At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: Makes 40 pieces
• Prep time: 1 hour 30 minutes
• Cook time: 1 hour 30 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of Makes 40 pieces.

• Calories: 230 kcal
• Protein: 2 g
• Carbohydrates: 22 g
• Fat: 16 g
• Sodium: 63 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Baklava Dough

Have these measured and ready before you begin.

• about 3/4 U.S. cup plus 1 tablespoon (200 ml) milk
• about 3/4 U.S. cup plus 1 tablespoon (200 ml) sunflower oil
• 3 eggs
• 1 tablespoon (15 ml) grape vinegar
• 2 1/2 teaspoons (10 g) baking powder
• 1/4 teaspoon salt
• about 5 U.S. cups (1,200 ml by volume) baklava flour; use a fine, extensible all-purpose or pastry flour

Filling

• about 2 1/2 U.S. cups (600 ml by volume) finely ground walnuts

For Rolling and Finishing

• about 3/4 U.S. cup plus 1 tablespoon (200 ml by volume) cornstarch
• 250 g butter (8.8 oz)

Syrup

• about 4 1/4 U.S. cups (1 liter) water
• about 3 1/3 U.S. cups (800 ml by volume) granulated sugar
• 4 drops freshly squeezed lemon juice

Directions

1. Mix the flour with the milk, sunflower oil, eggs, vinegar, baking powder, and salt, kneading until a soft, smooth dough forms; divide it into 30 equal balls.

2. Roll each ball to dessert-plate size with cornstarch, stack the rounds in groups of 10 with cornstarch between them, and roll each stack paper-thin to fit a roughly 16-inch (40 cm) round tray.

3. Melt the butter over low heat, trim the pastry stacks to the pan, layer them with the ground walnuts, and cut the assembled baklava into the desired geometric pieces before baking.

4. Pour half the clarified butter over the cut pastry. Bake at 350°F (175°C) for 45–60 minutes; when the top begins to color, brush with remaining butter and continue until deeply golden above and below.

5. Meanwhile, combine the sugar and water and boil over medium heat for about 25 minutes; add the lemon juice, boil 2-3 minutes more, and remove from the heat.

6. Cool the baked baklava to room temperature, ladle the hot syrup over it gradually, and let the layers absorb the syrup before serving.

Sources

1. USDA FoodData Central — April 2026 data release