Name: Greek Baklava
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 1 package phyllo dough, thawed (16 oz); 2 cups walnuts, finely chopped; 1 cup almonds, finely chopped; 1 cup unsalted butter, melted; 1/2 cup granulated sugar; 2 teaspoons ground cinnamon; 1 cup honey; 1 cup water; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 cinnamon stick; 2–3 strips lemon peel

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A rich, flaky Mediterranean dessert layered with buttery phyllo dough, crunchy nuts, and sweet honey syrup. This Greek Baklava classic is a true indulgence that I love to make for holidays, special occasions, or simply when I crave something special.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 package phyllo dough, thawed (16 oz)

2 cups walnuts, finely chopped

1 cup almonds, finely chopped

1 cup unsalted butter, melted

½ cup granulated sugar

2 teaspoons ground cinnamon

For the syrup:

1 cup honey

1 cup water

1 cup granulated sugar

1 teaspoon vanilla extract

1 cinnamon stick

2–3 strips lemon peel

Directions

I preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a bowl, I mix walnuts, almonds, sugar, and cinnamon.

I layer 8 sheets of phyllo dough in the baking dish, brushing each with melted butter.

I sprinkle ⅓ of the nut mixture evenly on top.

I continue layering phyllo and nuts, repeating until all are used, ending with 8 layers of phyllo on top.

Using a sharp knife, I cut the baklava into diamond or square shapes before baking.

I bake for 45–50 minutes, or until golden and crisp.

While baking, I make the syrup: combine honey, water, sugar, vanilla, cinnamon stick, and lemon peel in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove the cinnamon stick and peel.

Once the baklava is done, I immediately pour the hot syrup evenly over it. I let it cool completely before serving.

Servings and timing

This recipe makes about 24 pieces of baklava. I usually spend around 25 minutes preparing it and 50 minutes baking it, which means the total time is about 1 hour 15 minutes. Each piece is around 300 calories, making it rich and satisfying enough that one or two pieces feel indulgent.

Variations

I sometimes swap pistachios for almonds to add a more traditional Greek flavor.

For a citrusy twist, I add orange peel instead of lemon to the syrup.

If I want a lighter version, I reduce the honey slightly for a less sweet finish.

A sprinkle of ground cloves or nutmeg in the nut mixture gives the baklava a deeper, spiced taste.

Storage/Reheating

I store my baklava at room temperature in an airtight container for up to 5 days. It keeps its crispness best this way. If I need to keep it longer, I refrigerate it for up to 2 weeks, though the pastry softens slightly. For reheating, I place it in a 300°F (150°C) oven for about 5–7 minutes to refresh the crispness before serving.

FAQs

How do I prevent baklava from becoming soggy?

I make sure to pour the hot syrup over freshly baked baklava while it’s still warm. This balance helps the pastry absorb the syrup without turning soggy.

Can I make baklava ahead of time?

Yes, I often make it a day in advance because the flavors develop even more as the syrup soaks in.

Is baklava difficult to make?

It looks impressive, but I find it surprisingly simple. The most important part is handling the delicate phyllo dough carefully and keeping it covered so it doesn’t dry out.

Can I freeze baklava?

Yes, I freeze unbaked or baked baklava. When freezing baked baklava, I let it cool completely, wrap tightly, and store for up to 3 months. To serve, I thaw at room temperature.

What nuts work best for baklava?

I love using a mix of walnuts and almonds, but pistachios or hazelnuts also work beautifully, depending on the flavor profile I want.

Conclusion

Greek baklava is one of those desserts that feels timeless and celebratory. I love the combination of crisp, buttery phyllo, spiced nuts, and fragrant honey syrup—it never fails to impress. Whether I make it for a festive table or just to treat myself, this dessert always reminds me of why traditional recipes are so special.

Recipe:

Greek Baklava

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 24 pieces
Diet: Vegetarian

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Description

A rich and flaky Mediterranean dessert made with layers of buttery phyllo dough, spiced nuts, and a fragrant honey syrup. Greek Baklava is a classic treat perfect for holidays, celebrations, or simply indulging your sweet tooth.

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a bowl, mix the walnuts, almonds, ½ cup sugar, and ground cinnamon.
Layer 8 sheets of phyllo dough in the dish, brushing each layer with melted butter.
Sprinkle ⅓ of the nut mixture evenly over the phyllo.
Continue layering phyllo and nut mixture, brushing each sheet with butter, until all nuts are used. Finish with 8 layers of phyllo on top, each brushed with butter.
Using a sharp knife, cut the baklava into diamond or square shapes.
Bake for 45–50 minutes, or until the top is golden and crisp.
While baklava bakes, prepare the syrup by combining honey, water, 1 cup sugar, vanilla extract, cinnamon stick, and lemon peel in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove cinnamon stick and lemon peel.
Immediately pour the hot syrup evenly over the hot baklava as soon as it comes out of the oven.
Allow to cool completely before serving to let the syrup soak in.