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
Mmm it was so easy and so delicious. I’ll definitely make this a lot now. The family loves it. Thank you for the recipe.
I’m so glad to hear that, Diana!
Can you use something besides nuts. I have allergies to nuts
I haven’t tried any substition aside from other type of nuts but feel free to experiment!
I’ve read that you can use seeds instead of nuts. Sunflower, sesame and pumpkin seeds have been mentioned.
I made this today for my son-in-love. I had my own recipe from a Lebanese co-worker but I misplaced it so I used yours. It turned out great. Wish I could show you a picture. The only problem I had was getting the diamonds to look at nice as yours. I am geometrically challenged!!
I’m so glad you found this recipe, Karen. And I’m happy to hear it was enjoyed. You can tag me in a picture on Instagram or Facebook. #natashaskitchen
I made this to bring to the family Easter gathering last week. Everyone had very high praises and I even had some people tell me it’s better than what they’ve had in restaurants. This recipe is definitely a keeper.
Thank you Natasha.Made Baklava for Eid .came out well .It was awesome.
You’re very welcome, Safina!
First time I ever left a comment. Love all your recipe but this one was unbelievable delicious Perfect!!! Thank you.
I’m so glad you’re loving it, Ruth!
Hello!
I’d love to make this, but have a walnut allergy. Is it possible to make it with pistachios instead of walnuts? I’m just curious if you’ve ever strayed from the typical filling. Thanks! X
Hi Codie! Yes. I haven’t done it myself that way, but some of my readers have reported using pistachios instead.
I looked at many recipes, but this was the easiest.One that explained things step by step. Making this pastry is not easy but she made it easy in her instructions.
This is the best recipe i’ve seen so far.
I’m so happy you loved our version, Linda! Thank you for your kind review!
You’re welcome I only speak the truth. It was great. I will.
Admit it was the first time i’ve ever made bakalava And I was scared. But now I know how to do it perfectly because of your recipe. I just have to concentrate and make sure I put it off layers etc. and count them Correctly.
Wow I’m surprised I didn’t know how to make one thanks for the post
You’re welcome!
Hi Natasha,
Looking forward to making this but want to make a dairy free version. Can I use olive oil for this recipe?
Thanks
Hi Roy! I haven’t personally tested that but I’ve seen other recipes that use oil. One of my readers said, “We use olive oil only (no butter). It’s just as crisp and delicious!“
I hope that helps.
The baklava came out great, but the top layers don’t seem to want to stay connected to the rest of the piece. Do you know why that might be? How can I prevent that in the future?
Hi River! Normally by day 2, it should be soft and the top layer should adhere with the amount of syrup in the recipe. If you use a larger pan, you might need more syrup or if the pan goes wider at the top. You can add more syrup and let it continue to rest to soak it up. I hope that helps.
Fantastic!!! I made it and it came out awesome!!! Sooooo yummy. Thank you!
You’re very welcome, Celeste!
Thank you very much. I made it yesterday. It turned out delicious. I could maybe have more syrup next time. But the richness of the ingredients is the key. My hubby loved it. Today children are coming for Easter, it will be a great treat.
Hi Natasha !! Iam Greek and we owe a Greek family restaurant for over 30 years . This recipe Baklava is so amazing !! You nailed it !! All
Your recipes are very delicious 😋 Bravo 👏
Hi Sofia! That’s so great to hear. Thank you.
I love all of your recipes Natasha. I have been making baklava for years, but I will try your method next. A few things that you could tweak: instead of cutting the filo edges to fit your baking sheet, you can fold them at each side and include them in the baklava. I alternate which side i fold with each sheet. That way you are not wasting precious filo. Also, I usually bake at 400 F for about 15-20 min still comes out golden brown and is much quicker. Lastly, add a small cap full (10 ml) of Rose water (my secret ingredient) to the syrup, it gives it an incredible scent/flavor that always leaves people absolutely blown away by it. Rose water can be found in any Russian store or foreign market. I think Fred Meyer actually has it now too.
Thank you for your comments and suggestions, Yana!
The recipe calls for 16oz of Phyllo dough but doesn’t specify that you need 40 sheets of dough (10 for the bottom, 5 for the middle (x4), 10 for the top). I bought a 16oz box of dough only to discover halfway through that all of the 16oz boxes sold in grocery stores only contain 20-or-so sheets. Please include the amount of phyllo dough sheets necessary or include what brand of dough you used in the recipe.
I also had the same problem so I made sure to count my dough sheets beforehand, then arrange it accordingly.
All you need to do is divide your sheets in a 2:2:1 ratio since the top and bottom sheets are double the thickness of your middle. Just math it! If you have 20 sheets instead of 25 your count would be 8, 8, 4 (=20) instead of 10, 10, 5 ( =25). The weight is still 16oz total.
she did… at the top. she states the boxes she buys have 40 sheets.
Ken, that was also the only glitch that I encountered.. I got a 16oz box of Phyllo and there are only 20 sheets of phyllo. There are 2 rolls of dough in each box with 10 phyllo sheets in each. I went to 3 different supermarkets and they are all that way. I had to purchase 2 boxes to make the recipe. I would think that if the box had double the sheets (40), as the recipe calls for, then it would weigh more?
I made this recipe several times during the Christmas holiday and it was a huge hit. Will make again.
That’s great to hear, Julie!
I make baklava every year at Christmas. I saw your recipe recently and I’m going to try it next week. My recipe has always called for only cutting it halfway through before baking. What would be the reasoning behind that? Do you cut yours all the way through? I do notice that sometimes my top layers don’t seem to stay together with my recipe.
Hi Heidi, I do cut all the way through so the syrup can soak into the layers better. I don’t understand the purposes of only cutting the top. It’s much easier to serve this way also when you cut all the way through.
When looking for a recipe I always look for your name. I love, love your recipes. They are always delicious and easy to follow. Thanks for turning me into a chef. I owe it all to you.
Aw, thank you so much, Rhett!
I made this for the first time on Tuesday for a potluck on Wednesday. They were such a hit that I almost didn’t have any left to take home for family, haha! It was a little more dense than I thought they should be.
I will definitely make them again this weekend since I have enough ingredients. I’m looking forward to sharing it at work. Someone told me that clarified butter or ghee would help it be less dense, so I may clarify the butter beforehand.
I’m so glad this was a hit, Tammy!
I have made it for the first time it was sooo delicious, thanks for the receipt
You’re welcome! Good to know that you loved this!