Let me show you how I make this best easy dry baklava recipe. It has no honey and no syrup, it turns out crispy, and people usually think I spent hours making it… even though it’s honestly super doable.
Watch the recipe video for my Crispy No Syrup Tahini Dry Baklava below; it makes the whole process feel so easy. If you enjoyed it, give the video a like and subscribe for more cozy dessert recipes and sweet treats.
Why you’ll love this easy dry baklava
This is the kind of dessert that looks fancy on a plate, but the steps feel simple and calm. Let’s be honest… sometimes you want baklava vibes without extra mess.
Top Tip: Keep your butter layer thin. You want a light shine, not puddles, so the phyllo bakes up crisp instead of heavy.
Texture + flavor of this crispy baklava
This one is all about that light crunch. The phyllo bakes up crisp and flaky, and since there’s no syrup, it stays clean and not sticky.
Flavor wise, you get a warm, nutty tahini taste with walnuts in every bite. Sweet, but not loud. In my opinion, it’s the perfect “with tea or coffee” dessert… how can you not?!
Did You Know: A lot of modern “dry baklava” style phyllo roll recipes became popular once thin baklava dough and phyllo got easier to buy ready-made, and many versions skip syrup entirely.
Dry baklava ingredients
For this recipe, you’ll need:
For this baklava, I love Soom Premium Tahini below. It tastes smooth and nutty, and it makes the filling taste extra rich.
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- Phyllo dough for baklava (filo dough): 12 sheets total
- Unsalted butter: about 6 tablespoons, melted (80 g)
- Tahini: 4 tablespoons
- Powdered sugar: 4 tablespoons, plus extra for topping
- Ground walnuts: 4 heaping tablespoons
Note: Phyllo brands vary in size. If your sheets are smaller, just overlap them a bit so you get an even surface. It does not need to look perfect to taste perfect.
Equipment I use
- Large baking sheet
- Parchment paper
- Pastry brush
- Spoon
- Sharp knife
- Cutting board
Instructions for this dry baklava recipe
Step 1: Preheat your oven to 338°F (170°C). Line a baking sheet with parchment paper so the pieces don’t stick and the bottoms bake evenly.
Step 2: Lay out 4 sheets of phyllo to cover your work surface. Brush a thin layer of melted butter over the top. Aim for a light shine, not wet and drippy. Try to get the edges too, because that’s where phyllo dries out first.
Step 3: Lay out 4 more sheets on top, then brush another thin layer of melted butter over the surface. Smooth any big wrinkles with your hands before you brush, just so it rolls neatly later.
Step 4: Lay another layer of 4 sheets of dough over the top. If the sheets shift, just nudge them back into place and smooth them gently with your hands so you do not end up with big wrinkles or folded spots.
Then spread 4 tablespoons of tahini evenly over the surface with the back of a spoon, taking it close to the edges. Sprinkle 4 tablespoons of powdered sugar over the tahini, then add 4 heaping tablespoons of ground walnuts. Try to spread everything out evenly so the filling is nice and balanced in every bite.
Top Tip: If the tahini feels thick and wants to drag the phyllo, use the back of your spoon and go slowly. Gentle pressure keeps the layers from bunching up.
Step 5: Roll the dough into a tight log. Roll slowly and keep it snug as you go, so it stays neat and the filling does not spill out. If a little filling sneaks toward the edge, just tuck it back in and keep going.
Step 6: Take each roll and cut it into pieces about 3 to 4 fingers wide. Use a sharp knife and make clean, straight cuts, and try not to squish the dough as you cut. Go slowly and use a gentle motion so the pieces keep their shape.
Step 7: Cover a baking sheet with parchment paper and place the pieces on the baking sheet with a little space between them. Lay them down gently and keep them from touching so they bake evenly and the edges get nicely golden.
Step 8: Bake the baklava in a preheated oven at 338°F (170°C) for about 30 minutes, until the tops turn a nice golden brown. Start checking around 25 minutes, because ovens vary. You’re looking for crisp, evenly browned edges and a toasty, buttery smell.
Step 9: I like to sprinkle some powdered sugar over the baklava while it is still hot, so it sticks and looks pretty. Keep it light and even, then let it cool for a few minutes before serving.
Try This Too! If you love flaky, crispy desserts with delicate layers, you have to try this Chiroti Recipe – Authentic South Indian Flaky Dessert. It’s light, beautifully crisp, and finished with a gentle sweetness that fans of dry baklava will absolutely love.
Easy Crispy Dry Baklava Recipe No Syrup
22
servings30
minutes30
minutes90
kcal1
hourCrispy, buttery, and perfectly not sticky… this is my best easy dry baklava recipe, and it has no syrup. You get those flaky layers with a rich tahini and walnut filling, and it feels fancy even though it’s super simple.
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Ingredients
12 sheets phyllo dough for baklava
6 tablespoons (80 g) unsalted butter
4 tablespoons (60 ml) tahini
4 tablespoons (30 g) powdered sugar
4 heaping tablespoons (40 g) ground walnuts
Directions
- Preheat oven to 170°C (338°F) and prepare a baking sheet with parchment paper.
- Lay out 4 sheets of phyllo dough, brushing a thin layer of melted butter.
- Add another layer of 4 sheets, brush with butter, ensuring edges are covered.
- Place another 4 sheets on top, and spread 4 tablespoons of tahini evenly over.
- Sprinkle 4 tablespoons of sugar over the tahini, and evenly distribute 4 tablespoons of ground walnuts.
- Roll the dough into a tight log, cut into 2-3 finger-wide pieces using a sharp knife.
- Place pieces on the prepared baking sheet, leaving space between them.
- Bake for about 30 minutes until the tops turn golden brown, edges should be crisp.
- While hot, sprinkle with powdered sugar, let it cool slightly before serving.
Recipe Video
Notes
- Easy ingredient swaps: Swap the walnuts for pistachios or almonds if that’s what you have. If you want it less sweet, cut back a little on the powdered sugar inside and keep the topping light.
- Keep phyllo from drying out: Phyllo dries fast, so keep the unused sheets covered while you work. A lightly damp kitchen towel works great, just damp and not wet, so the dough stays flexible and doesn’t crack.
- Fix common roll problems: If the phyllo tears, keep going and overlap it; the butter and baking will hide a lot. If the filling starts sliding while you roll, slow down and tighten the roll as you go so the layers stay neat.
- Storage that stays crisp: Store the pieces at room temperature in an airtight container in a cool, dry spot. Skip the fridge for short-term storage because it can soften the layers and kill the crunch.
- Reheat to bring back crunch: Warm pieces in the oven instead of the microwave when you want them crisp again. Use a low oven and heat just until warm, then let them sit a couple of minutes so the outside crisps back up.
- Choose a better storage container: Store the baked pieces in a glass container with a tight lid if you can, because it helps protect the crisp texture. If you notice any softness, tuck a paper towel in the container to catch extra moisture.
Nutrition Facts
- Total number of serves: 22
- Calories: 90kcal
- Fat: 6g
- Carbohydrates: 7.6g
- Protein: 1.6g
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Practical tips and common mistakes
- If your phyllo tears a little, don’t panic… just overlap it and keep going. Once it bakes, you won’t notice much.
- Keep butter light and even. Too much can make the layers feel heavy.
- Give the pieces space on the pan. Crowding makes them bake more slowly and can soften the edges.
Easy swaps you can actually use
- Use pistachios instead of walnuts if you love that classic baklava vibe.
- Use a little less powdered sugar inside if you want it more gently sweet.
- Add a bit more walnut if you like a more nutty, fuller bite.
Storage
Let the baklava cool completely, then store it in a container with the lid slightly loose, or in a container lined with a paper towel. This helps it stay crisp.
It’s best within 2 to 3 days for maximum crunch, but it can last longer at room temp depending on your kitchen humidity.
How to keep it crispy
If the pieces soften a bit the next day, pop them in a 300°F (150°C) oven for 5 to 8 minutes. Let them cool for a few minutes after; they crisp up as they sit.
More easy dessert recipes
If you enjoyed this best easy dry baklava recipe, check out my other dessert recipes on my YouTube channel too… especially the easy, crispy, not too sweet kinds.
Here are a few favorites you might love next:
- No-Bake Chocolate Peanut Butter Rice Krispie Treats – Quick, chocolatey, and no oven required, perfect when you want something sweet fast.
- How to Make Sri Lankan Milk Toffee with Condensed Milk – A classic, rich candy that’s surprisingly simple and made with just a few ingredients.
- The Easiest Condensed Milk Doughnut Holes Recipe You Will Ever Make – Soft, fluffy, and incredibly easy, these disappear fast.
And if you make this crispy no-honey baklava, leave a comment with any questions about the dry baklava recipe in the blog comments or the YouTube comments. I’ll do my best to reply to everyone. Jen.