Name: Greek Baklava Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Greek
Ingredients: 1 package (16 oz) phyllo dough (thawed); 2 cups walnuts (finely chopped); 1 cup pistachios or almonds (optional, finely chopped); 1 teaspoon ground cinnamon; 1 cup unsalted butter (melted); 1 cup water; 1 cup granulated sugar; ½ cup honey; 1 tablespoon lemon juice; 1 cinnamon stick; 3–4 strips lemon zest

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There’s something truly magical about the first bite of Greek Baklava: the delicate phyllo crunches, the spiced nuts surprise you with their toastiness, and the golden honey syrup brings everything together in sticky, sweet perfection. This centuries-old classic is beloved at celebrations but just as wonderful any time you want to indulge in a show-stopping dessert. With this recipe, you’ll discover how surprisingly doable it is to create layers of irresistible flavor and texture—everyone will be convinced you have a Greek grandma guiding you in the kitchen! Whether you’re new to baklava or on a mission to perfect it, get ready for a real treat.

Ingredients You’ll Need

The beauty of Greek Baklava is in its simple, high-quality ingredients. Each component plays a crucial part: the nuts bring depth and crunch, the phyllo dough forms those unmistakable crisp layers, and the aromatic syrup pulls everything together for that signature luscious bite.

Phyllo dough (1 package, 16 oz, thawed):
Paper-thin sheets that create baklava’s signature flaky layers—be sure to keep unused sheets covered to prevent drying out.
Walnuts (2 cups, finely chopped):
The star nut in classic baklava, providing rich flavor and hearty texture.
Pistachios or almonds (1 cup, optional, finely chopped):
For a colorful touch and extra crunch, mix in some pistachios or almonds with your walnuts.
Ground cinnamon (1 teaspoon):
Adds warmth and a hint of sweet spice to the nut filling.
Unsalted butter (1 cup, melted):
Every phyllo sheet gets a generous brush—this ensures bake-up crispness and that irresistible golden color.
Water (1 cup):
The base of our syrup, helping it soak into every nook and cranny.
Granulated sugar (1 cup):
Balances honey’s floral notes and gives the syrup body.
Honey (½ cup):
The trademark of Greek Baklava—it deepens the sweetness with its rich, aromatic profile.
Lemon juice (1 tablespoon):
Adds brightness and cuts through the richness, keeping every bite lively.
Cinnamon stick (1):
Infuses the syrup with more spice and warmth.
Lemon zest (3–4 strips):
For a zesty, fresh fragrance that brightens the syrup.

How to Make Greek Baklava

Step 1: Prepare Your Baking Dish

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with some of the melted butter. This not only prevents sticking but also helps create those beautiful, golden edges that define a well-baked Greek Baklava.

Step 2: Make the Nut Filling

Finely chop your walnuts and any additional nuts you’d like to use. Mix them together in a bowl with the ground cinnamon. This spiced mixture is where all the earthy flavor comes from, and chopping them finely helps ensure even layers. Set aside—you’re about to build something amazing!

Step 3: Layer the Phyllo and Nuts

Unroll the phyllo dough and keep it covered with a barely damp kitchen towel to prevent drying out. Place one sheet into your prepared baking dish and brush lightly with melted butter. Repeat until you have 8 laminated layers. Sprinkle 3–4 tablespoons of the nut mixture evenly over the top. Continue to layer 4 more sheets (brushing each with butter), then add another layer of nuts. Keep alternating phyllo and nuts, ending with a final 8 sheets of phyllo on top, each brushed with butter. You’ll build the signature stacked look that is so satisfying in every slice of Greek Baklava.

Step 4: Cut and Bake

Using a sharp, serrated knife, carefully cut the baklava in the pan into diamonds or squares. This not only makes serving easier later but also lets the syrup soak in better. Bake for 45–50 minutes, until the top is golden brown and crisp. The aroma wafting through your kitchen will have everyone standing by the oven!

Step 5: Prepare the Syrup

While the baklava bakes, make the syrup. Combine the water, granulated sugar, honey, lemon juice, cinnamon stick, and lemon zest in a saucepan. Bring to a boil, then lower the heat and let it simmer for about 10 minutes. This infuses the syrup with bright citrus and spice—let it cool slightly so it doesn’t make your baklava soggy when poured on.

Step 6: Finish and Soak

When your Greek Baklava comes out of the oven piping hot, immediately pour the cooled syrup evenly over the entire pan. You’ll hear it sizzle and soak right in! Leave the baklava uncovered for several hours or overnight so each layer absorbs that beautiful syrup and melds perfectly before slicing and serving.

How to Serve Greek Baklava

Garnishes

Turn each piece into a miniature work of art with classic garnishes. A light dusting of finely chopped pistachios or walnuts is a must for a pop of color and crunch. If you’re feeling extra festive, a drizzle of additional honey or even a small dollop of whipped cream can take it to the next level.

Side Dishes

Greek Baklava is rich and sweet, so it’s lovely alongside something cool and creamy, like a scoop of vanilla or pistachio ice cream. Pair with strong Greek coffee or tea to balance the sweetness and create a true café experience right at home.

Creative Ways to Present

For special occasions, arrange baklava on a beautiful platter and scatter edible flowers or citrus zest around the edges. Mini muffin liners can dress up individual pieces for parties, and pyramids of baklava on tiered trays make for a show-stopping centerpiece. However you serve it, each piece promises pure delight.

Make Ahead and Storage

Storing Leftovers

Baklava actually gets even better after a day or two! Store leftovers at room temperature, lightly covered with a clean towel or foil (not airtight, or the crispness will suffer). It will keep this way for up to five days, and the flavor only deepens.

Freezing

You can freeze baked and cooled Greek Baklava for up to three months. Simply wrap individual pieces or the whole pan tightly in plastic wrap and then foil. When you’re ready to eat, thaw at room temperature—no need to reheat unless you prefer it warm.

Reheating

If you like your baklava just a little warm, pop individual pieces in a 300°F oven for five minutes. This revives the crispness and brings that glorious buttery aroma back to life. Avoid microwaving, as it can make the phyllo chewy instead of crisp.

FAQs

Can I prepare Greek Baklava in advance?

Absolutely! In fact, Greek Baklava improves in taste and texture when it’s left to sit for several hours or even overnight after soaking up the syrup. You can fully assemble and bake it the day before you need it.

What’s the best way to cut baklava neatly?

Always use a sharp, serrated knife and make your cuts before baking. Wipe your knife clean between cuts to prevent dragging the filling and keep the edges sharp and beautiful.

Can I use other nuts instead of walnuts?

Certainly! Pistachios and almonds are traditional alternatives, and you can also include hazelnuts for a different flavor twist. Just be sure to chop them finely for even layers.

What should I do if my phyllo dough tears?

Don’t worry—baklava is wonderfully forgiving! Overlapping or patching torn phyllo sheets won’t affect the final result, as all those buttery layers bake up crisp and gorgeous together.

Does Greek Baklava need to be refrigerated?

No, it’s best kept at room temperature so it stays crisp. Refrigeration can make the phyllo soggy. Just store it loosely covered, and it will be perfect for several days.

Final Thoughts

There’s a special kind of joy in making Greek Baklava at home—from the hypnotic process of layering phyllo to the anticipation as the honey syrup soaks in. Every bite is a taste of tradition, celebration, and pure comfort. Give this recipe a try and share a tray with the people you love—you’ll be amazed at the happiness it brings!

Greek Baklava Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 24 pieces 1x
Diet: Vegetarian

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Description

Indulge in the rich, sweet flavors of traditional Greek Baklava with this easy-to-follow recipe. Layers of crispy phyllo dough, fragrant nuts, and a honey-lemon syrup create a decadent dessert that’s perfect for any occasion.

Ingredients

Scale

Phyllo Dough:

1 package (16 oz) phyllo dough (thawed)

Nut Filling:

2 cups walnuts (finely chopped)
1 cup pistachios or almonds (optional, finely chopped)
1 teaspoon ground cinnamon

For Buttering:

1 cup unsalted butter (melted)

For Syrup:

1 cup water
1 cup granulated sugar
½ cup honey
1 tablespoon lemon juice
1 cinnamon stick
3–4 strips lemon zest

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare Nut Mixture: Mix chopped nuts and cinnamon in a bowl.
Layer Phyllo Dough: Layer phyllo sheets in the dish, buttering between each sheet and adding nut mixture in between layers.
Cut and Bake: Cut the baklava into diamonds or squares, then bake for 45–50 minutes until golden and crisp.
Make Syrup: Boil water, sugar, honey, lemon juice, cinnamon, and lemon zest in a saucepan. Simmer for 10 minutes, then let cool slightly.
Assemble: Pour cooled syrup over hot baklava once out of the oven. Let sit to absorb syrup fully before serving.