If you’ve ever dreamed of sinking your teeth into a dessert that’s both beautifully golden and bursting with sweet, nutty flavor, this Greek Baklava Recipe will be your new obsession. This classic Greek treat layers delicate, flaky phyllo dough with a fragrant mixture of walnuts and cinnamon, all finished with a luscious honey-lemon syrup that seeps into every corner. It’s a dessert that effortlessly combines textures and flavors, delivering a warm hug of sweetness that’s as impressive on special occasions as it is comforting on any lazy afternoon.
Ingredients You’ll Need
Getting started with this Greek Baklava Recipe is wonderfully straightforward because each ingredient plays a vital role in creating the perfect balance of crunch, sweetness, and aroma. With simple pantry staples and a few nuts, you’ll be ready to create a show-stopping dessert.
- Phyllo dough (16 oz package, thawed): The thin, crisp layers form the signature flaky crust that baklava is famous for.
- Walnuts (2 cups, finely chopped): These provide a rich, earthy crunch and are the heart of the nutty filling.
- Pistachios or almonds (1 cup, finely chopped, optional): Add an extra layer of flavor and distinct color contrast to the nut mixture.
- Ground cinnamon (1 teaspoon): Infuses warmth and depth into the nut filling.
- Unsalted butter (1 cup, melted): Brushed between phyllo layers for golden crispness and buttery richness.
- Water (1 cup): Key for making the sweet syrup that saturates the baklava.
- Granulated sugar (1 cup): Sweetens the syrup for that perfect sticky consistency.
- Honey (½ cup): Adds natural sweetness and sticky silkiness that is signature to this dessert.
- Lemon juice (1 tablespoon): Balances the sweetness with a subtle citrus tang.
- Cinnamon stick (1): Imparts a gentle, aromatic cinnamon fragrance to the syrup.
- Lemon zest strips (3 to 4): Adds light citrus oils that brighten the syrup’s flavor.
How to Make Greek Baklava Recipe
Step 1: Prepare Your Baking Dish and Nut Mixture
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. Then, mix the finely chopped walnuts (and optional pistachios or almonds) with a teaspoon of ground cinnamon in a bowl. This fragrant nut filling is going to shine once layered between the buttery phyllo sheets.
Step 2: Layer the Phyllo Dough
Unroll your phyllo dough carefully, covering it with a damp towel so it doesn’t dry out. Place one sheet of phyllo in your greased baking dish, brushing it lightly with melted butter. Repeat this process until you’ve stacked 8 sheets, each brushed with butter to create that signature flaky texture. Then sprinkle 3 to 4 tablespoons of your nut mixture evenly over the phyllo.
Step 3: Build the Layers of Nut Filling and Phyllo
Continue layering by adding 4 more phyllo sheets brushed with butter, then another layer of nuts. Keep alternating the sheets and nuts until all of your filling is used, finishing with a top layer of about 8 buttered phyllo sheets. This layering creates a fantastic contrast between the crisp pastry and the crunchy, spiced filling.
Step 4: Cut and Bake
Before baking, use a sharp knife to cut your baklava into diamonds or squares. This step makes serving much easier after baking. Bake for about 45 to 50 minutes, until your baklava turns a beautiful golden brown and becomes irresistibly crisp.
Step 5: Prepare and Pour the Syrup
While the baklava bakes, make the syrup by combining water, sugar, honey, lemon juice, a cinnamon stick, and lemon zest strips in a saucepan. Bring it to a boil, then reduce the heat and simmer for 10 minutes. Let the syrup cool slightly once done. Pour the syrup evenly over the hot baklava right after it comes out of the oven; this allows the syrup to soak beautifully into every flaky and nutty layer.
How to Serve Greek Baklava Recipe
Garnishes
Though baklava is stunning on its own, adding a sprinkle of finely chopped pistachios or a light dusting of cinnamon on top just before serving can elevate its presentation and flavor. For a fresh twist, a small dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with the warm, sweet layers.
Side Dishes
Traditional accompaniments for this Greek Baklava Recipe often include strong, bitter coffee like Greek coffee or a small cup of black tea. These beverages perfectly balance out the dessert’s sugary richness and help cleanse the palate after each indulgent bite. A side of fresh fruit, such as figs or pomegranate seeds, can add a refreshing brightness as well.
Creative Ways to Present
Looking to add some flair? Serve your baklava on a decorative platter lined with fresh mint leaves or edible flowers to highlight its Mediterranean roots. You can also layer pieces in small glass jars as charming gifts or party favors. Another fun idea is to stack mini squares on a tiered dessert stand for a stunning buffet centerpiece.
Make Ahead and Storage
Storing Leftovers
This Greek Baklava Recipe keeps wonderfully at room temperature when stored in an airtight container or lightly covered with foil for up to 5 days. Keeping it uncovered or loosely covered helps maintain the crispiness of the phyllo crust. Remember to use a serrated knife for clean slices each time you serve.
Freezing
If you want to make this baklava in advance for a special gathering, it freezes beautifully. Wrap tightly with plastic wrap and then foil to prevent freezer burn. When ready, thaw overnight at room temperature. Although the crispness may soften slightly, the flavors will remain lush and comforting.
Reheating
To revive that just-baked warmth and crispness, reheat baklava in a preheated oven at 300°F (150°C) for about 10 minutes. This gentle heating helps crisp up the pastry again without drying out the syrup-soaked layers. Avoid microwaving as it tends to make the phyllo soggy.
FAQs
Can I use other nuts besides walnuts?
Absolutely! While walnuts are traditional in this Greek Baklava Recipe, pistachios, almonds, or even a mix can add unique flavor and color. Just be sure to finely chop them for even layering and texture.
Is it necessary to butter every sheet of phyllo?
Yes, brushing each sheet with melted butter helps create that signature flakiness and golden color. Skip or reduce the butter and your baklava might turn out dry or less crisp.
How long should I let the syrup soak into the baklava?
For best results, let the syrup soak in uncovered for several hours or ideally overnight. This gives the flavors time to meld and the layers to absorb the honeyed syrup perfectly.
Can I make the syrup in advance?
Definitely! The syrup can be prepared a day ahead and stored in the refrigerator. Just warm it slightly before pouring over the hot baklava for best absorption.
Is this recipe suitable for vegetarians?
Yes, this Greek Baklava Recipe is vegetarian-friendly. It contains no meat or animal-derived gelatin, just wholesome nuts, honey, and butter.
Final Thoughts
You simply can’t go wrong with this Greek Baklava Recipe. Its layers of crisp, buttery phyllo and fragrant nuts soaked in a luscious honey syrup create a dessert that’s timeless and unforgettable. Whether you’re sharing this with family or bringing it to a gathering, it’s sure to impress and delight. Give it a try, and prepare to fall in love with every crunchy, sweet bite!
Print
Greek Baklava Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 pieces
- Category: Dessert
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
This traditional Greek Baklava recipe features layers of crisp, buttery phyllo dough filled with a fragrant mixture of walnuts, pistachios, and cinnamon. It’s baked to golden perfection and drenched in a luscious honey-lemon syrup, creating a rich, sweet dessert with a perfect balance of textures and flavors.
Ingredients
Baklava Layers
- 1 package (16 oz) phyllo dough, thawed
- 2 cups walnuts, finely chopped
- 1 cup pistachios or almonds (optional), finely chopped
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, melted
Syrup
- 1 cup water
- 1 cup granulated sugar
- ½ cup honey
- 1 tablespoon lemon juice
- 1 cinnamon stick
- 3–4 strips lemon zest
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Nuts and Cinnamon: In a medium bowl, combine the finely chopped walnuts, pistachios or almonds if using, and ground cinnamon. Set aside.
- Handle Phyllo Dough: Unroll the thawed phyllo dough and cover it with a damp towel to keep it from drying out during preparation.
- Layer Phyllo Sheets: Place one sheet of phyllo dough in the baking dish and brush it lightly with melted butter. Repeat this process, layering and buttering each sheet, until you have eight stacked sheets.
- Add Nut Mixture: Sprinkle 3 to 4 tablespoons of the nut and cinnamon mixture evenly over the layered phyllo sheets.
- Continue Layering: Layer and butter four more phyllo sheets, then add another layer of nuts. Continue layering and buttering and sprinkling the nuts until all the nut mixture is used, finishing with a top layer of about eight buttered phyllo sheets.
- Score the Baklava: Using a sharp knife, carefully cut the layered baklava into diamond or square shapes to allow the syrup to penetrate after baking.
- Bake: Bake in the preheated oven for 45 to 50 minutes, or until the baklava is golden brown and crisp on top.
- Make the Syrup: While the baklava bakes, combine water, granulated sugar, honey, lemon juice, cinnamon stick, and lemon zest in a saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook for 10 minutes. Remove from heat and let the syrup cool slightly.
- Pour Syrup Over Baklava: Once the baklava is out of the oven, immediately pour the cooled syrup evenly over the hot pastry to soak in.
- Rest and Serve: Allow the baklava to sit uncovered for several hours or overnight to absorb the syrup fully and develop its flavors before serving.
Notes
- Baklava can be stored at room temperature for up to 5 days if lightly covered to keep it crisp.
- For clean and neat slices, use a serrated knife and wipe it between cuts to prevent sticking.
- Make sure to keep the phyllo dough covered with a damp towel while working to prevent it from drying out and becoming brittle.
