklava-a\u0300-la-pate-filo-a\u0300-la-sortie-du-four-686x1024.jpg 686w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">Baklava a\u0300 la pate filo a\u0300 la sortie du four<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">How to store baklava<\/h2>\n\n\n\n<p>Baklava keeps very well, which makes it perfect for preparing ahead.<\/p>\n\n\n\n<p>Store it in an airtight glass container at room temperature or in the fridge for up to <strong>2 weeks<\/strong>. At room temperature, it usually stays crispier. In the fridge, the pastry can become slightly firmer or chewier.<\/p>\n\n\n\n<p>You can also freeze baked baklava for up to <strong>4 months<\/strong>. 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.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Frequently asked questions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Can I use butter instead of ghee?<\/h3>\n\n\n\n<p>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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I make baklava ahead of time?<\/h3>\n\n\n\n<p>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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Why did my baklava turn soggy?<\/h3>\n\n\n\n<p>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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I use pistachios instead of almonds?<\/h3>\n\n\n\n<p>Yes. Pistachios, walnuts, hazelnuts or a mixed-nut filling all work well. Almonds give this version its homemade North African-style flavour.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Do I have to cut it in a rosette shape?<\/h3>\n\n\n\n<p>No. You can cut it into simple diamonds or squares. The rosette pattern is beautiful and traditional-looking, but diamonds are easier for beginners.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-90932 size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1167\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/Decoupage-de-la-baklawa-ou-baklava-a\u0300-la-pate-filo-phyllo-apres-refroidissement.jpg\" alt=\"Decoupage de la baklawa ou baklava a\u0300 la pate filo (phyllo) apres refroidissement\" class=\"wp-image-90932\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/Decoupage-de-la-baklawa-ou-baklava-a\u0300-la-pate-filo-phyllo-apres-refroidissement.jpg 1000w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/Decoupage-de-la-baklawa-ou-baklava-a\u0300-la-pate-filo-phyllo-apres-refroidissement-257x300.jpg 257w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2020\/05\/Decoupage-de-la-baklawa-ou-baklava-a\u0300-la-pate-filo-phyllo-apres-refroidissement-877x1024.jpg 877w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">baklava<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">More Honey and Almond Desserts to Try<\/h2>\n\n\n\n<p>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.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-easy-and-delicious-baklava-rolls-recipe.html\">Baklava rolls<\/a> : another crispy filo pastry filled with nuts and dipped in honey.<\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-makrout-laassel-algerian-semoulina-cookies-filled-with-almonds.html\">Algerian almond makrout laassel<\/a> : semolina pastries filled with almonds and soaked in honey.<\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-crispy-ramadan-zlabia-made-at-home-zalabia.html\">Crispy Ramadan zlabia<\/a> : golden, honey-dipped spirals that are a classic Ramadan treat.<\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-foolproof-kalb-el-louz-qalb-ellouz.html\">Kalb el louz<\/a> : a syrup-soaked semolina and almond dessert, rich and fragrant.<\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-algerian-makrout-oven-baked-makroud-el-koucha.html\">Oven-baked makrout<\/a> : a lighter baked version of the traditional honey-glazed Algerian pastry.<\/li>\n<\/ul>\n\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html\/print\/136898\">Print<\/a><span class=\"tasty-recipes-jump-target\" id=\"tasty-recipes-136898-jump-target\" style=\"display:block;padding-top:2px;margin-top:-2px;\"><\/span><div id=\"tasty-recipes-136898\" data-tr-id=\"136898\" class=\"tasty-recipes tasty-recipes-136898 tasty-recipes-display tasty-recipes-has-image\" style=\"border-color: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.border-color\">\n<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" style=\"display: none;\"><defs><symbol id=\"tasty-recipes-icon-clock\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>clock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-folder\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>folder<\/title> <desc>folder icon<\/desc><path d=\"M10 4H4c-1.1 0-1.99.9-1.99 2L2 18c0 1.1.9 2 2 2h16c1.1 0 2-.9 2-2V8c0-1.1-.9-2-2-2h-8l-2-2z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-instagram\" viewBox=\"0 0 448 512\"><title>instagram<\/title> <desc>instagram icon<\/desc><path fill=\"currentColor\" d=\"M224.1 141c-63.6 0-114.9 51.3-114.9 114.9s51.3 114.9 114.9 114.9S339 319.5 339 255.9 287.7 141 224.1 141zm0 189.6c-41.1 0-74.7-33.5-74.7-74.7s33.5-74.7 74.7-74.7 74.7 33.5 74.7 74.7-33.6 74.7-74.7 74.7zm146.4-194.3c0 14.9-12 26.8-26.8 26.8-14.9 0-26.8-12-26.8-26.8s12-26.8 26.8-26.8 26.8 12 26.8 26.8zm76.1 27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewBox=\"0 0 384 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M204 6.5C101.4 6.5 0 74.9 0 185.6 0 256 39.6 296 63.6 296c9.9 0 15.6-27.6 15.6-35.4 0-9.3-23.7-29.1-23.7-67.8 0-80.4 61.2-137.4 140.4-137.4 68.1 0 118.5 38.7 118.5 109.8 0 53.1-21.3 152.7-90.3 152.7-24.9 0-46.2-18-46.2-43.8 0-37.8 26.4-74.4 26.4-113.4 0-66.2-93.9-54.2-93.9 25.8 0 16.8 2.1 35.4 9.6 50.7-13.8 59.4-42 147.9-42 209.1 0 18.9 2.7 37.5 4.5 56.4 3.4 3.8 1.7 3.4 6.9 1.5 50.4-69 48.6-82.5 71.4-172.8 12.3 23.4 44.1 36 69.3 36 106.2 0 153.9-103.5 153.9-196.8C384 71.3 298.2 6.5 204 6.5z\" \/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewBox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\" \/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewBox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewBox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\" style=\"background: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.background\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" style=\"border-color: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.border-color\" width=\"150\" height=\"150\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-\u00e0-la-pate-filo-3-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"homemade baklava recipe\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Homemade Baklava Recipe : with Filo Dough<\/h2>\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t\t\t\t<p><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"0\"\t>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"5\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t5 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"4\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t4 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"3\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t3 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"2\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t2 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"1\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t<p><span style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Amour de cuisine<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-clock\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">25 hours 25 minutes<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-cutlery\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"60\">60<\/span> pieces <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html\/print\/136898\" target=\"_blank\" data-tasty-recipes-customization=\"\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>This homemade baklava recipe is made with crisp filo pastry, a fragrant almond filling, melted ghee and orange blossom honey. It is golden, flaky, syrupy without being soggy, and perfect for Ramadan, Eid or any festive dessert table.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>These quantities are for a large round tray of 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.<\/p>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a28df36a24e7\" id=\"ingredient_checkbox_6a28df36a24e7\" aria-label=\"2 boxes filo dough\"><label for=\"ingredient_checkbox_6a28df36a24e7\"><\/label><\/span><span data-amount=\"2\">2<\/span> boxes filo dough<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a28df36a24f5\" id=\"ingredient_checkbox_6a28df36a24f5\" aria-label=\"1 kg blanched almonds, dried and coarsely ground\"><label for=\"ingredient_checkbox_6a28df36a24f5\"><\/label><\/span><span data-amount=\"1\">1<\/span> kg blanched almonds, dried and coarsely ground<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a28df36a24fb\" id=\"ingredient_checkbox_6a28df36a24fb\" aria-label=\"Granulated sugar, to taste\"><label for=\"ingredient_checkbox_6a28df36a24fb\"><\/label><\/span>Granulated sugar, to taste<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a28df36a2504\" id=\"ingredient_checkbox_6a28df36a2504\" aria-label=\"1 teaspoon cinnamon\"><label for=\"ingredient_checkbox_6a28df36a2504\"><\/label><\/span><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> cinnamon<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a28df36a2509\" id=\"ingredient_checkbox_6a28df36a2509\" aria-label=\"Orange blossom water, as needed\"><label for=\"ingredient_checkbox_6a28df36a2509\"><\/label><\/span>Orange blossom water, as needed<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a28df36a250e\" id=\"ingredient_checkbox_6a28df36a250e\" aria-label=\"Ghee, clarified butter or smen, melted, as needed\"><label for=\"ingredient_checkbox_6a28df36a250e\"><\/label><\/span>Ghee, clarified butter or smen, melted, as needed<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a28df36a2516\" id=\"ingredient_checkbox_6a28df36a2516\" aria-label=\"500 g honey, plus more if needed depending on the tray\"><label for=\"ingredient_checkbox_6a28df36a2516\"><\/label><\/span><span data-amount=\"500\" data-unit=\"g\">500 g<\/span> honey, plus more if needed depending on the tray<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6a28df36a251c\" id=\"ingredient_checkbox_6a28df36a251c\" aria-label=\"Whole blanched almonds, for decorating each piece\"><label for=\"ingredient_checkbox_6a28df36a251c\"><\/label><\/span>Whole blanched almonds, for decorating each piece<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_6a28df36a2bcd_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_6a28df36a2bcd_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tEmp\u00eachez votre \u00e9cran de devenir noir\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<h4 data-pm-slice=\"0 0 []\"><strong>Prepare the almond filling<\/strong><\/h4>\n<ul>\n<li id=\"instruction-step-1\">Place the ground blanched almonds in a large bowl.<\/li>\n<li id=\"instruction-step-2\">Add the sugar and cinnamon, then mix well.<\/li>\n<li id=\"instruction-step-3\">Pour in the orange blossom water little by little, just enough to lightly moisten the filling.<\/li>\n<li id=\"instruction-step-4\">The mixture should be fragrant and slightly damp, but not sticky.<\/li>\n<\/ul>\n<h4><strong>Prepare the baking tray<\/strong><\/h4>\n<ul>\n<li id=\"instruction-step-5\">Use a large round baking tray of 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.<\/li>\n<li id=\"instruction-step-6\">Brush the bottom and sides generously with melted ghee, clarified butter or smen.<\/li>\n<\/ul>\n<h4><strong>Layer the bottom filo sheets<\/strong><\/h4>\n<ul>\n<li id=\"instruction-step-7\">Place the first sheet of filo dough in the tray and brush it with melted ghee.<\/li>\n<li id=\"instruction-step-8\">Continue layering the filo sheets one by one, brushing each sheet before adding the next.<\/li>\n<li id=\"instruction-step-9\">Use about 15 to 18 sheets of filo dough for the bottom layer.<\/li>\n<li id=\"instruction-step-10\">Keep the remaining filo sheets covered with a clean kitchen towel so they do not dry out.<\/li>\n<\/ul>\n<h4><strong>Add the almond filling<\/strong><\/h4>\n<ul>\n<li id=\"instruction-step-11\">Spread the almond filling evenly over the filo base.<\/li>\n<li id=\"instruction-step-12\">Use your hands or the back of a spoon to level it gently, without pressing too hard.<\/li>\n<li id=\"instruction-step-13\">The filling should be even, but not compacted.<\/li>\n<\/ul>\n<h4><strong>Add the top filo layers<\/strong><\/h4>\n<ul>\n<li id=\"instruction-step-14\">Cover the almond filling with 13 to 15 sheets of filo dough, brushing each sheet with melted ghee as you layer.<\/li>\n<li id=\"instruction-step-15\">Brush the top layer well so the baklava bakes golden and crisp.<\/li>\n<\/ul>\n<h4><strong>Cut the baklava<\/strong><\/h4>\n<ul>\n<li id=\"instruction-step-16\">Using a sharp knife, cut the baklava before baking. You can cut it into diamonds, squares or a decorative rosette pattern, depending on the shape of your tray.<\/li>\n<li id=\"instruction-step-17\">Place a whole blanched almond on each piece to decorate and help hold the layers together.<\/li>\n<\/ul>\n<h4><strong>Bake the baklava<\/strong><\/h4>\n<ul>\n<li id=\"instruction-step-18\">Preheat the oven to 180\u00b0C \/ 350\u00b0F.<\/li>\n<li id=\"instruction-step-19\">Bake for about 45 minutes, or until the top is beautifully golden and crisp.<\/li>\n<li id=\"instruction-step-20\">The baking time may vary depending on your oven, so make sure the centre is well baked and not pale.<\/li>\n<\/ul>\n<h4><strong>Add the honey<\/strong><\/h4>\n<ul>\n<li id=\"instruction-step-21\">Warm the honey gently with a little orange blossom water to make it more fluid and fragrant.<\/li>\n<li id=\"instruction-step-22\">As soon as the baklava comes out of the oven, pour the warm honey over it, making sure it goes into the cuts.<\/li>\n<\/ul>\n<h4><strong>Let it rest before serving<\/strong><\/h4>\n<ul>\n<li id=\"instruction-step-23\">Leave the baklava to absorb the honey for several hours, ideally overnight.<\/li>\n<\/ul>\n<p>This resting time helps the layers hold together and gives the baklava a better texture and flavour before serving.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\n\t\n\t\t\t<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n\t\t\t<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>Do not grind the almonds into powder; a little texture is important.<\/p>\n<p>Cut the baklava before baking, not after.<\/p>\n<p>Avoid fan oven heat if possible. Static heat gives a better result.<\/p>\n<p>Baklava keeps up to 2 weeks in an airtight container and can be frozen for up to 4 months.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">40 min<\/span><\/li><li class=\"additional-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>resting time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-additional-time\">24 hours<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">45 min<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 piece<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">280 kcal<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>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&#8230;<\/p>\n","protected":false},"author":2,"featured_media":136844,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[13321,13365,13895,13372,13899],"tags":[13420,13416,13898,13419,13472,13399],"class_list":["post-136846","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-algerian-cuisine","category-algerian-oriental-and-modern-sweets-for-eid","category-mediterranean-recipes","category-middle-eastern-oriental-treats-and-pastries","category-ramadan-recipes","tag-almonds","tag-cinnamon","tag-ghee-2","tag-honney","tag-orange-blossom-water","tag-sugar"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Homemade Baklava Recipe<\/title>\n<meta name=\"description\" content=\"Homemade baklava recipe with crisp filo layers, almond filling, ghee and orange blossom honey. A flaky, authentic dessert for Eid, Ramadan or tea time.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Homemade Baklava Recipe\" \/>\n<meta property=\"og:description\" content=\"Homemade baklava recipe with crisp filo layers, almond filling, ghee and orange blossom honey. A flaky, authentic dessert for Eid, Ramadan or tea time.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html\" \/>\n<meta property=\"og:site_name\" content=\"Amour de cuisine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/SoulefenCuisine\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/SoulefenCuisine\" \/>\n<meta property=\"article:published_time\" content=\"2026-05-19T19:58:35+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-22T18:40:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-\u00e0-la-pate-filo-3.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"559\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Amour de cuisine\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@amour2cuisine\" \/>\n<meta name=\"twitter:site\" content=\"@amour2cuisine\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Amour de cuisine\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"12 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-homemade-baklava-recipe.html#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-homemade-baklava-recipe.html\"},\"author\":{\"name\":\"Amour de cuisine\",\"@id\":\"https:\\\/\\\/amourdecuisine.fr\\\/#\\\/schema\\\/person\\\/0752f71ee39ae1926cf52b946792daec\"},\"headline\":\"Homemade Baklava Recipe\",\"datePublished\":\"2026-05-19T19:58:35+00:00\",\"dateModified\":\"2026-05-22T18:40:19+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-homemade-baklava-recipe.html\"},\"wordCount\":1819,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/amourdecuisine.fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-homemade-baklava-recipe.html#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/wp-content\\\/uploads\\\/2011\\\/11\\\/baklawa-\u00e0-la-pate-filo-3.jpg\",\"keywords\":[\"almonds\",\"cinnamon\",\"ghee\",\"honney\",\"orange blossom water\",\"sugar\"],\"articleSection\":[\"Algerian cuisine\",\"Algerian, Oriental, and Modern sweets for Eid\",\"Mediterranean Recipes\",\"Middle Eastern, Oriental treats and pastries\",\"Ramadan Recipes\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-homemade-baklava-recipe.html#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-homemade-baklava-recipe.html\",\"url\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-homemade-baklava-recipe.html\",\"name\":\"Homemade Baklava Recipe\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/amourdecuisine.fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-homemade-baklava-recipe.html#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-homemade-baklava-recipe.html#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/wp-content\\\/uploads\\\/2011\\\/11\\\/baklawa-\u00e0-la-pate-filo-3.jpg\",\"datePublished\":\"2026-05-19T19:58:35+00:00\",\"dateModified\":\"2026-05-22T18:40:19+00:00\",\"description\":\"Homemade baklava recipe with crisp filo layers, almond filling, ghee and orange blossom honey. A flaky, authentic dessert for Eid, Ramadan or tea time.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-homemade-baklava-recipe.html#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-homemade-baklava-recipe.html\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-homemade-baklava-recipe.html#primaryimage\",\"url\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/wp-content\\\/uploads\\\/2011\\\/11\\\/baklawa-\u00e0-la-pate-filo-3.jpg\",\"contentUrl\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/wp-content\\\/uploads\\\/2011\\\/11\\\/baklawa-\u00e0-la-pate-filo-3.jpg\",\"width\":800,\"height\":559,\"caption\":\"homemade baklava recipe\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-homemade-baklava-recipe.html#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Algerian, Oriental, and Modern sweets for Eid\",\"item\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/algerian-oriental-and-modern-sweets-for-eid\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Middle Eastern, Oriental treats and pastries\",\"item\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/middle-eastern-oriental-treats-and-pastries\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"Homemade Baklava Recipe\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/amourdecuisine.fr\\\/#website\",\"url\":\"https:\\\/\\\/amourdecuisine.fr\\\/\",\"name\":\"Amour de cuisine\",\"description\":\"recette facile et rapide test\u00e9e et approuv\u00e9e\",\"publisher\":{\"@id\":\"https:\\\/\\\/amourdecuisine.fr\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/amourdecuisine.fr\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/amourdecuisine.fr\\\/#organization\",\"name\":\"Amour de cuisine\",\"url\":\"https:\\\/\\\/amourdecuisine.fr\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/amourdecuisine.fr\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/wp-content\\\/uploads\\\/2014\\\/01\\\/favicon.png\",\"contentUrl\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/wp-content\\\/uploads\\\/2014\\\/01\\\/favicon.png\",\"width\":64,\"height\":64,\"caption\":\"Amour de cuisine\"},\"image\":{\"@id\":\"https:\\\/\\\/amourdecuisine.fr\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/SoulefenCuisine\",\"https:\\\/\\\/x.com\\\/amour2cuisine\",\"https:\\\/\\\/www.pinterest.com\\\/amourdecuisine\\\/\",\"https:\\\/\\\/www.youtube.com\\\/user\\\/amourdecuisine\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/amourdecuisine.fr\\\/#\\\/schema\\\/person\\\/0752f71ee39ae1926cf52b946792daec\",\"name\":\"Amour de cuisine\",\"description\":\"Soulef, gourmande de la cuisine alg\u00e9rienne et universelle, maman de 3 enfants qui partage les recettes concoct\u00e9es pour sa petite famille, la cuisine de tous les jours ou des grandes occasions. Suivez mon blog : Amour de cuisine pour des recettes faciles, simples et rapides que vous allez r\u00e9ussir \u00e0 tous les coups.\",\"sameAs\":[\"https:\\\/\\\/www.amourdecuisine.fr\\\/\",\"https:\\\/\\\/www.facebook.com\\\/SoulefenCuisine\",\"https:\\\/\\\/instagram.com\\\/amourdecuisine\",\"https:\\\/\\\/www.pinterest.com\\\/amourdecuisine\\\/\",\"https:\\\/\\\/x.com\\\/amour2cuisine\",\"https:\\\/\\\/www.youtube.com\\\/user\\\/amourdecuisine\"],\"url\":\"https:\\\/\\\/www.amourdecuisine.fr\\\/en\\\/article-author\\\/soulef\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Homemade Baklava Recipe","description":"Homemade baklava recipe with crisp filo layers, almond filling, ghee and orange blossom honey. A flaky, authentic dessert for Eid, Ramadan or tea time.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html","og_locale":"en_US","og_type":"article","og_title":"Homemade Baklava Recipe","og_description":"Homemade baklava recipe with crisp filo layers, almond filling, ghee and orange blossom honey. A flaky, authentic dessert for Eid, Ramadan or tea time.","og_url":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html","og_site_name":"Amour de cuisine","article_publisher":"https:\/\/www.facebook.com\/SoulefenCuisine","article_author":"https:\/\/www.facebook.com\/SoulefenCuisine","article_published_time":"2026-05-19T19:58:35+00:00","article_modified_time":"2026-05-22T18:40:19+00:00","og_image":[{"width":800,"height":559,"url":"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-\u00e0-la-pate-filo-3.jpg","type":"image\/jpeg"}],"author":"Amour de cuisine","twitter_card":"summary_large_image","twitter_creator":"@amour2cuisine","twitter_site":"@amour2cuisine","twitter_misc":{"Written by":"Amour de cuisine","Est. reading time":"12 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html#article","isPartOf":{"@id":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html"},"author":{"name":"Amour de cuisine","@id":"https:\/\/amourdecuisine.fr\/#\/schema\/person\/0752f71ee39ae1926cf52b946792daec"},"headline":"Homemade Baklava Recipe","datePublished":"2026-05-19T19:58:35+00:00","dateModified":"2026-05-22T18:40:19+00:00","mainEntityOfPage":{"@id":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html"},"wordCount":1819,"commentCount":0,"publisher":{"@id":"https:\/\/amourdecuisine.fr\/#organization"},"image":{"@id":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html#primaryimage"},"thumbnailUrl":"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-\u00e0-la-pate-filo-3.jpg","keywords":["almonds","cinnamon","ghee","honney","orange blossom water","sugar"],"articleSection":["Algerian cuisine","Algerian, Oriental, and Modern sweets for Eid","Mediterranean Recipes","Middle Eastern, Oriental treats and pastries","Ramadan Recipes"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html","url":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html","name":"Homemade Baklava Recipe","isPartOf":{"@id":"https:\/\/amourdecuisine.fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html#primaryimage"},"image":{"@id":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html#primaryimage"},"thumbnailUrl":"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-\u00e0-la-pate-filo-3.jpg","datePublished":"2026-05-19T19:58:35+00:00","dateModified":"2026-05-22T18:40:19+00:00","description":"Homemade baklava recipe with crisp filo layers, almond filling, ghee and orange blossom honey. A flaky, authentic dessert for Eid, Ramadan or tea time.","breadcrumb":{"@id":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html#primaryimage","url":"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-\u00e0-la-pate-filo-3.jpg","contentUrl":"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-\u00e0-la-pate-filo-3.jpg","width":800,"height":559,"caption":"homemade baklava recipe"},{"@type":"BreadcrumbList","@id":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-baklava-recipe.html#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/www.amourdecuisine.fr\/en"},{"@type":"ListItem","position":2,"name":"Algerian, Oriental, and Modern sweets for Eid","item":"https:\/\/www.amourdecuisine.fr\/en\/algerian-oriental-and-modern-sweets-for-eid"},{"@type":"ListItem","position":3,"name":"Middle Eastern, Oriental treats and pastries","item":"https:\/\/www.amourdecuisine.fr\/en\/middle-eastern-oriental-treats-and-pastries"},{"@type":"ListItem","position":4,"name":"Homemade Baklava Recipe"}]},{"@type":"WebSite","@id":"https:\/\/amourdecuisine.fr\/#website","url":"https:\/\/amourdecuisine.fr\/","name":"Amour de cuisine","description":"recette facile et rapide test\u00e9e et approuv\u00e9e","publisher":{"@id":"https:\/\/amourdecuisine.fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/amourdecuisine.fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/amourdecuisine.fr\/#organization","name":"Amour de cuisine","url":"https:\/\/amourdecuisine.fr\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/amourdecuisine.fr\/#\/schema\/logo\/image\/","url":"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/01\/favicon.png","contentUrl":"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/01\/favicon.png","width":64,"height":64,"caption":"Amour de cuisine"},"image":{"@id":"https:\/\/amourdecuisine.fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/SoulefenCuisine","https:\/\/x.com\/amour2cuisine","https:\/\/www.pinterest.com\/amourdecuisine\/","https:\/\/www.youtube.com\/user\/amourdecuisine"]},{"@type":"Person","@id":"https:\/\/amourdecuisine.fr\/#\/schema\/person\/0752f71ee39ae1926cf52b946792daec","name":"Amour de cuisine","description":"Soulef, gourmande de la cuisine alg\u00e9rienne et universelle, maman de 3 enfants qui partage les recettes concoct\u00e9es pour sa petite famille, la cuisine de tous les jours ou des grandes occasions. Suivez mon blog : Amour de cuisine pour des recettes faciles, simples et rapides que vous allez r\u00e9ussir \u00e0 tous les coups.","sameAs":["https:\/\/www.amourdecuisine.fr\/","https:\/\/www.facebook.com\/SoulefenCuisine","https:\/\/instagram.com\/amourdecuisine","https:\/\/www.pinterest.com\/amourdecuisine\/","https:\/\/x.com\/amour2cuisine","https:\/\/www.youtube.com\/user\/amourdecuisine"],"url":"https:\/\/www.amourdecuisine.fr\/en\/article-author\/soulef"}]}},"taxonomy_info":{"category":[{"value":13321,"label":"Algerian cuisine"},{"value":13365,"label":"Algerian, Oriental, and Modern sweets for Eid"},{"value":13895,"label":"Mediterranean Recipes"},{"value":13372,"label":"Middle Eastern, Oriental treats and pastries"},{"value":13899,"label":"Ramadan Recipes"}],"post_tag":[{"value":13420,"label":"almonds"},{"value":13416,"label":"cinnamon"},{"value":13898,"label":"ghee"},{"value":13419,"label":"honney"},{"value":13472,"label":"orange blossom water"},{"value":13399,"label":"sugar"}]},"featured_image_src_large":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-\u00e0-la-pate-filo-3.jpg",800,559,false],"author_info":{"display_name":"Amour de cuisine","author_link":"https:\/\/www.amourdecuisine.fr\/en\/article-author\/soulef"},"comment_info":0,"category_info":[{"term_id":13321,"name":"Algerian cuisine","slug":"algerian-cuisine","term_group":0,"term_taxonomy_id":13321,"taxonomy":"category","description":"","parent":13298,"count":36,"filter":"raw","cat_ID":13321,"category_count":36,"category_description":"","cat_name":"Algerian cuisine","category_nicename":"algerian-cuisine","category_parent":13298},{"term_id":13365,"name":"Algerian, Oriental, and Modern sweets for Eid","slug":"algerian-oriental-and-modern-sweets-for-eid","term_group":0,"term_taxonomy_id":13365,"taxonomy":"category","description":"Algerian pastries are a cherished tradition during Eid, when every family lovingly prepares refined sweets to celebrate this special occasion.\n\nThis wide variety of Algerian Eid treats\u2014whether traditional or modern\u2014delights the taste buds and brings an authentic touch to every festive table.\n\nTraditional Algerian Eid Pastries\n\nAmong the timeless classics are almond and walnut baklava, soft semolina makrouts soaked in honey, and dziriettes filled with almond paste.\n\nThese sweet delights, often delicately scented with orange blossom water, embody the very soul of Algerian pastry-making.\n\nOriental and Modern Eid Pastries\n\nOver time, Algerian pastry has embraced modern influences, adopting new techniques and creative presentations.\n\nDecorated chocolate sabl\u00e9s, reinvented ghribas, and brightly colored m\u2019khabez are perfect examples. These modern Eid pastries combine elegance and flavor, adding a touch of originality to festive gatherings.\n\nEid Pastry Recipes on Amour de Cuisine\n\nTo help you succeed with your Eid pastries, Amour de Cuisine offers a variety of simple yet indulgent recipes. Whether you\u2019re looking for a traditional Algerian Eid pastry or a modern, refined version, you\u2019ll find plenty of delicious ideas to make your table shine.\n\nGive in to the joy of Eid pastries and share these sweet creations with your loved ones for an unforgettable celebration!","parent":0,"count":7,"filter":"raw","cat_ID":13365,"category_count":7,"category_description":"Algerian pastries are a cherished tradition during Eid, when every family lovingly prepares refined sweets to celebrate this special occasion.\n\nThis wide variety of Algerian Eid treats\u2014whether traditional or modern\u2014delights the taste buds and brings an authentic touch to every festive table.\n\nTraditional Algerian Eid Pastries\n\nAmong the timeless classics are almond and walnut baklava, soft semolina makrouts soaked in honey, and dziriettes filled with almond paste.\n\nThese sweet delights, often delicately scented with orange blossom water, embody the very soul of Algerian pastry-making.\n\nOriental and Modern Eid Pastries\n\nOver time, Algerian pastry has embraced modern influences, adopting new techniques and creative presentations.\n\nDecorated chocolate sabl\u00e9s, reinvented ghribas, and brightly colored m\u2019khabez are perfect examples. These modern Eid pastries combine elegance and flavor, adding a touch of originality to festive gatherings.\n\nEid Pastry Recipes on Amour de Cuisine\n\nTo help you succeed with your Eid pastries, Amour de Cuisine offers a variety of simple yet indulgent recipes. Whether you\u2019re looking for a traditional Algerian Eid pastry or a modern, refined version, you\u2019ll find plenty of delicious ideas to make your table shine.\n\nGive in to the joy of Eid pastries and share these sweet creations with your loved ones for an unforgettable celebration!","cat_name":"Algerian, Oriental, and Modern sweets for Eid","category_nicename":"algerian-oriental-and-modern-sweets-for-eid","category_parent":0},{"term_id":13895,"name":"Mediterranean Recipes","slug":"mediterranean-recipes","term_group":0,"term_taxonomy_id":13895,"taxonomy":"category","description":"Discover fresh and flavorful Mediterranean recipes inspired by Moroccan, Tunisian, Turkish, Italian, Spanish and other sunny Mediterranean cuisines. This collection includes easy family dishes, salads, soups, breads, dips, stews, seafood recipes and simple dinner ideas made with olive oil, herbs, vegetables and warm spices.","parent":13298,"count":65,"filter":"raw","cat_ID":13895,"category_count":65,"category_description":"Discover fresh and flavorful Mediterranean recipes inspired by Moroccan, Tunisian, Turkish, Italian, Spanish and other sunny Mediterranean cuisines. This collection includes easy family dishes, salads, soups, breads, dips, stews, seafood recipes and simple dinner ideas made with olive oil, herbs, vegetables and warm spices.","cat_name":"Mediterranean Recipes","category_nicename":"mediterranean-recipes","category_parent":13298},{"term_id":13372,"name":"Middle Eastern, Oriental treats and pastries","slug":"middle-eastern-oriental-treats-and-pastries","term_group":0,"term_taxonomy_id":13372,"taxonomy":"category","description":"","parent":0,"count":2,"filter":"raw","cat_ID":13372,"category_count":2,"category_description":"","cat_name":"Middle Eastern, Oriental treats and pastries","category_nicename":"middle-eastern-oriental-treats-and-pastries","category_parent":0},{"term_id":13899,"name":"Ramadan Recipes","slug":"ramadan-recipes","term_group":0,"term_taxonomy_id":13899,"taxonomy":"category","description":"Find all my Ramadan recipes here to help you prepare your iftar meals, warm starters, homemade breads, family-style dishes, desserts, and refreshing drinks. This category brings together simple, generous, and varied ideas to help you plan your menus throughout the month of Ramadan without spending the whole day in the kitchen. \n\nYou will find traditional, Algerian, Middle Eastern, and family recipes, including chorba, harira, bricks, bourek, tajines, soft homemade breads, slow-cooked dishes, salads, honey desserts, creams, flans, homemade juices, and cooling drinks.\n\nTo build a beautiful Ramadan table, start with a warming soup, add a crispy starter, serve a good homemade bread, then finish with a comforting dish to share. You can also explore my Ramadan menu ideas, iftar recipes, and Algerian Ramadan recipes to bring variety to your meals all month long. ","parent":0,"count":4,"filter":"raw","cat_ID":13899,"category_count":4,"category_description":"Find all my Ramadan recipes here to help you prepare your iftar meals, warm starters, homemade breads, family-style dishes, desserts, and refreshing drinks. This category brings together simple, generous, and varied ideas to help you plan your menus throughout the month of Ramadan without spending the whole day in the kitchen. \n\nYou will find traditional, Algerian, Middle Eastern, and family recipes, including chorba, harira, bricks, bourek, tajines, soft homemade breads, slow-cooked dishes, salads, honey desserts, creams, flans, homemade juices, and cooling drinks.\n\nTo build a beautiful Ramadan table, start with a warming soup, add a crispy starter, serve a good homemade bread, then finish with a comforting dish to share. You can also explore my Ramadan menu ideas, iftar recipes, and Algerian Ramadan recipes to bring variety to your meals all month long. ","cat_name":"Ramadan Recipes","category_nicename":"ramadan-recipes","category_parent":0}],"tag_info":[{"term_id":13420,"name":"almonds","slug":"almonds","term_group":0,"term_taxonomy_id":13420,"taxonomy":"post_tag","description":"","parent":0,"count":18,"filter":"raw"},{"term_id":13416,"name":"cinnamon","slug":"cinnamon","term_group":0,"term_taxonomy_id":13416,"taxonomy":"post_tag","description":"","parent":0,"count":16,"filter":"raw"},{"term_id":13898,"name":"ghee","slug":"ghee-2","term_group":0,"term_taxonomy_id":13898,"taxonomy":"post_tag","description":"","parent":0,"count":1,"filter":"raw"},{"term_id":13419,"name":"honney","slug":"honney","term_group":0,"term_taxonomy_id":13419,"taxonomy":"post_tag","description":"","parent":0,"count":7,"filter":"raw"},{"term_id":13472,"name":"orange blossom water","slug":"orange-blossom-water","term_group":0,"term_taxonomy_id":13472,"taxonomy":"post_tag","description":"","parent":0,"count":5,"filter":"raw"},{"term_id":13399,"name":"sugar","slug":"sugar","term_group":0,"term_taxonomy_id":13399,"taxonomy":"post_tag","description":"","parent":0,"count":32,"filter":"raw"}],"uagb_featured_image_src":{"full":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-\u00e0-la-pate-filo-3.jpg",800,559,false],"thumbnail":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-\u00e0-la-pate-filo-3-150x150.jpg",150,150,true],"medium":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-\u00e0-la-pate-filo-3-300x210.jpg",300,210,true],"medium_large":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-\u00e0-la-pate-filo-3.jpg",800,559,false],"large":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-\u00e0-la-pate-filo-3.jpg",800,559,false],"1536x1536":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-\u00e0-la-pate-filo-3.jpg",800,559,false],"2048x2048":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2011\/11\/baklawa-\u00e0-la-pate-filo-3.jpg",800,559,false]},"uagb_author_info":{"display_name":"Amour de cuisine","author_link":"https:\/\/www.amourdecuisine.fr\/en\/article-author\/soulef"},"uagb_comment_info":0,"uagb_excerpt":"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...","_links":{"self":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/posts\/136846","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/comments?post=136846"}],"version-history":[{"count":7,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/posts\/136846\/revisions"}],"predecessor-version":[{"id":136906,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/posts\/136846\/revisions\/136906"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/media\/136844"}],"wp:attachment":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/media?parent=136846"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/categories?post=136846"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/tags?post=136846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}