Persian Baklava

This Persian Baklava is a crispy and flaky pastry layered with finely ground nuts, infused with warm spices, and drenched in a fragrant rosewater and saffron honey syrup. This delicate dessert is a staple in most Middle Eastern cuisines, often served during special occasions and celebrations like Nowruz. The best part is that Persian baghlava is surprisingly easy to make!

Unlike other baklava varieties, Persian Baklava is known for its lighter texture, subtle sweetness, and distinct flavorings of pistachios, cardamom, rosewater, and saffron. The layers of crispy phyllo dough encase a spiced nut mixture, and the syrup is delicately perfumed rather than overly sugary. The result? A perfectly balanced pastry that melts in your mouth and pairs beautifully with tea or coffee.

Why You'll Love this Persian Baklava

• Aromatic and flavorful. Every bite of Persian Baklava is infused with the floral essence of rosewater, the warmth of cardamom, and the golden hue of saffron. These classic Persian ingredients make this bakhlava different from other kinds.
• Perfect balance of textures. The contrast between the crisp, flaky layers of phyllo dough and the soft, nutty filling is another reason that this dessert is so satisfying. The light syrup adds just the right amount of moisture and sweetness without making it heavy.
• Easier than you think. While baklava may seem intimidating to make, this recipe breaks it down into simple steps, making it approachable for home bakers. It's a lot easier than you think! Just chop up the nuts, make the filling, layer the phyllo dough, bake, and add the syrup. With a bit of patience, you’ll have a stunning dessert to share.
• Great for gifting. Persian Baklava stays fresh for days and makes a beautiful homemade gift for family and friends during holidays and celebrations. Plus, this recipe makes a large batch of 36 baklava which makes it easy to distribute. for gifting.

Ingredient Notes

To make this delicious Persian Baghlava, you will need the following ingredients (full measurements in recipe card below):

• phyllo dough – these delicate, thin pastry sheets form the flaky layers. Handle them carefully and keep them covered to prevent drying out. You also want to use fresh phyllo dough. Dry or cracked sheets can make assembling difficult, so again, keep them covered with a damp towel.
• butter – melted butter is brushed between the layers of phyllo to achieve a crisp, golden finish.
• nuts – a combination of walnuts, pistachios, and almonds are finely ground to create the signature filling. You can also use just 2 out of the three varieties but keep the total portion amount the same (18 ounces). You can also use hazelnuts as a substitute for one of the nuts.
• sugar – sweetens the nut filling and is also used in the syrup.
• cardamom – a warm spice that adds depth and a distinctive Persian touch to the filling.
• cinnamon – another warm spices for flavor.
• rosewater – used in the syrup and gives this Persian baklava its signature floral aroma and taste.
• lemon juice – prevents the syrup from crystallizing and balances the sweetness.
• honey – used in the syrup for natural sweetness.
• saffron – this is optional but it adds a beautiful golden color.

You will also need measuring cups and spoons, 9x13-inch baking pan or sheet pan, food processor or blender, and saucepan.

How to Make the Best Persian Baklava

First, let's prep.

1. Preheat. Preheat oven to 350F.
2. Prep phyllo. Unroll the thawed phyllo pastry and trim it to fit a 9x13-inch baking pan (Depending on the brand you use, you may need to just cut it in half for a perfect fit, or trim the edges). Cover the phyllo with a damp cloth, to keep it from drying out.
3. Grease. Use a silicone brush to brush some melted butter on the bottom and sides of a 9x13-inch baking pan. Set aside.

Then, make the filling.

1. Chop the nuts.  In a food processor or small blender, add the walnuts, almonds, and pistachios. Pulse mix for 1 minute until coarsely ground.

2. Make filling. Transfer the crushed nuts to a medium mixing bowl. Add sugar, cardamon, and cinnamon, and stir until evenly combined.

How to assemble baklava

Assembling baklava is all about layering the delicate sheets of phyllo dough with the nut filling and then, after baked, drenching it in a sweet syrup.

• Layer 1: Phyllo. Take one sheet of phyllo dough and place on the lightly greased pan. Generously apply the butter mixture on top until evenly covered. Repeat until you have placed about ⅓ of the phyllo sheets (about 12 sheets), applying the butter mixture in between each layer.

• Layer 2: Filling. Add ⅓ of the nut mixture evenly over the dough layer.
• Layer 3: Phyllo. Add a layer of 6 sheets of phyllo dough (again each sheet is coated with butter mixture).

• Layer 4: Filling. Add a layer of ⅓ of the nut mixture.
• Layer 5: Phyllo. Add another layer of 6 sheets of phyllo dough (again each sheet is coated with butter mixture).
• Layer 6: Filling. Add remaining ⅓ of the nut mixture.
• Layer 7: Phyllo. Top with remaining phyllo sheets (all coated in butter). Brush the top sheet with butter.

Now, let's bake the baklava.

1. Cut. Use a sharp knife and cut the baklava into 4 long rows about 1.5 inches thick, then cut diagonally 9 times to form 36 diamond shapes. Be sure to cut all the way through to the bottom layers.

2. Bake. Bake the baklava in the preheated oven until golden brown on top, about 40-45 minutes.

Finally, let's add syrup and serve.

1. Make the syrup. While the baklava is baking, make the syrup mixture by adding sugar, water, rose water, and lemon juice to a saucepan. Bring it to a boil over high heat and stir until the sugar dissolves. Then, reduce heat to low and allow the mixture to simmer for 20 minutes. Remove from heat and stir in the honey and saffron. Let cool completely.

2. Add syrup. Remove baklava from the oven and immediately spoon the syrup over it. Let cool completely (uncovered at room temperature). Allow the baklava to sit at room temperature for a few hours before serving.
3. Serve. Cut through the same lines you made before. Garnish with finely chopped pistachio and serve. You can also garnish with dried rose petals, if desired.

How to Serve

This Persian Baklava is delicious served as a dessert with Persian tea of coffee. Some delicious drinks and treats to pair this with are:

• Golden Milk Turmeric Latte
• Pistachio Cookies
• Matcha Latte
• Chai Tea Latte
• Date Cookies

Storing and Freezing Instructions

How to Store

Store baklava in an airtight container at room temperature for up to 5 days to maintain its crispy texture. You can also store it longer in the refrigerator for up to 2 weeks, but note that the texture can turn slightly soggy the longer it is stored.

How to Freeze

Freezing baked baklava

Allow the baklava to cool completely after baking and absorbing the syrup. Then, cut it into individual portions before freezing to make it easier to thaw and serve. Place the pieces in a single layer in an airtight container, separating layers with parchment paper to prevent sticking. Store in the freezer for up to 3 months. To serve, remove the desired number of pieces and let them thaw at room temperature for a few hours. You can also warm them slightly in the oven at 300°F (150°C) for 5-10 minutes to refresh their crispiness.

Freezing unbaked baklava

Assemble the baklava as usual, but do not bake or add syrup. Then, cover the baking tray tightly with plastic wrap and then with aluminum foil to prevent freezer burn.vFreeze for up to 3 months. When ready to bake, remove from the freezer and let it sit at room temperature for about 30 minutes before baking as directed. Once baked, pour the syrup over the hot baklava and let it soak before serving.

FAQ

More Persian Dessert Recipes

• Ghotab / Qottab Pastry (Persian Walnut Filled Crescents)
• Persian Love Cake
• Sohan (Persian Pistachio Brittle)
• Persian Rice Cookies with Poppy Seeds (Nan-e Berenji)
• Persian Chickpea Cookies with Pistachio (Nan-e Nokhodchi)

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