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 made this last nite, and its DELICIOUS.. It’s also easy to make too
I’m happy to hear you enjoy the recipe! Thanks for sharing Lynne 😀
Great recipe!! So easy to follow, with all of the steps laid out perfectly. Its in the over right now, wish me luck!!
I’m happy you found the instructions so helpful Veronica! Please let me know how it turned out!
I have been making baklava for years and love it. The recipe I use calls for vanilla but the lemon juice sounds intriguing to me, I will use this recipe next time to see if I like the flavor change. I do have a question, you manages to cut the baklava effortlessly and when I do, the top layers always seem to nag and tear, any tips on getting it cut neatly?
Hi Virginia, I use a very sharp knife – it’s a great idea to sharpen it just before using and there are some corners that I have to hold down as I slice through. It does help to be a little more generous with the butter on that last layer 🙂
I just love your baklava recipe. This is my 3rd time now making it. And everyone loves it. Thank you for sharing your recipe. Wish you all the best.
That’s awesome that you’ve already made it 3 times! Thank you for Sharing your wonderful review!
This recipe looks amazing! I definitely want to try this myself. I do have 1 question, do you think I can omit the white sugar and do just ALL honey as a sweetener? I’m curious on your thoughts? Thanks!
Hi Nicole, I haven’t tried that substitution so I can only guess, but I think you could make it work. I went through the reader reviews and it seems people have subbed agave nectar for honey but not the sugar. If you test it out, let me know how you like it! 🙂
Thank you so much for this recipe! Homemade baklava is something I’ve wanted to make for a long time, but never mustered up the courage to do it. Came across your recipe on Pinterest – you did such a great job of defining the process – so I finally gave it a try! The results were beyond my wildest expectations – yes, it was time-consuming, but not nearly as difficult as I thought it would be. I wish I could add a picture to my comment, it looks exactly like yours. My family has already devoured the entire pan! Thank you for helping me cross off an item from my baking ‘bucket list’!
Awww!! Your comment seriously made my evening :). Thank you so much for sharing your amazing review!! If you’re on Facebook, I’d love it if you shared your photo on my Facebook page. I would love to see it! 🙂
I just have to say that this came out so perfect! Thank you so much for this recipe, it looks professionaly done. Only difference I made is that I used pistachios AND walnuts as well as almonds. I added a bit of almond extract to the honey/water/sugar mixture and it tasted delicious! Honestly, the look of it alone was just so beautiful!
Awww that is just awesome!! Thank you for sharing your amazing review and your substitutions – they sound great! 🙂
it says to leave at room temp for 2 weeks covered with a tea towel??? so just leave it in the pan and cover? it doesn’t go stale? sorry.. I’ve never heard of baking something and leaving it out for that long. 🙂
Hi Josie, all of the ingredients in baklava are safe to leave at room temp. You can refrigerate if you prefer. This is also freezer friendly. I’ve frozen an entire batch and thawed and enjoyed when it reached room temperature and it was still really good 🙂
oh yah.. I knew it would be safe to leave out.. just wondered why it had to be out for so long. Does it improve the flavor by leaving it out? Sort of like leaving banana bread alone after it comes out of the oven. lol
I wouldn’t say it changes very much at all in flavor, it just keeps really well. 🙂
Thanks for mentioning this because I was wondering if I could do that to make ahead for holidays, etc. Of course it wouldn’t be for my batch because it would never be in the pan longer than a few days, too darned good! Gosh, every time I see a comment on this I start to drool.
My pleasure Jean! I’m happy to hear how much you love it. 🙂
That’s just to store it, in case you don’t eat it all in one sitting. It says leave for a few hours or overnight for the syrup to settle in nicely – you can start eating it then! 😉
You’re welcome! Thanks for sharing your review 😀
Thank you for this recipe.
My wife told me not to make baklava, because nobody likes it, too sweet.
I found your website and made the best baklava EVER.
My wife tried a slice and said “you have a winner”.
Thank You
Awesome! Your review put a huge smile on my face!! 😀
This looks very similar to my Baklava recipe except where you use 3 3/4 cups ground walnuts, my uses about 3 cups walnuts and 3/4 cup ground almonds. That almond taste really adds to the flavor!
Thanks for the tip Donna! 🙂
Great instructions! I haven’t made this in 20 years… it was missing something that I’m used to and I figured it out after I made it…rosewater and orange peel in the syrup.
That sounds wonderful! I’ll have to get some rose water. Where do you get it?
U can get rose water in Pakistani or Indian grocery stores
Awesome thanks!!
Great recipe. It was delicious. My family loved it!
That’s great!! Thank you for sharing Dianne 🙂
thank you soooo much my school project is a hundred times easer
You’re welcome! Glad I could help!! 🙂
hi i love baclavaso mu backlava is so yummu .
can you give me lot of backlave and give me lots of backlava picture.
my famliy love it.
Great recipe. It was delicious. My family loved it!
I’m so glad you enjoyed it!
Fabulous directions and photos! I am going to try this for the first time. Just for clarification, when you cut through the pastry to form the diamonds before baking, do you cut through all layers, or just the top layers? Thanks.
Hi Jill, thank you for your wonderful feedback! Yes, you do cut all the way through the layers :). I hope you love it!!
My husband recently asked me to make him Baklava. That eveningI happened to see this recipe appear! I know I have never been steered wrong using any of your recipes and immediately told him I found a good recipe!
That’s awesome! Let me know what you think of the recipe Lindsey!
I love the Lebanese version. They use cashews or pistachios in place of the walnuts. It has a milder taste and is so delishious, you can’t eat just one!
Mmmm! That does sound good Jackie.
Do you cut through the pastry all the way down to the bottom or just enough for the syrup to be asborbed? Thank you for clarifying 😊
Hi Sandrine, cut all the way through 🙂
Hi Natasha, I went ahead and made it straight away after your prompt reply. I used xylitol and rice malt syrup for a healthy alternative and also added some lemon zest.
I was a bit worried about the sizzling bit not happening because I used a ceramic baking dish. However, it did sizzle and I was so happy!!!
It’s been resting for 2.5 hours but I am going to let it sit overnight as recommended (since it’s currently already 9.30 pm – bedtime). I just cannot wait to dig into it tomorrow, it just looks and smells amazing!!!!
I have posted it on insta and #natashaskitchen so you can see it 🙂 Thank you so much for sharing the recipe 😄
Thank you for sharing!! I hope you love it with the substitutions! I’m so curious to know how they worked. And thank you for sharing on Instagram!! That’s so nice of you!!
Thank you so much for this amazing recipe. I made this earlier today and I was astonished as to how delicious it came out to be. It’s definitely time consuming…buttering each and every sheet. However, the end result was worth it. I also added a little twist by sprinkling finely crushed pistachios on top. So yum! Thank you again! I definitely recommend this recipe.
You’re welcome Sarah! I am so happy to hear you enjoy the recipe! Thank you for sharing 🙂
Hi, I am wondering if I can use spring roll pastry instead?
Don`t know if I can find filo pastry in the supermarkets of NZ.
Hi Amanda, I am not familiar with spring roll pastry – do you mean the ones that are similar to egg roll wrappers except using to make spring rolls? Unfortunately, those will not work for this recipe. If it helps, sometimes it’s spelled phyllo.