Greek Baklava Recipe

If you’ve ever wandered through the streets of Athens and inhaled the irresistible aroma of honey and warm spices, you’ll know why Greek Baklava is truly unforgettable. This classic pastry is a symphony of crispy layers, crunchy nuts, and a sweet syrup that seeps into every bite, creating a treat worthy of any celebration. Whether you’re baking it for a holiday or simply want to transport your taste buds to the Mediterranean, Greek Baklava promises to mesmerize with every golden, syrupy piece.

this Recipe

Ingredients You’ll Need

Making Greek Baklava at home doesn’t require a huge pantry or complicated techniques; it just calls for a handful of quality ingredients—each one playing a starring role. From the buttery phyllo to the fragrant nut blend, every component brings its own magic to the final dessert.

• Phyllo Dough (16 ounces, thawed): These paper-thin pastry sheets are what give baklava its irresistible crispness and flaky layers.
• Unsalted Butter (1 cup, melted): Essential for achieving those golden, tender layers; be generous when brushing to keep the phyllo from drying out.
• Walnuts (2 cups, chopped): Bring a hearty, classic crunch and earthy depth to the nut filling.
• Pistachios (1 cup, chopped): They add beautiful color and a subtly sweet, almost fruity flavor that lifts the whole pastry.
• Almonds (1/2 cup, chopped): For additional nuttiness and a different textural note, almonds round out the mixture perfectly.
• Granulated Sugar (1/2 cup for nuts + 1 cup for syrup): Adds just the right touch of sweetness to the nut mixture and the syrup.
• Ground Cinnamon (2 teaspoons): Warm and aromatic, it’s an absolute must in any authentic Greek Baklava recipe.
• Ground Cloves (1/4 teaspoon): Just a touch deepens the spice profile without overpowering the dessert.
• Water (1 cup): The base for the sticky, pour-over syrup that binds the baklava together.
• Honey (1 cup): Classic Greek honey syrup is what makes baklava uniquely luscious and fragrant.
• Lemon Juice (1 tablespoon): A little acidity keeps the syrup from getting cloying and brightens the flavor.
• Cinnamon Stick (1): Infuses the syrup with gentle spice and depth; be sure to remove it before pouring.
• Vanilla Extract (1 teaspoon): Adds a hint of warmth and complexity to the syrup.

How to Make Greek Baklava

Step 1: Prepare the Nut Filling

Start by mixing together the chopped walnuts, pistachios, and almonds with 1/2 cup sugar, ground cinnamon, and ground cloves in a bowl. Take a moment to appreciate the incredible aroma—this combination is what gives Greek Baklava its distinctively warm, spiced flavor. Set aside so it’s at the ready when you layer the pastry.

Step 2: Prep the Phyllo and Baking Dish

Preheat your oven to 350°F and generously butter a 9×13-inch baking dish. Carefully unroll your thawed phyllo dough and keep it covered with a damp towel at all times—phyllo dries out quickly and becomes tricky to handle if you’re not careful. Have your melted butter and nut mixture nearby, as you’ll be moving back and forth between them.

Step 3: Build the Layers

Place one sheet of phyllo dough in your prepared dish and brush it lightly with melted butter. Repeat this gentle layering until you have 8 sheets stacked—each brushed with buttery goodness. Sprinkle a generous layer of the spiced nut mixture over the top. Next, add 4 more sheets of phyllo (each buttered), then another batch of nuts. Continue this process, alternating layers of phyllo and nuts, until all the nut mixture is used. Finish with 8 to 10 sheets of phyllo on top, brushing each carefully with butter to ensure maximum golden crisp.

Step 4: Slice Before Baking

Before popping your soon-to-be Greek Baklava in the oven, use a sharp knife to carefully cut the pastry into either diamonds or classic squares. This makes serving a breeze and helps the syrup soak evenly throughout. Take your time here—the neater your cuts, the prettier your final presentation will be.

Step 5: Bake to Perfection

Slide the pan into the preheated oven and bake for 45 to 50 minutes, or until the top is beautifully golden and the edges are crisp. The kitchen will fill with the delicious, cozy scents of roasting nuts and buttery pastry—a true tease of what’s to come.

Step 6: Prepare the Syrup

While your baklava bakes, combine water, 1 cup granulated sugar, honey, lemon juice, and the cinnamon stick in a saucepan. Bring everything to a boil, then let it simmer gently for about 10 minutes, allowing the flavors to meld and the mixture to thicken slightly. Remove from the heat, stir in the vanilla extract, and take out the cinnamon stick. The syrup should be hot and ready to pour once your baklava comes out of the oven.

Step 7: Syrup Soak & Cool

When the baklava is out of the oven and still warm, immediately and evenly pour the hot syrup over the entire pan. You’ll hear a delightful sizzle as the syrup seeps into every layer. Let the Greek Baklava cool completely and absorb the syrup—resist the urge to cover it, as you want the top to stay delightfully crisp. For the very best flavor, allow it to rest overnight so all those lush, sweet flavors fully develop.

How to Serve Greek Baklava

Garnishes

For a truly stunning presentation, sprinkle extra finely chopped pistachios or walnuts on top just before serving. A light dusting of ground cinnamon can add a lovely color contrast and a pop of aroma, while a spiral of honey across the pieces never goes unnoticed. If you’re feeling fancy, a few edible rose petals give it a festive touch that is always conversation-worthy.

Side Dishes

Greek Baklava is decadently sweet, so pair it with something fresh and simple. A dollop of thick, creamy Greek yogurt or a scoop of vanilla ice cream balances each bite wonderfully. If you’re serving this with drinks, hot Greek coffee or a strong black tea works wonders to cut through the richness and linger on the palate.

Creative Ways to Present

Try serving Greek Baklava as part of a Mediterranean dessert spread alongside loukoumades, kataifi, and fresh fruit for variety. You can also place each piece in a pretty cupcake liner for easy, elegant party portions. For extra flair, tuck a cinnamon stick or a thin lemon slice beside each piece on the plate—little details make homemade desserts feel truly special.

Make Ahead and Storage

Storing Leftovers

Greek Baklava keeps beautifully at room temperature for up to five days. Simply cover the pan with a clean kitchen towel or loose foil to protect it from dust and let those layers stay crisp. Avoid airtight containers, which can make the pastry soggy from trapped steam.

Freezing

To freeze Greek Baklava, wrap pieces individually in wax paper and then place them in a freezer-safe, resealable bag. They’ll keep well for up to three months. When you’re ready to enjoy, thaw at room temperature; the texture and flavor hold up surprisingly well.

Reheating

If you prefer your baklava warm, pop the pieces into a 300°F oven for 7 to 10 minutes. This refreshes the crispness of the phyllo and revives the syrupy, nutty notes. Just be careful not to overheat—Greek Baklava should never dry out or get hard.

FAQs

Can I use different nuts in Greek Baklava?

Absolutely! While walnuts, pistachios, and almonds are traditional, you can substitute hazelnuts, pecans, or even cashews. Just aim for a similar total quantity and a nice mix of textures.

How do I keep phyllo dough from tearing?

Phyllo dough is delicate, so work gently and quickly. Always keep the sheets covered with a slightly damp towel while assembling to prevent them from drying out, which is when tearing is most likely.

Why pour hot syrup on hot baklava?

For that perfectly chewy yet crisp texture, the syrup needs to soak in while both the pastry and the syrup are hot. This ensures even absorption and helps maintain the contrast between the flaky layers and the sticky sweet filling.

Can I make Greek Baklava ahead of time?

Yes, Greek Baklava is actually even better enjoyed a day or two after making, as the syrup continues to soak through and intensify the flavor. Just store it at room temperature and you’re set.

Is Greek Baklava supposed to be super crispy or a bit chewy?

The ideal Greek Baklava is beautifully crisp on top, with just a hint of chewiness in the syrup-soaked layers beneath. If you let it rest overnight, you’ll get that delightful balance of crunch and lushness in every bite.

Final Thoughts

Baking Greek Baklava at home is a labor of love, but the reward is every bit as sweet as the pastry itself. With its golden phyllo, spiced nut filling, and signature honey syrup, this treat never fails to impress or satisfy. I hope you give this recipe a try and enjoy sharing it with friends and family as much as I do!

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