Seeded Baklava: A Unique Twist on a Classic Treat

Honey thick and sticky, glossy sheets of phyllo stacked tall, the crisp crackle when you break into those squares—warm, spiced nuts swapped out for seeds, a little twist running through. The smell, cinnamon lurking and citrus bright. Not your usual baklava but just as layered, sweet and crisp, with that slow melt of syrup soaking in. Perfect for grazing, or sitting still with a cup of tea and no rush.

Why You’ll Crave It

• No nuts, but all the crunch and richness you’d want—sunflower and sesame doing the heavy lifting
• Honey syrup smells like a warm hug, sticky but not cloying
• Phyllo layers baked just right: golden, crisp, buttery but light
• Low oven temp means patience pays off—slow browning, even cooking
• Make it ahead and let it rest, so the syrup soaks in just right, next day magic

Baklava, but different. Kind of magic with seeds. Trust me.

What You’ll Need

• Honey syrup A mix of 140 ml honey (about 2/3 cup), 145 g sugar (3/4 cup packed), 70 ml water (1/3 cup), plus a strip of lemon peel sliced thin and a cinnamon stick—aromatic kiss.
• Seed mix 130 g toasted sunflower seeds (almost ¾ cup), 60 g sesame seeds toasted (roughly ½ cup), 1 tablespoon granulated sugar and a pinch of ground cinnamon for that cozy spice note.
• Butter 110 g unsalted, melted—enough to brush every flaky layer till soaked in golden liquid.
• Phyllo sheets 7 large thawed sheets, trimmed into 22 cm squares—stacked and ready.

Easy How-To

Make the honey syrup

Toss honey, sugar, water, lemon strip, and cinnamon into a small pot. Bring the mix just to boil—like a low simmer mostly. Stir till sugar’s gone, then off the heat. Let it hang out and cool off a bit, flavors mingling.

Prep the seed mix

Seed time. Roast those sunflower and sesame seeds until toasty, smells nutty but not burnt. Add sugar and cinnamon, stir it around gently, set aside. Sweet and spiced seed magic.

Layer it up

Butter your trusty 20 cm square pan. Start with one sheet of phyllo on the base, brush with melted butter—a delicate, slow coating. Pile on three more sheets, each with a butter brush. Then scatter a third of that seed mix evenly across. Repeat the layering—phyllo, butter, seeds—till you hit three layers of seeds total. Cap it with four sheets of buttered phyllo, like a flaky roof.

Score and bake

With a sharp knife, cut into 15 or 16 squares, that gentle score goes all way down. Oven should be at 145 °C (about 290 °F). Bake steady and slow, roughly 1 hr 5 mins to 1 hr 10 mins, until that golden color just can’t be ignored, and crispy edges everywhere.

Sink in the syrup

Hot baklava out of the oven, still sizzling a bit, pour the syrup evenly over. Scrape out lemon peel and cinnamon stick so no bitter bits stay stuck. Leave it to cool at room temp, for about 5-6 hours or overnight better—it lets the sweet soak deep, layers get sticky-crisp.

Good to Know

• Thaw phyllo in the fridge overnight for easiest handling and less tearing
• Don’t rush the syrup soaking time, that’s when it gets rich and sticky just right
• This baklava keeps well—up to 10 days in an airtight container, perfect for nibbling over days

Serving Ideas

• Serve with strong black tea or cardamom coffee, something to cut through sweetness
• Try alongside fresh figs or sliced oranges for some fresh contrast
• Sprinkle a bit of extra toasted sesame on top for a little extra crunch

Top Tricks

• Brush the phyllo carefully and completely to avoid dry spots that burn or crack
• Lightly toast seeds till golden but not deep brown to keep that fresh, nutty pop
• Use a serrated knife for clean cuts through all those flaky layers before baking

Frequently Asked Questions

Can I make this with different seeds?

Totally. Swap sunflower for pumpkin seeds or mix in flax for a different crunch. Sesame’s classic but feel free to experiment—just toast well.

How can I store leftovers?

Keep them in an airtight container at room temp, away from humidity. They stay crisp and lovely up to 10 days. If you want to refresh, warm gently before serving.

Why low oven temp?

Slow baking helps the phyllo dry out evenly without burning, letting those layers stay crisp and buttery. The seeds get toasted in place and the flavor develops better.