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
Thanks for the easy recipe Natasha. It turned out great and didn’t even last 5 days. I think I ll put a little bit less syrup on it next time , but it is just my preference. I love that it has walnuts, as most of the store bought Baklava have peanuts. Definitely the best Baklava recipe!
Fantastic! Thank you for trying this recipe, Lana. I am so happy to know that it turned out great!
I made the baklava and it turned out beautiful. Thanks for the step by step easy to follow directions. Definitely a keeper!
Hello Kathie, that’s so great! I’m glad you loved the end result of this recipe. Thank you for your amazing feedback.
Do you pour all of the syrup on from the start? I always feel like there is so much left standing, and it absorbs a lot of it, just wondering if the extra after it soaks is because I shouldn’t be adding all of it.
Hi Zach, we use it all. It sizzles in the recipe nicely and will absorb it, yes. If you find it too much for your taste, you will pour less over it.
Holy baklava Batman!!!! I made this many years ago and needed a refresher recipe so I turned to you! Your recipes are very reliable and wonderful.. videos too.
I just made it and it is awesome!!!!
I did forget how involved all of those dough layers are bit like you said so worth it!
Keep up the great work!
That’s just awesome! Thank you for sharing your wonderful review!
I made this yesterday cutting the recipe in half so I used an 8 by 8 square pan and it turned out delicious! Thank you so much! Next time I will just add more phyllo on the top layer like you said and I used a few extra tablespoons of butter to brush the top layer. Thank you again! Do you think pecans and cashews are good to be used in baklava?
That is so awesome, glad you loved this recipe! I think that sounds like a good idea, if you try it next time, please share with us how it goes!
I made this tonight – it turned out great! I read the comments and used two reader suggestions. I did not spread butter on individual sheets- I just poured it on top. I also put a clove on each section. Next time I will try another reader suggestion and put it in the freezer before cutting. Right now it is cooling and I am trying to figure out when to cover it. Outstanding! I just ate all the little pieces that were not cut into full diamonds.
Very nice! Thanks for sharing your experience making this recipe, Nancy. I hope you love every recipe that you try from us!
This is a great recipe. I’ve gotten rave reviews from the recipient’s of this tasty treat! Time consuming but very much worth the time it takes to make it!
Fantastic! Thanks for sharing your great feedback with us, Pamela.
hi i want phllyo sheet recipe
Hi Rizna, thank you for that suggestion. We don’t have that recipe at this time but we will add it to our list.
I found that I had to add a lot more butter for the layers. Also, I find that it was too much lemon in the syrup. the syrup was also not enough. it came out way too dry.
Hi Peggy, it softens up after letting it rest so make sure to give it plenty of time to rest. Also, make sure that your dish isn’t too large for your pastry or the liquid will pool and won’t adequately soften the layers.
Baklava is hands down one of my favorite desserts! I have a friend who makes this every Christmas. After she cuts the diamond pattern, she inserts 1 whole clove in the center of each diamond. The subtle clove flavor that goes inside the baklava is to die for! The cooking process also softens the clove which is then delicious to eat! I am going to try this recipe and add the clove. Can’t wait! Thank you again for an amazing recipe!
Sounds awesome! Thanks for sharing that with us, I will try that too next time. I hope you love our recipe for baklava too!
This is the recipe I use when I make baklava but instead of lemon juice, I use orange juice. I did it like this the first time I made it since that is what I had and I LOVE IT THIS WAY!!
I’m so happy to hear that Sarah! Isn’t this the best dessert!
Probably one of the most impressive desserts I have ever made… don’t know if I can wait another4-6 hours to taste it… can hardly wait to share it with family and friends…Thank you for this fabulous recipe…I do believe I’ll be making this for Christmas gifts…. perfect, perfect, perfect!!!
Hi Sylvia, I’m so happy you loved the baklava. It is hard to wait but waiting makes all the difference in the final texture of the baklava. That is such a smart idea for Christmas gifting. The good news is, you can make an entire batch ahead and freeze it.
Natasha, once the baklava cools, do I need to cover it for the 6 hrs it needs to absorb the syrope or leave it uncovered?
Hi Natasha, I usually cover with a light and dry tea towel while it’s resting at room temperature.
This is the BEST baklava ever!! I’m making 200 pieces for my daughters wedding, by request of the groom! We are beekeepers, and we use our own honey to make it with. There is never any left over. Thanks so much for sharing this perfect recipe!!
Wow, that is so awesome! I hope the guests will enjoy this too! Congratulations in advance for the wedding and enjoy the party!
Natasha, thank you so much for the baklava recipe. I have been making it almost every time we have an occasion or family get together. The only thing I had no success with is drizzling it with chocolate. Would you be willing to share how exactly do you do the chocolate drizzle?
Thanks!!
I’m so glad you enjoyed it, Vera! Thank you for that suggestion, I’ll have to add that to the list! You can add the chocolate to a ziplock or pastry bag, cut a tiny hole in it and drizzle over your pastry.
I’m not great at baking, but this recipe worked out wonderfully. I gave it to friends and family and they all loved it. It didn’t even last a full 24 hours. It was definitely tedious, but completely worth the time. Thank you so much for sharing! I’m going to be trying more of your recipes soon.
You are most welcome, Jeff. That is so awesome, so glad to hear that your friends were also able to taste this wonderful recipe!
I’ve had this recipe saved for a while and just have been so apprehensive about making it. It seemed so intimidating to make one of my favorite desserts because I didn’t want to mess it up. I finally decided to try it and I’m so upset it took me so long because it’s so awesome! The buttery flakey layers mixed with the syrup was heaven. I have local honey which was a particularly strong distinct taste to it and it came across super well in the syrup. I took it to a family dinner and everyone was super enthralled with it. Safe to say this recipe is a hit!
I’m glad you finally tried it! You can now make your favorite dessert at home and any time you want to.
LOVE this recipe! Made this for a family gathering and everyone was so impressed! I made one minor change- added cinnamon to the melted butter mixture so there was more cinnamon added throughout the layers. Delicious!
Great idea! Thanks for sharing that with us, I am so glad you loved this recipe, Rebecca!
Natasha I love your recipes, I have made dozens of them, and they are always fantastic. I got a little tip from a greek lady many years ago, which makes Baklava even easier and quicker to make. Make the baklava just like you do, without buttering the sheets. Cut the triangles, pour the melted butter over the lot, and bake. Then continue with the syrup, while still warm. I have tried doing it both ways and there is no difference, just a lot less work. Thank you keep the recipes coming.
So nice to know that, thanks for sharing that info and tip with us, Susana!
Natasha, this was simply amazing! I did add another teaspoon of cinnamon because I love that flavor and I used pecans instead of walnuts. My BIL said it was better than any restaurant one he has had.
Wow! I’m so happy to hear that! Thank you for this wonderful feedback!