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 plan to make this for my book club and would like to make a Turkish version (to go with the book’s setting). You mention using pistachios and rose water. Does the rose water replace the lemon?
Hi Trudy, It will be sweeter without the lemon offsetting it. Several readers have reported good results adding a little rose water for added flavor without omiting the lemon. If you might replace that with water so the liquid proportions aren’t off.
Can I cut all engredants in half and still come out good. I only have half the Philly.
I made this using stevia and a little sugar and the honey and it turned out amazing. I think next time I make it I will make a little more syrup.
That’s so great!
THIS IS FANTASTIC. NOT HARD, JUST SOME TIME. BOTH TIMES I MADE IT I NEEDED 3 1/2 STICKS OF BUTTER FOR THE LAYERS. THANK YOU FOR THIS RECIPE.
I’m happy you enjoyed it, Deb!
Hi, thanks for the recipe. Its the best Baklava I made 2 batches of it for Christmas and its didn’t last very long my kids and neighbor and friends at the Mexican place where we eat at taco Tuesday just love it . They never had it before. Thank again
You’re very welcome, Peggy! I’m glad you enjoyed it.
Hi Natasha! Thank you for this recipe! I used it for a cooking school product and tasted amazing!
That’s wonderful, Emma!
Can I use stevia for half to 3/4 of the sugar.
Hi Catherine, 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.
Great thank you. My husband and I are both diabetic so I’ll be trying it tomorrow and let you know.
I hope you both love it.
This is my always go to recipe ! Could you use pistachios instead?
Hi Max! I haven’t tested pistachio nuts but some of my viewers have had great results using them, or a mixture of nuts.
Hi Natasha, thank you for this recipe. I plan to make it using Apollo brand phyllo dough, which comes in 12×17 inch sheets (about 18–22 sheets per package). I’d like to use a half-sheet pan (about 13×18 inches) instead of a 9×14 pan.
Since your recipe uses about 40 phyllo sheets layered in a 9×14 pan, would you recommend keeping the ingredient quantities the same and simply spreading them over the larger pan with fewer sheets, or should the ingredients (nuts, butter, syrup) and baking time be adjusted?
Thank you so much for your guidance.
Hi Kamar! I would not keep the ingredients the same. Since your pan is larger- if you keep the same quantities, your baklava will be too thin, dry, and overly crisp, with not enough nut filling or syrup. I haven’t other sizes so I don’t have the exact baking time/instructions for you. I would try to increase by 1.5-2x the recipe to get a similar results.
I made this for a Christmas gathering. The only changes I made were to use an orange juice instead of lemon, and put a couple orange peel strips in the syrup. I doubled the cinnamon. The honey I had on hand was very pungent, so I reduced it to 1/3 cup and added an extra 1/4 cup sugar. I also let the syrup simmer a bit longer to thicken it more. I also clarified the butter to get rid of the extra water. Per a tip from Martha Stewart, I used a retractable box cutter blade to cut the diamonds, and it worked a treat! It sat uncovered for 24 hours before the party.
It was a huge hit! Several people said it was the best Baklava they had ever had. One said it tasted just like her grandmothers. I will be making it again! Thank you so much for the recipe!
I’m so glad this was a hit, Keen! Thank you for that wonderful feedback and for sharing those tips with us.
This is the best Baklava recipe ever!!! I did add more cinnamon to suit my taste. I also made 1 1/2 times the syrup and added 2 cinnamon sticks as well. The instructions were so easy to follow. Tastes amazing. Thankyou Natasha for sharing your recipe.❤️
Thank you!
1st time making baklava and working with the phyllo dough. 2 of my boy’s are a bit hard to please with new recipes, but this was a hit.
Out of the oven looked just like yours, I think I may have lost count a couple times on the layers. Little tedious this time should be much easier next time as I know what to expect,
Great Recipe! I brought it for Christmas desert and it was a hit there as well.
This is the best for a Christmas dessert and I’m so glad you loved it too, John!
Easy to follow, step-by-step instructions. The only phyllo dough packages that I could find had 16 sheets (2 pkgs) so I modified by doing 8-4-4-4-4–8.
As a personal preference, used pecans instead of walnuts.
To use the leftover cut off bits, made a messy pie with spinach, cheese, ham, tomatoes and eggs. No waste!
I like the no waste mindset, Gisele! Thank you so much for sharing that with me!
Back from dinner. The baklava was a hit!
I got a pound of walnuts, I can’t see how it’s going to be enough
Hi Judy! Are they shelled? I measured mine without shells. Also- once they are chopped it will seem like more.
This was my first time making baklava. This recipe is delicious and I will make it again. I would recommend buying two boxes of phyllo dough as I ran short. ( the box did not indicate how many sheets were in it.)
I’m so glad you loved it, Carol!
I’m going to attempt to make this for the first time for Christmas. Is it better served freshly made or better after it has set for a day? I have not tried a recipe of yours that we have not absolutely loved. You are my “go to” when I’m looking for a recipe.
Hi Lola, you definitely want to let it set for a day for the layers to absorb the syrup. It will taste better and hold together better.
I was in the middle of making this recipe for the first time when I found out I didn’t have enough dough. Now I’m waiting for the other to defrost but it will take 5 plus hours. Should I let the first half sit out or should it go in the fridge over night? Thanks!
The sheets will dry out and become brittle really fast if you leave it uncovered. You can cover it tightly with a damp (not wet) kitchen towel, wrap again and refrigerate.
This looks amazing! Do you have any tips on how to store the baklava if it is assembled in advance? My plan is to make it today and bake on Wednesday. Thanks!
That would be fine as long as you store the assembled, unbaked baklava properly. Don’t add the syrup yet, it will be added after baking. You can store them in the fridge for up to 2–3 days before baking.
Have you ever shipped this? I want to make so for a friend but not sure it will ship well.
They’re perishable so I don’t recommend shipping them. Baklava contains butter and syrup that can go soft or spoil if exposed to warm temperatures for too long.
I’m Greek and I made this as one of our Christmas desserts. It was Beyond delicious and the best that I’ve ever had. The family was euphoric. Natasha thank you !
I’m happy to hear that your family enjoyed this Baklava Recipe!