Baklava Recipe

This Baklava is flaky, crisp, and tender, and easier to make than you think. I share my authentic Greek Baklava Recipe below with step-by-step directions that are easy to follow. Make this dessert and be prepared for oo’s and ahh’s, because this is the BEST baklava recipe I have ever tried.

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Baklava Video

Baklava can be a little tedious to make, but it’s truly simpler than you think. Watch my video, and you’ll be confidently buttering layers in no time! If you want a sneaky shortcut version, try my Baklava Cups.

Best Baklava Recipe

Store-bought baklava has nothing on this, and trust me, I’ve been around the block when shopping for baklava. This baklava recipe is well-loved wherever it goes, and with so many 5-star reviews, it is definitely a reader and family favorite! It’s also make-ahead and freezer-friendly, which is perfect for holiday baking.

My baklava recipe comes out beautifully flaky, buttery, and crisp. The flavor is incredible, since this one is not too sweet. You will love the hint of mellow lemony flavor, which offsets the sweetness and complements the cinnamon. It also keeps well for over a week on the counter, making it a great option to make ahead.

Baklava Ingredients

While this recipe is a Classic Greek Baklava, other varieties, such as Lebanese and Turkish recipes, swap the walnuts for pistachios and include rose water. My Baklava recipe calls for simple ingredients, most of which you can find in your pantry.

• Phyllo (fillo) dough – one 16oz package should have about 40 total paper-thin sheets. Do not use the thick sheets of fillo dough for this recipe. They are sold in the freezer section of the grocery store. Thaw according to the package instructions.
• Unsalted Butter – don’t skimp here! This keeps the fillo dough from peeling away.
• Walnuts – finely chop. You can swap them for almonds, pistachios, or a mix of nuts.
• Cinnamon – adds a great hint of flavor that’s traditional for Baklava
• Syrup ingredients – sugar, lemon juice, water, and honey
• Garnish – drizzle with melted chocolate or Chocolate Ganache, and chopped walnuts

How To Make Baklava

While it takes time to brush each layer, the result is worth every moment! Don’t skim on the butter, and you will be rewarded.

1. Thaw phyllo dough in the refrigerator per the package instructions, then place it covered on the counter for 1 hour to bring to room temperature.
2. Trim the phyllo dough to fit your 9×13 pan, covering it with a damp (not wet) towel to keep from drying out.

3. Grease – use butter to coat the sides and bottom of a 13×9 non-stick baking pan. You can line it with parchment paper so you don’t damage it with your knife when slicing later.
4. Make the honey syrup – heat the syrup ingredients in a medium saucepan while stirring until it boils, and then reduce the heat to medium-low and allow to cook for 4 more minutes without stirring. Set aside to cool.

5. Chop Walnuts – pulse walnuts in a food processor until finely chopped, and then mix with cinnamon.

How to Assemble the Baklava

1. 10 Layers – Preheat oven to 325°F. Start layering the phyllo dough, brushing each sheet with butter as you place it in the pan. Repeat this until you’ve added 10 layers. Then sprinkle 3/4 cup of walnuts over the top.
2. 5 Layers – add 5 more sheets, buttering between each one, and then another layer of walnuts. Repeat this 3 more times. Finally, add 10 more layers of buttered dough on top.

3. Cut the dessert into strips using a sharp knife, and then cut across to make diamonds. Bake for 1 hour and 15 minutes.

4. Add syrup – spoon cooled syrup over the Baklava right after removing it from the oven. It should sizzle. Leave it uncovered on the counter to cool completely (4 hours or overnight). Then store covered with a tea towel for up to a week.

Tips for Making the Best Baklava

Follow these simple tips to make homemade baklava easy.

• Use a 13×9 pan with straight corners that fits the pastry to the edges. Avoid pans with angled corners that fan out, as they can cause the syrup to pool at the edges and make the top of the baklava dry. If you choose a larger pan, increase the syrup amount by 25% so you don’t run out. You can also cut the recipe in half using an 8×8 pan.
• Don’t skimp on the butter, especially on the top layers, since that can cause them to flake off. You can melt a few more tablespoons if you run out.
• Sizzle – the sound you’ll hear when you spoon the syrup over the hot pastry. This keeps it from getting soggy.

My Baklava recipe has so many layers of irresistible textures and flavors! The crispy layers of dough are perfectly complemented by the honey syrup and crunchy nuts. I hope it becomes your new favorite dessert.

More Pastry Recipes

Homemade pastries always turn heads, so once you try this Baklava, don’t miss these other classic dessert recipes:

• Eclairs
• Croissants
• Cream Puffs
• Apple Turnovers
• Churros
• Fruit Tart
• Rugelach
• Palmiers
• Cheese Danish
• Apple Danish
• Apple Roses