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 just made this. It took me about 2 hours from start to finish, including hand washing the dishes. I only cooked it for 55 mins. I made 1 1/2 recipies of the syrup because after making and pouring I found out that 1 recipie wasn’t enough for the baklava to soak in. So I had to hurry up and make another 1/2 recipie so that the baklava was still hot when I poured it on ! 🍯
You’re quicker than me!! 🙂 I hope you love the baklava! It sounds like it will be pretty rich and delicious with all that extra syrup! 🙂
Baklava recipe looks delicious – were the walnuts toasted prior to being chopped/coarsely ground?
No need to toast the nuts ahead of time. I added them straight from the package 🙂
Hi Natasha, I made your recipe last night and we all just tasted it. Awesome!!! Instead of the traditional nuts, I used Costco’s Extra Fancy Unsalted Mixed Nuts combo, which is Pecans, Almonds, Pistachios, and Cashews. What a perfect blend for this application.
I had to use a baking pan that is bigger than what you use, mine was 14 1/2 X 9 1/2, which changed the way everything fit into the pan—much more surface area to cover. I wound up with only 4 layers of nuts instead of 5, which worked out fine, because the extra area also used up all of the filo dough. I just barely had enough sheets left to finish the top after 4 layers. I also had to make more syrup, as the first batch, using your measurements, didn’t even come close to getting to the upper half of the vertical stack of layers. I made a second syrup concoction using half the measurements of ingredients from your first batch, and that did the trick. You may wish to note that, the second batch of syrup, I poured on hot, right off the stove, because I didn’t have time to wait for it to cool. It worked out terrific, even right off the boil, didn’t make anything get soggy.
I looked at several baklava recipes, and yours seemed by far the most elegant and classic (one website said use CORN SYRUP in the syrup mix for gosh sakes…), plus your photos and video REALLY HELPED.
Anyways, it tastes terrific, and thank you!!
I’m so glad you liked the recipe!! Thank you for sharing your detailed and amazing review 🙂
Can we use almonds? My son is allergic to peanuts/cashews and we have not tested him yet for this nut.
What do you think?
Hi Angela, I haven’t tried it with almonds but there are several almond baklava recipes online so I assume you could substitute with almonds.
I tried almonds recently and it’s delicious!
Hello, Natasha! I’ve just tried to make this recipe, but I didn’t have enough phyllo sheets even though I used 16oz package. If I remember correctly, I could only make 10 first sheets and 5 sheets twice. I used the strips that I cut off to put on top. I didn’t use all of the nut mixture either. I hope it will still taste good. Thank you for the recipe!
You are very welcome Galina, let me know how it turns out 😬.
Was this good without the nuts??
What advice would you give for the first layer after adding the walnuts, for it not to fall apart?
Hi Olga, is it falling apart after it’s baked and soaked with syrup and had time to soften? Or are you having trouble putting on the next layer of phyllo dough? I use my finger tips to hold the edges of the dough down while brushing on the butter. I hope that helps! 🙂
Hi Olga, I’m trying to stay away from
granulated sugar. Do you know if coconut sugar, palm coconut sugar, Agave Syrup, Molasses or Brown Rice syrup would work instead?
Thanks for any suggestions
Jules, I haven’t tried it but two readers reported good results using 1/2 cup agave nectar.
Hi! If I make it the day before can I bake it, refrigerate it and then put it in the oven again so it’s served hot? What do you recommend?
There is no need to reheat baklava, it is meant to be served at room temperature 😀.
I added hot syrup on hot baklava , it came out well, not at all soggy.What is the advantage of cold syrup?
The baklava more readily absorbs it and come out crispier 🙂
I made this recipe today and Loved it!! You were right with the part about the butter per layer being tedious! thank you for this great recipe
Ha ha, yeah I tell it like it is! 😉 I’m so glad you loved it! 🙂
Well this my first attempt at making Baklava and it’s 12:20 am, LOL, finished it about 20 minutes ago. I’ll let it sit overnight and try it in the morning. Will let you know how it turns out. House smells yummy from the cinnamon.
It’s been years since I made Baklava, and I no longer have the recipe. Yours looks yummy and easy. Thank you for sharing it!
I hope you LOVE it! 🙂
I just had to say I made this for my fellow physics students and everyone was head over heels for it! several people who had had authentic Turkish baklava said that this version was the best they had ever had. (personally I was almost sick after trying it, but I’ve never liked walnuts)
Wonderful recipe!
Oh that’s just awesome!!! Thank you so much for sharing your wonderful review 🙂
I tried to make your recipe and it came out perfect. Your step to step instructions are of great help and easy to follow. Do you have a baking cookbook on sale at the bookstore. I would like to keep one. You are an amazing. Thank you.
Thank you Terry! You’re so nice! 🙂 I don’t have one yet but it is one of my life’s goals 😉
I made this and it is in the oven. The aroma is wonderful! Hopefully next time I can figure out how to use less butter. I ended up using 3 and 1/2 sticks instead of just 2.
Hi Rhoda, it all depends on how generously you brush on the butter. Even though extra butter won’t ruin the dish (it will probably taste pretty amazing!), but you might try brushing it a little lighter next time 🙂
Wondering if it is okay to freeze BEFORE it is baked of AFTER? If so, than what??…. Hoping to add this to my dessert table for Christmas this year! It looks so YUMMY!!
Hi Felicia, we froze it after it was baked then thaw in the refrigerator or at room temperature and serve 🙂
Thanks! will it still be crispy?
Yes, it would be .😁
This was a great base recipe! I did have to alter it due to several food allergies, but my friends and I loved my version of your baklava. I subbed almonds and pine nuts for walnuts (next time, almonds and cashews). I also subbed maple syrup for honey. I added vanilla for flavor. I left half of the recipe out, and half in the fridge. I prefer the texture and flavor of the cold ones over the countertop version. They hold together better for me. I think I might also add a cinnamon stick to the syrup as it cooks to add even more flavor. I can’t wait to make this again!
Thank you so much for sharing your great review and your substitutions. I’m sure this will help someone else who may have food allergies. You’re awesome!
Mine started burning at the bottom 🙁 I had to pull it out around 45 min, and half of it was ruined.. What did I do wrong?
Hi Kristina, did you bake in the center of the oven, also did you make sure to use a regular conventional oven (not convection)? This is the first report of the bottom burning so I wonder if something is going on with your oven?
I made this yesterday, and it turned out so good! Amazing, so delicious. Thank you Natasha for a great recipe.
You are very welcome Alena and thank you for the nice review 😀.
Hi
Sounds great and Im looking forward to making this at the weekend. One question, when cutting the pastry, do I cut all the way through to form individual diamonds?
Hi Terry, great question! Yes, cut all the way through the pastry 🙂
Brilliant thank you, I will let you know how I get on!
I made this last night and am absolutely thrilled with how it turned out. I had never made Baklava before and was a little skeptical at how it might turn out. The instructions were really helpful especially for someone who had never worked with phyllo pastry before. All of our tips were really helpful and I will be sure to make this one again!! Thanks Natasha!!
Awww that’s the best! Wendy, thank you so much for sharing that with me :). I’m all smiles 😁!
Turned out amazing!!! Thank you so much for the recipe. I am constantly on your site checking for new recipes, videos are so helpful. Everything is soo yummy. Keep up the work!
I’m so happy to hear that! Thank you so much for the wonderful review! 🙂