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Last updated on July 14th, 2026.

Mediterranean Baklava is a dessert that turns simple ingredients into magic, crisp layers of flaky phyllo, a fragrant mixed-nut filling, and a honey-citrus syrup that adds just the right sweetness. It’s lighter than its Greek cousin, more aromatic than the Turkish classic, and packed with the floral, nutty flavors. One bite and you’ll understand why this timeless treat has been passed down for generations across the Mediterranean.

Sliced baklava in a pan.

Homemade Baklava, like many Homemade Pastry Recipes, 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 version I grew up eating in Israel, and I like to served it next to other sweets like my Spice Honey cake With Almonds, and Honey Malabi. With some personal touches of honey, cinnamon, and a brighter citrusy syrup, reflect the Mediterranean approach, where floral flavors and mixed nuts are common.

My Personal Touch

What makes my recipe different than most baklava recipes is a combination classic ingredients with some unique ones you might not think of:

  • Walnuts, pistachios, and almonds. Instead of one type of nut, I am using three types giving the baklava the best of all worlds.
  • Honey. The star of the show and the best ingredient to rounds up all the flavors and adds another later of sweet natural flavor and a sticky texture.
  • Oranges. For both the zest and the juice, orange, honey and cinnamon all grow next to each other, making them the perfect combination of flavors.
  • 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.

My Tips And Notes

Phyllo pastry baklava gets its sophisticated reputation from the impressive layers and sticky texture, and often homemaker mistaken it to a challenging recipe. This can not be father from the truth, and I included step-by-step images for visual cues as well as all my tricks (and tips) I use when ever I bake this recipe:

  • Phyllo Dough Handling: Always keep the phyllo pastry covered with a damp towel to prevent it from drying out.
  • 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.
  • 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.
  • Phyllo dough should be stored in the freezer, when ready, place it at your kitchen counter and allow it to defrost for about 60 minutes.
  • You can make the syrup a few days in advance and refrigerate. The syrup will be soaked best when it is at opposite temperature of the cake.
A bowl with found nuts, cinnamon and sugar.
Measure the nuts, cinnamon and sugar in a large bowl.
A bowl with nuts mixture.
Mix until cohesive.
Hands brushing phyllo sheet lined in a pan.
Brush the bottom of a 9×13-inch pan with melted butter, top with a phyllo sheet and brush it with more melted butter. Repeat with five sheets.
Hand sprinkling nuts over phyllo sheet.
Sprinkle about 1/4 of the nuts mixture, then repeat with five more phyllo sheets topped with more nuts. End with phyllo.
Un baked Baklava partly sliced.
Use a sharp knife to cut the top layers of the baklava in vertical.
Un baked Baklava partly sliced.
Then cut is diagonally. Bake until golden brown.
Sauce pan with honey syrup and a spoon.
While the baklava is baking, measure all of the syrup ingredients in a sauce pan and cook.
Large measuring cup with liquid syrup.
Pour into a large cup with a spout.
Pouring syrup over baked baklava.
Pour the sweet syrup over the hot baklava and set it aside to chill.

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 and Make-Ahead Tips

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.

filo nuts dessert.
honey phyllo dessert.
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Mediterranean-Style Honey Baklava

Mediterranean Baklava is a dessert that turns simple ingredients into magic, crisp layers of flaky phyllo, a fragrant mixed-nut filling, and a honey-citrus syrup that adds just the right sweetness. It’s lighter than its Greek cousin, more aromatic than the Turkish classic, and packed with the floral, nutty flavors.
Prep Time 30 minutes
Cook Time 1 hour
Servings 24 slices
Author Dikla Levy Frances

Ingredients

For The Filling

  • 2 1/2 Cups (300g) Shelled Pistachio
  • 2 Cups (225g) Almonds (whole or sliced)
  • 2 Cups (200g) Walnuts
  • 1/4 Cup (50g) Sugar
  • 3 teaspoons Cinnamon

For Assembling

  • 25 Thawed Phyllo sheets
  • 1 Cup (225g) Melted butter

For The Syrup

  • 1 1/2 Cups (300g) Sugar
  • 2 Oranges, zested and juice squeezed
  • 1/3 Cup (120g) Honey
  • 1 1/2 Cups (360ml) Water

Instructions

Make The Filling

  • In a food processor process the pistachios (300g), almonds (200g), and walnuts (200g). Transfer the nut mixture to a large bowl.
  • Mix in the sugar (50g) and cinnamon (3 teaspoons).

Assemble

  • Preheat the oven to 350F (180C), and grease a 9×13-inch brownie pan with the melted butter.
  • Layer five sheets of phyllo, brushing each with the melted butter using a pastry brush.
  • Sprinkle 1/4 of the nut mixture (about 1 1/2 cups, 200g) into an even layer.
  • Repeat with another layer of dough made of five sheets, each brushed with butter.
  • Sprinkle with another layer of nuts.
  • Repeat with the rest of the dough and nuts mixture. You should have a total of 5 layer of phyllo, and four layers of nuts.
  • Use a very sharp knife to mark the cake from in 3-4 vertical lines.
  • Now use the knife to make marks diagonally to the vertical lines.
  • Bake for 30 minutes, than reduce the temperature to 300F (150C) and bake for another 30 minutes.
  • Make the syrup as the baklava bakes

Honey Syrup

  • Place the sugar (300g), orange zest, orange juice, honey (120g) and water (360ml) in a medium sauce pan, and cook over medium high heat until it reaches a boil.
  • Reduce heat to low and cook for additional five minutes, or until the sugar dissolves.
  • Pour the syrup into a large measuring cup and refrigerate until use.
  • Pour the syrup over the warm Baklava as soon as it comes out of the oven. Allow it to soak up the syrup and cool for about 30 minutes before serving.

Notes

 
 
 
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2 Comments on " Mediterranean Style Honey Baklava "

  1. Dikla Levy Frances
    KAT says:
    Fri Jan 3 25

    Love the idea of orange in baklava. Am going to make this this weekend but sub coconut oil for the butter as one guest has a dairy allergy.

    Reply
    1. Dikla Levy Frances
      Dikla says:
      Fri Jan 3 25

      That is so awesome! Please keep in mind that the coconut oil might add flavor. (Another option is plant base butter)

      Reply