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
DO YOU THINK ORANGE OR ROSE WATER WOULD BE THE SAME AMOUNT INSTEAD OF THE LEMON
Hi Yvette! I’m not sure. I haven’t that before.
I’ve made this many times and love it! Can you make the syrup ahead of time – like a few hours before assembling the rest?
Hi Mk! That’s fine. The syrup can be cooled, but should be poured on while the baklava is hot.
Have made many times and gets rave reviews! Could I do it in an 8×8 for a personal gift?
Hi Summer! Yes, you can make this in different sizes but the quantity of the ingredients will be different as well as the baking time.
If I make this Sunday for Monday, what is the best way to store this? Do I follow the recipe 100% on Sunday, and add the syrup on Sunday? If so, how do I store it so that it remains crispy for Monday?
Hi Julie! You can make the recipe completely. It stores really well at room temperature and remains crisp. You can keep it covered with a tea towel for 1 to 2 weeks.
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 how delicious it was. They said the syrup wasn’t to sweet like other baklava recipes and it’s the best they ever tasted.
Natasha, I followed your recipe and it came out perfectly. This is my favorite dessert and snack. I love all of your recipes that I have tried. You are the best!! Thank you very much, and oh yes, I am a happy girl eating this delicious baklava! 😊
I’m so happy to hear that, Ann! Thank you for sharing.
If I make this the night before, do I pop this back in the oven the next day to crisp up or will it be crispy next day too?
Hi Julie! This remains crispy so there is no need to rebake it.
So good. I’ve made your recipe several times over the years. I get requests for it alot. I’m making a batch now, as I have a request. It’s so delicious, doesn’t need chocolate. I prepare a lot of Natasha’s recipes. All very good. The hardest part of this recipe is cutting it, so delicate.
Would I be able to bake the baklava in aluminum containers and keep them in there for 2 to 3 days?
Hi Lisa! Yes, you can use disposable aluminum pans. Keep an eye on it in the oven, they may bake faster. Also- they are light weight so you may consider putting them on a baking sheet so they don’t fold when transferring.
Turned out great and the the friends I shared it with loved it as well. My package only had 30 phyllo sheets so it ended up being extra buttery and sweet.
I’m so glad you enjoyed it!
After looking at the reviews I decided to try this recipe rather than the one I have made before and I’m so glad I did! Your instructions are wonderful especially the layers and it turned out absolutely perfect. I left some for my doctor’s office and one of the ladies called me to tell me it was the best she had ever eaten!
I tweaked a few small things: I increase the cinnamon to one and a half teaspoons, used 1 T lemon juice and I T fresh orange juice, and I decreased the sugar in the syrup to 3/4c. and added 2 T sugar to the nut mixture which I substituted about 3 oz pistachios with the walnuts. I also used about 3 oz of Plugra European butter with my unsalted local butter. Little changes but the original recipe is magic!
I love a lot of your recipes and I made this one using a glass container because non stick often has PFAS and other chemicals that can get scratched when cutting the pieces. Thank you so much for making the video.
Hi Natasha, can I use a glass dish instead of a baking pan for this receipe.. TX Ursila
Hi there! Yes, that should work fine too. You may try lowering the oven temperature by 25 degrees and baking it longer to help it bake through since metal/glass don’t bake equally.
This may be dumb question, but can I use pistachios or hazelnuts instead of walnuts (my husband is allergic)for this recipe?
I imagine that will work too! Let us know how it goes.
This is the perfect pre-Christmas activity. Divide up into 3 teams: the butter buddies, the phyllo fans, and the mixture mob. It is a fun way to make memories and a yummy treat to share with family and friends. Natasha, we’ve been using this recipe for years now. Thank you for sharing.
That sounds like so much fun! I’m so happy to know you’re making memories with my recipes.
The first time I made baklava was using your recipe, and I was able to get it right on the very first try—thanks to the clear and simple way you explained everything. It was such a great experience!
I loved it.
I had never made Baklava prior to trying this recipe. I was well aware Baklava is a labor of love, but this recipe was easy to follow and absolutely delicious!! I made no changes to the recipe and it came out perfectly. Thank you for sharing!
That’s so great to hear! Thank you for trying my recipe.
The baklava turned out perfectly crispy but you can taste the lemon, which isn’t a flavor I want in my baklava. If I make it again, I will leave out the lemon.
Hiya! I had the same experience the first time I made it and I realised it was because I hadn’t let it sit long enough. If you leave it for atleast a day or two for everything to soak through the layers, the overt lemony taste goes away and the baklava is heavenly!
Easy to follow recipe. Baklava turned out beautiful as well as delicious!
I love this recipe ! looks easy! Never done this yet. I want to make for a 150 ppl Sept. Wedding any suggestions on increased pan size? Maybe safer to do a few over time? Do multiple pans in oven need extra time for baking? I have seen recipes with nutmeg ,also? Freeze unbaked or baked? What about raisins? I think I might have had with raisins ? Thank You !
Hi Lorna! I don’t have instructions for a larger pan size. You can bake more than one at the same time with no additional baking time as long as the oven is not overcrowded. Adding raisins and nutmeg should be fine too. This keeps well at room temp for 1-2 weeks (see my note above) but you can freeze it after its cooled.