For people out there with a sweet tooth, baklava is the kind of dessert that will hit every note. After all, it’s a nutty, sweet, and sophisticated treat that is a symbol of centuries-old culinary tradition. Making this dish, comprising layers of buttery dough, sweet nuts, and warm honey syrup,p is fun. And to make the whole experience more enjoyable, Joanna Gaines has shared her own version, which has quickly become one of her most loved dessert recipes.
It’s worth mentioning that this recipe takes time. But it is easy peasy. You can certainly make baklava if you can brush butter on a sheet of dough. If you ask me this question, the hardest part might be waiting for a few hours for the syrup to soak in before you can enjoy this otherworldly goodness. And once you try it, you’re not going back to traditional desserts anytime soon.
Key Takeaways
- Phyllo Dough: Remember that it’s very important to keep the phyllo dough covered with a damp towel while you work. Doing so ensures it does not dry out and crack.
- Butter Between Layers: If you want the crispy and flaky baklava layers, the trick is brushing butter on every single sheet.
- Toasting the Nuts: Toast the almonds and pistachios first. It really helps a lot in bringing out a deeper, warmer, nutty flavor.
- Cutting Before Baking: Make sure to cut the baklava into pieces before it goes in the oven. Doing so ensures the layers stay clean and do not crumble later.
- Syrup Temperature: Pour warm syrup over hot baklava. This rule keeps the layers crisp instead of soggy.
What Is Joanna Gaines Baklava Recipe
This is a homemade version of the classic Middle Eastern dessert we have come to know as Baklava. Joanna Gaines’s baklava recipe is taken straight from her cookbook Magnolia Table, Volume 2.
Now, what makes this baklava recipe different is actually the mix of nuts and spices. She uses both almonds and pistachios to give the baklava a much richer flavor. The spices are soft and warm. There is the use of cardamom, cinnamon, and even a small pinch of nutmeg. And they all work together without taking over.
The honey syrup is also part of what sets this baklava apart. It is made with raw honey and sugar. However, here, it has a strip of orange peel and a spoonful of fresh orange juice mixed in. Adding orange to this traditional baklava dessert gives a light, fresh note that balances the sweetness of the honey.
The baklava bakes in a 9 x 113-inch pan with about 28 sheets of phyllo dough. It is cut into squares first. Then each square is cut on the diagonal to make small triangles. After it bakes, the warm honey syrup is poured all over the top. Then all you have to do is let the baklava sit at room temperature for at least four hours so the syrup soaks in fully.
Why You Will Love This Baklava Recipe
There’s a lot of love for this layered pastry dessert that is extremely popular in many Middle Eastern and Mediterranean cultures. It tastes like something from a bakery, but can be made at home with very simple ingredients. In fact, most of what you need might already be in the pantry. The rest is easy to find at any grocery store.
Now, the texture is the part where most people are instantly sold. The top is super crisp and flaky. At the same time, the middle has soft layers soaked in honey. On top of that, the nuts add a gentle crunch in every bite. In other words, it is like a great vacation for your taste buds.
It is also a great recipe to make ahead. Baklava actually tastes better the next day because the syrup gets a lot more time to soak in. So you can bake it the day before a party and see it get finished by guests in an instant. That’s the baklava magic!
Recipe for Joanna Gaines Baklava
Joanna Gaines Baklava Recipe
24
servings40
minutes40
minutes174
kcal1
hour20
minutesKeep the screen of your device on
Ingredients
- For the Baklava Layers:
1 box of frozen phyllo sheets (16 oz), brought to room temperature
1¼ cups melted unsalted butter (about 2½ sticks)
1⅔ cups shelled raw pistachios (roughly 8 oz), plus an extra 3 tablespoons toasted and finely chopped for garnish
1½ cups raw whole almonds (around 8 oz), lightly toasted in a dry pan
1 teaspoon freshly ground cardamom
1 teaspoon ground Ceylon cinnamon (or regular ground cinnamon)
¼ cup fine white sugar
¼ teaspoon ground nutmeg, freshly grated if possible
¼ teaspoon kosher salt or fine sea salt
- For the Honey Syrup
1 cup high-quality raw honey
¾ cup white granulated sugar
1 cup filtered water
1 tablespoon freshly squeezed orange juice
A 3-inch piece of orange rind, with the pith left on
Directions
- Preheat the oven and prepare the pan: Heat the oven to 350°F. Next, take a 9 x 13-inch baking pan and brush it with some melted butter. Make sure you cover the bottom and sides with butter. Now set the pan aside while you make the filling.
- Toast the nuts: Spread the almonds and 1⅔ cups of pistachios on a baking sheet. Now comes the toasting part, which should last about 7 to 8 minutes. This is where the nuts will look slightly golden. Once done, take the toasted almonds and pistachios and toss them into a food processor along with sugar, cardamom, cinnamon, nutmeg, and salt. Pulse it about 12 times. The goal here is finely chopped nuts, nothing turned into powder. It is recommended to have some small chunks as they give the baklava a nice texture.
- Prepare the phyllo dough: This is a very crucial step. First,t lay the phyllo sheets on top of a piece of plastic wrap. Quickly cover them with another piece of plastic wrap and a damp kitchen towel on top. Remember that phyllo dries out very fast in the air, so try to be fast. And in case the sheet starts to crack, don’t worry, because small cracks usually don’t show in the final baklava.
- Layer the first stack of phyllo: Time to place 1 sheet of phyllo on the bottom of the buttered pan. You can trim it if needed. Brush it generously with melted butter. Add another sheet, brush it with butter. Repeat it until you have layered 6 phyllo sheets total. Here, gently press the sheets down so they stay flat.
- Add the first nut layer: Sprinkle one-third of the nut mixture (this will be about 1 cup) over the phyllo. Spread it in an even layer all the way to the edges. Make sure not to pile it up in the middle.
- Add the second phyllo layer and more nuts: Next comes placing a phyllo sheet on top of the nuts and brushing it with an ample amount of butter. Repeat with 5 more sheets (brushing butter between each). After the 6th sheet, sprinkle another one-third of the mixture across the top. Once you do it, layer 6 more sheets of phyllo and sprinkle the last one-third of the nut mixture on top.
- Top with the final phyllo layer: In the end, you’d have to top everything with 10 more sheets of phyllo. Here again, you have to brush each layer generously with butter. The toplayerr is what gives baklava its crisp, golden crust. That’s why you mustn’t skip the butter on these.
- Cut the baklava before baking: Now comes the fun part. Take a very sharp knife and cut the baklava into 24 squares. Then cut each square in half on the diagonal to make triangles. Never cut once the baking is done, as it will lead to layers cracking and crumbling.
- Bake until golden: 40 to 45 minutes of baking would give the top a deep golden brown look. The edges will look crisp. Set the pan on a wire rack as soon as it comes out.
- Make the honey syrup: Your honey syrup should be ready before the baklava comes out of the oven. For that, you need to add the sugar, honey, water, and orange peel into a medium saucepan. Bring it to a boil over medium-high heat. Make sure to stir one or twice. Lower the heat to medium-low and let it simmer for about 10 minutes. By that time, you will notice a slight thickening. Take it off the heat, stir in the orange juice, and remove the peel.
- Pour it over the hot baklava: Take the freshly baked baklava out of the oven and start to slowly pour the warm syrup all over it. The syrup will make a sizzling sound, but it is perfectly A-OKAY. Make sure you cover the whole top. Sprinkle the 3 tablespoons of chopped toasted pistachios on top.
- Let it rest before serving: Resist the temptation of eating it and let the baklava rest at room temperature on a wire rack for at least 4 hours, or even better, overnight. This is not a step to rush. The longer it sits, the more the syrup soaks in, and the better the flavor becomes.
Equipment
Mixing bowl
9 × 13-inch baking pan
Food processor
Knife
Recipe Video
Choosing the Best Nuts for Baklava
Quality is the name of the game here. Go for high quality for the best results. For this Joanna Gaines baklava recipe, try to get raw almonds and pistachios. This means a big no to roasted or salted nuts.
Also, try to find shelled pistachios. They might cost a bit more, but they save time and keep your fingers happy.
Tips for Perfect Baklava Texture
- Butter it up: People who try to bake baklava often fail when it comes to making it crispy. This is mostly because they forget to brush butter between every single sheet of phyllo. Skipping even a couple of sheets can make the texture feel uneven.
- The right ratio of warm syrup: This is a very important tip. Pouring cold syrup on hot baklava will lead to soggy layers. Pouring warm syrup on cold baklava will lead to the syrup sitting on top instead of soaking in. The trick is to put warm syrup over super-hot baklava. This ensures the syrup sinks slowly and evenly.
- No pressing: This is a common mistake. People try to gently press down on the baklava after pouring the syrup. Never do that. Simply let it sit and absorb on its own. Pressing makes the layers flatten and lose their crispiness.
Flavor Variations You Can Try
Walnut baklava version
This is simple. All you have to do is replace the almonds with walnuts for a more traditional Greek-style baklava. Walnuts have a slightly stronger and more earthy taste. What this means is that they go well with the cinnamon and honey.
Rose water syrup version
Do everything like the Joanna Gaines Baklava recipe. But when it comes to the syrup, simply add 1 teaspoon of culinary-grade rose water along with the orange juice. This gives the baklava a soft, floral flavor that feels very Middle Eastern. It pairs especially well with pistachios.
Chocolate baklava version
Mix ½ cup of mini chocolate chips into the nut mixture before layering. The chocolate melts into the nuts as the baklava bakes, and it adds a sweet, soft surprise in the middle. This one is a hit with kids.
Spiced honey version
People feeling a bit adventurous can add a small cinnamon stick and 2 or 3 whole cloves to the syrup while it simmers. Remember to take them out before pouring. The syrup will have a deeper, spiced flavor that feels warm and cozy, especially in winter.
What to Serve With Joanna Gaines Baklava
Turkish Coffee or Black Tea
Given that baklava is very rich, it goes well with drinks that have a bitter or strong taste. Ideally, a classic pairing would be a small cup of Turkish coffee or a hot cup of black tea.
Cold & Hot Combination
To satisfy your sweet tooth further, you can try serving baklava with a scoop of vanilla ice cream on the side. The ice cream against the warm, syrupy baklava is a beautiful contrast in both temperature and texture. Something worth trying!
Something Greek
Those who want something lighter, trying a dollop of plain Greek yogurt next to the traditional baklava is a good option. The tangy and creamy yogurt can cut through the sweetness. You can also add fresh berries on the side.
Storage and Make Ahead Tips
Keeping baklava at room temperature
Most people who make baklava try to store it in the fridge. Instead, it would be best to store it at room temperature. Cover it loosely with a foil or place it in an airtight container. Try to eat it within 3 days. The fridge is not recommended as it makes the layers go soft and lose their crispness.
Freezing baklava for later
Interestingly, baklava freezes really well. All you have to do is wrap the whole pan tightly with two layers of plastic wrap and one layer of foil. You can also store individual pieces in a freezer-safe container with parchment between layers. It will stay good in the freezer for up to 3 months.
And when it comes to thawing, let it sit at room temperature for 4 to 5 hours. Never microwave frozen baklava, as it will quickly lead to a soft and chewy mess.
Common Mistakes and How to Avoid Them
The phyllo dough keeps cracking.
It’s important to understand that phyllo dough is very delicate and can dry out fast whenever exposed to air. If the sheets are cracking and tearing, it usually means they are too dry. Always cover the unused phyllo with plastic wrap and a damp towel while you work on the other stuff.
Also, the phyllo must be fully thawed before you start. Thaw it in the fridge overnight for the best results.
The baklava turns out soggy.
The solution to this most common problem is very easy. And it all comes down to the syrup. The rule is simple. Warm syrup on hot baklava, or cold syrup on hot baklava, both work. But never pour warm syrup on cold baklava, and never pour cold syrup on cold baklava.
Moreover, try not to pour the syrup too fast. Drizzle it very slowly and evenly to ensure the syrup doesn’t pool at the bottom of the pan.
The top burns before the inside is done.
Sometimes the oven runs hot, especially on the top rack. This can lead to the top browning too fast. The solution is simple. Cover it loosely with foil and keep baking. You can also move the pan to the middle rack of the oven for the most even baking.
Also, keep a close eye on your beloved baklava after the 35-minute mark. Every oven is a little different, and baklava can go from golden to burned in just a few minutes.
Nutrition Information
Nutrition Facts
24 servings per container
- Amount Per ServingCalories174
- % Daily Value *
- Total Fat
9.64g
12%
- Saturated Fat 6.13g 30%
- Cholesterol 25mg 9%
- Total Carbohydrate
21.6g
8%
- Dietary Fiber 0.64g 0%
- Total Sugars 20.9g
- Protein 0.35g 0%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Disclaimer: Nutrition data for this recipe was calculated using the Recipe Blossom Nutrition Calculator. It’s designed to provide an estimate of calories, macronutrients, and micronutrients based on standard ingredients and portion sizes.
However, actual values may vary depending on brands, substitutions, or preparation methods. For medically tailored nutrition advice, we recommend consulting with a registered dietitian or qualified healthcare provider.
FAQs
Can baklava be made ahead of time?
Absolutely yes. Baklava is one of the best desserts to make ahead. After all, it tastes so much better the next day since the syrup has had more time to soak in. The best approach would be to make it 1 to 2 days before serving.
What nuts are best for baklava?
Traditional baklava primarily uses pistachios or walnuts. Joanna Gaines uses a mix of almonds and pistachios in her recipe for a rich and balanced flavor. You can use just one type of nut or mix them based on what you like.
Why is my baklava soggy instead of crisp?
The culprit could be pouring the cold syrup over warm baklava or vice versa. Also, don’t forget to brush butter between each layer of phyllo.
How long does homemade baklava last?
Easy 3 to 4 days at room temperature in an airtight container. When you wrap it tightly and store it in the freezer, it can last up to 3 months.
