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
Hi Natasha,
I was planning on referring to your recipe, but had a few questions and was wondering if you might know the answer to them:
1. Does adding the honey at the end of the boiling of the syrup add too much moisture to the syrup? Is that why you add the honey earlier and simmer for about 20 minutes?
The reason I’m asking is because I was hoping to preserve the nutrients and vitamins in the honey, but by boiling them, they are being killed off. I know nutrients are the last thing that comes to mind when thinking desserts but I just wanted to preserve any nutrients in the ingredients, only if possible of course.
Thanks for your help Natasha!
Hi Jenny! Great question. Yes, adding honey at the end could result in a thinner/watery syrup. It needs that time blend and thicken with the other ingredients.
Hello Natasha,
Are there different thicknesses of phyllo dough? I don’t see anything on the phyllo box about this. I became a little concerned when you said in one of your replies not to use thick baklava. The brand that I use is Athens.
Hi there! Not that I’m aware of but I just looked it up online and found that yes, different brands can vary in thickness- although I’ve never really noticed that before.
Natasha, this recipe is the Bomb! I loved it. Your instructions made this fool proof. My only addition is 0ne Tbs. of vanilla to Honey syrup. This is a keeper, that will be made again and again. Thank you.
So glad to hear that, Mary!
I thought this turned out really well! This was my first time making it, so I thought I might mess it up somehow, but it was surprisingly easy and very tasty! In response to some other comments, I don’t think the lemon was over powering at all. It balances well with the cinnamon and honey, etc. Thanks for the recipe!
I don’t think baklava should be stored in a closed container. Do you agree?
You can store it in a loosely covered container at room temperature and cover it with a kitchen towel.
My son wanted baklava for his birthday cake. Hands down the best recipe I have tasted. No dry and very tasty. Hubby the bee keeper was blown away. He is a bit of a critic. No complaints. He had two pieces for breakfast cause I said he had to wait.
I’m so glad it was enjoyed! Thank you for sharing.
Would you switch out the butter for ghee?
I’ve been going through lots of recipes and notice some recommend ghee.
I have not tested using ghee but I imagine that will work too! We’d love to know how it goes if you give it a try!
Hi. Made this tonight and with a little more practice, it will look perfect but it tasted amazing. Can this be frozen?
Hi Dawn, 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 so much for this amazing recipe, Natacha! My baklavas turned out absolutely perfect, and everyone loved them! After reading some of the comments, I made a couple of small adjustments—using just one tablespoon of freshly squeezed lemon juice, and adding 1/8 teaspoon of cardamom powder and 1/8 teaspoon of nutmeg. Your recipe was so easy to follow, and I can’t wait to make them again!
I happen to agree with those who feel the amount of lemon is excessive, maybe it should be two teaspoons not two tablespoons. I find using 1 teaspoon of zest and 1 teaspoon of vanilla makes a better tasting walnut baklava.
Hi Steve, I haven’t heard of anyone else saying that the lemon was overpowering – it’s normally very mild and pleasant and balances the sweetness. Did you possibly use lemon concentrate? I always recommend freshly squeezed lemon juice for the best flavor.
Wow!!!! This was my first time ever making baklava and this recipe is phenomenal!!! I was pretty intimidated prior to making it but this break down made it so simple! I didn’t add any toppings but it came out simply perfect, will definitely use this recipe again! Thank you!!
I’m so happy it was helpful. Thanks for trying the recipe!
I wasn’t a fan of this one. I’ve made a lot of baklava in my lifetime and I have to say that this is okay but I’ve made better. There wasn’t enough honey in the recipe to keep the layers from falling apart and I thought that the lemon overpowered the dessert.
HI Donna, I haven’t heard of anyone else saying that the lemon was overpowering – it’s normally very mild and pleasant and balances the sweetness. Did you possibly use lemon concentrate? I always recommend freshly squeezed lemon juice for the best flavor.
It tastes fabulous. I used the Bakers dipping chocolate to drizzle on top. The only problem was I had to eat with 2 hands because it didn’t stay together.
Regardless of that, it was great
Hi, did you use milk or dark chocolate? I can’t decide which would be better
Great recipe, easy to follow! Turned out perfect! Crispy, sweet, nutty. My children and their friends absolutely loved it. Thank you!
Absolutely the best Baklava!! Flaky, sticky and sweet. I brought this to my family reunion and everyone loved it. Thank you, Natasha, for another 10 star recipe 😊
That’s so great to hear, Carolyn!
I omitted using chocolate. The baklava was fantastic! While I trimmed the phyllo – I don’t think it was really necessary. Otherwise no changes. I had baklava with pistachios in Athens, Greece. May try this recipe using pistachios next time. Excellent recipe and instructions!
I used pistachio instead of walnuts. Otherwise, I followed the recipe exactly. The baklava turned out perfectly. Thank you for a fantastic recipe!
Two weeks ago I made this recipe with pistachio and it was delicious. So today I decided to be adventurous and I made one with honey roasted peanuts and chocolate chips and another one with the peanuts and homemade strawberry jam. It’s in the oven now so I haven’t tasted it yet but it looks really good. Hopefully it works. Thanks for your guidance.
That sounds delish!
I’ve made your Baklava recipe about 4-5 times. It’s a big hit with everyone. I’ve had someone tell me “How did you get my mother’s recipe “? It brought back fond memories for her. Now I’ve bought a 12 x 17 pan so that I don’t have to cut the phyllo dough. Thank you for this recipe!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Do you think I could use a sugar substitute like monk sugar?
Hi Yvette, while I haven’t tried it with a sugar substitute, here’s what one of my readers wrote: “THE BEST RECIPE EVER! But, because I have so many diabetics in the family I had to substitute 1/2 cup of Stevia for the 1 cup of sugar. I tried this with several other recipes with blah results. Your recipe has the right combination of everything to get the flavor I wanted. Thank you!” I hope this helps.
You could use monk fruit as a substitute, works well. Same 1:1 ratio!
I love this recipe! Made it for the first time last weekend. Packed it up and gave away as gifts. Making more to give away again this weekend. It’s a hit! Thank you!!!
You’re so very welcome!