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+ servings

Paklava - Traditional Style

We hope you enjoy this flaky, crispy, nutty traditional paklava recipe.
Prep Time 15 mins
Cook Time 1 hr
Refrigeration Time 1 hr
Total Time 2 hrs 15 mins
Course Dessert
Servings 30 pieces


Filling Ingredients

  • 2 cups wanuts, pecans, or pistachio nuts (chopped)
  • tsp ground cinnamon

Main Ingredients

  • cups clarified, unsalted butter (melted)
  • 1 lb phyllo dough (thawed)


  • 2 cups sugar
  • cup water
  • 1 strip lemon peel or a drop of lemon juice


  • In a medium bowl, combine nuts and cinnamon. Set aside.
  • Lightly brush a 9″ x 13″ baking pan with melted butter.
  • Place half of the phyllo sheets (20 sheets) on the bottom of the pan, lightly brushing every (or every other) sheet with melted butter.
  • Spread with nut mixture.
  • Layer the rest of the phyllo sheets (20 more sheets) on top, lightly brushing each sheet, including the top layer, with melted butter.
  • Place tray of unbaked paklava in refrigerator for about 45 minutes to one hour before attempting to cut.
  • To make diamond-shaped cuts: using a very sharp knife, cut diagonally, then make vertical cuts through phyllo dough.
  • Bake in preheated 350°F oven for 45 minutes to 1 hour or until golden brown.
  • As soon as the paklava comes out of the oven, spoon some of the cooled syrup over the top of each piece. Cool completely before serving.

To Clarify Butter

  • Melt about 1 ½ to 1 ¾ cups butter or butter and margarine over low heat until foam appears. Skim foam and keep on low heat for about 15 minutes or until water has evaporated and salt and solids settle to bottom of pan. Cool about 15 to 20 minutes. Carefully pour clarified butter into container, leaving salt and solids at bottom of the pan. Discard solids.

Simple Syrup

  • Bring all ingredients to a boil. Simmer for 10 minutes. Strain and cool.
Tried this recipe?Let us know how it was!