Here’s A Wonderful Greek Baklava Recipe for the Perfect Syrupy Dessert!
For an absolutely classic dessert idea that will have you going back for more, Greek Baklava is a great option.
Made from layers of phyllo (filo) dough and packed with chopped walnuts and cinnamon, this delicious dessert is smothered in a sweet syrup for a delightfully gooey finish.
This famous dessert is popular – and slightly different – in a number of regions/countries, including the Balkans, the Caucasus region, Turkey, and some Arab countries.
It should come as no surprise to learn that baklava has a very long history and a number of origin stories. There are many pre-Ottoman iterations of baklava – including one from ancient Greece.
Ultimately, baklava as we know it today in Europe was popularized by the Ottoman Empire and – like many other foods and traditions – stayed put in Turkey and the Balkan region.
The recipe, of course, has changed and shifted over the centuries – some regions change up the nuts used and the spices included, among other things.
Baklava – like Portokalopita – is one of the Greek desserts that are covered in syrup. These syrupy desserts are known as siropiasta (from σιρόπι for syrup).
Ingredients
To make this Greek baklava recipe, here are the ingredients that you will need. It’s not too many, but the phyllo dough sometimes scares people so don’t let it intimidate you!
- Phyllo dough – One pound of phyllo dough (typically one package).
- Walnuts – The nut layer of the baklava. Alternatively, you can use pistachios.
- Melted butter – Good quality butter to brush on the phyllo sheets.
- Cinnamon – Ground cinnamon to mix with the nuts.
- Sugar – Granulated sugar to make the syrup.
- Honey – To make the syrup.
- Water – To make the syrup.
- Lemon zest – Preferably from an organic lemon; for the syrup.
- Lemon juice – For the syrup.
Recipe Tips and Substitutions
Before you dive into this baklava recipe, here are some recipe tips that you might find handy to know about!
- Make sure the phyllo dough you’re using is fully thawed.
- Instead of walnuts, you could also use pistachios or a mixture of the two.
- Don’t use a blender to chop the nuts – you may accidentally create nut butter.
- Phyllo dough is very delicate and can break easily, so don’t be discouraged. Keep the phyllo dough that you are not currently using covered with plastic wrap or a damp kitchen towel – otherwise, the phyllo may dry out and become brittle.
- Remember to brush each sheet of phyllo with butter before adding the next sheet for a flaky texture.
- If possible, use a baking dish with approximate dimensions of 9×13 or 9×14 inches. This should allow you to just cut the phyllo sheets in half. If you use a pan with different dimensions, you may end up with more or fewer layers, and that’s okay!
- If you’re not a big fan of lemon flavor, only add a little bit of lemon juice to the syrup.
- Slowly drizzle the syrup over the baked baklava to give the layers time to soak up the syrup.
How to Make Greek Baklava – Step by Step Instructions
In this section, we’ll show you how to make this recipe for baklava. We’ve included the recipe process photos so you can see what each step looks like and follow along at home.
The recipe card with more details can be found at the bottom of the post.
Using a food processor (not a blender!) or a knife, finely chop the walnuts. Add them to a bowl together with the cinnamon and mix.
Also, preheat the oven to 300 degrees Fahrenheit.
Brush the baking dish with melted butter. Trim the phyllo sheets to fit your baking dish. I used a 9×14 inch baking dish and was able to cut the phyllo sheets in half.
Layer the first sheet, then brush it with melted butter and add the next phyllo sheet. Repeat until you have a layer of 8 phyllo sheets. Remember to brush each phyllo sheet with butter.
Sprinkle chopped walnuts over the layered phyllo sheets. Repeat 5 more times, but with 4 phyllo sheets instead of 8 (you should end up with 5 thin layers of nuts), brushing each phyllo sheet with butter as you go.
Your last layer may have 5 or 6 phyllo sheets and that’s perfectly fine.
Brush the top sheet of phyllo with melted butter as well.
Using a sharp knife, slice the baklava lengthwise into 1 1/2 or 2-inch strips.
Then cut diagonally in both directions to create diamond shapes. Alternatively, you can also cut it into squares.
Place the baklava in the preheated oven and bake for 1 hour and 10 minutes or until the phyllo is golden brown.
While the baklava is baking, prepare the syrup. In a saucepan, combine sugar, honey, water, lemon zest, and lemon juice.
Bring it to a boil, then lower the heat and let it cook for 4 minutes. Remove from heat and allow the syrup to cool completely.
When the baklava is baked, take it out of the oven and immediately drizzle it with cooled syrup (slowly so that the phyllo dough can absorb the syrup).
Allow the Baklava to absorb all the syrup and cool completely before serving. Enjoy!
Storage Tips
If you have leftovers, you can store them in a sealed container or wrapped in foil at room temperature for around 3 days. This will help to ensure it maintains a little bit of crispiness.
If you want to keep it for longer, you can store it in the fridge where it will last for up to 2 weeks. Keep in mind that this may change the texture of the baklava to a chewier one, as the phyllo will lose some of its crispiness in the fridge. Allow the baklava to come to room temperature before serving.
FAQ
Here are some answers to questions about Greek Baklava:
Greek baklava is a sweetened dessert made of layers of phyllo dough, nuts, and cinnamon, covered in sweet syrup with honey.
Baklava is “claimed” by both Turkey and Greece – and a number of other countries around the region. That said, Greek Baklava is often made with walnuts (although there are variations) and cinnamon, whereas Turkish Baklava is typically made with pistachios – hence the distinct green color.
Chop the walnuts and add the cinnamon. Layer the phyllo dough into a baking pan and brush with butter. Layer the nut mixture and phyllo sheets until the top, then cut into pieces with a knife. Prepare the simple syrup. Bake the baklava and then drizzle the syrup on the baklava while hot. Allow to cool and enjoy!
Related Recipes
For more classic Greek recipes – and sweet ones, at that! – here are some more creations that you might want to try:
- Loukoumades (Greek Honey Donuts)
- Melomakarona (Greek Honey Cookies)
- Portokalopita (Greek Orange Phyllo Cake)
- Melopita (Greek Honey Cheesecake)
Greek Baklava
Ingredients
The Baklava
- 1 pound phyllo dough, thawed
- 4 cups walnuts, (14 ounces)
- 1 cup butter, melted
- 2 teaspoons ground cinnamon
The Syrup
- 2 cups granulated sugar
- 1/4 cup honey
- 1 1/3 cups water
- zest of one lemon
- 1-2 tablespoons lemon juice
Instructions
- Using a food processor or a knife, finely chop the walnuts. Add them to a bowl together with the cinnamon and mix.4 cups walnuts, 2 teaspoons ground cinnamon
- Preheat the oven to 300 degrees Fahrenheit.
- Brush your baking dish with melted butter. Trim the phyllo sheets to fit your baking dish. I used a 9×14-inch baking dish and was able to cut the phyllo sheets in half.1 pound phyllo dough
- Layer the first sheet, then brush it with melted butter and add the next phyllo sheet. Repeat until you have a layer of 8 phyllo sheets, brushing each phyllo sheet with butter as you go.1 cup butter
- Sprinkle chopped walnuts on top of the layered phyllo sheets. Repeat 5 more times, but with 4 phyllo sheets instead of 8 (you should end up with 5 nut layers). Your last layer may have 5 or 6 phyllo sheets and that’s completely fine. Remember to brush each phyllo sheet with butter.
- Brush the top layer of phyllo with melted butter as well.
- Using a sharp knife, cut the baklava lengthwise into 1 1/2 or 2 inch strips, then slice diagonally in both directions to create diamond shapes. Alternatively, you can also cut it into squares.
- Place the baklava in the preheated oven and bake for 1 hour 10 minutes or until the phyllo is golden brown.
- While the Baklava is baking, prepare the syrup. In a saucepan, combine sugar, honey, water, lemon zest and lemon juice. Bring to boil then lower the heat and let it cook for 4 minutes. Remove from heat and allow to cool completely.2 cups granulated sugar, 1/4 cup honey, 1 1/3 cups water, zest of one lemon, 1-2 tablespoons lemon juice
- When the baklava is baked, take it out of the oven and immediately drizzle it with the cooled syrup (slowly, so that the phyllo sheets can absorb the syrup). Allow the Baklava to absorb all the syrup and cool completely before serving. Enjoy!
Notes
- Make sure the phyllo dough you’re using is fully thawed.
- Instead of walnuts, you can also use pistachios or a mixture of the two.
- Don’t use a blender to chop the nuts – you may accidentally create nut butter.
- Keep the phyllo sheets that you are not currently using covered with plastic wrap or a damp kitchen towel – otherwise, the phyllo may dry out and become brittle.
- Remember to brush each sheet of phyllo with butter before adding the next sheet for a flaky texture.
- If possible, use a baking dish with approximate dimensions of 9×13 or 9×14 inches. This should allow you to just cut the phyllo sheets in half. If you use a pan with different dimensions, you may end up with more or fewer layers, and that’s okay!
- If you’re not a big fan of lemon flavor, only add a little bit of lemon juice to the syrup.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
Wonderful recipe! Thank you!
Made it the way you said to do and it was amazing
Just enjoy all the great recipes you share!!!
Thanks for your comment Mia, we’re so glad to hear that! /Lisa