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.
This post may contain affiliate links. Read my disclosure policy.
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
Excellent recipe and so easy to follow. Thank you for the detailed instructions. I will be trying more of your recipies.
I’m so happy to hear that! Thank you for sharing your great review, Kathie!
Made this for the first time ever. It turned out excellent. I did add a little cinnamon to the syrup. Thank you for the recipe and easy to follow instructions.
You’re welcome, Kathy! I’m so happy that was helpful.
Natasha, your recipes are spectacularly delicious … ALL !!! Last year I made the CHOCOLATE CAKE with my daughter for the family New Year’s celebration … without words … This year I decided on BAKLAVA … it was very nice because yesterday we made it as a family, each one had a specific task and it’s ready for today’s celebration … we haven’t tried it yet but the way it smelled while cooking and the way it looked, I’m sure it’s delicious. I wish you a wonderful year 2021. Greetings from Costa Rica.
Hi Valentin. Thank you for this wonderful review! I’m happy you enjoyed it. Happy New Year!
Very good recipe. I’ve made it exactly as directed and it was amazing. The second time I added a couple tablespoons of orange blossom water to the honey mixture and about. 1/4 teaspoon of cardamom to the walnut mix. The only detail I would include is to not use too much butter when brushing the layers because I ended up using a whole extra stick the first time I made it. Sooooo good though!
I’m so happy you enjoyed that. Thank you for sharing that with us!
this came out perfect as usual quite recipe keep up the good work happy holidays
Thank you, Connie. Happy holidays too!
Thank You so Much!!! I just love Baklava m, but honestly I was always intimidated just looking at it 😁. Thankfully with your help, I did it!!! Oh yeah!!! It will probably be the death of my by adding a roll here or there all over my body, but I’ll die fat and happy!!!
That’s so great! It sounds like you have a new favorite!
As promised, it came out perfectly. Gave some to neighbors for Christmas and they wanted to know where I had bought it.😊
Merry Christmas and
Thank you.
I’m so glad you all enjoyed this recipe, Monica! Merry Christmas!
Me & my family of 6 luv ur recipes, u make them, I have been cooking & baking since I was 8yr. old, I am so glad I found u site plus I have a daughter-in-law who is Russian & I am going to make ur recipe for Borscht, I make ur Chicken Madera many times, Merry Christmas ⛄🎄 from my family to urs & thank u again for everything u offer, especially at this time in the world, we all need anything positive in our life’s.
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
Can I use my convection mode at 325degree instead of baking .
Hi Ayushi, I haven’t tested baking baklava on convection mode so I can’t say for sure. If you experiment, please let me know how it goes.
Wanted to share the Lebanese. Version of baklava.
Baklava recipe:
Clarify 2 pounds salted butter.
Mix 2 cups chopped pecans or walnuts 1/2 cup sugar and 2 -3 Tablespoons Mazahar (orange blossom water)
Two boxes phillo dough
For the syrup boil 1 cup water and 2 cups sugar until thickens a bit. Once it cools a little add juice of 1/2 lemon and 3 Tablespoons Mazahar.
Arrange 1/2 of the phillo dough in bottom of of pan lightly painting each row with melted clarified butter.
Scatter nut mixture over the dough layers. Add remaining phillo layers with butter spread in between. Cut into diamond shape with a sharp knife. Bake at 350 until lightly browned. About 25 – 30 minutes. Maybe a little more just keep checking. Pour syrup mixture on top when take it out of the oven while it’s still warm.
Clarifying the butter removes the salt and water. Many sweet recipes call for clarified butter that has a nutty flavor. Baklawa, kaak, grabie.
To clarify: Boil the butter on medium low heat in a heavy pot. Do not stir. The butter will begin to foam and this foam will drop and stick to the bottom of the pot; it will burn quickly at this point so continue to watch it closely. Strain the clarified clear butter off of the top. The foamy granules on the bottom are very salty.
Also just a quick note. Instead of spreading the butter with a pastry brush just shake it so you don’t compress the layers of dough. It will melt and spread in the oven.
I dated a man from
Greece years ago and he said Rose water was the key to authentic baklava. What do you think of this statement?
Hi Glenda, I haven’t tried that but several readers have reported good results adding a little rose water for added flavor.
Made today with my son. This was excellent, we’re already planning on making this again.
Yay sounds wonderful! Glad you loved this recipe, Deb.
I have family member’s have a sensitivity to walnuts, could I substitute pistachios instead for the nuts?
Hi Erica, yes, that will work.
Hi Natasha!
Love your recipes and wonder if there is any use for the scraps of phylo dough that gets cut off to fit the pan. Hate to throw good food away
I made this recipe this weekend. It was a little more advanced than I normally do, but gave it a go anyway. Oh My Goodness! It was awesome. We ate the whole pan in 4 days. I’m definitely going to make this again.
Love it! Thank you for sharing your awesome feedback with us, Staci.
Hi Natasha:
I made baklava with my Baba for years and we always used 5 layers of phyllo dough, add about 1/4 inch of the nut filling and then roll. We would not cut it until it was finished. I am anxious to try it this way to see the difference. Thanks for sharing.
Diane
I hope you enjoy this recipe, Diane!
i have made this a number of times and it is amazing. I was a little intimidated at first, but your instruction are very easy to follow. I am making it this weekend for Christmas it looks so nice on a glass plate. Thank you for all of your wonderful recipes.💗
I’m sure it will look so awesome! I’m glad that you decided to try this recipe, thank you so much for your wonderful feedback.
Mine is in the oven now and smelling great! First time making it so hopefully will turn out!
I hope you love this recipe, Paul!
Hi, I made this Baclava recipe today and it is soooo good. We love that it’s not overly sweet. The flavors are very well balanced. It was my first time making baclava and I appreciate you clear instruction. Thank you – we loved it!
That’s just awesome! Thank you for sharing your wonderful review!
Making this tomorrow. Can baklava be frozen?
Hi Patti, you can freeze it for up to 3 months by tightly wrapping the dish in several plastic wrap layers and placing it into the freezer. Thaw at room temperature and serve – it will be just as good as fresh and doesn’t take too long to thaw.