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 should also say that I will be using vegan butter.
I love BAklava, but I ha e recently become vegan. I am planning to make this Chrisrmas replacing the honey with agave syrup or maple syrup. I think that will work. What say you?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe, Jeanette.
I used agave syrup and it worked great.
Thank you so much for sharing that with me!
Awesome tasting Baklava and easy to follow recipe. Thank you!
You’re welcome! I’m so happy you enjoyed it, Sybilla!
That looks sooooooo amazing!
It is so good! you have to try it soon, Lynda!
Delicious! Came out great, everyone loved it! My only glitch was that the phyllo I bought was 16oz but only 18 sheets, which I didn’t realize until 1/3 of way layering. I improvised and it still turned out great. Also only was able to sit maybe 2 hours before serving. Would be fun to experiment with different nuts and different citrus flavors in the future, but this was SO good.
I’m so glad you enjoyed this recipe, Amy! Thank you for that awesome review!
Looks fab. We do not use cups for measuring in UK. Any chance you could convert to weight.
Hi Jenny, If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you have the option to view the ingredients in US Customary or Metric measurements. I hope that helps.
I need to make a double batch. This is my first attempt at Baklava so I’m hoping for the best. My 9×13 pan is not a true 9×13. It acutally measures smaller, so if I made 2, I would not get as many pieces. I was hoping to use a 12×18 and use 2 boxes and place the sheets of phyllo side by side. Then I would have 1 large pan that is bigger than 2 small pans. Do you think this is wise? Do you think it will bake evenly? Also, my pan is a cake pan not non stick. Please advise. I’m quite nervous. I want this to come out perfect like yours!!
Hi Theresa, I haven’t tried making it in a larger pan (I don’t even own a casserole dish that large!) so it’s difficult to advise on that but it should bake evenly.
I’ve never posted a review of a recipe…until now. Our family loves baklava, but I’ve always been too scared to make it myself. Your instructions were detailed and fail proof. The result was fabulous and I received rave reviews at our Thanksgiving dinner. Thank you so much for the awesome recipe!!
That’s just awesome, Sonia!! Thank you for sharing your wonderful review.
Just returned from an amazing trip to Greece and was inspired to make baklava!
Thank you so much for the recipe, it was delicious and I got rave reviews from all who ate it
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Thanks, Natasha, for the recipe! I just put my first batch in the oven. I hope it turns out!
Question: is there a faster way to spread the butter? Have you ever tried melting it and putting it in a new spray bottle set on mist to get this done faster?
Hi Quinn, I have not tested that with a spray bottle to advise. If you experiment, let me know how you liked the recipe.
I’ve made this a few times before and it’s absolutely amazing! Just as good as the home made middle easter baklava I’ve had!
Just one question, would it be easy enough to sub in pistachios for the walnuts? My sister is pistachio mad but didn’t know if it would change the amazing end result.
Hi Helen, absolutely you can sub with pistachios or even a blend of nuts. I’m so happy you love the baklava recipe!
Thank you so much for your quick reply! I look forward to trying it out!
You’re welcome!
Can I line the bottom of the pan with aluminum foil without compromising the results?
Hi Theresa, I haven’t tried that but I would recommend lining with parchment if anything which is more non-stick and also won’t react with the lemon in the syrup. We find it’s best not to line the pan so you don’t lose any of the syrup under the lining.
I was wondering how well this will do in the freezer? Baked and then put in the freezer or assemble freeze and then bake at a later date?
Hi Sherry, 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.
Thank you!
Amazing recipe! Took me a time or two to really get it down to my personal preference, but the syrup is easy to make sweeter or make extra if necessary. Have made it for 2 dinner parties now and its definitely a party favorite! Absolutely love it! its the perfect baklava no matter how sweet or runny you like your syrup!
Thank you so much for sharing that with me, Anya!
TIP: Don’t cut the baklava all the way through to the bottom before baking. Cut it until about the last set of phyllo layers. Once baked, pour the cooled syrup (the temp difference between hot and cold will allow the syrup to absorb). Once cooled, cut all the way through to bottom, then let rest uncovered. This will give you perfect gooeyness and better absorption, without the sogginess or bottom-heaviness. If you feel your syrup was too runny and your baklava is now too soggy at bottom, even after resting, try baking it in oven for 5-10 minutes. It’ll evaporate out the moisture and leave the syrup.
Thank you so much for sharing that with me.
Hello Natasha, I really love your recipes and have already cooked the baklava. It was delicious )) Now I’m trying to find a way to make it more healthy by using coconut oil instead of butter. Do you think this will work?
Hi Maria, that’s a great question! I haven’t tested that to advise and I also don’t see any comments with anyone trying that. If you experiment I would love to know how it turned out.
Love your recipe. I have a question, I cannot seem to get the baklava to stay together once done. The bottom and top layers are great, crunchy and tasty (bottom layer wet), but my baklava seems to want to separate at the nut mixture layers. This is not a big issue, but I notice that the baklava I buy at the middle eastern shops don’t separate, they are one nice block of goodness. Have you any ideas how they achieve this?
Hi Mark, I’m so happy you like it. You might try chopping the nuts a little more finely to see if that helps. Also, was it still separating after adding the syrup? I’m not sure why else it would happen to just the middle row, especially with the same amount of nuts. And you are buttering between each phyllo layer?
I made one layer in the middle a little more full like the ones I see at the store, and that is where it separates, I like a little more nut concentration. Its still really tasty, so next time I’ll try your suggestions. Thanks, love your blog, going to make your Pelmeni next!
amazing recipe. i have used cloves to pin my baklava from
falling apart and it works like a charm. a clove for each piece before it goes into the oven. smells great while baking and the cinnamon and clove and honey seem to blend well from flavor as well. other than that i followed this recipe to a t. have been making this for many years now and part of our diwali tradition. love it. thank you natasha!!
That’s a great idea, Kaveena! Thank you so much for sharing that with me.
I tried to pin this recipe but could not find it on your blog. I very new at this. I must not be doing something right. This looks delicious and I want to try to make it. Can you tell me how to pin this?
Hi Jeanie, you can hover over any photo and click on the red “P” to save or clock on the red “P” icon to the top right of the blog right underneath the “Welcome to our family food blog!” Section. I hope that helps.
This recipe callas for 16 Oz phyllo which is usually 18 sheets. Your instructions call for 40 sheets.(?)
Hi Peggy, you will need 1 (16 oz) package of phyllo (fillo) dough*; thawed according to package instructions *Fillo dough should be paper-thin – even thinner than paper. Each package has 2 rolls with a total of 40 sheets. Do not use thick sheets of fillo dough for this recipe
Natasha, I am a 73 yr old Italian grandmother. While I follow many chefs, bloggers, etc. following you has been a delight. Your common sense approach for recipes that anyone can make are a blessing for busy Moms/Grandmoms everywhere. Simple, tasty and healthy. Thanks so much!
Awww that’s the best! I’m so inspired reading your review, thank you so much for sharing that with me, Diane. I’m all smiles!
My go to holiday dessert! Turns out perfect every time
I’m so happy to hear that! Thank you for sharing your great review!