Golden, crisp layers of buttery phyllo, warmly spiced nuts, and a citrus-kissed honey syrup—Greek Baklava is one of those special desserts that feels both like an indulgent treat and a celebration of tradition. With every bite, you get flaky, shattering pastry and a luscious sweetness that is never overpowering. Whether you’re making it for a holiday, a family gathering, or just to bring a little Mediterranean magic into your kitchen, this Greek Baklava will win over friends and family alike.
Ingredients You’ll Need
Ingredients You’ll Need
When it comes to Greek Baklava, every ingredient earns its place: simple pantry staples combine to create a symphony of flavor and texture. Each component contributes an essential element—from the earthy crunch of nuts to that irresistible buttery richness and the aromatic lift from cinnamon and lemon.
- Phyllo dough (1 lb, thawed): Paper-thin pastry sheets that bake up incredibly crisp—keep them covered with a towel to prevent drying out.
- Walnuts (2 cups, finely chopped): Bring hearty, slightly bitter notes to balance the sweetness.
- Pistachios (1 cup, finely chopped): Add gorgeous green color and a delicate, nutty crunch.
- Ground cinnamon (1 teaspoon): Lends that warm, spicy-sweet scent that infuses the whole dessert.
- Unsalted butter (1 cup, melted): Creates lavishly golden, crisp phyllo layers and rich flavor.
- Water (1 cup): The basis for the syrup, dissolving sugar and honey.
- Granulated sugar (1 cup): Adds sweetness and body to the syrup.
- Honey (½ cup): Gives the syrup its lush floral notes and signature sticky finish.
- Lemon juice (1 tablespoon): Brightens the syrup and cuts the sweetness.
- Cinnamon stick (1): Infuses the syrup with another subtle layer of spice.
- Lemon zest strips (3–4): Add a burst of fresh citrus aroma that lifts the whole dish.
How to Make Greek Baklava
Step 1: Prepare Your Ingredients
Before you begin, make sure your phyllo dough is fully thawed and ready to work with—dry, cracked phyllo just won’t do! Keep it covered with a slightly damp towel as you go. Finely chop your nuts (walnuts and pistachios) so they nestle perfectly between those flaky pastry layers, and preheat your oven to 350°F (175°C). Meanwhile, melt your butter to liquid gold status.
Step 2: Mix the Nut Filling
Combine the chopped walnuts, pistachios, and ground cinnamon in a mixing bowl. Stir well until you’ve got an evenly mixed, fragrant blend—the cinnamon should cling to the nuts, promising a warm and nutty burst in every bite.
Step 3: Build the Baklava Layers
Brush the bottom and sides of a 9×13-inch baking dish with melted butter. Layer 8 sheets of phyllo, brushing each one generously with more butter. After your eighth sheet, sprinkle one-third of your nut mixture evenly over the phyllo. Lay down 5 more buttered phyllo sheets, another third of the nuts, 5 more sheets, and the last of the nuts. Finish with 8 to 10 more sheets of buttered phyllo. Be generous with the butter—this is key to that classic, shattering crunch!
Step 4: Cut Before Baking
Using a sharp knife (serrated works best), carefully cut your assembled Greek Baklava into diamond or square shapes before baking. This helps the syrup soak into every nook and makes it easier to serve later. Chill the baklava for 30 minutes first if you want super-clean cuts.
Step 5: Bake Until Golden
Slide your baklava into the preheated oven for 45 to 50 minutes. You’re looking for deeply golden tops and crisp, distinct layers—don’t rush this part, that gorgeous crispness is worth it.
Step 6: Prepare the Syrup
While the baklava bakes, combine water, sugar, honey, lemon juice, cinnamon stick, and strips of lemon zest in a saucepan. Bring everything to a gentle boil, then lower to a simmer for 10 minutes. When you’re done, discard the cinnamon stick and zest, and let the syrup cool completely—it needs to be cool before meeting the hot baklava.
Step 7: Syrup Soak
The magic moment! As soon as your Greek Baklava comes out of the oven, slowly pour the cooled syrup evenly over the hot pastry. It will bubble and sizzle as it soaks in—this is where the flavor and texture come together in perfect harmony. Let the baklava cool and soak for at least 4 hours, or overnight if you can resist!
How to Serve Greek Baklava
Garnishes
To finish your Greek Baklava, sprinkle the tops with a few extra chopped pistachios or a gentle dusting of powdered sugar. For a beautiful visual flourish, nestle in a slice of candied lemon or even a tiny edible flower—both complement the honeyed, nutty flavors.
Side Dishes
Baklava truly shines all on its own, but you can pair it with a scoop of rich vanilla ice cream or a dollop of thick Greek yogurt. If you’re serving coffee or tea, this dessert is a dreamy companion to a strong Greek coffee or lightly sweetened black tea.
Creative Ways to Present
Try stacking a few different-size pieces for a dramatic plated dessert. Or, arrange your Greek Baklava on a colorful Mediterranean-inspired platter for a family-style feast. For parties, tuck pieces into pretty cupcake liners for a grab-and-go treat—no utensils needed!
Make Ahead and Storage
Storing Leftovers
Greek Baklava is a make-ahead champion. Store leftover pieces tightly covered at room temperature for up to 5 days—they’ll stay crisp and moist with all the syrupy flavor preserved. If you like, you can also pop them into an airtight container in the fridge for a slightly chewier texture.
Freezing
Yes, you can freeze Greek Baklava! Wrap individual pieces in plastic wrap, then foil, and place them in an airtight container. Freeze for up to 2 months. To serve, let them thaw completely at room temperature—no need to reheat.
Reheating
If you want to restore that just-baked crispness, lightly warm pieces in a low oven (about 300°F/150°C) for a few minutes. Be careful not to overheat, as too much time in the oven can dry out the syrup and harden the pastry.
FAQs
Can I use only walnuts, or is the pistachio mix essential?
You can absolutely use just walnuts or swap in other nuts if pistachios aren’t your thing. Pistachios add color and a delicate flavor, but Greek Baklava is delicious with all walnuts or even a blend of almonds, pecans, or hazelnuts!
My phyllo dough keeps tearing—is that a problem?
Small tears in phyllo are nothing to worry about; just patch them as you layer. When you slice and bake the baklava, the layers fuse thanks to all that glorious butter, so a perfect sheet isn’t necessary.
How do I keep Greek Baklava from getting soggy?
The main trick is to pour cool syrup over hot, freshly baked baklava. This helps the syrup soak in beautifully without making the pastry mushy, maintaining that signature crispness in every bite.
What’s the best way to cut perfect pieces?
For neat slices, chill the assembled (unbaked) baklava in the fridge for 30 minutes first; a sharp, serrated knife also helps. Always cut before baking—once it’s baked, it’s much harder to get clean pieces.
Can I make this Greek Baklava vegan?
Yes! Simply swap in a good-quality vegan butter for the dairy butter, and use a plant-based phyllo (many brands are vegan already). The syrup is already naturally vegan, so you’re set for a vegan delight.
Final Thoughts
If you’ve never tried making Greek Baklava at home, now’s your chance—it’s easier than it looks, incredibly rewarding, and guaranteed to impress. Gather your friends, slice up a few golden diamonds, and prepare for the “oohs” and “aahs” that only a tray of homemade baklava can bring!
Print
Greek Baklava Recipe
- Total Time: 5 hours (including cooling and soaking)
- Yield: 24 pieces 1x
- Diet: Vegetarian
Description
Indulge in the rich, sweet flavors of Greek Baklava with this classic recipe. Layers of crispy phyllo dough filled with a blend of walnuts, pistachios, and aromatic spices, all soaked in a sweet honey syrup – a delightful dessert that brings a taste of the Mediterranean to your table.
Ingredients
For the Baklava:
- 1 lb phyllo dough (thawed)
- 2 cups finely chopped walnuts
- 1 cup finely chopped pistachios
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter (melted)
For the Syrup:
- 1 cup water
- 1 cup granulated sugar
- ½ cup honey
- 1 tablespoon lemon juice
- 1 cinnamon stick
- 3–4 strips lemon zest
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and butter a 9×13-inch baking dish.
- Prepare nut mixture: In a bowl, mix chopped walnuts, pistachios, and cinnamon.
- Layer phyllo: Layer buttered phyllo sheets with nut mixture in between.
- Cut and bake: Cut the baklava into desired shapes, then bake until golden and crisp.
- Prepare syrup: Simmer water, sugar, honey, lemon juice, cinnamon, and lemon zest to make the syrup.
- Soak baklava: Pour cooled syrup over hot baklava and let it soak before serving.
Notes
- For a cleaner cut, chill the baklava before slicing.
- Store covered at room temperature for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 piece
- Calories: 240
- Sugar: 16g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
