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
Thank you, Natasha, for this amazing recipe. This is the only one I use for my Christmas baklava, always turns out crispy and delicious. Happy holidays!
You’re so welcome, Victoria! This is always a hit this time of year! Happy Holidays!
One 16 ounce box of phyllo is not enough for this recipe. I did the first 10 sheets and quickly realized I wouldn’t have enough, so I had to take five sheets off and try to stretch the remaining 20ish sheets.The recipe on the phyllo dough box even called for two boxes.
Hi Shauna. I’m sorry you’re having issues with the phyllo dough. I mentioned it a few different times through out the recipe above that my phyllo dough package had 2 rolls with a total of 40 sheets.
How long ahead of time can these be assembled prior to baking? Can they stay at room temp for about an hour or two before placing in the oven?
Hello there! You should be able to assemble baklava up to a day ahead before baking. Storing assembled baklava at room temperature for 1-2 hours before baking should be fine.
This the third time I’ve used this recipe and it’s always been a HIT! We all love it so much. Thank you so much for sharing with us.
My only question is that two of the times I have made it the very top layer seems to not stick to the mixture below and falls apart. Is there something I am doing incorrectly here? Or is it because the dough dried out?
Hi, I’m so happy you love the baklava recipe! Are you using a larger pan or does the pan flare out at the top? If so, you might need to increase your syrup slightly to compensate for that.
Natasha,
This is best baclava that I ever tasted. I have been using this recipe of yours for years. It’s always a crowd pleaser. Thank you
Hi Audrey! I’m so glad you love it. Thanks for sharing.
So easy! Just came out of the oven I can’t wait to try it!!!
Thanks Natasha! I am going to try to make a batch today for Xmas. I was curious how much butter I should melt in preparation? 1 cup? Or more?
Hi Renee! See the recipe card section for the amount, this recipe uses 1 1/4 cups.
I hope you love the recipe!
My first time making Baklava and it was GOLDEN! In addition to the walnuts, I added pecans and pistachios and the taste was amazing. Great recipe, will be using again!! Thanks!!
Hi Miles! That sounds amazing. Thank you for the wonderful review.
Thank you Natasha for the great recipe and tutorial. Baklava was excellent!
Ken
You’re very welcome, Ken! Glad to hear that.
Wonderful and easy recipe!
Hi, can I use pistachios instead of walnuts?
thanks.
Hi Anna, yes, that will work, I haven’t done it myself that way, but some of my readers have reported using pistachios instead.
Excited to make this for Thanksgiving!
After making it, do you let it sit overnight uncovered or covered with a tea towel?
Thank you!
Hi there! It’s best to let it sit uncovered for several hours but there’s no need to cover it with tea towel.
I only had one package of phillo dough but turned out great anyway! I will make this for Christmas too! I’ll just make it lots better with all the phillo. Thanks!
I only had one of the phillo rolls. I don’t know if it will work?!
Hi Kim! It’s important to use the required amount of sheets for this recipe for the right consistency and for it to hold together.
I want to make this for thanksgiving, how soon in advance can I make it? Can I do it Tuesday?
Hi Allie! Yes, it can be stored at room temp, covered with a tea towel for 1 to 2 weeks.
Hi! Can I use anything else instead of sugar?
Starting it now and was wondering of a substitute.
Thank you!!
Hi Simina! I haven’t tested any alternatives.
I couldn’t find phyllo dough so I purchased puff pastry what size do I cut pieces to and how do I cut it to get the layers I need
Hi Sandy. They are not the same and won’t work here in this recipe.
My first time making it, it came out perfect!!!! I followed the recipe precisely!!!!! Very easy to make, thank you so much Natasha !!!!!❤️
I just finished making a pan of Baklava today. They came out really good. I will be making these again and especially at holiday times. I love your recipes and are easy to follow and so favorable. Thank you for sharing.
I’m so happy you are loving the recipe! Thank you for sharing.
Baklava is NOT a Greek desert. Please give credit where it is due. Btw, neither is Humus or several others in your Greek category.
just happy and thankful the recipe was shared.. no need for a negative comment 😊 justsayin
I forgot about question number 2, which is the same question but regarding the lemon juice.
Thanks again Natasha!