Greek Baklava Recipe

If you’ve ever been captivated by the glistening, golden pastry in a Mediterranean bakery window, then you’re going to love this Greek Baklava Recipe. Each bite brings together the magic of crisp, buttery phyllo, fragrant cinnamon-laced walnuts, and a luscious honey-lemon syrup that’s both tangy and sweet. This is not just a dessert—it’s an experience, from that first flaky crunch to the sticky, syrupy finish. Believe me, once you master this classic treat at home, you’ll want to share it with everyone you know!

Ingredients You’ll Need

You only need a handful of simple ingredients for a truly classic Greek Baklava Recipe, but don’t let that fool you: each plays a major role in flavor, aroma, and texture. Let’s take a closer look at what goes into this showstopper.

• Phyllo Dough (16 ounces): This ultra-thin pastry is the star of the show, so make sure it’s fully thawed and handled gently!
• Salted Butter (1 ¼ cups, melted): Butter separates each flaky layer, giving that melt-in-your-mouth richness and golden color.
• Finely Chopped Walnuts (1 lb, about 4 cups): The nutty crunch and earthy warmth come from walnuts—chopped just right for even layers.
• Cinnamon (1 teaspoon): Just a pinch perfumes the nut filling and brings cozy, inviting depth.
• Granulated Sugar (1 cup): The perfect base for a syrup that’s sweet but not overwhelming.
• Water (¾ cup): Dissolves the sugar and creates the foundation for our sticky syrup.
• Honey (½ cup): Greek baklava just isn’t the same without the floral, silky sweetness of honey.
• Lemon Juice (2 tablespoons): Brightens the syrup and balances the sweetness with a fresh zing.

How to Make Greek Baklava Recipe

Step 1: Prep the Phyllo Dough

The secret to working with phyllo is patience. Start by completely thawing your phyllo dough overnight in the fridge, then let it rest at room temperature for about an hour before using. This ensures the sheets are pliable and less likely to tear. Keep the dough under a slightly damp towel as you work to prevent it from drying out—you’ll thank yourself later!

Step 2: Prepare the Nut Filling

Grab your food processor and pulse the walnuts until they’re finely chopped (careful not to overdo it; you want a little texture, not walnut butter!). Transfer to a bowl and stir in the cinnamon so that every bite gets that sweet spice. This aromatic filling is what makes the Greek Baklava Recipe downright irresistible.

Step 3: Make the Syrup

Before you start assembling the baklava, start with the syrup. In a saucepan, combine the sugar, water, honey, and lemon juice. Bring the mixture to a gentle boil, stirring until the sugar dissolves completely, then let it simmer for four more minutes without touching it. Remove from heat and let it cool—pouring cold syrup over hot baklava is the trick to the signature texture and flavor!

Step 4: Assemble the Layers

First, preheat your oven to 325°F. Brush the bottom and sides of your 9×13-inch baking dish with melted butter. Then, lay 10 phyllo sheets, brushing each one lightly with butter before stacking the next. Sprinkle about a fifth of the walnut-cinnamon mixture over the first 10 layers. Keep layering: 5 sheets of buttered phyllo, more walnuts, and repeat until all the nuts are used. Top with your final 6–10 sheets, each brushed with butter, and finish with a generous buttering on the very top.

Step 5: Slice and Bake

With a very sharp knife, cut the baklava into diamond or square shapes before baking (this ensures crisp edges and easier serving). Slide the pan into the oven and bake for 1 hour and 15 minutes, until the top is golden and crunchy. The scent will make your kitchen smell like heaven!

Step 6: Add the Syrup

As soon as your gorgeous Greek Baklava Recipe comes out of the oven, slowly drizzle every drop of cooled syrup all over the hot pastry. You’ll hear the sizzle and see the syrup soaking in, promising juicy, flavor-packed layers in every single bite.

Step 7: Cool and Serve

Now, the hardest part—waiting! Let the baklava cool uncovered at room temperature for 4–6 hours. This allows the pastry to soak up all that syrupy goodness and become just the right amount of sticky and crisp. Once cooled, it’s ready to serve!

How to Serve Greek Baklava Recipe

Garnishes

For that “wow” factor, sprinkle an extra handful of finely chopped walnuts on top just before serving, or add a dusting of cinnamon or powdered sugar. If you’re feeling extra fancy, a little drizzle of warm honey right before serving adds shine and a delicious aroma.

Side Dishes

Greek Baklava Recipe pairs beautifully with a strong cup of Greek coffee or a pot of fragrant tea. On a dessert platter, serve alongside tangy Greek yogurt and a scattering of fresh berries to cut the richness and offer a colorful, fresh contrast.

Creative Ways to Present

For a festive touch, arrange the baklava on a tiered dessert stand or nestle pieces in decorative cupcake liners for easy sharing. Or, serve individual pieces with a scoop of cinnamon ice cream for a uniquely memorable dessert experience!

Make Ahead and Storage

Storing Leftovers

This Greek Baklava Recipe is a great make-ahead treat. Store cooled, cut baklava at room temperature in an airtight container, separating layers with parchment or wax paper, for up to a week. It’s best kept uncovered for the first day to maintain that signature crispness.

Freezing

Baklava freezes remarkably well. Wrap tightly in plastic wrap or foil, then pop into a freezer-safe container. When you’re craving a piece, let it thaw at room temperature for a few hours—no need to reheat!

Reheating

If you prefer your baklava slightly warm, just pop it in a 300°F oven for 5–8 minutes. Be careful not to overheat, as you want to preserve those crispy top layers and keep the syrup from caramelizing.

FAQs

Can I use a different nut instead of walnuts?

Absolutely! Pistachios, almonds, or even a blend make excellent fillings, though walnuts are traditional for the classic Greek Baklava Recipe. Each nut brings its own unique flavor and color, so have fun experimenting.

Do I really need to slice the baklava before baking?

Yes, it’s much easier and cleaner to slice the pastry before baking. Cutting afterward risks shattering those beautiful layers and making a mess of your masterpiece!

My phyllo dough keeps tearing—is that normal?

A few tears are totally normal and nothing to stress over. Just patch any holes and keep layering—the Greek Baklava Recipe is very forgiving. The generous brushing of butter helps everything bake up beautifully.

Does baklava need to be refrigerated?

For the best texture, keep baklava at room temperature. Refrigeration can make the layers soggy. If you live in a particularly humid climate, lightly cover it to protect from moisture but don’t seal it air-tight for the first day or two.

Can I make Greek Baklava Recipe ahead for a party?

Definitely! In fact, baklava tastes even better the next day after the flavors meld. Just be sure to store it properly and slice it in advance for easy serving to your guests.

Final Thoughts

There’s nothing quite like the feeling of sharing a tray of homemade Greek Baklava Recipe with family and friends. It’s beautiful, it’s delicious, and it’s as much a part of Greek hospitality as a warm welcome. Go ahead—grab your apron and treat yourself (and your loved ones) to this unforgettable dessert. You might just start a new tradition!

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