Learn How to Make Baklava with Matthew Merril and His Grandma

To learn how to make baklava, follow this step-by-step TikTok tutorial from Matthew Merril, a teenage baking prodigy.

If you don’t know what baklava is, take notes, because you’ll be obsessed. The pastry is a popular dessert found in Greek, Turkish and Middle Eastern cuisine, and it usually consists of layers of buttered phyllo dough, a sweet nut mixture and an even sweeter, sticky honey syrup.

Wondering how to make baklava? In this adorable video, TikTok creator and former Kids Baking Championship contestant @matthewinthekitchen teams up with his grandma to show you how to make her baklava recipe. It’s a long process, but it’s also looks pretty fun!

@matthewinthekitchenMaking baklava with the woman who inspired me to cook. Hope you enjoy #baking #baklava #grandma

♬ original sound – Matthew Merril

How to Make Baklava

Matthew’s grandma brought this recipe with her from Baghdad, when she immigrated to the United States. If you’ve never worked with phyllo dough before, skim this phyllo guide for a quick primer.


Here’s what you’ll need to get started on the baklava:

  • 1 package phyllo dough, about 40 sheets
  • 2-1/2 sticks melted butter
  • 1 cup oil
  • 1/3 cup sugar
  • 1/2 to 1 teaspoon cardamom, to taste
  • 1-1/2 pounds walnuts

For the honey syrup:

  • 2 cups of sugar
  • 2 cups of water
  • 1 cup of honey

Then, to learn how to make baklava, follow along with Matthew and his grandma in the TikTok video!

How to Make Your Baklava Even Better

Already have this authentic recipe mastered? Step up your baklava game by trying these other Middle Eastern and Mediterranean-inspired dishes. We’ve got recipes for rich chocolate baklava, a stunning baklava-inspired cheesecake with sugared cranberries and rosemary and even bacon-filled baklava for a savory bite.

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Hannah Twietmeyer
Hannah is a writer and content creator based in Milwaukee, Wisconsin, with a passion for all things food, health, community and lifestyle. She is a journalism graduate from the University of Wisconsin-Madison, and a previous dining and drink contributor for Madison Magazine.