This baklava is a unique dessert, unlike anything I’ve had before. It’s a delightful combination of sweet, nutty, sticky, and dense goodness. Despite the time and effort spent in the kitchen, it’s absolutely worth it. I also opted for pre-shelled pistachios, and I highly recommend them. While they might cost a bit more, they’ll save you time and prevent sore fingertips.

When I looked at the recipe, I realized that making baklava can be quite labor-intensive. Even though it requires only a few ingredients (which I prefer), it involves handling nearly 30 delicate sheets of phyllo dough, each of which needs to be carefully brushed with melted butter. At first, I was a bit unsure if it was worth all the effort, but once I tasted the finished baklava, my opinion completely changed. So, I encourage you to give it a try!

Joanna Gaines baklava is a special twist on the traditional Middle Eastern treat. What makes it stand out is the careful balance of flavors and textures that come together to create a memorable dessert.

This baklava begins with a nut mixture featuring lightly toasted almonds and raw pistachios, offering a satisfying crunch and rich nutty flavor. By adding sugar, cardamom, cinnamon, nutmeg, and a pinch of kosher salt, you get a perfect blend of sweetness and aromatic spices that infuse every layer.

But what truly sets this baklava apart is the honey syrup. Combining sugar, raw honey, orange zest, and fresh orange juice, it’s simmered to a luscious consistency. Pouring this warm syrup over the freshly baked baklava allows it to soak up all the deliciousness, making every piece irresistibly moist and sweet.

Joanna Gaines’s baklava showcases the art of balancing flavors and textures. It’s a delightful fusion of warm spices, rich nuts, and sweet honey, resulting in a dessert that’s both comforting and indulgent. Whether you share it with loved ones or enjoy it in quiet moments, this recipe is sure to leave a lasting impression.

The Story behind this recipe

The story behind the Joanna Gaines baklava recipe is one that combines culinary inspiration, family traditions, and the joy of sharing delicious food with loved ones. While the recipe itself doesn’t have a direct origin tied to Joanna Gaines, it reflects her passion for cooking and her unique approach to creating comforting and flavor-rich dishes.

Classic baklava has ancient origins and can be found in various cultures. It’s believed to have been a treat in the Ottoman Empire and then traveled to different parts of the world.

In Joanna’s recipe, it bears her name, but it’s essential to understand that it’s her personal version or adaptation of the traditional baklava. It’s inspired by her style and culinary tastes. Joanna Gaines is known for her love of home-cooked comfort food, which is why her baklava includes familiar and comforting flavors like cinnamon, cardamom, and a luscious honey syrup.

In sharing her baklava recipe, Joanna Gaines invites others to experience the joy of preparing and savoring delicious food, whether for family gatherings or quiet moments of enjoyment. It’s a testament to her commitment to home cooking and the idea that a beautifully prepared meal can create lasting memories. While the recipe may not have a specific origin tied to Joanna herself, it embodies her love of food, family, and the beauty of simple yet exquisite homemade dishes.

Here are the ingredients and instructions for making Joanna gains baklava


  • 1 1/2 cups unsalted butter
  • 1 1/2 cups whole raw almonds, lightly toasted
  • 1/4 cup sugar
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1 2/3 cups raw pistachios and 3 tablespoons chopped toasted pistachios
  • 1 teaspoon dried edible rose petals (culinary grade)
  • One 16-ounce package of frozen phyllo dough thawed

For making Honey-Rose Syrup

  • 1 cup raw honey
  • 1 teaspoon rose water (culinary grade)
  • One 3-inch strip of orange peel (with pith)
  • 1 tablespoon fresh orange juice
  • 3/4 cup sugar

Step-by-step instructions for making Joanna Gains baklava recipe

  1. Start by preheating your oven to 350 degrees.
  2. Next, use a food processor to blend the almonds, 1 2/3 cups of pistachios, sugar, cardamom, cinnamon, nutmeg, and salt until they’re finely chopped. It’s okay to have some slightly larger nut pieces for added texture.
  3. Now, take a 9×13-inch baking pan and brush it generously with some of the melted butter.
  4. Lay out the phyllo sheets between two pieces of plastic wrap with a damp towel on top. Take one sheet of phyllo and place it at the bottom of the prepared pan, trimming it to fit. Brush it generously with melted butter. Repeat this process with five more sheets of phyllo, gently pressing them on top of each other.
  5. After this, sprinkle 1/3 of the nut mixture (about one cup) over the phyllo layers. Top the nut mixture with a phyllo sheet and brush it generously with butter. Continue this process with five more phyllo sheets.
  6. Repeat the above steps with another 1/3 of the nut mixture and six more phyllo sheets, brushing each one with butter. Finally, sprinkle with the remaining nut mixture.
  7. Top the entire creation with 10 phyllo sheets, making sure to brush each sheet generously with butter. (You can save the remaining phyllo for another use.)
  8. Now, take a sharp knife and cut the phyllo layers into 24 squares. Each square should then be cut in half on the diagonal.
  9. Bake the whole thing until it’s a lovely golden brown color, which should take around 40 to 45 minutes. Once done, place the baklava pan on a wire rack.

While the baklava is baking, you can start preparing the honey syrup. (It should be ready by the time the baklava comes out of the oven.)

  1. In a medium saucepan, combine the sugar, honey, one cup of water, and the orange peel.
  2. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium-low and simmer, also stirring occasionally, until it slightly thickens. This usually takes about 10 minutes.
  3. Once that’s done, you can remove it from the heat and stir in the orange juice. Don’t forget to discard the orange peel.
  4. Now, you’ll want to slowly pour all the warm syrup over the hot baklava, covering the entire surface. Finally, sprinkle the chopped toasted pistachios on top.

Tips for making perfect baklava

  1. If you’d like to freeze your Baklava tightly wrap the container with a double layer of plastic wrap and a double layer of foil. Then, pop it in the freezer for up to 3 months. When you’re ready to enjoy it, just thaw it at room temperature for 4-5 hours or overnight in the fridge.
  2. Don’t forget to toast the nuts before you begin assembling the baklava. It’s an important step to bring out their delicious flavor, so make sure to do it.
  3. When you’re stacking the phyllo sheets, make sure to use plenty of melted butter between each layer. This is what gives the Baklava its wonderfully flaky and buttery texture.

Serving suggestions

Rosewater Tea: To enhance the floral notes in the baklava, consider serving it with a cup of rosewater tea. The delicate rose aroma of the tea complements the rose petals in the dessert.

Vanilla Ice Cream: If you want to indulge, add a scoop of top-notch vanilla ice cream alongside your baklava. Its cold, creamy goodness complements the warm, crispy layers.

Caramel Drizzle: A drizzle of caramel sauce over each piece of baklava can take this dessert to the next level of indulgence. The combination of sweet caramel and the nutty layers is simply divine.

Fresh Berries: Serve some fresh berries like strawberries, raspberries, or blueberries on the side. They bring a burst of freshness and a hint of tanginess that goes wonderfully with the sweet baklava.

Greek Yogurt: A dollop of thick Greek yogurt can add a tangy contrast to the sweet baklava. It’s a refreshing choice that some may find enjoyable.


Please enter your comment!
Please enter your name here