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
Making this for the third time AND every time it takes me back to my childhood shelling the pistachios (we use pistachios instead of walnuts) at the kitchen table❤️
Hi Carol! That’s wonderful. So glad this recipe can take you back in time to those fond memories. Thank you for the review.
Do you pour all of the honey syrup on the baklava? I watched your video and it didn’t look like you poured all of it. Thanks so much!
Hi CM, yes, we use it all! I hope you love this recipe!
Just wondering if I could substitute almonds for the walnuts?
Hi Cathy, yes, you can replace them with different nuts or even use a combination like pistachios, cashews, almonds.
2nd time I’ve made this, I use a blend of Honey ‘No Shell’ pistachios & bulk plain that I ran through a food processor. I also use fresh honey from a local farmer as well as doubling the lemon (I like lemon).
This recipe is ridiculously simple & tastes better than anything you’d get in a restaurant or pick up in the store. The only downside is waiting after you hear the sizzle of the sauce and letting it cool down . . . who actually waits for that before they grab a piece??
Tip – definitely watch & stir the honey sauce so it doesn’t boil over, it will foam up once it starts to boil before you reduce the heat.
Good job Natasha
Thank you for your comments and suggestions, Chris. That is so helpful – we appreciate it! Glad you enjoyed making this recipe.
I just took the baklava out of the oven and poured the syrup on and heard the ‘sizzle’. They look and smell delicious. This is my first time making them. Overnight is a longtime to wait but we will! After I got the hang of buttering each sheet the process got easier. The only tricky part was measuring and cutting the dough because I was afraid it was going to dry out but the damp towel was the answer. Thank you for a great recipe. I know I’ll make it again.
You’re welcome! Great to hear that the recipe was a success, thanks for sharing!
An other amazing easy to follow recipe! Lebanese friends approved! So did kids and everyone how had it!
Thank you!
So happy to hear that, Vika! Thank you for sharing.
Un petit coucou de Bordeaux, en France ! je vous dis bravo pour cette recette , mais aussi pour toutes les autres.
Hi Mamie, I translated your comment: “”A little hello from Bordeaux, France! I say congratulations for this recipe, but also for all the others.” Hello to you as well. I’m so glad you like the recipe.
Hi Mamie, I translated your comment: “A little hello from Bordeaux, France! I say congratulations for this recipe, but also for all the others.” Hello to you as well. I’m so glad you like the recipe.
This was an amazingly detailed recipe ! Very easy in theory but time consuming. At the end I had golden brown layers of crispy baklava but the centre of my tray had pieces that the layers did not stick to the rest so the top section keep sliding off. Maybe I didn’t bake it for as long? Also next time I will add some additional flavour for the smell – the teaspoon of cinnamon doesn’t do much. Because I had only walnuts, I toasted them and used them but they have a strong taste so maybe I should have used some other nuts like pistachios or cashews. Overall it was an excellent find and I can proudly say “Home made baklava” when I share it with my family!
I also added more cinnamon (had almonds and walnuts ) and garnished with crashed phistashios…my middle layer (parts were sliding off slightly too) wasn’t a problem but wonder why too
Good afternoon do you slice all the way down to bottom of pan or just on top veggies baking?
Hi Nicole, I slice all the way through.
I first had baklava in 1996 when I worked with several Bosnian women, man could they cook. For years I couldn’t even remember what it was called and was explaining it to a friend who told me what it was. I searched and searched bakeries and could never find it. In 2018 I finally found it at a family bakery close by, but it was not always available because they didn’t make it there. They had a lady who made it at home and sold to them. I tried so hard to get her information and even left my number, but never got a response. I consider myself a good cook, but I usually bake from a box. In early fall 2021 I all of a sudden got into baking and trying new things. I decided to give baklava a go, and since I have used your recipes before a I figured I would give it a try. Needless to say no one was disappointed. It took me forever to make, but 6 people continue to ask for more. I am not a fan of lemon and have tweaked it since the first time using just under 1 tbsp. The Bosnian lady would make it to where the sauce would drip off, which was good but a little much. However, I use 1 cup of water now because 3/4 just isn’t enough for me. Anyway I just wanted to thank you for helping me find a good base recipe to work with and for the YouTube video. Keep doing what you do because I haven’t prepared anything bad from you.
I’m so glad you found my recipe, Retta! Thank you so much for sharing that great review with me.
Absolutely perfect! I gave up on baklava years ago because it turned out sticky and messy and wasn’t worth it. But this recipe is perfection! Specific instructions made it easy, and it looks beautiful and tastes amazing! I’m adding baklava back into my baking repertoire! Thank you, Natasha!
I’m so glad you gave my recipe a try, Christina!
I have never made this before, but enjoy eating it when I go to Greek Fest in my town! Not to toot my own horn but BEEP BEEP! It was delicious! And easy!! The sizzle was my favorite part! I will for sure make this again! Thank you so much!!
That’s just awesome! Thank you for sharing your wonderful review, Kristy!
Excellent recipe; the baklava was great with no adjustments. Thanks Natasha. It looked nice, cut into diamond shapes.
You’re welcome, Carol. Happy to know that you loved the result!
Why does the syrup need to be cooled? Would it be okay without cooling it?
Thanks for a great recipe! I made a half batch in a ~9×9 inch glass pan simply by using half the amounts called for in the recipe, and the half package of frozen filo I had on hand. Cutting the filo sheets in half worked well for my pan, and I had a sufficient number of sheets per the recipe.
Cooking time was on the short side of the range, and I loosely covered the dish about after about 40min as the top was getting quite brown.
Only other modifications were to first gently toast the walnuts (350degF, 8min) prior to chopping in the food processor, to to add the zest of one mandarin orange and half a small lemon to the syrup after it came off the heat. There are other comments suggesting that there is not enough syrup called for in the recipe, but for my taste and preference, the recipe is spot on and left the baklava crispy. If you like a ‘juicy’ version, perhaps you may want to make a bit more of the syrup, but I liked the result from the recipe.
Overall, a delicious product and relatively simple to make. Much better than the store-purchased baklava I’ve had here in St. Louis region. Excellent recipe by Natasha, and I’m glad she posted it.
I’m glad you enjoyed it! Thank you for sharing those modifications with our readers!
Vert helpful idea on baking just half of the recipe. Thank you!
Making right now. Just wondering, can Maple syrup be used for the syrup next time?
Thanks
Hi Richard, I have had one person report great results replacing honey with maple syrup, keep in mind they don’t sub straight across, so you’ll want to use about 1/2 cup maple syrup.
Second time making this. Yes it can be tedious but so worth it. I crank up the Christmas music and get lost in the layer buttering. This is by far the best recipe ever. Will never disappoint.
Thank you so much for your lovely feedback! I love that you have fun with this! That’s so great!
thanks for the recipe, I cant wait to try it tomorrow.
want to try this recipe because less sugar.
in have another recipe I had been making for several times walnut mix with egg white, I am wondering whats the different.
I also tried mix with pistachio and walnut turn really good.
Thank you so much for sharing that with me, Ratna! I hope you love this recipe!
I appreciate the work you went into to produce the video and your recipe. I have been making Bakalava for over 40 years now and still love the making and tastiness of it.
I have never used water in any of my bakalava and wouldn’t consider it at this point. I have used other recipes and will fall back to mine every time. Use only butter to lightly coat each layer never pressing down with the brush only drizzling over each sheet and LIGHTLY spreading it. So give a batch a try with half brown sugar and half white in the mix with walnuts and cinnamon. I swear by it. Let me know if you try and like it. I’ll be pretty shocked if you don’t like it but hope you do. This was my break so I’m back to baking. Happy Holidays to you and your loved ones. Barb
Have you tried using pecans in this recipe? I love your recipe with walnuts but forgot to pick some up.
Hi Sue, Pecans would work fine, and you can even do a combination of nuts.
Hi there, first, I have loved and made many of your recipes. Being a Greek woman, I was taught at a young age by my Yiayia (grandmother), how to make Baklava. While they never used recipes, I quickly learned. Your beautiful baklava recipe is very similar, being brushing butter by splashing it around each phyllo, no need to brush each sheet completely.. works perfectly and faster. Believe me the butter spreads when baking. I like your idea of your layers bc I start the first ten layers the same, but then butter and layer walnuts each layer til last buttered 8-10 sheets. Years ago I was selling my Baklava to a local store. Finally couldn’t keep up with the demand for more. Being a young mother of three babies, twin girls and another baby girl, just a little over a year apart, I Really had my work cut out for me. I obviously survived as the oldest just turned 49, and my twins will be 48 tomorrow. Pheww. I am the Matriarch And Yiayia of 8 beautiful grandchildren. Love your website. Now if only I could have daughters that can cook like you?? I will pass my crown on. 🎄🎄💕😍😍😍
Aww, Linda, this story is so special! Thank you so much for sharing that with me! This review means so much to me knowing this review is from a Greek woman who used to sell baklava! Congratulations on your success, especially while raising little kiddos! Thank you for your lovely compliment! Merry Christmas!
Awesome!!!!
Personally I think this recipe is awesome!!! (ps arab baqlawa is waaaaay more auethentic)
Terrific recipe!!!
Fun to enjoy many cultures!
Oh and can you pleaseeeee make a recipe for algerian qalb el luz!!! It tastes AWESOME, even though some think that it looks not that good! Never judge a book by its cover! Overall if you read this, get your kitchen ready and make it RIGHT AWAY!
Lots of thanks to Natasha Kravchuk!!!
🙂
Thank you for your feedback and suggestion. I’ll try to add that to our list.
Hi Natasha! This will be my third year making your baklava and my husband from Italy loves it! This year I plan to make this as Christmas gifts for my favorite doctor and hairdresser. Question: How long does it stay fresh stored at room temperature? I work 10 hours a day Mon. thru Thurs, so my plan was to make it on a Saturday and deliver the following Friday but I’m concerned about freshness. Thoughts?
Wow, that is awesome! Good to know that you are always using this recipe and I think it’s a good idea to make this as a gift. You can make an entire batch ahead and freeze it.