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Baklava Calculator — Phyllo, Nuts, Butter & Syrup Amounts

Get precise phyllo sheet counts, nut weights, and syrup amounts for perfect baklava

Phyllo Sheets

40

Nuts

350g

Butter

230g

Pieces

35

Phyllo Sheets

40
sheets (2 boxes of 20)

Layering: 8 bottom + 4×5 nut layers + 8 top

Mixed (Pistachio + Walnut)

350g

Butter (melted)

230g

Sugar

400g

Total Pieces

35

Sugar Syrup (Turkish)

Sugar400g
Water250g
Lemon Juice15g

Example Calculations

19×13 Pan, Turkish Style, Pistachio

Inputs

Pan Size9×13 inch
Nut TypePistachio
SyrupSugar Syrup (Turkish)
Batches1

Result

Phyllo Sheets40
Pistachios350g
Butter230g
Sugar (syrup)400g
Pieces35

1 batch × 40 sheets = 40. Nuts = 350g. Butter = 230g. Sugar = 400g for Turkish syrup. Yield = 35 pieces.

22 Half-Sheet Pans, Greek Style, Mixed Nuts

Inputs

Pan Size12×17 inch
Nut TypeMixed
SyrupHoney Syrup (Greek)
Batches2

Result

Phyllo Sheets80
Mixed Nuts1,200g
Butter800g
Honey400g
Pieces120

2 × 40 = 80 sheets. Nuts = 2 × 600 = 1,200g. Butter = 2 × 400 = 800g. Honey = 2 × 200 = 400g.

Frequently Asked Questions

Q

How many phyllo sheets do I need for baklava?

A standard baklava uses 40 phyllo sheets per pan following the traditional 8-5-5-5-5-8 layering pattern: 8 sheets on the bottom, then 4 nut layers with 5 sheets between each, and 8 sheets on top. Each sheet is brushed with melted butter before the next is laid down.

  • Standard baklava: 40 sheets per pan (8+5+5+5+5+8+4 nut layers)
  • 9×13 pan: 40 sheets, yields ~35 pieces
  • Half sheet (12×17): 40 sheets, yields ~60 pieces
  • Bottom 8 sheets create a sturdy, crisp base
  • Each sheet brushed with melted clarified butter
Pan SizeSheetsPiecesButter
9×13 inch4035230g
12×17 inch4060400g
10×15 inch4048320g
Q

What nuts are best for baklava?

Pistachios are traditional for Turkish and Lebanese baklava, walnuts for Greek. Mixed (pistachio + walnut) gives the best balance of flavor and cost. Nuts should be finely chopped but not ground to powder — pulse 8–10 times in a food processor for the right texture.

  • Pistachio: traditional Turkish/Lebanese, bright green color, premium
  • Walnut: traditional Greek, more affordable, slightly bitter
  • Mixed: best flavor balance, most popular choice
  • Almond: lighter flavor, works well with honey syrup
  • Chop to 2–3mm pieces, not powder — pulse in food processor
Q

Should I use sugar syrup or honey for baklava?

Turkish baklava uses pure sugar syrup (400g sugar, 250ml water, lemon juice), Greek uses honey-sugar blend (200g each), and Lebanese uses rose water sugar syrup. The syrup must be cold when poured over hot baklava, or hot syrup over cold baklava — never both the same temperature.

  • Turkish: 400g sugar + 250ml water + lemon juice — crisp result
  • Greek: 200g sugar + 200g honey + 200ml water — sticky, rich
  • Lebanese: 350g sugar + rose water + orange blossom — fragrant
  • Key rule: cold syrup on hot baklava OR hot syrup on cold baklava
  • Lemon juice prevents crystallization in the syrup
Q

How do I cut baklava properly?

Score baklava into diamond shapes before baking using a sharp knife. Cut through all layers of phyllo but stop at the bottom layer. Cut parallel lines 1.5 inches apart, then diagonal lines to create diamonds. Re-cut after baking while still hot, before adding syrup.

  • Score before baking — cut through phyllo, stop at bottom layer
  • Diamond pattern: parallel cuts + diagonal cuts at 45°
  • Spacing: 1.5 inches between cuts for standard pieces
  • Re-cut after baking while hot for clean edges
  • Use sharp, thin-bladed knife; wipe between cuts

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Last Updated: Mar 21, 2026

This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.

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