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
I have a question is the syrup thin or thick. I Haven’t taken them out of the oven. I made two syrups from two recipes
The syrup won’t be very thick when it’s poured on. As the Baklava rests and the syrup is absorbed it does become a bit sticky.
Amazing !!! I mixed almond, walnut and hazelnuts plus I added chocolate chips and it was a hit – all gone, thank you
Hi Silvia! I’m glad you loved it. Thank you for sharing.
Just made it again – love watching you on YouTube – you’re the best !
Thank you for the love and support, Silvia! 🙂
amazzing recipew mi ane my famiel loedve it wolud tyr it aigan
So glad your family loved it, Debi! Thank you.
It looks delicious!
Can it be made with pecans instead of walnuts?
Hi Lara, pecans would work fine, and you can even do a combination of nuts.
I make it using a 50:50 combination of almonds and pecans and it’s delicious!
hi there,
if I double it and make 2 pans do I cook it for the same amount of time??? Ty so much❤️
Hi Debi! Yes, you should be able to do that without any adjustments.
Second year making this recipe to gift people pastry boxes (along with the lemon cream horns!). Just amazing. I love that I can take on ANY pastry with your recipes and it turns out perfectly on the first try, every time. I used raw honey from our own bees this year and oh man, what a taste difference. Thanks for such wonderful recipes!
Hi Lena! I’m so glad to hear that. Thank you for sharing.
Love this recipe…I use pistachios and walnuts and sub orange for lemon juice. Had tons of compliments. My question is how far in advance can I make the honey syrup? I’d like to make it the day before…should I refrigerate it?
Hi Jen! I think that could work to make the syrup in advance. I haven’t tested it to know what the consistency of the syrup is like when it’s cold, but you may need to let it sit out at room temperature for a little while and give it a quick stir. This Baklava can be made in advance so that is also an option. You can store it at room temp, covered with a tea towel for 1 to 2 weeks or 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.
Thank you! That’s pretty much what I was thinking. I would not have expected it to freeze well…that is good to know.
We use pistachio nuts and use maple syrup instead of the honey syrup. A Canadian version.
Sounds delicious. Do you have proportions for the syrup or do you substitute same amount of maple syrup and follow Natasha recipe?
Hello,
This was a great recipe, thank you! I wanted to try using orange rather than lemon. Would you use the same measurements? Or add zest?
Thank you,
Jess
Thank you, Jess. One of our readers shared this “The only thing I changed is that I use orange juice instead of lemon and have had TONS of compliments.” Hope that helps!
Be sure and use a NON StiCK pan not a pyrex:( Not sure what went wrong with mine as very hard even be4 I dumbly put it in the fridge overnight! Hope it can be salvaged as very hard. Wasnt’ a good idea to use wildflower honey as strong taste tho the house smelled great…Wahh!
Hi! I’m sorry to hear that. I used a 13×9 non-stick baking pan and didn’t have this issue. You could try using more butter to grease the pan before apply the first sheet and be sure to use enough butter in between layers. I hope your next attempt is more successful!
I used to live in Turkey and remember pistachio nuts as well. Can you do half and half? Or just garnish with chopped pistachios?
Also, do these freeze well?
Thx
Kathy
Hi Kathy, yes, pistachios work well and you can do half and half and also garnish with pistachios on top.
I absolutely love this recipe! Made it last year to take for family Thanksgiving. They called ahead and requested it this year. Thanks so much!
You’re very welcome, Matt! I appreciate the feedback. Happy Thanksgiving! 🙂
So am I supposed to pour all of the syrup over this dish. I just felt like it was too much liquid. Is it really going to soak up all of liquid?
Hi Rachel! Yes, the layers will soak it up. Let the baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers.
Orange might be nice instead of the lemon. I drink coffee and tea black/no sugar. There is nothing quite a piece of baklava with that plain drink. thanks for the recipe.
You’re welcome! I hope you loved it!
Can this be frozen after it is cooked/cooled? Was hoping to make well ahead of Christmas.
Hi Karen, yes, you can make an entire batch ahead and freeze it.
I like this recipe but cutting the baklava was difficult it tore at the bottom and makes it difficult to get it out of pan neatly. Can you clear this up? btw I watched the video that did not help much for me.
Hi Joan, make sure when cutting that you cut all the way through the bottom layer, otherwise, it won’t lift out of the pan easily and can break.
Hi Natasha, can I use Pepperidge Farm Frozen Puff Pastry Sheets ?
Hello! No, phyllo dough is needed. You will not have the same results with puff pastry,
My husband loves baklava. I have made this several times. Not a single time I fail:) This time I made with pistachios.
So glad to hear that! Thank you for the review.
Simply the best. Made this for mother in law for her birthday. She loved it.
So glad to hear that!
Hi Natasha! I love your recipes and your channel! I want to make a cheesecake baklava. Watching several videos and I’m not sure which one I like. I was hoping you had a version that easier and better. Looking forward to your version.
Hi Chris! I do have not a cheesecake Baklava recipe, but that sounds amazing!