Baklava can be made with different ingredients and in different shapes. My version consists of seven rolls that I cut into six before baking. Just like lasagna, you can also build baklava layer by layer.

Serving size

42 pieces


20 minutes


40 minutes + 25 minutes baking time + 3 hours of waiting


  • 200 g butter + extra for greasing

  • 1 pack of baklava pastry dough (14 sheets)

  • 350 g of honey

  • 40 ml of orange blossom water

  • 70 g salted butter

  • 600 g walnuts, finely ground

  • 4 g cinnamon


  • baking tin of 24 x 35 cm

  • 2 saucepans

  • mixing bowl

  • (Baking) brush


1. Preheat the oven to 190 ° C/ 375 dF. Grease the baking tin with butter.

2. Melt the butter in a pan. Cut the Baklava pastry dough to the same width as the baking pan and store it in a clean dry kitchen towel to prevent from drying. In a pan, heat 300 g of honey with 20 ml of orange blossom water and keep this mixture warm. In a mixing bowl, stir together the salted butter, 500 g ground walnuts, the rest of the honey and the orange blossom water and the cinnamon. Divide the mixture into seven equal portions (about 90 g).


3. Brush a sheet of the baklava pastry dough with melted butter. Place a second sheet on it and brush it too. Take one serving of the walnut mixture and spread it over the baklava pastry dough at the bottom. Roll up into a bar, place in the baking tin and brush with melted butter. Make the rest of the bars in the same way.

4. Cut each bar into six pieces immediately with a sharp knife. Bake the baklava in about 25 minutes until golden brown and crispy in the oven.

5. Take the baking tin out of the oven and spread/pour the warm honey on top of the baklava. Garnish immediately with the rest of the finely ground walnuts. Let the baklava cool for at least 3 hours before enjoying it.

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