1 piece (medium) of Homemade Baklava (45 g) has 185 calories. That works out to 410 calories per 100 g. It contains 24.8 g of carbs, 2.5 g of protein, 8.6 g of fat and 1.1 g of fiber. Its 0.1 mg of Copper covers 9% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.

What is Homemade Baklava?

Homemade Baklava is made by layering thin sheets of pastry with chopped nuts, brushing them with butter, baking until crisp, then soaking the pastry in syrup. In Turkish homes, recipes vary: walnuts or pistachios are common, and the layers are often cut into diamonds before baking.

It is flaky and crisp at the edges, with a nutty centre and a glossy, sweet finish. In Turkey it is served in small pieces for guests, holidays and celebrations, usually with tea or Turkish coffee. The syrup and pastry make it rich in carbohydrates and fat, while the nuts add some protein and fibre. A small piece alongside unsweetened tea makes a satisfying treat without overwhelming the rest of a meal.

Homemade Baklava Nutrition Facts

Selected: 100 g

410

KCAL / 100G

Carbs

55g

· 20% DV

Protein

5.5g

· 11% DV

Fat

19g

· 24% DV

Fiber

2.5g

· 9% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 53% · Protein 5% · Fat 42%

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Homemade Baklava Vitamins & Minerals

Vitamins

Vitamin E

1.5mg · 10% DV

Biotin

2.5µg · 8% DV

0.08mg · 7% DV

0.07mg · 5% DV

Minerals

Phosphorus

65mg · 9% DV

Selenium

4µg · 7% DV

Potassium ⭐

120mg · 4% DV

Copper

0mg · 0% DV

Manganese

0mg · 0% DV

How Nutritious Is Homemade Baklava?

Nutrient density

Low

25/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

21/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Homemade Baklava Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Homemade Baklava

To burn the 410 calories in 100 g:

🚶

101min

Walking (5 km/h)

🏃

42min

Running (8 km/h)

🚴

56min

Cycling

🏊

48min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Homemade Baklava Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Homemade Baklava Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts yes

Fish free

Soy free

Sesame free

Which Diets Is Homemade Baklava Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Homemade Baklava Fat Profile

SATURATED

7.5g

MONOUNSATURATED

7.8g

POLYUNSATURATED

3.1g

⚖️

Omega 6:3 ratio 14.7:1

Above the ideal 4:1 (14.7:1).

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Frequently Asked Questions About Homemade Baklava

How do you make homemade baklava with phyllo dough?

Homemade baklava is made by layering phyllo brushed with melted butter, adding finely chopped nuts between layers, then cutting and baking it. Pour syrup over the baked pastry so it can soak into the layers.

Can you use store-bought phyllo for homemade baklava?

Yes, store-bought phyllo works well for homemade baklava. Thaw it fully before unrolling, keep unused sheets covered with a slightly damp towel so they do not dry out, and brush each sheet lightly with butter.

What nuts are best for homemade baklava?

Pistachios and walnuts are both classic choices for homemade baklava. Pistachios give it a fragrant, buttery flavor, while walnuts taste earthier; chop the nuts finely enough to spread evenly without turning them into a paste.

Why does homemade baklava fall apart when you cut it?

Homemade baklava often falls apart when it is cut before the layers have set or when the knife crushes the crisp pastry. Score it before baking, let it cool, then follow the same cuts with a sharp knife.

How do you keep homemade baklava flaky rather than soggy?

To keep homemade baklava flaky, brush the phyllo sheets with a thin, even layer of butter and avoid flooding the tray with syrup. Let excess syrup drain from the knife when cutting, and store the pastry away from moisture.

Does homemade baklava need to rest before serving?

Yes, homemade baklava should rest before serving so the syrup can spread through the layers. Leave it at room temperature rather than covering it while it is still warm; trapped steam can soften the crisp top.

Can homemade baklava be frozen?

Yes, homemade baklava can be frozen once it has cooled completely. Wrap portions tightly to keep out moisture and odors, then thaw them at room temperature before serving; refreezing thawed pieces can damage their texture.

How long does homemade baklava last?

Homemade baklava keeps for several days at room temperature when stored in an airtight container in a cool, dry place. Refrigeration can make the pastry firmer and less crisp, so avoid it unless the filling requires chilling.

Is homemade baklava Turkish or Greek?

Baklava is part of the culinary traditions of several countries, including Turkey and Greece, and its history is shared across the region. Recipes and shapes vary, so homemade versions can reflect different family and local traditions.

What can you serve with homemade baklava?

Homemade baklava pairs well with unsweetened coffee or tea, which balances its syrupy sweetness. Serve it in modest pieces after a meal, or alongside fresh fruit if you want a lighter contrast.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026