Mom’s Famous Baklava
Buttery, crisp, and just the right amount of sweet—this is the Homemade Baklava I grew up with. It’s my mom’s go-to recipe for holidays, family celebrations, or any time she wants to make something special. Layers of flaky phyllo dough are filled with cinnamon-spiced walnuts, baked until golden, and drenched in a warm syrup that soaks into every crack. Finished with crushed pistachios and rose petals, it's as beautiful as it is delicious. Thanks to the Frigidaire Gallery 30" Induction Range, this baklava bakes evenly and consistently—no guesswork required.
Ingredients
For the baklava:
- 2 sheets phyllo dough or more as needed, thawed if frozen
- 1 pound unsalted butter melted
- 3 - 4 cups walnuts finely chopped
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
For the syrup:
- 3 cups granulated sugar
- 1 ½ cups water
- Pinch of citric acid or a squeeze of fresh lemon juice
- 1 cinnamon stick
- ingredients
- For topping:
- Crushed pistachios
- Dried rose petals optional
Instructions
- Prep the phyllo: If using frozen phyllo, thaw at room temperature for about 1 hour. Melt the butter and set aside.
- Make the filling: In a bowl, mix together chopped walnuts, sugar, and cinnamon. Set aside.
- Roll and fill: Lay out 2 sheets of phyllo on a clean surface. Lightly brush with melted butter (about 1 tablespoon per layer). Place a line of walnut filling along one edge. Roll tightly using a thin rolling pin or dowel. Trim to fit your baking dish if needed. Repeat with remaining phyllo and filling.
- Assemble: Generously brush the bottom of your baking dish with melted butter. Place each rolled log snugly side by side. Brush the tops liberally with more melted butter.
- Bake: Bake uncovered at 350°F for 45–55 minutes in a Frigidaire Induction Oven, or until golden brown and crisp.
- Make the syrup: While the baklava bakes, combine sugar, water, cinnamon stick, and citric acid (or lemon juice) in a saucepan. Bring to a boil, then reduce heat and simmer for 10–15 minutes. Remove the cinnamon stick and let cool slightly.
- Pour the syrup: When baklava is hot and syrup is warm (not boiling), pour syrup evenly over the top. Let sit 30–60 minutes to fully absorb.
- Finish and serve: Once cooled, top with crushed pistachios and rose petals. Use a sharp knife to slice into bite-sized pieces. Serve with Persian tea, espresso, or enjoy straight from the pan!