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
Can you use puff pastry instead of phyllo dough or will it not come out the same?
Hi, puff pastry would not work correctly in this recipe since it has a completely different texture and composition.
Hi, do you pour all the honey mixture on it ? THANKS!
Hi Cynthia! We sure do!
Just amazing. I can’t wait to try this recipe as writ, as it stands I had half a package of filo leftover from making spanokopitas and decided to improvise this at a half recipe. It came out so so good. The cinammon is perfect. The syrup is perfect. It tastes just like the home-made baklava I used to buy from a family-run donair and shawarma shop I would frequent before I moved. Yum!
Super! Thank you for sharing your experience making this recipe. I’m glad that you loved it!
hoy nathasha would i can cok
Hi Irma, you sure can. You can sign up via my website to get the free bonus 5 Secrets to be a better cook.
I’ve been looking to make baklava for a while and I finally got around to it but here in the uk they only seem to sell packs of thicker 7 sheet packs which are about 270g in total. Will this still work? If not what are my options?
Hi Sam, I haven’t used phyllo like what you are describing. Ours are so thin that they are almost transparent. If anyone else has experience using thicker sheets, please share!
First time making this today and it is SOOOOO good! Definitely a top of the list snack :D. Thank you for the recipe.
Awesome and great job as a first-timer! I hope you enjoy all the recipes that you try.
It was delicious! I used a combo of pistachios, walnuts and cashews. I also omitted the lemon, because i forgot to buy it, and used a smidge of vanilla instead, but after it boiled. Tasted great. my husband and boys finished off the pan before the night was over!
Thank you so much for sharing that with me. I’m glad you enjoyed this recipe Cat.
Helllo can i use salted butter instead of unsalted butter?
Hi Terry, 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.
Can I use a different nut? Preferably Pecans?
That should work too Pamela. I read some comments that they used pecans and it was also great!
Such a great recipe. I added another tsp of cinnamon to the nuts and it was just the right amount of taste for those who love cinnamon. I will be making this recipe for holiday get togethers. Thanks
Nice to hear that and thanks for sharing that with us! I appreciate the great feedback too.
I just made your baklava and tiramisu and both were beyond fabulous. Thank you for sharing such great recipes. Can’t wait to try more.
Yum! We love both of those recipes! Thank you for that awesome feedback.
Natasha, can I freeze the baklava?
Hi Maria, 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.
Maria, I have made this Baklava many times and can tell you from experience that it freezes well and tastes just as good.
Thank you so much for sharing that with us Diana!
I had a friend make me baklava . I thought it was the best until I made yours. Oh my goodness this sweet cinnamon honey yummy ness is the best. I make it for Christmas and Valentine’s Day. Thank you for your awesome recipes
You’re very welcome! Thank you for sharing your great experience. I am so happy to hear that you love my recipes!
It’s in the oven as I type! First time making it and the first roll of Phyllo was not in solid sheets but sort of shredded but I pieced it together and made it work! Can’t wait to try it….
I bet it smells so good in your home right now! I hope you love it!
I made this recipe a couple years ago and everyone loved it. I want to try making this for my mother (who has never had it before). She is allergic to lemons and anything citric. What could I substitute the lemon with?
Hi Melissa, It will still work without the lemon. You might replace that with water so the liquid proportions aren’t off. It will be sweeter without the lemon offsetting it. Several readers have reported good results adding a little rose water for added flavor.
Thank you
You’re very welcome Melissa.
In the oven as we speak and the smell in my house is divine. Can’t wait to try it!!! I’m in Australia and pre heated the oven to 165 degrees Celsius and as soon as I put it in reduced to 150 degrees as my oven is quite powerful. Easy to make recipe !
I’m sure you were excited and couldn’t wait for the taste test. Enjoy!
Hello going to make your Baklava. Looking forward to trying it for the first time!
I have a question when you say 325 degree oven is that convection or standard oven?
Thank you
Hi Grace, that is a standard (conventional) oven.
I have never made baklava before. This recipe was so easy to follow. I followed step by step and it was absolutely amazing! The entire tray was gone in hours! I am glad I bought extra phyllo because working with that takes patience! Thank you! I look forward to trying your other recipes!
That’s just awesome!! Thank you for sharing your wonderful review, Diane!
I’m one of your fans.I love your cooking, your lovely smile and cheerful spirit. I’m from Egypt and I’m a good cook however I learn a lot from your cooking tips. Well done. Keep it up
I’m so glad you’re finding our channel helpful! Hello from Idaho.
Great recipe! It simplifies a complicated dish
I’m so happy you enjoyed that. Thank you for sharing that with us, Jonah!
Can I use cashew nut instead of walnut?
Hi Elizabeth, You can replace them with different nuts or even use a combination like pistachios, cashews, almonds.
I LOVE this recipe. I could eat the whole pan myself. Thank you!
That’s just awesome!! Thank you for sharing your wonderful review!
I made this before Christmas and again today. Everyone that I gave the baklava to said it was the best they ever had. The baklava we made today, I used a spray bottle to spray the butter on each sheet of dough. What a time saver spraying on the butter. We washed out the bottle that contains “fake” butter found in the grocery store. Thank you for this fantastic recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This was such a pain that the entire time I was making it, I was swearing I’d never do it again. The phyllo sheets were hard to work with and I kept losing count of my layers. I had several sheets that tore and most wrinkled. I reasoned that no one knew I planned to attempt it for Christmas; I could always go back to pecan pie! THEN, I took it out of the oven. It was beautiful and had the most amazing flavor. So, now, it just might just become a new Christmas tradition! 😊
The second time you will be a total pro and you will enjoy the process more. I’m so glad you loved it!!
can pistachios be substituted for the walnuts? if so, add or subtract ingredients?
Hi, absolutely you can sub with pistachios or even a blend of nuts. I would just substitute the nuts straight across in equal amounts.
Thank you, Natasha. I just made your recipe for Christmas and it couldn’t have been easier thanks to your instructions. It tastes wonderful. I did use a little less lemon and am considering trying some orange blossom water next time! Thank you so much!!!!
You’re welcome, Christa!! I’m so glad you enjoyed this recipe!