I am so excited to share this classic Greek Baklava Recipe with you! There’s something truly magical about the way golden, flaky phyllo dough embraces a spiced nutty filling, all soaked in luscious honey syrup. Each bite delivers a perfect blend of crisp texture and rich sweetness, making it an irresistible treat that has been loved for centuries. Whether you’re making it for a festive occasion or just to satisfy a dessert craving, this Greek Baklava Recipe promises to fill your kitchen with heavenly aromas and your heart with joy.
Ingredients You’ll Need
The ingredients for this Greek Baklava Recipe are wonderfully simple but incredibly important. Each one plays a unique role, creating layers of flavor, texture, and that signature golden glow you want in every bite.
- Phyllo dough (1 package, 16 oz): The delicately thin sheets provide the crisp, flaky layers essential for authentic baklava.
- Walnuts (2 cups, chopped): These bring a crunchy texture and earthy flavor that balances the sweetness perfectly.
- Pistachios (1 cup, chopped): Their slightly buttery taste and vibrant color elevate both the flavor and appearance.
- Ground cinnamon (1 teaspoon): Adds warmth and a cozy spice that makes the nut filling irresistible.
- Unsalted butter (1 cup, melted): Brushing the phyllo with butter gives it that golden, flaky finish and rich taste.
- Sugar (1 1/2 cups): Sweetens the syrup to perfectly soak the layers without overwhelming them.
- Water (1 cup): Helps dissolve the sugar and balance the syrup’s consistency.
- Honey (1/2 cup): Provides natural sweetness and that signature floral depth loved in baklava syrup.
- Vanilla extract (1 teaspoon): Infuses the syrup with a gentle aromatic hint that complements the nuts beautifully.
- Lemon juice (1/2 teaspoon): Adds brightness and helps to thicken the syrup with a touch of acidity.
How to Make Greek Baklava Recipe
Step 1: Prepare Your Oven and Nuts
Start by preheating your oven to 350°F (175°C). Then, in a medium bowl, combine the chopped walnuts, pistachios, and ground cinnamon. This spiced nut mixture is the star of your baklava filling, so take a moment to admire those lovely textures coming together.
Step 2: Layer the Phyllo Sheets
Brush a 9×13-inch baking dish generously with the melted butter. This prevents sticking and helps achieve that golden crust. Lay down one sheet of phyllo dough and brush it with more butter. Repeat this layering and buttering process until you’ve placed 8 sheets. This base creates a sturdy, yet flaky foundation for your baklava.
Step 3: Add the Nut Mixture
Sprinkle 2-3 tablespoons of the nut mixture evenly over the phyllo layers. Distributing the nuts evenly ensures every bite is packed with flavor and crunch.
Step 4: Build More Layers
Continue layering four more sheets of phyllo, brushing each with butter, then sprinkle another layer of nuts. Keep repeating this process until all the nut mixture is used, ending with a final layer of about eight buttered sheets of phyllo dough on top. This layering creates that irresistible contrast between soft and crisp textures that define Greek baklava.
Step 5: Cut and Bake
Using a sharp knife, cut your baklava carefully into diamond or square shapes before baking—this allows the syrup to soak in later. Bake in the preheated oven for 45-50 minutes, or until the top turns golden and crisp, filling your kitchen with that cozy, nutty aroma.
Step 6: Prepare the Syrup
While the baklava is baking, combine sugar, water, honey, vanilla extract, and lemon juice in a saucepan. Bring the mixture to a boil, then lower the heat and let it simmer gently for 10 minutes. This syrup is what soaks into the layers, giving Greek baklava its signature sticky sweetness.
Step 7: Pour Syrup and Cool
Right after the baklava comes out of the oven, pour the hot syrup evenly over the entire dish. The timing here is key—pouring hot syrup on hot baklava ensures every layer absorbs the syrup deeply. Then, allow the baklava to cool completely before serving, letting all those flavors marry beautifully.
How to Serve Greek Baklava Recipe
Garnishes
To elevate your Greek Baklava Recipe, sprinkle a handful of finely chopped pistachios on top just before serving. It adds a fresh pop of color and an extra nutty crunch that your guests will adore.
Side Dishes
Pair your baklava with a cup of strong Greek coffee or a glass of dessert wine. The rich sweetness of baklava beautifully complements these robust beverages, creating an authentic and balanced taste experience.
Creative Ways to Present
Try serving individual diamond-shaped baklava pieces on small dessert plates with a dollop of whipped cream or a scoop of vanilla ice cream. This adds a cool, creamy contrast to the crunchy, sweet layers. For a festive touch, garnish with edible flowers or a light dusting of powdered sugar.
Make Ahead and Storage
Storing Leftovers
If you have any baklava left (which would be quite an achievement!), keep it stored at room temperature in an airtight container. This helps maintain the crispness of the phyllo without the layers getting soggy.
Freezing
You can freeze baked and cut baklava by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. When ready to enjoy, thaw it overnight in the fridge, then bring it to room temperature to preserve that lovely texture.
Reheating
To refresh baklava, warm pieces in a low oven (about 300°F or 150°C) for 10 minutes. This gently crisps the phyllo dough without drying out the sweet layers, bringing back that irresistible crunch.
FAQs
Can I use other nuts besides walnuts and pistachios in this Greek Baklava Recipe?
Absolutely! Almonds, pecans, or even hazelnuts make excellent alternatives or additions. Just make sure to chop them finely so the layers remain balanced and the baklava bakes evenly.
Is it necessary to butter every sheet of phyllo dough?
Yes, brushing each layer with melted butter is crucial for the signature crispiness and golden color. It also prevents the delicate sheets from sticking together, allowing them to bake separately into flaky layers.
How long should I let baklava sit after pouring the syrup?
Allow it to cool completely, ideally for several hours or overnight. This resting time lets the syrup infuse deeply, ensuring every bite is moist and flavorful without being soggy.
Can I make the syrup ahead of time?
Yes, you can prepare the syrup a day or two in advance and store it in the refrigerator. Just warm it slightly before pouring over the baklava to keep it fluid and soak in nicely.
What is the best way to cut baklava before baking?
Use a very sharp knife to cut straight down through all the layers to prevent tearing. Cutting before baking allows the syrup to penetrate each piece evenly after baking.
Final Thoughts
This Greek Baklava Recipe is truly a treasure to have in your culinary repertoire. Its layers of buttery, flaky pastry and crunchy, spiced nuts dripping with honey syrup create a symphony of flavors and textures that are unforgettable. I encourage you to dive in and make this classic dessert — it’s sure to become a beloved favorite for family and friends alike!
Print
Greek Baklava Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Description
This traditional Greek Baklava recipe features crisp layers of buttery phyllo dough filled with a fragrant mix of chopped walnuts and pistachios, all sweetened with a luscious honey and sugar syrup infused with vanilla and lemon. Perfectly golden and flaky, this dessert is a classic rich treat ideal for special occasions or whenever you crave a taste of the Mediterranean.
Ingredients
Phyllo Dough Layer
- 1 package phyllo dough (16 oz), thawed
- 1 cup unsalted butter, melted
Nut Filling
- 2 cups walnuts, chopped
- 1 cup pistachios, chopped
- 1 teaspoon ground cinnamon
Syrup
- 1 1/2 cups sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the perfect temperature for baking the baklava.
- Prepare Nut Mixture: In a medium bowl, combine the chopped walnuts, chopped pistachios, and ground cinnamon. Mix well and set aside to use as the filling.
- Butter Baking Dish and Layer Phyllo: Brush a 9×13-inch baking dish with melted butter. Place one sheet of phyllo dough into the dish and brush it with melted butter. Repeat this layering and buttering process until 8 sheets have been placed.
- Add Nut Layer: Sprinkle 2-3 tablespoons of the nut mixture evenly over the layered phyllo sheets to create the first nut layer.
- Continue Layering: Layer 4 more sheets of phyllo on top, buttering each sheet individually. Add another layer of the nut mixture on top of these sheets.
- Repeat Until Nuts are Used: Continue the layering process—adding phyllo sheets and nut mixture alternately—until all the nuts have been used. Finish by layering about 8 remaining phyllo sheets on top, buttering each sheet generously.
- Score the Baklava: Using a sharp knife, carefully cut the baklava into diamond or square shapes to facilitate serving after baking.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes or until the top is golden brown and crisp.
- Prepare Syrup: While the baklava is baking, combine sugar, water, honey, vanilla extract, and lemon juice in a saucepan. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to thicken slightly.
- Pour Syrup Over Baklava: Once the baklava is done baking, immediately pour the hot syrup evenly over the entire dish, allowing it to soak through the layers.
- Cool and Serve: Let the baklava cool completely at room temperature so the syrup fully absorbs, resulting in a moist and flavorful dessert before serving.
Notes
- Thaw the phyllo dough properly, covered with a damp towel to prevent drying out.
- Use a sharp knife to score the baklava before baking; cutting after baking can break the layers.
- Butter each layer thoroughly to ensure a crisp and flaky texture.
- The syrup must be hot when poured over hot baklava for optimal absorption.
- Allow baklava to cool completely for best flavor and texture.
- Store leftovers covered at room temperature for up to 3 days or refrigerate.
