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
My boyfriend and I love this recipe! We have made it several times over the past few years and seem to be getting faster and faster at it. We love pistachios, so we usually do 1/2 pistachios 1/2 walnuts. Pistachios can get a little pricey, but they’re so delicious. This is definitely my go to recipe when I need to impress someone. A little time consuming at first but SO worth it.
I’m glad you both enjoy the recipe so much! Thanks for sharing your fantastic review with other readers!
Lord have mercy! This was one of the best things I’ve ever made. The few people that I shared it with (I didn’t want to share it because I wanted to eat it all) said it was better than store bought that they had had. It takes forever to make, but is worth it! Definitely saving this recipe. Thank you!
You’re welcome Jordan! I’m happy to hear how much everyone enjoys the recipe. Thanks for sharing your wonderful review!
Have made this recipe three times, and it’s always a big hit!! Everyone comments on how crispy and not goopy or overly sweet it is. Great recipe.
I’m glad to hear how much you enjoy the recipe Allison! Thanks for sharing your wonderful review!
I followed the recope exactly like shown and waited to cool for 4 hours but it didn’t turn out. Falling apart not sweet and bottom very brown and soggy. Why???? How can I fix it ? Should I make more sweeter sauce?
Hi Carmen, let the baklava sit covered overnight at room temperature and it will absorb the liquid and soften the layers.
I never ever thought that I could make Baklava let alone it turning out soooo good! It was not hard at all. I made two recipes for Christmas and now am making a recipe for a friend’s birthday. She said that of all the many Greek Festivals she has attended that by far my Baklava was the best she has tasted! I did add just a little more cinnamon because I love it. Thank you for your video and easy to follow recipe.
You are very welcome Diana and thank you for such a wonderful review 😀
If you want True Mihhili (Lebanese for Baklava or Baklawa) Here is the recipe we use:
1 1/2 cups sugar.
1/2 cup water.
1 T light corn syrup.
1 t orange blossom water.
3 cups walnuts toasted and chopped.
1/4 cup sugar.
1 1/2 cups clarified butter.
1 lb phyllo dough thawed.
The other is the Greeks version of what we’ve been making years before they stole it from us.
Thanks for sharing Nick!
Hi Nick, I Love the idea of orange blossom water! Where do you buy that? Online?
I have wanted to try this for so long… I have just put it in the oven so here’s hoping. Thank you for the step by step instructions. Easier than I thought.
My pleasure Paula, I hope you enjoy it!
This is the second time I have used this fantastic recipe. The only thing I changed was I added some pecans to the mix. Great recipe and I received nothing but raves.
Awesome, I’m happy to hear how much you enjoy the recipe Dana! Thanks for sharing your great review!
Made this, my first attempt at Baklava, for my Grandson’s mama who is Greek. First it wasn’t nearly as hard as I thought it would be, second it came with very high reviews from her and her family. Win-win. Thank you for this awesome recipe.
You’re welcome Linda! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review with other readers!
dang it, Iforgot to butter the pan beforestarting. Its in the oven…is it going to come out? glass pyrex pan
Hi Ann, the butter helps but after you pour on the syrup and let it rest, there is enough moisture and butter from the baklava to help it come out of the pan 🙂
We use olive oil only (no butter). It’s just as crisp and delicious! Most of my relatives in Greece do this, my relatives here in the States use butter. I guess it’s whatever’s most available! It’s yummy both ways =)
That’s a great suggestion Gina! Thanks for sharing! 🙂
I know that Greek desserts are all about the honey but I really don’t like honey! Is there a substitute syrup that will work?
Hi Noeleen, I haven’t tested anything else but two readers reported good results using 1/2 cup agave nectar.
I use half walnuts and half almonds.
Great suggestion, thanks for sharing!
So easy to make!! Love it as our new family recipe… Thank you!!
You’re welcome! I’m glad your family enjoys the recipe as much as mine does! Thanks for sharing!
I made this tonight with my husband help. He counted the layers for me and trimmed them. He also worked the food processor. It looks amazing. My husband is waiting until tomorrow to try it out since it says to let it soak in overnight. The step by step instructions were amazingly easy to follow. This was my first attempt.
I’m glad to hear you both enjoy the recipe! Please let me know how it turns out Melissa!
It is in the oven and the sauce is cooling…very excited! I usually buy it once a year from a specialty grocery store and this was so easy that I will never hesitate to make it again. Can’t wait to taste it!
Please let me know what you think Lisa!
Now is this the “art” of baklava with pre-made dough?
Hi Neal, it is a major time saver to buy pre-made dough, but you are welcome to make your own if you prefer.
Hi, What can I use instead of cinnamon as I absolutely hate the stuff.
Hi Beverley, you could just omit cinnamon and it will still work 🙂
Thank you so much, that sounds good.
Can you use salted butter?
Hi El, I haven’t tried it with salted butter so I’m not 100% sure. Salted butter not only has salt in it, but also extra moisture compared to unsalted butter and I’m not sure if either would adversely affect the recipe.
I just made this last night. This was my first attempt ever for making baklava. The video was very helpful. I think it came out great, as did my Greek boyfriend. Thank you!
You’re welcome Susan! I’m glad you both enjoy the recipe. Thanks for sharing your great review!
I used salted butter. It came out fine.
I see at the end of the directions. You say to let it set at room temperature for 1 to 2 weeks. Why is that? And is it necessary?
Hi Lillian, For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. It can be stored at room temp, covered with a tea towel for 1 to 2 weeks – you can also cover and freeze it up to 3 months.