How many calories are in Baklava?
Baklava has about 202 calories per serving based on the current ingredient list and serving size on this page.
InternationalDessertLow CarbUnder 300 Calories
Baklava
Baklava is a Dessert international recipe with 202 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
202 kcal
Total Time
90 min
Servings
16
Protein
4.1 g
About This Recipe
The story behind Baklava
Baklava is a dessert recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around butter, pistachios, and phyllo dough.
Like most enduring dessert recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 16 servings and lands at roughly 202 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 90 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Baklava worth coming back to.
Ingredients
- Butter4 tablespoon (120 g)
- Pistachios1.5 cup w/o shell (195 g)
- Phyllo Dough12 sheet (300 g)
- Lemon Juice1 tablespoon (15 g)
- Water7 tablespoon (105 ml)
- Granulated Sugar1/2 cup (100 g)
Instructions
- 1
Step 1
Melt the butter and crush the pistachios. Set aside.
- 2
Step 2
Use a 10x8-inch (25x20-cm) rectangular baking pan.
- 3
Step 3
Cut the phyllo dough to the size of the baking pan. You should have 24 layers.
- 4
Step 4
Spread butter on the base and place a sheet of filo dough on top.
- 5
Step 5
Repeat until you have 8 sheets of filo dough.
- 6
Step 6
Add half of the pistachios and spread over the surface.
- 7
Step 7
Cover with a sheet of phyllo dough, brush with butter and cover again with the phyllo dough. Repeat until you have 8 sheets.
- 8
Step 8
Add the remaining pistachios and spread over the surface.
- 9
Step 9
Cover again with the remaining butter and phyllo dough.
- 10
Step 10
Cut into 16 pieces and cover with the remaining butter. Bake at 356 °F (180 °C) for 25 - 30 minutes.
- 11
Step 11
For the syrup: In a pot, add the water and sugar and boil for 3 minutes.
- 12
Step 12
Add the lemon juice, mix and turn off.
- 13
Step 13
Pour the hot syrup over the baked dough and let stand for 30 minutes.
Nutrition Snapshot
Macros and micros at a glance
20/ 100
Forkd Score · Limited
This recipe is lighter on nutrient density relative to its per-serving calories.
Calories
202
Protein
4.1g
Carbs
19.8g
Fat
12.8g
Fiber
1.8g
Micronutrients
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Vegetarian
No
Vegan
No
Gluten Free
No
Dairy Free
No
Allergens
Milk
Meal Prep and Storage
Make it easier to prep ahead
Baklava can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Baklava
How long does Baklava take to make?
Baklava takes about 90 minutes from start to finish. That is roughly about 90 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Baklava?
Most ingredients in Baklava can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. For dietary needs you can use a plant-based version of Butter. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Baklava?
Baklava can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Baklava?
Yes, Baklava generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Baklava?
Baklava is usually served cold or at room temperature, so it rarely needs reheating. If you prefer it warm, heat it gently and briefly so it does not overcook.
Can I scale Baklava up or down?
Yes. Baklava is written for 16 servings, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Baklava?
Baklava works best in an oven-safe baking dish or tin sized to the batch, a standard pie plate, cake tin, or baking dish is usually ideal. Match the surface area to the amount so it cooks and browns evenly.
How do I know when Baklava is cooked properly?
Baklava is done when it is set through and lightly golden, and a skewer inserted into the center comes out clean or with just a few moist crumbs.
Is Baklava suitable for vegetarians?
No. Baklava is not vegetarian as written.
Is Baklava gluten-free?
Baklava is not reliably gluten-free as written. You can often adapt it with gluten-free swaps if needed.
Are there any allergen ingredients in Baklava?
Yes. This recipe includes Milk. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Baklava ahead of time?
Baklava can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Baklava for my calorie or macro goals?
To make Baklava higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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