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
Hi Natasha,
though I haven’t tried your recipe yet, it looks amazing! I wanted to ask if you had any advice on making baklava “rolls”, like little ropes and cut into smaller pieces? I’ve seen it done that way but not sure how many sheets per roll I should use.
Any ideas would be appreciated. Thanks!
Hi Maria, I have not tried that so I cannot advise but that sounds interesting! If you experiment I would love to know how you liked that recipe!
Hi Natasha,
I did experiment yesterday using your syrup and ingredients but making them into what is called “saragli”, like scrunched up rolls that you cut into bite size pieces. BOY, your syrup RULES! It is spectacular! They turned out crunchy but melt -in-your- mouth tender, and sweet but with a tang from the lemon. They taste just like the ones I used to have when I was a kid from a pastry shop!
Thank you so much, I’ll be using your recipe for the rest of my life.
I’m so happy to hear that! Thank you for sharing that with me.
I could rave about this baklava forever. Every time I bake this, it’s always a huge hit. I come from a Greek family, and everyone gave Natasha’s baklava two thumbs up. Thanks so much, Natasha!!! You’re the best!
Hi Nina, I’m so inspired reading your review. Thank you!
Wow! Thanks for sharing this recipe.
I’ve never worked with phyllo dough, so this was an experience…..with the baking and clean up, about 5.5 hours.
OUTSTANDING Baklava recipe! We couldn’t wait to taste it, so it was still warm, but holy cow, is it good. Light, flaky, nutty and cinnamony. We can even taste a touch of lemon in the syrup.
I read your instructions through probably a dozen times and then went step-by-step. It wasn’t difficult, just time consuming – but well worth it.
I’m so happy to hear that! Thank you for sharing your great review!
I love baklava, but have rarely made it, over the years. Your video inspired me to plan it for Friday, when my granddaughter’s school is closed. She’ll enjoy all that butter painting! I’m pretty sure that I’d score/ruin the bottom of my non-stick pan, when I cut the triangles … so, I’ll use a glass pan, with parchment on the bottom. (Maybe, even hanging over the sides, just for grins!)
I hope you love this baklava, Chris!
Yep, the 8 y/o nailed it, with a minimum of interference from me. Everyone agreed that it was delicious, and she was very proud of herself. We used mostly pistachios, with a few ounces of pecans. (Don’t much care for walnuts.) And, we added a teaspoon of rose water. We used a glass 9 x 13 pan. So. very. good!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Hi Chris, thanks for sharing your review and follow-up turnout. Kuddos to your 8yro grandaughter! I will definitely give it a try! I’m inspired by your ingredients too; so can you pls let me know in which step you added the rose water. I’m wondering how that flavor would go with the walnuts. Yes, I would definitely try using pistachios & pecans too, delish!
Did you use raw walnuts?
Hi Chris, thanks for sharing your review and follow-up turnout. Kuddos to your 8yro grandaughter! I will definitely give it a try! I’m inspired by your ingredients too; so can you pls let me know in which step you added the rose water. I’m wondering how that flavor would go with the walnuts. Yes, I would definitely try using pistachios & pecans too, delish!
Hi – can I add rose water to the syrup?
Thanks!
you sure can 👍🏻
Hi Natasha. What brand of phyllo dough you use in your recipe? THX
Hi Larisa, I use Athends brand phyllo dough.
most delicious baklava ever! I made it many times before, but couldnt remember the exact measurements. I watched a few videos, but I went with yours since I love honey in the syrup. Thank you so much!!!
That’s so great! It sounds like you have a new favorite!
Have you ever added pistachios to your recipe or does this make it too rich?
Hi Julie, 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.
This was my first time making Baklava and it turned out excellent. I didn’t have lemons so I used fresh squeezed orange juice and it was still awesome! Thanks for the recipe, it’s a keeper for me.
I’m so happy to hear that! Thank you for sharing that review!
Have tried it several times and love it every time I make it
That’s so great! It sounds like you have a new favorite!
I just now finished up a batch of baklava from this recipe for christmas tomorrow. It’s Delicious!!
thanks for an awesome recipe!
You’re so welcome! I’m happy you loved that!
Thank-you I have made this for years I got this on google and I followed your recipe, only i left out the lemon i wish I would of got one , Oh well its a little different from what I used I put sugar in the nuts ,aIts in the oven now i know it sure looks good
I’m so happy you enjoyed that. Thank you for sharing that with us!
HI Natasha,
Used your recipe for the first time and turned out nicely. Absolutely delicious. Also added a hint of rose water to the syrup.
The only issue is the top layer doesn’t stick to the nuts layer, is there a way for it to stick as 1 piece?
Hi Benson, normally by day 2, it should be soft and the top layer should adhere to the amount of syrup in the recipe. If you use a larger pan, you might need more syrup or if the pan goes wider at the top. You can add more syrup and let it continue to rest to soak it up.
About your comment on adding more syrup. Do you mean make more syrup and add it after it has sat for 2 days?
Hi Diana, I probably wouldn’t add more syrup if it has already been resting 2 days. It would be best to add it right away.
2nd year i made this..SO delicious!
and BEAUTIFUL!
I’m so glad you enjoyed it!
Just made this and drizzled the syrup over as soon as it came out of the oven . Am I to use all the sauce seems like a lot ….
Hi Pam, yes, we used everything the recipe called for.
I used all the sauce thankyou! It is delicious! I am taking it to a dinner party this eve.
That’s so great! I hope you love it!
Hi Natasha I made this baklava yesterday for the first time now my top layer seems very dry it’s very crispy I don’t know if that wasn’t enough syrup what can I do to fix it because the top layer is peeling right off the the nut mixture thank you
HI Diana, normally by day 2, it should be soft and the top layer should adhere with the amount of syrup in the recipe. If you use a larger pan, you might need more syrup or if the pan goes wider at the top. You can add more syrup and let it continue to rest to soak it up.
I made this today but my bottom layers seem to brown a little more, I guess for my oven I may need to reduce my cooking time and start checking at the 50 minute mark. I know my oven is calibrated because I have an oven thermometer hanging for accuracy, it still taste good, I just hope with it sitting in the syrup it will soften up more
Hi Christine, it is normal for the bottom layers to brown a little more – you might be able to tell from the photos on my baklava recipe that the bottom is browner than the rest. If it is browning too much, make sure your baklava is in the center of the oven when you place it on the rack and move the rack up a level if necessary.
I’ve made this recipe many times and love it. After reading the many comments over the past year I just wanted to say that there have been times the dough would tear, I would forget the number of sheets in between layers, and even had some of it dry out before I finished but every time it still came out WONDERFUL! No one ever knew and it tastes great anyway.
I’m so happy to hear that! Thank you for sharing – it’s always nice to work with a baklava recipe that is more forgiving if something goes wrong – I’m also one to lose count so I started counting out loud and then my husband walks by, says something to me and I lose count anyways. ha ha! 🙂 Oh well.
I have a problem with dough tearing while brushing on butter. I bought a small spray bottle and put the melted butter in then set bottle in hot water to keep butter melted. I find spraying much easier.
Hi Teri, are you using a silicone brush? I’m happy the spray bottle worked! What a great idea!!
Could you swap the honey for golden syrup?
Hi Jess, I’m not sure what “golden syrup” is.
Golden syrup isn’t available in the US, it’s like light treacle, any larger store may have it in a UK section, or know how to obtain it.
Hope this helps
I’ve purchased Lyle’s Golden Syrup, probably in Canada, as that’s where I live but I’m not sure I haven’t seen in some stores in the US.
Hi!
Absolutely love this recipe,it is a major hit and everyone keeps asking me to make more. Quick question, can you make this ahead of time and freeze it? How long would it take to defrost, maybe a day in the fridge? As much as I am making it, it may be more productive for me to do it this way. Thank you!
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 and doesn’t take to long to thaw.