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
DELICIOUS!! This wasn’t as hard to make as I thought it was going to be. Directions were easy to follow. This goes to the top of the dessert list!!
Sounds like you found a new favorite Donna! Thank you for sharing that with me!
Wow!! This is amazing in all aspects: flavor, taste, texture, presentation. Simple but tedious and that’s okay. The end result is SOOO worth it. This is a keeper. Thanks for sharing your perfect recipe.
Thank you for sharing your exciting and thoughtful review with us! Sounds like you found a new favorite!
Yes, definitely!!! Crunchy, juicy, and just the right amount of sweetness. The flavor was enhanced as the days went by. I thought I saw somewhere to add a picture. Sorry, I couldn’t figure out how to add a picture.
Hi! Thank you for the amazing review :). The best place to post a picture (and I’d love to see yours!) is on our private FB group. You can join here, or email me: natasha @ natashaskitchen.com (no spaces)
This recipe was so easy and absolutely yummy. I had pecans I needed to use up so I mixed 1/2 pecans and 1/2 walnuts. I do not like nuts and made this for my hubby. I loved it. I made it with local honey.
I’m so happy you liked it!
Making this now. Actually it’s in the oven. I’m trying it with orange blossom honey. (It was what I had on hand.) Your instructions were perfect.
Your must smell amazing! Orange Blossom honey sounds lovely!
First time making baklava ever and this was soooo much easier than I anticipated. Thank you!!
You’re welcome! I’m so happy you enjoyed it
I tried the recipe of her majesty Baklava : it was simply perfect and very tasty, very similar to the authentic Greek cake. Great work.
Thank you
Wow what a compliment! Thank you for the great review!
Natasha – your Baklava recipe is awesome – using it for a second time later today because it was such a hit the first time! Your step by step video is very helpful too and especially entertaining Thank you X
I’m so glad you enjoyed it, Erica! Thank you for the wonderful review!
My first time making baklava and it turned out so well! I used a mix of walnuts, pistachios and almonds. I could tell I didn’t have quite the number of sheets of filo to match the recipe, so I just cut down each layer by a couple, and it still worked perfectly. I think it tasted even better on the 2nd and 3rd day, so probably worth making ahead of time for an event. A great recipe, thank you so much!
You’re welcome! I’m so happy you enjoyed it, Libby!
I made this yesterday and took it to work. It was a huge success. The one problem I ran into was the filo dough stuck together with the damp cloth. I took the damp cloth off, and it was much easier to separate. Not sure why…but it worked for me.
I’m glad it did! Thank you for the wonderful review!
Yes, I found that leaving the damp cover off during buttered layers made it easier to handle the sheets. I put it back on when I did the nut layers.
Thank you, Natasha! This came out VERY tasty! Your recipes are always so clear and easy to follow.
Have you ever tried a baklava recipe with nuts and sour cherries? There was a cafe near our house, which had that delicious treat. Would be amazing to recreate it! Thank you!!
Wow that sounds interesting! I haven’t tried that yet.
Awesome. Never tried it before and it came out crisp, sweet, and tasty. Took me 45 min. It really is best if you let it set overnight! Yum!!
Thank you for the wonderful review!
Hi! Natasha, is there a reason to not use a glass pan for the baklava.
Thanks!
Hi Betty, 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.” We like the metal pan only because it is more squared off on the edges.
I used glass but lined it with aluminum foil.
I made this last week, and it was delicious! After soaking overnight, though, it became soft. Only the top layer is somewhat crisp. I can think of two things that were a little different from yours: my nuts were more finely ground, and secondly, I pulled my batch out at about an hour, because it was already brown and I got nervous that it would overbrown. Could either of these be the reason behind my soft baklava?
Possibly. I would recommend baking it through to allow the crispiness.
Just made this and it was divine. Lemon and cinnamon add another dimension of flavour and balance. I ate some straight after drizzling the syrup on and it was sublime–so I can’t wait to see what it tastes like after four hours. This is the best recipe for baklava out there. It is fairly easy and yields unparalleled results. I only made one change-I lined the tray with baking paper. Don’t want my metal utensils scratching it when I am taking the baklava out
Thank you for the wonderful review, BenSha!
Made this yesterday. It turned out great. Can this be frozen
I’m glad you enjoyed it, Jack! You can store it at room temp in the same pan, covered with a tea towel for 1 to 2 weeks. You can freeze it up to 3 months by tightly wrapping the dish in several layers of plastic wrap and placing into the freezer. Thaw at room temperature and serve – it will be just as good as fresh
Should we use a damp or dry tea towel?
Hi Kamila, use a dry tea towel.
My roommate and I made it today. What a wonderful recipe! We are both so pleased with the results! Our phyllo dough didn’t look as golden brown as yours, but it was definitely nice and crisp after an hour and 15 mins in the oven. We garnished ours with some crushed pistachios. Love that your honey sauce didn’t make it too sweet. I’ve had some baklava that were way too sugary. This was perfect!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha, I am definitely making this version! Quick suggestion, since the phyllo is so thin and may make it difficult to cut, put the Baklava in the refrigerator for about an hour or so, then cut your slices before baking. The butter hardens and makes it so much easier to cut. Always wonderful recipes!!!
That is an awesome suggestion! Thank you Joe!
I just made this recipe tonight for a friend’s graduation party. It’s been cooling on the stove top for about an hour and I just had a bite of it! this is the first time I have ever made baklava and your recipe was so easy to follow and turned out amazing! This recipe is a keeper!!
I’m so inspired reading your review. Thank you! I’m so happy you enjoyed it 🙂
Great recipe! Since our phylodough-packages are different, I happend to have half the amount. So I halved the recipe and still have a delicious pan of baklava. Tested a little tiny bit. Now hope I can keep my hands (and the kids’ hands) off it until Saturday….
I’m so happy you enjoyed that. Thank you for sharing your great review with us!
I’ve just made this for some friends for Eid. I added a little rose water as I had some. It’s in the oven but I made a small test piece as I went. Delicious and that’s without the syrup soaking in for a while. Thank you.
I’m so glad you enjoyed it! Thank you Karen.
In Libya where I live we use a mixture of Pistachios and almonds. We don’t boil the honey right at the beginning of our sugar mix, but add it at the end. Also we only do a top and bottom layer of filo, not a repeated layer in the middle, so a bit less time consuming and nuts do need to be packed down well
Thank you for the awesome tip! We love hearing how you all make these recipes your own!