Mediterranean Honey Baklava: A Sweet, Flaky Delight

Homemade Baklava is one of the most delicious and indulgent desserts, yet for some reason it’s often saved for special occasions, even though traditional baklava is enjoyed daily across the Mediterranean. From Greek to Turkish and everything in between, there are countless variations of this classic, including this honey baklava recipe.

This version is inspired by the baklava I grew up eating in Israel. Like my Malabi recipe, and Jerusalem Bagels, it’s a sweet echo of the Ottoman influence, closely related to the Turkish style. The small twists I add like honey, cinnamon, and a brighter citrusy syrup, reflect the Mediterranean approach, where floral flavors and mixed nuts are common. These elements bridge the Turkish and Greek traditions and, in my opinion, create the most delicious Mediterranean-style honey baklava. And for a fun twist, don’t miss my Baklava Muffins.

Key Ingredients

The complete recipe, including measurements, can be found below in the recipe card at the bottom of the post. Here is a quick recap of the key ingredients and substitutions when possible.

• Walnuts, pistachios, and almonds. Instead of one type of nut, I am using three types giving the baklava the best of all worlds.
• Phyllo dough, thawed. Thaw the pastry about 60 minutes before you make the baklava, if at room temperature for too long, the sheets might stick to each other. Do not use puff pastry dough, it is very different, thick and will not turn out well.
• Honey. The honey rounds up all the citrus and cinnamon flavors and adds another later of sweet, sticky texture.
• Orange blossom water. It is very bright and citrusy flavoring and what gives the recipe is Mediterranean title. Note: it is very different than rose water, and should not be replaced by it.

Step-by-Step Instructions

1. Make the filling: Process the nuts in a food processor then mix in the sugar and cinnamon.
2. Assemble: Use a pastry brush to brush a 9×13 baking sheet with butter, then line five layers of phyllo dough over each other, brushing each with butter before topping.
3. Sprinkle 1/4 of the filling over the buttery sheets of phyllo dough in an even layer.
4. Repeat with the rest of the nuts and phyllo. You should have a total of four nut layers and five layers of filo, with the top layer being dough.
5. Use a very sharp knife to mark three or four vertical lines.
6. Mark diagonal line over the vertical lines creating a diamond pattern.
7. Bake until golden brown. Make the sweet honey syrup while it bakes.
8. Make The Syrup: Bring all of the syrup ingredients to a boil over medium heat, then reduce to simmer and cook for additional five minutes, or until the sugar dissolves.
9. Remove form heat, pour into a large measuring cup and refrigerate while the Baklava is baking.
10. As soon as the Baklava is ready, pour the cooled syrup over. Allow the diamond shapes to soak in the syrup and cool before serving.

Tips

• The first sheet of phyllo dough can easily rip when you brush the butter. I avoid that, tap the butter using the pastry brush, then gently hold the dough with two fingers while brushing it.
• Phyllo Dough Handling: Always keep the filo pastry covered with a damp towel to prevent it from drying out.
• When slicing the baklava pre-baking, do not slice it all the way to the bottom of the pan. Slice is half way so it will not break as you bake it and soak it with the warm honey syrup.
• Dry out filo dough, will break and crumble. It is best to store it in the freezer, and thaw it at room temperature for about 60 minutes. 

Yields

This recipe makes approximately 24-30 pieces, depending on how you cut the baklava. Each piece is rich and sweet, so smaller portions are usually preferred.

Storing: Honey baklava can be stored at room temperature for up to a week, covered loosely to maintain the crispness of the phyllo. You can also refrigerate it, though this will soften the layers slightly.

Make-Ahead: Baklava is the perfect make-ahead dessert and can be made in advance and stored in the freezer for up to 8 weeks. Assemble and cut the baklava but don’t bake or add the syrup. Wrap tightly with plastic wrap and freeze. When ready to bake, thaw it completely, then bake and add the syrup as directed. To freeze baked Baklava, place it in an airtight container and freeze for up to three weeks.