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
Looks delicious! I’m going to try making this but can you substitute pecans for the walnuts and not affect the taste?
Hi Debbie, pecans would work fine, and you can even do a combination of nuts.
Good morning, Natasha!
After baking the baklava, do you cover it with anything for the suggested 4-6 hours or overnight?
Looking forward to making this.
Have a happy day!
Thank you,
Mia P
I hope you love this recipe, Mia! Once it’s cooled completely to room temperature, that 4-6 hr resting period is before adding the chocolate. We cover with a tea towel, or loosely with plastic wrap.
love this tasty baklava
it turned out a little dry (in terms of sherbet)maybe i should add a little more water. By recipe it 3/4 water, i added 180ml. What do you think ?
HI Deniela, I think it could work to add a little more. The most common issue I see is if someone uses a larger pan or one where the walls of the dish fan out rather than go straight up. If using a larger dish, I would recommend scaling the syrup to make a little more of it. If you click on the serving size in the recipe card, you can see how it adjusts the recipe ingredients amounts which may help.
Thanks
next one will be in a smaller pan :), or it will be double dosed syrup
I made it and its GREAT.
A little bit more syrup would have been perfect but I still have to say: its DELICIOUS !!!!
Thank you for the feedback, Monika! I’m glad you enjoyed it.
This recipe has earned me tons of accolades! It’s so worth the effort! Wondering if you have a suggestion to prevent the top layer of dough from getting too crispy and curling up on several of the pieces? When I use a damp towel during prep, they get “gummy.” Thank you!
Hi Danielle, I’m so glad to hear this recipe was a hit! It’s hard to say without being there what’s causing it to curl up, but I recommend ensuring your baklava is not too close to the top of the oven or heating element.
Danielle, in answer to your question; if you just place a damp towel over the phyllo dough, that will make it gummy. Instead, cover the stack of phyllo sheets first with a layer of plastic wrap, then lay the damp towel on top of the plastic wrap. This works perfectly.
I would love to make this recipe, but cannot have cinnamon. What would be a good substitute? Thanks
Hi Grace, I haven’t tried any substitute for the cinnamon to advise.
I have not tried omitting the cinnamon, but I cut it back and add cardamom, nutmeg, and a tiny bitf clove.
I have used cardamom insteadbof cinnamon in other deserts, so might be worth a try!
I have not tried omitting the cinnamon, but I cut it back and add cardamom, nutmeg, and a tiny bitf clove.
I have used cardamom insteadbof cinnamon in other deserts, so might be worth a try!
I normally love your recipes but I know there is amazing baklava out there and I’ve had it! Even my mom’s baklava is the absolute best. The Arabs know what they’re doing so I wouldn’t necessarily say this is better than the best compared to theirs but good job!
Thank you, Alaa! I hope you enjoyed our spin on Baklava!
This is now my go-to recipe to impress for desert, third time I’ve made it; but 2 1/2 sticks of butter? Come on! I’m lucky to get away with 3 1/2!
Good to hear that this is now your go-to recipe!
The best baklava I have ever made and tasted!!!!
Not overly sweet like some Baklava can be…
Thank you! I’m happy to know that you love this recipe.
This recipe is amazing!
Could you please try to make cold baklava with milky sauce and share your recipe. Thank you!
Glad you enjoyed it and thanks for the suggestion!
Today these will be made for the 3rd time in our house. They are THE BEST baghlava I’ve ever tasted. In fact I was recently gifted a box of baghlava from one of the famous bakeries in Turkey, I thought it would be out of this world,but nope, my recipe , I mean Natasha’s recipe 😉 is out of this world. We’ve had our shares of baghlava in our lives since we are Persian, but nothing compares to these. I’ve also never made baghlava before, my mom gets so excited every time I’d say we should make baghlava and the next a few days she is in heaven, the worse part is waiting for the syrup soak in for a day, but the wait is sooooo worth it. Thank you Natasha for putting these heavenly recipes for us 😊.
Hi Sara! I’m so glad your family loves this recipe. It really is an amazing one. We love it! 🙂
I have done this baklava recipe at least 6-7 times now: for the family, for family reunion, for work potluck, and I must say everytime I did it, it was a super hit.. There is only one thing I do different.. I add 3 different nuts.. Walnut, Pistachio and Hazelnut or Pecan. And I sprinkle the same mix as garnish as well.. And I do my garnish half chocolate and the other half icing sugar..
Sounds amazing! I’d love to see a picture sometime. You can tag me on Facebook or Instagram. 🙂
I was so glad that Natasha’s recipe added the sugar syrup and honey after baking, because cooked honey is toxic https://food.ndtv.com/food-drinks/reasons-why-you-should-never-cook-honey-1696700
After you cool the sugar syrup without honey, then add the raw honey and pour it over.
Yay, a healthier baklavah 🙂
Hi Natasha
Could I make the syrup some days in advance and keep it in the fridge?
Hi Nadya, I have always made it fresh.
Very nice… I found that two and a half sticks of butter wasn’t nearly enough using it you did in your video. I actually had the same exact brush I was using as you. Ended up almost doubling the amount of butter used.
Hi Chef Bill, I’ve never tried doubling it but if that’s what you prefer I recommend following that.
I also made these and everyone loved them. I topped them with pistachios for a little more color.
They got a little dark and a little dry, but they are so tasty. Will do them again!
So glad it was a hit!
Baklava just came out of the oven, I’ve poured the syrup and now the wait begins. It looks great. I so appreciate your breaking down the number of sheets and nuts, sheets, etc.. You are the only one who has done that (as far as I’ve seen). I found the process very time consuming (is that normal for the recipe)? Or am I exceedingly slow? I will make again, but not till a holiday. Thank you for a wonderful recipe.
I’m so glad that was helpful, Julia! Thank you for sharing that with me! Baklava tends to be pretty time-consuming. The recipe typically takes me about 2 hours and 15 minutes.
I love Baklava but rarely ever have it because they don’t sell it anywhere near me… well actually that was before. I really wanted to have some but was nervous to do it. I had this recipe saved for some time and decided to go for for it. It was the first time I ever tried making baklava but it instantly became a favorite with my relatives and I can honestly say, I’ve never had better tasting baklava. The texture, flavor, everything is perfectly balanced. Thank you so much Natasha because of you, I can have this whenever I want now.
Wow! That’s just awesome, David! I’m so happy this became a family favorite! That’s so great!
I have made baklava for years and have not seen a recipe online that is as similar as this one is to mine. You have many layers of nuts when the Greek recipes have only a couple layers. I also add clove and cinnamon to the nut mix and clarify the butter. I learned the hard way one year when the baklava came out soggy because of all the milk solids in the bottom of the pan. I am thinking they must have changed the water content of butter sometime in the last 30 years. I don’t remember there being so much in the past.
Hi Betsy, this is the recipe that we have tested and loved so far. I hope you can also try this version next time, we’d love to know what you think after you test it.
Love how this recipe is not too sweet. I put orange blossom
Flavouring in the syrup, when the syrup is cooled. Thankyou.
We don’t like overly sweety recipes either! I’m so glad you enjoyed it, Maria!