Made from layers of delicate phyllo dough filled with chopped nuts and honey, baklava is time-consuming to prepare. Fortunately, baklava freezes beautifully so you can make a big batch at once and enjoy it for months on end. Baklava can be frozen either before or after baking, depending on your preference. Thaw the baklava overnight in the refrigerator, or at room temperature for about 4 hours. Allow the baklava to come to room temperature before serving or baking for best results.

Allow the baklava to cool to room temperature.

Transfer the baklava to an airtight container or a releasable freezer bag. If you're using a hard container like a cookie tin, arrange the pieces in layers separated by sheets of wax or parchment paper, then wrap in a layer of heavy-duty aluminum foil. Package the baklava you'll freeze in small serving sizes so you don't have to defrost it all at once if you only want to eat a little. Mark the date on the package for future reference.

Store the baklava in the freezer for up to 5 months.

Prepare the baklava as you would normally up the point of baking.

Arrange the baklava on a parchment-lined or greased baking sheet, and transfer to the freezer.

Store the baklava in the freezer for several hours until it is completely frozen.

Transfer the frozen baklava to a resealable freezer-safe bag or an airtight container. If you're using an airtight container, separate the layers of baklava with sheets of wax paper, then wrap in a layer of heavy-duty aluminum foil. Be sure to mark the date on the package for future reference.

Store the baklava in the freezer for up to 5 months.