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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Helpful Reader Review
“Love this recipe. I am Greek, but my baklava never turned out this good. I made your recipe for my husband’s family reunion. They were so impressed by how delicious it was. They said the syrup wasn’t too sweet like other baklava recipes and it’s the best they ever tasted.” – Tina ★★★★★
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.
- 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.
- Trim the phyllo dough to fit your 9×13 pan, covering it with a damp (not wet) towel to keep from drying out.
- 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.
- 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.
- Chop Walnuts – pulse walnuts in a food processor until finely chopped, and then mix with cinnamon.
How to Assemble the Baklava
- 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.
- 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.
- Cut the dessert into strips using a sharp knife, and then cut across to make diamonds. Bake for 1 hour and 15 minutes.
- 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.
Baklava Recipe
Ingredients
- 16 oz phyllo dough, thawed by package instructions
- 1 1/4 cups unsalted butter, 10 oz or 2 1/2 sticks, melted
- 1 lb walnuts, finely chopped, about 4 1/4 cups unprocessed
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 2 Tbsp lemon juice, juice of 1/2 lemon
- 3/4 cup water
- 1/2 cup honey
- Melted chocolate chips & chopped walnuts for garnish, optional
Instructions
Preparation
- Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temperature).
- Trim phyllo dough to fit your baking dish. My phyllo package had 2 rolls with a total of 40 sheets that measured 9×14, so I had to trim them slightly. You can trim one stack at a time, then cover with a damp towel to keep from drying out.
- Grease – Butter the bottom and sides of a 13×9 non-stick baking pan. Line the bottom with parchment if desired to protect the pan when cutting later.
- Make the honey syrup – In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over medium/high heat, stirring until sugar is dissolved, then reduce the heat to medium/low and boil an additional 4 min without stirring. Remove from heat and let the syrup cool while preparing baklava.
- Chop walnuts – Pulse walnuts 10 times in a food processor until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.
Assemble the Baklava
- 10 layers – Preheat the oven to 325°F. Place 10 phyllo sheets into a baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e., place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc.). Keep the remaining phyllo covered with a damp towel at all times. Spread about 1/5 of the nut mixture (about 3/4 cup) over the phyllo dough.
- 5 layers – Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat four times with the remaining layers of fillo, butter and nuts. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.
- Cut pastry into 1 1/2" wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown.
- Add syrup – Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool and rest uncovered at room temperature 4-6 hours or overnight for the syrup to penetrate and soften the layers. Garnish with chocolate and nuts if desired.
Notes
- 10 buttered sheets, 3/4 cup nuts,
- 5 buttered sheets, 3/4 cup nuts,
- 5 buttered sheets, 3/4 cup nuts,
- 5 buttered sheets, 3/4 cup nuts,
- 5 buttered sheets, 3/4 cup nuts,
- 10 buttered sheets and butter the top.
Nutrition Per Serving
Filed Under
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
Dear Sweet Natasha
Enjoy your Beautiful page and Recipies
on facebook. Please tell me have you written or will you write a recipe book?
That is so sweet of you to ask! I haven’t yet and it’s on my life’s to-do list but we probably won’t begin work on that until our youngest is in school 🙂
This was incredible and much easier than expected. We were short on filo so we had to improvise (fewer layers in some cases), used a shallower baking tray (probably about 1 inch deep), and we used pistachio instead of walnut as they were cheaper! However, they turned out utterly divine – I think the honey we used had an orange blossom flavour in it which made the syrup taste really nice.
Would definitely make again, especially considering how expensive these are to buy!
Thank you for such a wonderful review and for taking the time to share it with us. Now I’m really craving baklava 😋
*instructions
sorry for typo = )
My sister loves baklava and I hope to try out this recipe with her one day. Thanks for the easy to follow intrusions! Is it pretty easy to master on your first try?
It takes a little time but baklava is not a difficult recipe. I had many first timers report great results 😀.
Would the temperature/ anything change with a glass pan?
Hi Francesca, I think it should work fine in a buttered glass dish without any modifications.
I have a question. Due to nut allergies, I don’t think making a pan of nut baklava. Can you make it with fruit instead?
Hi Marsha, I haven’t experimented with fruit but I have seen several recipes online using seeds instead of nuts. I would suggest searching online to get inspiration for different combinations to try. I just don’t have experience making it with seeds or fruit so I can’t give you a specific recommendation. Sorry I can’t be more helpful!
I have never baked a baklava but seeing this I am certainly going to try it! Looks lovely! Thank you for the recipe! 😀
You’re welcome Donna! Please let me know what you think of the recipe!
Can you substitute some of the walnuts in this recipe for pistachios?
Caite, that would work. Use raw unsalted pistachios and coarsely grind them.
I recently joined a food club put together by coworkers. Every month a country is pulled out of the hat. This month we are featuring Albanian cuisine. I volunteered dessert. I Googled Albanian dessert and baklava was on the list. After a few clicks I discovered your recipe! I appreciate the step by step instructions and live action video to follow. I made a test batch the other day to make sure that I could accomplish the labor intensive layer upon layer of butter, fillo dough and nut mixture! I hung in there and followed your directions step by step. The baklava came out of the oven perfectly golden brown. Drizzling the honey sauce and hearing that sizzle was amazing! Huge pay off in the end! The Baklava was delicious! It will be a HIT at our Albanian dinner! Thank you!!!!
You’re welcome Carla! That’s fantastic! Thanks for sharing your wonderful review 🙂
Great Recipe!
Thank you 😬
I’ve been curious to try making Baklava for awhile now, and found your recipe after scouring the web for hours. I decided to attempt it last night, after following your recipe to a T, and it turned out amazing!! I can see now that it takes a little practice working with phyllo, but as long as you’re patient with the process, it’s well worth the result. Thank you so much for sharing! 🙂 (The honey mixture at the end seemed like a little too much, but it all set perfectly this morning.)
You’re welcome Andrea! I’m happy to hear that! Thanks for sharing your wonderful review 🙂
Hello, I am in England and used Jus-rol brand. The sheets are paper thin. I did make Baklava, using your recipe but should have used the sheets cut in half and cooked it for a bit less time as every sheet is crispy! Will try again, hopefully in time for Easter. (We are busy in the garden as we open it to visitors for charity under a scheme called the”NGS”!)
Will let you see a pic. If successful!! Barbara
Hello, I found your recipe online and as my husband has developed a taste for Baklava I decided to make it…but my Filo pastry pack is only just under 12ozs so I have worked out percentages.ie half and 3/4 of the recipe..and had to look up “a cup”!! but then find my no. of sheets are only 7 according to the package but ,without opening them completely they appear to be the same size as you are quoting!!
That is interesting and strange – what brand of fillo pastry are you using? Are they thick sheets of pastry or transparent paper-thin?
I plan to make this soon. I have only eaten homemade baklava once and it was made with pistacio nuts (sp?) and it was so good. Just curious if I could change nuts with this recipe.
Hi Sherry, yes you could change the nuts using pistachio or quite a few different combinations of nuts. I hope you love it!
This may seem trivial but you spelled fillo wrong. You spelled it phyllo and I looked and looked for phyllo and could not find them. Finally though it must be the fillo sheets. Thanks much for the recipe mine is in the oven right now.
Hi Bonnie, it is actually spelled both ways – I’m not sure why though. I always do tons of research before posting something and I recall researching the spelling on that and found it just as common with either spelling. If you look closely at the package of “fillo” dough, right underneath the word “fillo” it says “Phyllo dough pastry” – weird eh? I added the word “fillo” to the ingredients for clarity.
Natasha, there’s always one. How gracefully you answered. Fortunately most of us knew what you meant and just appreciate the recipe with all the instructions. Thank you.
Thank you Brenda! You’re so nice 🙂 🙂 🙂
I LOVE baklava! But I have never made it. So I decided to give your recipe a try. I took my time, followed your directions. Your video was a huge help by the way, and it came out perfect! The house smelled SO wonderful while it was baking. The only problem I had was….. not being able to try it for 6 hours! That was tough. The true test came from my neighbor, who has greek relatives. She gave it rave reviews! Thank you so much for the recipe. I will definatly be making this again!
You’re welcome Jude! What a great compliment! I’m happy to hear that everyone enjoys the recipe!!
Looks gorgeous. My question – Do you cut the layers all the way through before before adding honey sauce? or just score the top 10 ?
Hi Beth, great question! I do cut all the way through the pastry to the bottom of the dish.
Dear Natasha, I recently stumbled upon your web-site purely by chance through a friend’s facebook page. What I saw was a beautiful looking baklava. I love baklava! Never in a thousand years would I have dreamed of trying to make one but your recipe and video made it look so easy! My wife and I set out following your directions. Working with the fillo dough was challenging as it was my first time but the desert turned out perfectly and was honestly the best baklava I’ve ever tasted!!!! I can’t wait to try some of your other tasty recipes. So glad I discovered your wonderful website!!! Sincerely, Michael
You’re review put a big smile on my face Michael! I’m happy to hear how much you enjoy the baklava! Thanks for sharing and following 😀
Natasha, this is the best baklava recipe I have ever tried! Thank you so very much! I followed your recipe exactly and it turned out perfect! Much appreciated! Happy Cooking 😀
You’re welcome Linda! Thanks for sharing your wonderful review!
This recipe was easy to make and absolutely delicious! I made it for my supper club’s Greek night and had multiple people say it was the best baklava they have ever had. Thank you for sharing!
You’re welcome Susan! What a great compliment! Thank you for sharing your wonderful review 🙂
The first time I made this, I used the full 2 tablespoons of lemon juice but found it a bit too much. Since then, I’ve used only 1 teaspoon and brown sugar instead of white. I’ve made this 3 times and have experienced fame and glory! 😄 I have to make more for yet another dinner party next week. Thank you for the best baklava!
I’m so happy for your success!! Thank you for sharing 🙂