Filo Baklava Recipe with Honey Syrup and Nuts

Name: Filo Baklava Recipe with Honey Syrup and Nuts
Prep time: 40 min
Cook time: 35 min
Total time: 195 min
Yield: About 24 pieces
Cuisine: Eastern Mediterranean
Ingredients: 500 g filo pastry, about 15–20 sheets; 200 g butter, melted; 300 g chopped walnuts, pistachios or almonds; 200 g sugar, divided between filling and syrup; 1 tsp ground cinnamon; 150 ml honey; 100 ml water; 2 tbsp lemon juice; 1 pinch salt

Thin buttered filo layers filled with spiced nuts and soaked with lemon-honey syrup.

By Savva LoginovUpdated October 5, 2026

Total 3 hr 15 minMakes About 24 pieces

Jump to Recipe

Filo baklava needs steady hands more than complicated technique. The source calls for 500 grams of paper-thin pastry, 300 grams of chopped nuts and 200 grams of butter. Keep unused filo covered with a lightly damp cloth as you work so it remains flexible. Butter each sheet sparingly and divide the nut-and-cinnamon filling into thin layers rather than piling it all in one place. Cut the assembled pastry before it enters the oven. A syrup of honey, water, lemon and the recipe’s measured sugar should soak into the crisp warm pastry after baking. Give it two to three hours to settle before serving small pieces.

Recipe card

Filo Baklava Recipe with Honey Syrup and Nuts

Prep 40 minCook 35 minTotal 3 hr 15 minYield About 24 pieces

Equipment: Baking dish, pastry brush, sharp knife, saucepan

Ingredients

500 g filo pastry, about 15–20 sheets 200 g butter, melted 300 g chopped walnuts, pistachios or almonds 200 g sugar, divided between filling and syrup 1 tsp ground cinnamon 150 ml honey 100 ml water 2 tbsp lemon juice 1 pinch salt

Instructions

Prepare filling
Mix chopped nuts, cinnamon, salt and 100 g of the measured sugar. Keep filo under a damp cloth.
Layer
Butter a baking dish; add five to six filo sheets, brushing each lightly, then alternate thin nut filling and buttered filo.
Cut and bake
Cut into diamonds, then bake at 180°C about 30–35 minutes until crisp and golden.
Simmer syrup
Simmer 100 ml water, honey, remaining 100 g sugar and lemon juice about 10 minutes.
Soak and rest
Spoon warm syrup over freshly baked baklava and rest 2–3 hours before serving.

How to tell when it is ready

Filo is deeply golden and crisp before syrup is added.

Tips

Keep spare filo covered so it does not dry out.
Brush sheets thinly with melted butter.
Divide the 200 g sugar across filling and syrup.
Cut diamonds before baking.

Serving suggestions

Offer small pieces with tea.
Top with extra chopped pistachios.
Serve at room temperature.
Pair with unsweetened coffee.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Keep in a covered container in a cool place 2 days or refrigerate longer; protect from moisture.

Food safety

Check nut allergies; do not give honey to infants under 12 months.

Frequently asked questions

Why is the sugar divided?

The source lists 200 g once but uses sugar in both the nut filling and syrup; this version measures 100 g for each.

How should I store filo baklava with honey and nuts?

Keep in a covered container in a cool place 2 days or refrigerate longer; protect from moisture.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.