Nigella Baklava Recipe [GUIDE]

So, let’s talk about Nigella Lawson’s take on baklava. It’s one of those recipes that immediately feels like a hug in the form of dessert. If you’ve ever had baklava before, you know it’s this stunning, layered pastry drenched in honey syrup that can almost make you weak in the knees. But Nigella-being Nigella-adds her own flair, making her version feel like you’re sitting at a cozy café in a far-off, sun-drenched corner of the world, eating something that feels incredibly indulgent but also familiar and comforting.

Nigella’s baklava is sweet and sticky in all the right ways but there’s something about her approach that doesn’t make it overly heavy. It’s rich, yes but it doesn’t make you feel like you’ve eaten a lead weight. I made it on a rainy afternoon and it made the house smell like a warm, welcoming bakery. The thing that stands out in Nigella’s recipe is how accessible it feels. Baklava can sometimes come off as a complex, intimidating thing to make, with its layers and fiddly syrup but Nigella strips away the fuss, allowing you to make it in a way that feels almost magical and entirely doable.

And let’s be real. if Nigella Lawson says it’s easy, it is easy. She’s that friend who makes you feel like you could totally pull off something that sounds fancy and complicated but in the end, she’s probably just handed you a shortcut to something that will impress everyone.

Nigella Baklava Recipe

Ingredients Needed

Making baklava is a journey that starts with some very simple ingredients. There’s nothing overly obscure here which is part of why I love this recipe. You can probably get everything at your local grocery store without much hassle. Here’s what you’ll need:

• Phyllo dough: This is the base of the whole thing-thin, paper-like sheets of dough. Don’t panic when you first handle it! It’s a little delicate but it’s very forgiving.
• Mixed nuts: Nigella suggests using a combo of walnuts, pistachios and almonds. The nuts give that perfect crunch and subtle earthiness. But you can get creative with this, depending on what you love. I’ve swapped in hazelnuts once and it was incredible.
• Butter: This is where the magic happens. Melted butter gets brushed between the layers of dough, giving it that melt-in-your-mouth quality when you eat it.
• Sugar: For the syrup, of course. It’s the sweet counterpart to the nuts and buttery layers.
• Honey: This is where Nigella’s baklava really earns its golden touch. The honey in the syrup adds a richness that’s comforting but not cloying.
• Cinnamon: This is a classic touch in baklava, adding a warm, aromatic depth to the flavor. It complements the honey perfectly.
• Water: For the syrup to come together. Nothing fancy, just water.
• Vanilla extract: A dash of this rounds out the flavor of the syrup. It’s that little something extra that makes it stand out.

You can also add a bit of salt here and there which will help balance the sweetness and really elevate the whole thing.

Equipment Needed

While the ingredients are straightforward, there are a few key tools you’ll need to make Nigella’s baklava come together in the most beautiful way:

1. Baking dish: A good, square or rectangular baking dish works best. I usually opt for a 9×9-inch dish but you can adjust based on the size of your phyllo sheets. The key here is having something with enough space to layer the dough, so your baklava doesn’t turn into a dense brick.
2. Pastry brush: You’ll need a soft pastry brush to brush the melted butter between each sheet of phyllo. I went through a couple of brushes before realizing I should get a silicone one. it works like a charm and I don’t worry about bristles coming loose.
3. Sharp knife: Once the baklava is baked, you’ll need to cut it into squares or diamonds. It’s not difficult but a sharp knife will make sure the cuts are neat and it won’t crumble all over the place.
4. A small saucepan: For the syrup, a simple saucepan will do. You’ll simmer the sugar, water, honey and cinnamon together to create that fragrant syrup that transforms everything.
5. A clean kitchen towel: Keep this handy to cover your phyllo dough while you work with it. Phyllo dries out quickly and you don’t want it to become brittle. Keeping it covered ensures it stays pliable and easy to work with.

Instructions To Make Nigella Lawson’s Baklava

Here’s the fun part. The process isn’t as daunting as it might seem, especially with Nigella’s warm and inviting instructions guiding you through it. Here’s how I did it:

1. Prep the syrup first: In a small saucepan, combine sugar, water, honey and a little bit of cinnamon. Let it come to a simmer over medium heat, stirring until the sugar dissolves. Once it’s all mixed together, reduce the heat and let it simmer for about 10 minutes or until it thickens slightly. Remove from the heat and stir in the vanilla extract. It’ll smell incredible, like a warm hug for your kitchen.
2. Preheat your oven: While the syrup is cooling, preheat your oven to around 350°F (175°C). Get your baking dish out and brush it lightly with melted butter.
3. Layer the phyllo dough: This is where the magic happens. Start by laying down the first sheet of phyllo dough, then brush it with melted butter. Repeat this process, layering the dough sheet by sheet and brushing each layer generously with butter. I used about 8 sheets for the base, so it had that solid, buttery foundation.
4. Add the nuts: Once you have a solid base, scatter a mixture of chopped nuts over the dough. You can make the nut mixture as chunky or as fine as you like. I tend to leave mine a little chunkier for that satisfying crunch.
5. Repeat the layers: Add another 8 layers of phyllo dough on top of the nuts, brushing each one with butter as you go. This is where the texture comes from. those layers of dough and butter will turn crisp and golden in the oven, giving you that flaky goodness.
6. Cut it before baking: Here’s a pro tip from Nigella-cut the baklava into squares or diamonds before baking. This ensures even cooking and makes it way easier to serve once it’s done. Use your sharp knife and carefully slice through the layers.
7. Bake: Pop the whole thing into the oven and bake for 40-45 minutes or until the phyllo dough is golden and crisp. When it’s done, let it cool for just a few minutes, then immediately pour the syrup over the hot baklava. It will soak in, filling every crack with that sweet, fragrant syrup.

What I Learnt

Making Nigella Lawson’s baklava taught me a few things. First, the key to success is not rushing. Phyllo dough demands patience but if you’re gentle with it and let each layer settle properly, the final result will be totally worth it. I learned that buttering the dough slowly and carefully between each sheet gives you those delicate, crispy layers that really make baklava special. It’s like you’re creating a flaky masterpiece, one layer at a time.

I also realized how much the syrup matters. The combination of honey and cinnamon gives this baklava a soul-warming flavor that lingers long after the last bite. Nigella’s simple instructions made it feel almost effortless but the end result was an absolute showstopper.

FAQs

What Makes Nigella Lawson’s Baklava Recipe Stand Out?

Nigella’s recipe takes a classic dessert and makes it feel super approachable. She uses honey and orange blossom water, which gives it this delicate floral sweetness that makes the baklava unique. Plus, she’s all about shortcuts without compromising on flavor, so no need for fancy pastry skills. It’s all about enjoying the process and savoring the results.

Can I Make Nigella’s Baklava Ahead Of Time?

Absolutely! In fact, it’s one of those desserts that gets even better after a day or two, once all the syrup soaks in. I’ve made it the night before and served it at a party the next day, and it always feels like a treat that’s been carefully planned (even if it’s not!). Just store it in an airtight container, and it’ll stay delicious for a few days.

How Do I Store Nigella’s Baklava To Keep It Fresh?

I’d recommend keeping it in a cool, dry place, and always in an airtight container. The syrup will soften the pastry, but it should still hold up for about a week. I once forgot about a batch I made for over a week, and it was still amazing-just a little more syrupy, but in a good way!