Balkan baklava (or Bosnian baklava), is a beloved regional dessert. Slightly different (but just as timelessly delicious) to its Middle Eastern and Greek cousins, this is a sweet to remember. Shall we?
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Background
Baklava arrived to the Western Balkans during the Ottoman rule. Since then, it's adapted to the local ingredients and tastes.
Today, baklava is one of the region's favorite desserts! You can try it across Bosnia and Herzegovina, Croatia, Serbia, Montenegro, and North Macedonia.
(Did you know that Bosnians love it so much that the word 'baklava' is a synonym for anything rhombus or diamond-shaped?)
Baklava is on the menu for religious holidays like Eid and Christmas, as well as NYE and other special occasions.
It consists of three main parts: phyllo, filling, and simple syrup.
- Phyllo or jufka, can be homemade or store-bought (like for today's recipe).
- Filling or nadjev consists of ground and chopped walnuts mixed with sugar. (Tirit - an egg, butter, and flour mixture - is sometimes added.)
- Simple syrup or agda is made with sugar, water, and lemon slices.
In taste, Balkan baklava is flaky, crunchy, soft, and rich. This is due to the right combination of flavors and a simple preparation method.
(Note: in the text below, the terms Balkan baklava and Bosnian baklava are used interchangeably.)
Why You'll Love Balkan (Bosnian) Baklava
- Simplicity. Bosnian Baklava is simple, elegant, spectacular!
- Taste. Crunchy? Yes! Soft? Yes! Gooey? Yes! Rich? Yes! Filling? Yes!
- Aesthetics. No dessert is as impressive on the table as this diamond-shaped phyllo pastry.
Ingredients
Stock up on these ingredients, and let’s get baking Bosnian baklava (Balkan baklava)!
Walnuts. Walnuts must be fresh! This is crucial for the success of this recipe.
Look for walnuts that are as fresh as possible, de-shelled, and cleaned from debris. Alternatively, clean the walnuts yourself, but do it ahead of time to cut on the preparation time.
Fresh walnuts should have a crisp, slightly sweet taste and a firm texture. In contrast, stale or old walnuts can taste bitter, rancid, and have a soft, rubbery feel. (Smell is the best way to categorize them.)
If you can’t find fresh ones, it's better to buy them in season, and freeze them right away to preserve their quality.
Sugar. Granulated.
Lemon. Sliced and deseeded.
Butter. Regular butter or ghee. Avoid margarine and lard.
Oil. Any oil that doesn't overtake the flavor or aroma will do. Avoid olive oil and other strong oils.
Phyllo Sheets. Approximately 2 boxes (30-ish sheets), or 2 x 500g (2 pounds, 1 kilogram) of store-bought or homemade phyllo sheets slightly larger than your pan when rolled out.
Vanilla. Sugar or liquid.
Water. Bottled or tap. Avoid soda water.
Instructions
Let’s put it all together! Here’s how to make Balkan (Bosnian) baklava:
Step 1. Make the Syrup. In a pot, mix water, sugar, and vanilla. Bring to a boil, lower heat, add lemon slices, and cook for 5–7 minutes. Remove from heat and let cool. Continue with the next steps while the syrup cools.
Step 2. Make the Filling. Blend half the walnuts into flour. Chop the rest and mix with the ground walnuts. Add sugar and combine. (Use a food processor, blender, or a knife.)
Step 3. Melt the Butter. Melt butter in a small pot over low heat. Add oil and whisk until smooth.
Step 4. Cut the Phyllo. Unroll half the phyllo sheets. Place the pan on top and cut the phyllo to fit. Repeat with the remaining sheets. Set aside 3–4 sheets for the top layer. (Cover these with plastic wrap.) Preheat oven to 300°F (150°C).
Step 5. Make the Bottom Layer. Brush pan with butter. Layer 6 phyllo sheets, buttering each between layers.
Step 6. Layer the Baklava. Spread about 1/11 of the filling over phyllo. Add 2 buttered phyllo sheets on top. Repeat until filling is used, then top with the 3–4 buttered sheets you set aside. You’ll have about 10 filling layers between the top and bottom.
Step 7. Cut the Baklava. Cut Bosnian baklava into 1.5-inch (4cm), or smaller, vertical strips, then rotate the pan 45 degrees and cut again to form diamonds.
Step 8. Bake the Baklava. (Not pictured.) Bake Balkan baklava for 15 minutes, until golden. Lower heat to 265°F (130°C) and bake for 90–120 minutes, checking occasionally. It’s done when it shifts in the pan slightly and is golden brown.
Step 9. Soak with Syrup. (Not pictured.) Cool for 10 minutes. Pour syrup over your Balkan baklava, starting from the edges and moving toward the center. Wait a minute, then pour the rest. Place lemon slices on top. Press with a flat, heavier object for 10–15 minutes, then remove the object and cover baklava with a kitchen towel.
Step 10. Let It Rest. (Not pictured.) Let your Bosnian baklava sit in a cool room for several hours, or overnight, to soak in the syrup.
Expert Tips
These expert tips will help you take your Bosnian baklava (Balkan baklava) to the next level:
Walnut Freshness. Walnuts make or break baklava. They have to be as fresh as possible. Look at the ingredient section for tips on fresh walnuts.
Mix Walnut Sizes. Combining different walnut sizes (chopped and ground) provides a perfect, slightly crunchy texture for the filling. It adds depth to Balkan baklava.
Use a Ruler. A ruler will help you with two things: 1. cutting the baklava evenly, and 2. keeping those cuts straight.
Cut Smaller. The smaller, the tastier is the rule here! If you've cut them large, simply divide each piece in half before serving.
Stock Up on Dough. Always have extra phyllo dough on hand in case some sheets tear. Reseal leftovers and store them in the freezer.
Phyllo Dough Size. For the easiest layering, choose phyllo sheets slightly larger than your pan, and then cut to fit. Otherwise, you'll end up playing Tetris with the dough.
Round Pan. Round pans are ideal for Balkan baklava, but a square one with similar dimensions works just as well.
Cut Before Baking! Always cut your baklava into pieces before baking. If you get this step wrong, you might as well throw away the whole thing.
Cut Cold. For easier cutting, you can place Balkan baklava in the fridge for 30 minutes after you layer it but before cutting.
Simple Syrup (Agda). For the best syrup, use a little more sugar than water (the original formula used to be 1:1 volume-kilogram to liter). Adjust little by little, until you get the desired thickness.
“Finger” Measurement. Some elderly baklava ladies swear by the following trick for perfect syrup (agda). Start by adding sugar to the pot. Then pour in just enough water to cover the sugar, plus about two fingers’ width of water above it.
Hot Baklava, Cold Syrup (Agda). Always! Hot baklava drinks up the syrup nicely, while still leaving a little bit of sticky nectar on the side.
Adjust to Your Oven. Every oven is different, so baking times and temps may vary. For example, a friend bakes hers at 400°F (200°C) until it turns golden, then lowers to 360°F (180°C) for another 40-50 minutes. (We haven’t tested this method, but it will work for people whose ovens run weaker. Report in the comments if you have!)
One Variation at a Time. Don't overdo the variations. Stick to this amazing classic version of Bosnian baklava until you're comfortable with the recipe. Then you can test.
Variations
Variety is the spice of life, they say. Here are some variations for our Balkan baklava.
Different Nuts (Nut Mixes)
In addition to walnuts, pistachios, hazelnuts, and almonds are all good choices for baklava. You can even do a mix of them for extra flavor. Nuts should be fresh, and like walnuts, cut and ground.
Try a New Cut
Diamonds are the classic cut, but triangles, and squares are a fun way to change it up. Jasna over at all that's jas explains several cutting techniques beautifully. Heck, you can even make baklava cookies!
Citrusy Flavors
While lemon is traditional for Bosnian baklava, you're welcome to experiment with oranges, tangerines, or clementines (remove the seeds!).
Spice It Up
While not traditional to the area, a dash of cinnamon or cardamom in the filling gives the Balkan baklava a subtle warmth. Some people even mix cocoa powder or chocolate into the nuts—to give it a chocolatey spin.
Rose Water
Surprisingly, a few drops of rose water can elevate your syrup endlessly. However, while a few drops are fine, one too many and you've got yourself an overpowering dessert no one likes. Less is more here.
Tirit: A Vintage Filling Twist
As walnuts were historically expensive, baklava filling used to have an additional ingredient called tirit. Tirit is a coarse, flour-like substance made by combining flour, butter, and egg yolks. It was used as a filler in most phyllo and syrup-based desserts like baklava and ružice. Tirit gives baklava a unique and nice taste, however, most agree that nothing beats the purity of a walnut-only baklava.
Handling
Serving. Serve baklava at room temperature along with coffee, ice cream, or a cold beverage like elderflower cordial. Start with two pieces, and then offer more. Balkan baklava is incredibly filling. While serving, you can pour a tablespoon or two of syrup from the pan over baklavas.
Reheating. Baklava tastes phenomenal when warmed up. You can reheat individual pieces in the oven at a low temperature (around 250°F/120°C) for 5–10 minutes, or 20-30 seconds in the microwave. Don't overdo it because they'll dry up.
Storing. Baklava is best stored at room temperature. It stays fresh for up to a week this way. Alternatively, keep it in the fridge for up to 2-3 weeks. Keep it in an airtight container or cover it tightly with plastic wrap to prevent it from drying out.
Freezing. After baklava soaks up the syrup overnight, transfer it from the pan to an airtight container. Separate layers with parchment paper, and pour the remaining syrup over them. When ready to eat, let it thaw overnight at room temperature, or heat them up.
Recipe FAQs
Tirit is a traditional filler used in Bosnian baklava, made from egg yolks, flour, and butter.
Historically, when walnuts were too costly, tirit was added to stretch the filling—a clever and frugal solution that kept baklava on the table.
Tirit baklava has a softer, more buttery flavor and a comforting, homey texture. It’s a unique twist that leaves an impression.
That said, many agree—nothing beats the classic walnut-only Bosnian baklava.
Walnut-only baklava is tastier than the one where tirit is used as a part of the filling.
Balkan baklava traditionally uses walnuts only. In addition, honey is not used as syrup like in other baklavas. Instead, the syrup is a lemon-infused simple syrup.
Thoughts?
If you made our Balkan (Bosnian) baklava and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe too!
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Prijatno and bon appetit!
Balkan (Bosnian) Baklava Recipe
Ingredients
Simple Syrup (Agda)
- 5 cups granulated sugar
- 3.3 cups tap or bottled water
- 1 teaspoon vanilla or ½ tablespoon liquid
- 1 lemon large, deseeded, cut into rounds
Phyllo (Jufka)
- 2 boxes phyllo dough about 30 sheets store-bought, or 1kg (2 pounds), homemade, each sheet should be slightly larger in size than your pan when unrolled
- 1 .25 cup melted butter
- 3.5 tablespoons oil
Filling (Nadjev)
- 9 cups mixed ground walnuts half coarse and half fine; as fresh as possible
- 1.5 cups granulated sugar
Instructions
- Make the Simple Syrup (Agda). In a medium pot, mix water, sugar, and vanilla. Turn the heat to high and bring it to a boil. Once boiling, lower the heat to medium. Add lemon slices and cook for 5–7 more minutes. Remove from heat and let it cool.Do the next steps while the syrup is cooking.
- Make the Walnut Filling. Blend half the walnuts until flour consistency. Put them in a large bowl. Chop the rest of the walnuts into small pieces (use a food processor, blender, or knife), then add them to the bowl. Add sugar and mix everything well.
- Melt the Butter. In a small pot, melt the butter on low heat. When fully melted, add oil and whisk until smooth.
- Cut the Phyllo to Fit the Pan. Unroll half of the phyllo sheets on your work surface. Place your baking pan on top of them. Cut around the pan so the phyllo fits its shape (use a knife or pizza cutter). Discard the extra pieces. Repeat with the other half of the phyllo sheets. Set aside 3–4 sheets for the final top layer. Cover those with plastic wrap or a towel so they don’t dry out. Preheat the oven to 300°F (150°C).
- Make the Bottom Layer. Brush the baking pan with butter. Add one sheet of phyllo to the bottom, then brush it with butter. Repeat this until you’ve layered six phyllo sheets, brushing butter between each one.
- Layer the Baklava. Take a large handful of filling (about 1/11 of it) and spread it evenly over the phyllo using your hand. Add two phyllo sheets on top, brushing each with butter. Repeat this process—filling, then two buttered phyllo sheets—until all the filling is used. Finish with the 3–4 top sheets you set aside, brushing each with butter.You’ll end up with about 10 layers of filling in between the bottom and top layers.
- Cut the Baklava. Use a sharp knife to cut the baklava into long vertical strips, about 1.5 inches (4 cm) wide. Then rotate the pan 45 degrees and cut vertical strips again from this side to form diamond shapes. A ruler helps keep the cuts even.
- Bake the Baklava. Place the pan on the middle oven rack. Bake for 15 minutes, or until the top turns golden. Lower the heat to 265 °F (130 °C) and continue baking for 90–120 minutes. Check on it occasionally. It’s done when the baklava slightly 'moves' (shifts) in the pan when you gently shake it side to side. It should be a nice golden brown. You can also gently lift one piece with a fork to check if the bottom is baked.
- Soak with Syrup. Take the pan out of the oven and let it cool for 10 minutes. Use a ladle to slowly pour the cooled syrup over the baklava. Start from the edges and move toward the center. Pour half first, wait a minute for it to soak in, then pour the rest. Place lemon slices evenly on top. If you have a flat, slightly heavy object larger than the pan (like a serving tray), place it on top for 10–15 minutes. Then remove it and cover the pan with a kitchen towel.
- Let It Rest. Leave the baklava in a cool room (but not the fridge) for several hours, or overnight, so it can fully absorb the syrup.
- Serving. Serve baklava at room temperature with coffee, ice cream, or a cold drink like elderflower cordial. Start with two pieces—Balkan baklava is very filling. For extra moisture, spoon 1–2 tablespoons of syrup from the pan over each serving.Reheating. Baklava tastes wonderful slightly warmed. Reheat individual pieces in a low oven (250 °F/ 120 °C) for 5–10 minutes or in the microwave for 20–30 seconds. Avoid overheating, as it can dry out.Storing. Store baklava at room temperature for up to 1 week. For longer storage, refrigerate for 2–3 weeks. Keep tightly covered or in an airtight container to prevent drying.Freezing. Once the baklava has soaked in syrup overnight, transfer it to an airtight container. Separate layers with parchment paper and drizzle with remaining syrup. Thaw overnight at room temperature or gently reheat before serving.
Video
Notes
- Nutritional and Serving Information
- Expert Tips
- Use very fresh walnuts and combine chopped and ground pieces for the best texture.
- Always cut the baklava before baking—smaller pieces taste better, and a ruler helps keep cuts neat and even.
- Keep extra phyllo dough on hand in case sheets tear.
- Use a round pan if possible, though a similar-sized square pan works well too.
- For best results, always pour cold syrup (agda) over hot baklava.
- Adjust baking time and temperature to suit your oven.
- Variations (Shortened for Recipe Card)
- Use other nuts or nut mixes like pistachios, hazelnuts, or almonds—always fresh, chopped, and ground.
- Change the cut: diamonds are classic, but squares, triangles, or even baklava cookies work too.
- Swap lemon for orange, tangerine, or clementine zest in the syrup (seed-free).
- Add subtle warmth with a pinch of cinnamon or cardamom; some even mix in cocoa or chocolate.
- Enhance the syrup with a few drops of rose water—very little goes a long way.
- Try tirit, a vintage filling made from flour, butter, and egg yolks, once used to stretch walnuts—tasty, though walnut-only remains the classic.
The Blonde Chef says
I have always wanted to learn how to make baklava and I am so excited to see your recipe! I will definitely be trying this ASAP!
aida says
I can't wait to hear how it turns out, keep me updated!
Mira says
It looks delicious and pictures are beautiful! I make baklava, using a similar recipe! It is time to make some around the holidays! Thanks for sharing!
aida says
Nice! And thanks for the tip on Italian stores for lady fingers - I'll definitely check it out.
Stacey @ Bake.Eat.Repeat. says
Baklava is one of those things that I always think is so fancy there's no way I could make it! You made it look do-able here, so I may have to actually try this!
aida says
Stacey - welcome! I bet you could do it, and do it really well - from your blog it's evident you have a great grasp on desserts. The trick is really to take notes during the process and compare it the next time you make it. Even the first baklava looks and tastes very good - but it's the fourth, fifth one you make that will blow your mind.
Bunny says
Hi Naida, I'm new to your site. I've made Baklava many times, but the best one I've tasted was made with Rose Water, and was not super sweet. Do you have a recipe for this? Thanks.
Aida says
Hi Bunny, welcome!
I don't. I prefer the classic version of baklava, but yours with rose water does sound tasty. If you find the recipe do come back and share.
Regards
Lili says
I love baklava but never did it myself. Thanks for your recipe I will finally give it a try.