This easy Greek Baklava recipe combines walnuts and pistachios layered between flaky phyllo pastry, drizzled with spiced honey syrup. This Greek Baklava is the perfect make-ahead dessert to serve on special occasions or during the holidays.
When it comes to Greek desserts, Baklava is definitely one of my favorite! Although incredibly impressive, this classic recipe for Baklava is very simple and easy to make.
I will walk you through each step, but know that this easy Baklava recipe is all about brushing phyllo sheets with butter, topping them with nuts, baking them to golden perfection and drizzling some honey syrup on top! That’s all! How incredibly easy is that?
What Is Baklava Made Of?
Baklava is a rich and sweet dessert made with layers of phyllo dough, chopped nuts and honey syrup.
Is Baklava Greek or Middle Eastern?
It seems the origins of Baklava have been the cause of many debates for years. Desserts that resemble Baklava date as far back as the BC years of the Roman empire. Countries like Greece, Turkey, Hungary and Middle Eastern countries like Lebanon and Iran also have versions of this sweet and simple dessert.
Greek Baklava seems to favor walnuts as the nut of choice for the filling. The sweet syrup is made with honey infused with cinnamon.
Turkish Baklava also known as Pistachio Baklava or Fistikli Baklava, is filled with pistachios. The syrup is made with a combination of sugar, water and lemon juice.
What Is The Difference Between Greek Baklava and Lebanese Baklava?
The main difference between Greek Baklava recipes and Lebanese Baklava is the ingredients used to make the syrup. Greek Baklava syrup is made mainly with honey spiced with a bit of cinnamon and lemon juice.
Lebanese Baklava syrup is made with a combination of sugar, water, rose water and sometimes orange blossoms water. Both countries use walnuts as their preferred nut.
What Kind of Nuts Are In Traditional Baklava Recipe?
Traditional Greek Baklava is made with walnuts. Turkish Baklava is made with pistachio nuts.
Ingredients For Baklava Recipe
- Phyllo Dough
- Butter
- Walnuts
- Pistachios
- Ground Cinnamon
- Sugar
- Water
- Honey
- Lemon Juice
How To Make Baklava From Scratch
For detailed recipe instructions, check the printable recipe card at the bottom of this post.
- Make the honey syrup: When the syrup is ready, allow it to cool.
- Chop the nuts: In a food processor, chop the nuts until coarsely ground.
- Preheat the oven
- Assemble the baklava: Step by step instruction (layer by layer) below.
- Score: With the tip of a knife, cut only a few of the top layers of phyllo. This makes cutting the baked dessert much easier!
- Bake: Bake until golden brown.
- Pour Syrup Over Baklava: The syrup should be at room temperature, not hot.
- Cool: Let the homemade Baklava soak up all the spiced sweet syrup.
How To Assemble Baklava
Don’t stress out about the layering and filling of this amazing dessert. If you miss a pastry sheet or add one too many, is not the end of the world! No one will know unless you tell! Keep in mind that what happens in the kitchen….
- Layer One: 10 phyllo sheets, brushed with butter between each sheet, then 3/4 cup walnut mixture;
- Layer Two: 5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup nut mixture;
- Layer Three: 5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup nut mixture;
- Layer Four: 5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup nut mixture;
- Layer Five: 5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup nut mixture;
- Layer 6: 10 phyllo sheets, brushed with butter between each sheet and on top of the final sheet.
Yes. Although I always put walnuts, pistachios or almonds in my Baklava, I’ve seen recipes that use chopped apricots or coconut.
Absolutely! Authentic Greek Baklava is usually made with just walnuts however, I love pistachios so I combined the two in this recipe. You can also use just pistachios if you wish!
Working with Phyllo Dough
Phyllo Dough Tips and Tricks
- Phyllo dough should be thawed out in the refrigerator overnight. It’s best to keep it in it’s original package until ready to use.
- Some 16-ounces boxes of Phyllo dough come with 18 large sheets of phyllo in one roll while others contain 40 smaller phyllo sheets in two rolls. Both work well, however you may need to cut the larger sheets in half to fit the pan while the smaller sheets may only need a slight trim.
- After removing the phyllo dough from the box, unroll the sheets of pastry, trim as needed and keep the sheets under a damp towel. This will prevent the phyllo from drying out and breaking while you work. Don’t use a towel that is too wet. The pastry sheets tend to stick together with too much moisture.
- Work fast! Brush the sheets with butter without using too much butter. You don’t want to soak them.
- Keep your cool. Yes, phyllo sheets can be finicky but don’t worry! If some sheets tear a bit or some of your layers have wrinkles, no one will know. After they are all baked together and soaked in syrup – not even you will notice.
Why Does My Baklava Fall Apart?
Layering the Baklava the right way is key to prevent this dessert to fall apart. Stacking the right amount of phyllo sheets is key to hold the heaviness of the nuts and the syrup. You don’t want to do fewer layers of nuts either. You can find my assembly guide above or in the recipe card. Follow it and you won’t have a collapsing tower of pastry in your hands.
Why Is My Baklava Soggy?
Most likely, soggy baklava is due to using too much butter between the pastry sheets. Brushing a think coat of butter is all that is needed.
Pouring hot syrup over the hot-off the oven baked phyllo pastry can also make the dessert soggy.
Why Is My Baklava Dry?
To prevent dry spot, make sure that you brush the butter all over the sheet. Make sure you get the borders too. A thing coat is all you need.
Can I Make Baklava Ahead Of Time?
Absolutely! This is a great make-ahead dessert and one that actually tastes better the next day after the honey syrup had time to soak in.
I keep Baklava over the counter, covered loosely for about a day. After that, I transfer it to an airtight container and store it for up to 2 weeks at room temperature or in the refrigerator. Storing it at room temperature helps on keeping the layers crispy.
Can Baklava Be Frozen?
Yes, you can freeze baked baklava for up to 3 months. Thaw in the refrigerator overnight.
Easy Baklava Recipe Tips
- Make the syrup before baking the dessert. Give the syrup plenty of time to cool completely.
- Pour the cool syrup over the hot baklava. Don’t pour the syrup while hot to prevent sogginess.
- Always thaw out the puff pastry completely in the refrigerator overnight.
Take A Look At These Easy Greek Recipes:
- Greek Meatballs (Keftedes)
- Greek Tzatziki
- Greek Spanakopita Recipe
- Chopped Greek Salad
- Greek Lemon Oven Roasted Chicken Thighs
Recipe Adapted From Natasha’s Kitchen
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Easy Baklava Recipe
Ingredients
- 1 (16-ounces) package phyllo dough, thawed according to package instructions
- 1 1/4 cups butter melted
- 8- ounces walnuts finely chopped
- 8 ounces shelled pistachios finely chopped
- 1 teaspoon ground cinnamon
FOR THE SYRUP
- 1 cup granulated sugar
- 3/4 cup water
- 1/2 cup honey
- 2 tablespoons lemon juice
- 1 2-inches piece fresh orange peel
Instructions
NOTE ABOUT PHYLLO DOUGH:
- Thaw the phyllo dough according to package instructions. It is best to thaw it out in the refrigerator overnight.
- Remove the box of phyllo from the refrigerator about 10 minutes before you are planning on working with the dough. Keep the box unopened at room temperature on the kitchen counter.
- Some 16-ounces boxes of Phyllo dough come with 18 large sheets of phyllo in one roll while others contain 40 smaller phyllo sheets in two rolls. Both work well, however you may need to cut the larger sheets in half to fit the pan while the smaller sheets may only need a slight trim.
- After removing the phyllo dough from the box, unroll the sheets of pastry, trim as needed and keep the sheets under a damp towel. This will prevent the phyllo from drying out and breaking while you work.
SYRUP AND NUTS:
- In a medium saucepan over medium-high heat combine the sugar, water, honey, lemon juice and orange peel and bring to a boil, stirring until the sugar dissolves. Reduce the heat to medium-low and continue to boil without stirring for about 4 additional minutes. Remove from the heat and cool completely. The syrup can cool while the baklava bakes.
- In a food processor chop the walnuts and pistachios by pulsing until coarsely ground (about 10-12 times). You can also do this with a knife, chopping the nuts until they are fine. Place the nuts in a bowl and mix with the cinnamon. Set aside.
BAKLAVA ASSEMBLY:
- Preheat the oven to 325 degrees F.
- Brush a 9 x 13 baking dish with some of the melted butter.
- Layer 10 pieces of phyllo in the baking dish, brushing each sheet with butter before adding the next sheet.
- Sprinkle about ¾ cup of the nut mixture evenly over the top of the first 10 sheets of dough.
- Layer 5 pieces of phyllo on top, brushing each with melted butter before adding the next. Sprinkle with about ¾ cup of the nut mixture. Repeat 3 more times (5 phyllo sheets, brushing each sheet with butter and topping with walnut mixture).
- Finish the baklava with a final, top layer of phyllo dough brushed with butter between the layers using the remaining 6-10 sheets of dough. Brush the top sheet of phyllo dough with butter.
- Carefully slice the baklava into 1 1/2-inch wide strips lengthwise, then slice diagonally to create diamond-shaped baklava. Or just slice squares if you prefer.
- Bake in the 325 degrees F oven for 1 hour and 15 minutes, until the baklava is golden brown. Remove from the oven and immediately drizzle the cooled syrup over the baklava.
- Let the baklava cool completely, uncovered at room temperature for 4-6 hours. The phyllo dough will absorb the syrup during this time. The finished baklava can be store for 1 to 2 weeks at room temperature, covered with just a clean tea towel.
Order of assembly:
- 10 phyllo sheets, brushed with butter between each sheet, then 3/4 cup walnut mixture;
- 5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup nut mixture;
- 5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup nut mixture;
- 5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup nut mixture;
- 5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup nut mixture;
- 10 phyllo sheets, brushed with butter between each sheet and on top of the final sheet.
Chef’s Tips
- Always thaw out the puff pastry completely in the refrigerator overnight.
- After removing the phyllo dough from the box, unroll the sheets of pastry, trim as needed and keep the sheets under a damp towel. This will prevent the phyllo from drying out and breaking while you work.
- Make the syrup before baking the dessert. Give the syrup plenty of time to cool completely.
- Pour the cool syrup over the hot baklava. Don’t pour the syrup while hot to prevent sogginess.
Sandra Backus says
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John says
I loved Baklava so much.
Zoe Linn says
This is a favorite and your recipe is the best I have made in years. Thank you