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
I lost 15 sheets of dough and most of the other sheets were ripped. I couldn’t keep them damp or then they were gooey messes. The taste was fabulous but looked terrible. I don’t know what I did wrong except I didn’t handle the dough right.
Hi Sarah, it is critically important to cover the sheets with a lightly damp tea towel or linen towel between picking up each sheet or they do dry out and flake quickly otherwise. The sheets are much easier to work with when using the damp towel. I’m glad you still enjoyed the flavor 🙂
Hi! I grew up in an Italian/Greek mining community, and honestly some things were presented to me as Italian or Greek, when they were the other way around. My grandmother’s generation grew up “all inclusive” and the families each identified with each other VERY STRONGLY. I just wanted to add that, although I grew up with walnuts in Baklava, I traveled as a college student and found out that in the Mediterranean, they “prefer” (?) or at least us, PISTACHIOS more than walnuts. Have you heard of this? Also, in Greece, they introduce it as GREEK. But in Turkey – and again in Egypt – they introduce it as either being TURKISH or EGYPTIAN. 😀 And by the way, in the Arabic speaking world, they pronounce it “ba KLA va” – I just thought you would find that interesting. So, about the nuts….? 😀 and thank you!
Hi Bella, I made my baklava cups with a mixture of nuts including pistachios and they are very nice in color and flavor. You can definitely mix it up with a variety of nuts in this recipe.
When I was first in college, I worked for a Home Health agency. I was assigned to a Greek couple in their 80s living at home. I learned to make Baklava from the Mrs. She made it exactly the way you make it. I have made it so many times and it turns out excellent every time. Thanks for the recipe. Mine was translated from a pinch of this, a handful of that.
My pleasure Ken! I’m glad to hear the recipe is a success! Thanks for sharing your wonderful review with other readers!
This was an amazingly delicious recipe. This was my first time making baklava. It was simple and turned out perfectly! Thanks!
You’re welcome Megan! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review!
Looks beautiful..however I think I used alot more butter than called for..the recipe was a bit hard to follow due to the ads blocking the recipe..
Hi Annette, there should never be ads blocking the recipe. Was there an ad blocking in the video? Please let me know so that I can report it to our tech team. Have a great weekend.
I have made Baklava several times but tried yours this time, it turned out perfect. I use a pinch of Cardamon and sage tho, the Greek website I first learned from recommend it. Another add in for flavor can be orange or lemon zest, I like orange.
What I liked the most about your recipe was the photos, they are GREAT , especially for first timers! 5/5!
I’m happy to hear how much you enjoy the recipe. Thanks for sharing your fantastic review Loretta!
Use ghee not butter. Butter makes phylo dough soggy. You can find ghee at an Arab or international market. Also adding pistachios and sugar in the nut mix makes it amazing.
With syrup add cinnamon stick and orange blossom water.
I haven’t tried that substitution but I bet it would work great especially for people who can’t have butter (allergies!). I’ve never had a baklava turn soggy on me before. The baking and nature of the phyllo dough keeps it from turning soggy.
I made this recipe for my Dad’s Birthday; he absolutely loves baklava. We all loved this recipe. It makes a lot but will not last long on the plate! Simply amazing
Also, the step-by-step video was very helpful
I’m glad to hear that!
I’m glad to hear the recipe is such a HIT! Thanks for sharing your excellent review Celeste!
It tastes great but is really dry. Can I fix this by adding another 1/2 recipe of the honey mixture do you think?
Hi Tan, did you possibly use a larger pan? Also, make sure you let it rest overnight for the syrup to absorb into the baklava and the following day it will be moist, juicy and soft while still maintaining the crisp topping.
My first time ever making this! Thank goodness for your video. It helped me with the visual. I did find the phylo dough hard to separate and my pkg had many tears but I persevered! It’s just coming out of the oven now so I won’t taste test until tonight. Can’t wait!
I’m glad you find the recipe so helpful! Please let me know how it turns out Peggy!
I think it is over cooked. I checked ii in an hour and I should have taken it out. I just tasted it and it is ok. My family will be my critics. Lol!
Hi Peggy, did you make sure to bake at 325˚Farenheight using a regular (conventional) oven and not convection which will cook it faster. Also, did you use a glass pan or metal? I have had a couple readers report good results in glass but they said it baked faster than in a metal pan. I hope that helps to troubleshoot if it is overbaked.
I have made Baklava before, but it has been a long time. This was a great recipe. Really perfect, and while very rich, a nice balance of sweet. DEfinitely on my favorite list.
I too appreciate the detailed instructions.
Thank You
You’re welcome Cynthia! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review!
Can I use a Pyrex pan for this recipe?
Hi Joan, a couple of my readers reported good results using glass. Here is what Diane wrote: “I just made two batches of baklava using a glass 13 x 9 inch Pyrex dish. I lowered the heat by 15 degrees.”
Thanks for the tip!! I just put it in the oven and lowered the temperature, fingers crossed!
You’re welcome Joan!
I would love to make this, but I have a family member with an extreme allergy to honey…. can I substitute something else like Corn Syrup?
Hi Jan, I have had one person report great results replacing honey with maple syrup, just keep in mind they don’t sub straight across so you’ll want to use about 1/2 cup maple syrup.
Hello Natacha, thank you for this amazing recipe, I am a fan of baklava and i have never gathered the courage to do one myself until i stumbled on you very well detailed recipe. The result turned out amaaaaazing and incredibly successful. Thank you.
You’re welcome! I’m glad to hear the recipe is such a success! Thanks for sharing your wonderful review Ihssane!
This was my first attempt at baklava. It came out picture perfect, and could stand up against any seasoned baklava expert. The recipe was easy to follow. It was a huge hit. So glad I found this. Thank you Natasha!😘
You’re welcome Jamie! I’m glad to hear the recipe is such a success! Thanks for sharing your fantastic review!
YUM! This baklava looks amazing – so delicious ♥
It tastes as good as it looks! Please let me know what you think if you decide to make it!
I wish you could mention this originally comes from Middle East.
Thank you for sharing! I hadn’t heard that before and others have written in with different histories of this recipe 🙂
Lovely baklava recipe! Natasha explains step by step so it is almost impossible to fail. I substituted pecans for walnuts as I prefer pecans for baking.
I’m glad you enjoy the recipe Shawna! Thanks for sharing your wonderful review with other readers!
Thanks Natasha! This is so much like my late mother’s recipe, which I never got from her because in her later years she forgot the proportions. So happy to have found your page.
I used the juice of half an orange in the syrup because I love the fragrance it imparts 😊
My pleasure Mita! I’m so glad to hear you enjoy the recipe! Thanks for sharing your wonderful review!
This was my first go at making baklava and it came out flawless! Living in Georgia, I used home grown pecans instead of walnuts and I highly recommend the switch. Pecans are a little less fat and have slightly more of a crunch, making this the perfect recipe!
I’m happy to hear the recipe is a HIT! Thanks for sharing your fantastic review Jon!