Milk and Honey Baklava



PrintJump to Recipe

Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.

Milk and Honey Baklava is a delicious take on baklava. The milk mixed with honey is poured over the phyllo dough layered with crushed up nuts.

Milk and Honey Baklava is everything you want from a baklava! So many crushed up (hello walnuts and pistachios), crispy phyllo dough and then at the end, a mixture of warmed milk and honey poured over the top to make it extra sweet and delicious.

Milk and Honey Baklava

The Inspiration Behind this Baklava!

Let’s talk about this baklava now because it’s SO GOOD.

When I first moved to LA, my friend Setu took me to this place and she forced me to order her new obsession—this milk and honey milkshake. It was so long ago and yet I remember them vividly. I was thinking the other day, why aren’t there more milk and honey things because the combo is so soothing and delicious.

I thought pouring this combo over baklava and letting it soak in and do its thing would be super fall-like and delicious.

It took me a few times to get this baklava right because my first go around was a hot mess. I was shy about adding all of the syrup because it seemed like too much but I quickly found out that it definitely needs it. Just like a tres leches cake, it soaks it all up and if not added, it tastes try and too crispy.

Milk and Honey Baklava

Milk and Honey Baklava

Milk and Honey Baklava

The filling combo of walnuts and pistachios is so good. I love the softness from the walnuts and the crunchiness from the pistachios.

How to Make Baklava

Well, I should probably correct that title and say how to make THIS baklava. This recipe is slightly different because we’re incorporating sweetened condensed milk but I believe the frame work of this recipe is very traditional.

  1. We have to make clarified butter. This may sound difficult but all clarified butter is is butter that has its milk cooked out. This way the butter doesn’t burn in the oven. We’re using this clarified butter to grease the baking sheet.
  2. Next up we’re making the filling which in this specific case consists of pistachios, walnuts, cinnamon and a touch of salt all ground up in a food processor.
  3. Remove the phyllo dough from its box and make sure to cover it with a damp clean kitchen towel. Phyllo dough dries out very quickly so this helps avoid that from happening.
  4. Brush a sheet of phyllo dough with the clarified butter and then lay it down onto the baking sheet. Add a thin layer of the filling and then top it with another sheet of buttered phyllo dough. Keep repeating this process until you’ve worked your way through all of the dough.
  5. When you’re all done with it, take your sharp paring knife, and cut diamonds into it. You go diagonally in one direction. And then diagonally again in the other direction. OR you could also just make horizontal and vertical slices.
  6. Transfer to the oven to bake.
  7. While it’s baking, we make the honey and milk mixture! It consists of sweetened condensed milk, honey, water and vanilla extract.
  8. When the baklava comes out of the oven, you pour this syrup mixture ALL over it! And let it soak.

Milk and Honey Baklava

If you make this Milk and Honey Baklava, let me know on Instagram!

5 from 3 votes

Milk and Honey Baklava Recipe

Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Milk and Honey Baklava is a delicious take on baklava. The milk mixed with honey is poured over the baklava that is phyllo dough layered with crushed up nuts.


  • 1 quarter sheet pan or equivalent baking dish


Clarified Butter:

  • 1/2 cup unsalted butter, cubed (this can be a rough cube, ain't got to be perfect)


  • 1 cup walnuts
  • 1 1/2 cups shelled pistachios
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 pound phyllo


  • 3/4 cup sweetened condensed milk
  • 1/4 cup boiling water
  • 2 tablespoons honey
  • 1/4 teaspoon vanilla extract



  • I used a 9x13-inch/quarter baking sheet. You can also use a baking dish or even a round cake pan (but you’ll have to cut the phyllo dough to shape).

Clarified Butter:

  • In a small saucepan, set over medium-low heat, add the butter. When the butter has melted it will begin to bubble and the milk solids will rise to the top. Using a spoon, skim the top of the melted butter and discard the milk solids. Run the butter through a small sieve or a cheese cloth to remove any excess milk solids. We want to do this so the butter doesn’t burn in the oven. Set the warm butter to the side.

To Make the Baklava:

  • My phyllo dough came in a 1 pound box. I used a pair of scissors and cut my phyllo dough in half (1/2 pound). (I saved the other half in the freezer for another time.)
  • Preheat the oven to 350 degrees F.
  • In a food processor, add the walnuts, pistachios, cinnamon and salt. Pulse until very ground, about 1 minute.
  • Next, grab a clean kitchen towel and dampen it, being sure to wring out any excess water. Place it over the thawed phyllo dough as you assemble the baklava. (Phyllo dough tends to dry out very quickly and assembling the baklava takes a bit of time. The damp kitchen towel will help with this.)
  • Brush the first sheet of phyllo dough with melted butter and transfer it, buttered-side down, into the baking dish. Add a teaspoon or two of the walnut mixture. Repeat by buttering a sheet of phyllo dough and then spreading a tablespoon or two of walnut mixture. Continue until you’ve worked through the phyllo dough/filling.
  • Using a sharp knife, slice the baklava into 1-inch diamonds or squares. Transfer to the oven to bake for 30 to 35 minutes, until the top is lightly golden brown and crisp.

To Make the Syrup:

  • While the baklava is baking, let's make the syrup! In a measuring cup, whisk together the sweetened condensed milk, hot water, honey and vanilla extract.
  • When the baklava comes out of the oven, drizzle the syrup on top. Allow it to sit for 1-3 hours so it has a chance to marinate! Serve.


To Store Baklava: 
Baklava can keep in an airtight container, in the fridge, for up to 1 week
Quarter Baking Sheets | Butter Warmer | Pastry Brush | Sharp Paring Knife 


Serving: 12g | Calories: 243kcal | Carbohydrates: 5g | Protein: 6g | Fat: 2g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 1mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 7mg | Calcium: 8mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American, Middle Eastern
Like this Recipe? Please Rate & comment below!

If you like this recipe, here are other dessert recipes you may like:

Homemade Apple Pie

Conchas/Pan Dulce


French Silk Pie 

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

Leave a comment

Your email address will not be published. Required fields are marked *

Leave a rating!


  1. Hi I am excited to try this! How long does it keep in an airtight container? Should it be refrigerated because of the condensed milk?

  2. Where did you go to find phyllo dough in LA? Could I find it in my local Whole Foods/Trader Joe’s/Gelson’s or do I need to visit a specialty food store?

  3. 5 stars
    making this for rosh hashana….thanks
    so really, only one teaspoon or two of filling per layer?
    hopefully you’ll respond asap since i’m about to make this in half an hour.