Greek Baklava

Why You’ll Love Greek Baklava Recipe

Greek Baklava is a sweet, flaky pastry made with layers of buttery phyllo dough, finely chopped nuts, warm spices, and a honey-syrup glaze that soaks into every bite. It’s rich, crunchy, aromatic, and absolutely irresistible. This timeless dessert is perfect for holidays, celebrations, or whenever you want to enjoy a taste of the Mediterranean.

Ingredients

For the Baklava:

• 1 package (16 oz / 450 g) phyllo dough, thawed

• 1 cup (225 g) unsalted butter, melted

• 2 cups walnuts, finely chopped (or a mix of walnuts & pistachios)

• 1 tsp ground cinnamon

• 1/4 tsp ground cloves (optional)

• 1/4 cup granulated sugar

For the Honey Syrup:

• 1 cup water

• 1 cup granulated sugar

• 1/2 cup honey

• 1 cinnamon stick

• 3 strips lemon peel (or 1 tbsp lemon juice)

Directions

1. Preheat oven: 350°F (175°C). Grease a 9×13-inch baking dish.

2. Make nut filling: In a bowl, combine chopped nuts, cinnamon, cloves, and 1/4 cup sugar.

3. Layer phyllo: Place 8 sheets of phyllo in the baking dish, brushing each layer lightly with melted butter.

4. Add filling: Spread 1/3 of the nut mixture over the phyllo. Top with 6 buttered sheets of phyllo. Repeat layers twice more (nut filling + 6 sheets).

5. Top layer: Finish with 8–10 buttered phyllo sheets.

6. Cut before baking: Using a sharp knife, cut baklava into diamonds or squares.

7. Bake: 45–50 minutes, until golden brown and crisp.

8. Make syrup: While baklava bakes, combine water, sugar, honey, cinnamon stick, and lemon peel in a saucepan. Bring to a boil, then simmer 10 minutes. Remove from heat and cool slightly.

9. Finish: Pour warm syrup evenly over hot baklava. Let soak for at least 4 hours (best overnight) before serving.

Servings and Timing

• Servings: 24 pieces

• Prep Time: 20 minutes

• Cook Time: 50 minutes

• Soaking Time: 4+ hours (for best flavor)

• Total Time: ~5 hours (mostly resting)

Variations

• Nut Choices: Try pistachios, almonds, or a mix for unique flavor.

• Flavored Syrup: Add a splash of rosewater or orange blossom water for a traditional Greek touch.

• Mini Baklava Bites: Use a muffin tin for individual servings.

• Chocolate Twist: Drizzle with melted chocolate once cooled for a modern flair.

Storage/Reheating

• Room Temp: Store covered for up to 1 week (best texture).

• Fridge: Keeps for 2 weeks, though phyllo softens slightly.

• Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

FAQs

Q: Should I pour hot or cold syrup on the baklava?
Always pair opposites: hot baklava with cooled syrup OR cooled baklava with hot syrup—this keeps it crisp.

Q: Can I make baklava ahead of time?
Yes! In fact, baklava tastes better after resting overnight as the flavors deepen.

Q: Why is my baklava soggy?
It usually means the syrup was too hot when poured or too much was added. Let it soak gradually.

Conclusion

Greek Baklava is a golden, nut-filled pastry that brings a taste of tradition to your table. With its crunchy layers, spiced nuts, and honey-kissed syrup, every bite is a delightful mix of textures and flavors. Whether you’re making it for family, friends, or a festive celebration, this dessert is guaranteed to impress and satisfy.

Greek Baklava

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Greek Baklava is a rich, flaky, and sweet dessert made with layers of crisp phyllo pastry, finely chopped nuts, warm spices, and a honey syrup that soaks into every bite. A traditional Mediterranean treat, it’s perfect for holidays, celebrations, or whenever you crave a decadent pastry.

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: About 24 pieces
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• For the Baklava:
• 1 package phyllo dough (16 oz), thawed
• 1 cup unsalted butter, melted
• 2 cups walnuts (or a mix of walnuts & pistachios), finely chopped
• 1 tsp ground cinnamon
• ½ tsp ground cloves (optional)
• ½ cup granulated sugar
• For the Honey Syrup:
• 1 cup water
• 1 cup granulated sugar
• 1 cup honey
• 1 cinnamon stick
• 3–4 strips lemon peel (or 2 tbsp lemon juice)

Cook Mode Prevent your screen from going dark

Instructions

• Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
• Make the nut mixture: In a bowl, combine chopped nuts, cinnamon, cloves, and sugar.
• Layer the phyllo: Place 8–10 sheets of phyllo dough in the dish, brushing each layer lightly with melted butter.
• Add nuts: Sprinkle a thin layer of the nut mixture. Add 4–5 more sheets of phyllo (buttered individually), then more nuts. Repeat until all nuts are used. Finish with 8–10 buttered phyllo sheets on top.
• Cut before baking: Using a sharp knife, cut baklava into diamonds or squares.
• Bake for 45–50 minutes, until golden brown and crisp.
• Make the syrup: While baklava bakes, combine water, sugar, honey, cinnamon stick, and lemon peel in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat and cool slightly.
• Pour syrup: As soon as baklava comes out of the oven, immediately pour the warm syrup evenly over it. Let cool completely before serving (at least 4 hours for best flavor).

Notes

• For extra crispness, ensure the syrup is cooler than the baklava when pouring.
• Store covered at room temperature for up to 1 week.
• Baklava tastes even better the next day as flavors meld together.