Baklava isn’t just Turkish or Greek—Serbia has its own unforgettable version, and it’s next level. Flaky phyllo, layers of walnuts, sticky honey syrup… this is Balkan dessert perfection.
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This is Serbian baklava and here’s how it’s made. Start with thin sheets of filow dough. You’ll want to brush each layer with melted butter and stack them up. Then repeat the process until you have a beautiful golden flaky crunch. The filling is where the magic happens. Mix ground walnuts with sugar and just a hint of cinnamon. This is the heart of Serbian baklava. Simple but full of flavor. Now we’re going to alternate filow and walnut filling until our pan is stacked. Then we’re going to slice the baklava into diamond shapes before baking. This way every piece stays perfect. While it bakes, we’re going to make the syrup, sugar, water, lemon, and honey. Once the baklava comes out of the oven golden and crisp, we’re going to pour the hot syrup over the cold pastry. Or you can do the opposite. Cold syrup over hot pastry. Either way, it’s going to soak up all that deliciousness. And there it is. Serbian baklava. Crispy, nutty, sweet, and soaked with just the right amount of syrup. A dessert that’s been loved for centuries.
Dining and Cooking