Baklava recipe:

This is a recipe for  Bosnian walnut baklava. My husband is Bosnian and his favorite dessert is baklava. I wanted to be able to make baklava for him at home. However, I started with phyllo dough bought from the store. I was not satisfied with the flaky consistency. When I discussed with other Bosnian ladies, I realized that in the old days, the women would make baklava at home with homemade phyllo dough or jufka! It is very difficult to achieve the paper thinness but it is possible with enough practice. I must admit that I experimented on several occasions until I was able to perfect the entire process. The process below now works for me perfectly every time and the result is a crispy yet juicy baklava fresh from home! I learnt the recipe for jufka from ‘Baking with Sibella’ @

Homemade Phyllo Dough (Jufka):

Use unbleached flour 2.5 cups

Use 1+1/8 cups of warm water

Use 1 TB distilled vinegar

Use 1 TB veg oil

Knead 50 times to make a soft silky dough

Separate to 5 equal balls and oil and let rest inside plastic wrap for 15-30 minutes or so

Nut Mix:

Use fresh walnuts  totaling exactly 1.75 lbs of finely chopped walnuts

Use 4 TBs of bread crumbs

Use ¼ sugar

Use 1 big TB cinnamon

Mix well


Use 2 cups sugar

Use 2 cups water

Heat at medium until all dissolved, then lower heat and let simmer for 6-7 minutes.

Use 1 TB lemon juice

Use ¼ cup honey and let simmer for another 3 minutes and turn off heat.

Keep warm.


  • On a well floured surface, roll out one ball with a pin, flouring each time making it very thin and almost transparent. Put away on a well floured surface and sprinkle with flour. Repeat 3 more times with the other 3 balls.
  • Now turn heat to low and melt 1 stick of butter
  • Turn oven to 350F
  • Work on the last dough making a thin sheet
  • On a well buttered pan layer one well-cut and trimmed sheet and butter evenly.
  • Place the second sheet and repeat buttering
  • Stack with ½ of the nut mix
  • Place one sheet and butter
  • Stack remaining nut mix
  • Place one sheet and butter
  • Finish with the perfect top sheet and have diamonds cut slightly on the top sheet. Butter generously and place in oven for 35 minutes or until golden brown
  • While bakhlava is baking prepare syrup mix as recipe above
  • Have bakhlava cut more thoroughly into wedges once baked and pour warm syrup over hot bakhlava
  • Let soak for 6-7 hours and then eat!

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