This Greek Baklava Recipe brings together delicate layers of crispy phyllo pastry, buttery chopped nuts, warm cinnamon, and a sweet honey syrup for a traditional-inspired Mediterranean dessert. With its golden, flaky layers and rich nut filling, homemade baklava is a wonderful treat for holidays, family gatherings, or anytime you want to make something special.
Although baklava looks impressive, it’s surprisingly approachable when you work with prepared phyllo dough. This recipe uses a combination of walnuts, pistachios, pecans, and almonds, giving each bite a delicious balance of crunch and flavor. Cinnamon adds warmth to the nut mixture, while melted butter helps the thin pastry sheets bake into crisp, golden layers.
The secret to making great baklava is handling the phyllo carefully. Thaw frozen phyllo according to the package directions, then keep the unused sheets covered with a lightly damp kitchen towel while assembling the dessert. Phyllo dries out quickly, so this simple step helps prevent tearing and cracking.
To assemble, brush a 9 × 9-inch baking pan with butter and layer the phyllo sheets, brushing with melted butter as directed. Sprinkle the cinnamon-spiced nuts between the pastry layers, then finish with additional buttered phyllo sheets on top.
A 9-inch square baking pan is useful for assembling neatly layered baklava and achieving even portions. Before baking, cut the pastry into squares or diamonds with a sharp knife. This makes serving much easier once the pastry becomes crisp.
Bake the baklava at 350°F for approximately 40 minutes, or until the top is beautifully golden brown. Meanwhile, prepare the syrup with sugar, water, honey, and vanilla. Spoon the syrup over the freshly baked pastry, allowing it to soak between the layers.
Let the baklava rest uncovered for at least one hour before serving. The result is a rich, sweet, flaky dessert with crunchy nuts and fragrant honey syrup—perfect with a cup of coffee or tea.
Not what you are looking for? Try these other great sweet recipes: super, yummy Mexican Churros, Macerated Strawberries, Low Fat Vanilla Ice Cream or the classic Disney Dole Whip.
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Greek Baklava
- Total Time: 1:40
- Yield: 18 1x
Ingredients
- 1 (16 oz) pack Phyllo Pastry sheets
- 1 cup Butter (for greasing the pan & applying between the sheets and brushing on top)
- 4 tbsp Walnuts
- 4 tbsp Pecans
- 4 tbsp Pistachios
- 4 tbsp Almonds
- 1/2 – 3/4 tsp Cinnamon (adjust as per preference)
- 1/2 cup Sugar
- 1 cup Water
- 4 Tbsp Honey/Agave nectar
- 1 tsp Vanilla extract
Instructions
- Using a food processor/coffee-spice grinder, chop the nuts of your choice. You can do this by hand if you don’t have one of the earlier mentioned gadgets and also, you can omit the pecans and almonds. Walnuts and pistachios are kind of must. But don’t restrain yourself from making this if you don’t have walnuts or pistachios, they are delicious with any nuts!
- Toss the chopped nuts with cinnamon powder or add cinnamon to chopped nuts and pulse once in food processor.
- The Phyllo sheets are stored frozen but the day before I made Baklava, instead of freezing them I refrigerated it. Next day left it on the kitchen counter for approx 30 minutes before working with them. Another key step to keep in mind is to cover the phyllo sheets with damp (not dripping) kitchen towel to prevent them from drying. Cover after you take a sheet every time, they dry out quick as its very thin.
- Melt the butter (microwave or on stove)
- In a 9×9 inch pan, grease the bottom and sides of the pan. Place two sheets and butter thoroughly. Repeat the same process till 8 or 10 sheets are layered.
- Sprinkle an even layer of chopped mixed nuts with cinnamon. Place two sheets continue the butter, nuts process (I did a third layer too) and layer the top with 10 sheets applying butter after 2 or 3 phyllo sheets!
- Preheat oven to 350 degrees and position racks in such a way you place baklava in the center of the oven. There are chances of having a top layer burnt baklava.
- Using a sharp knife, cut the baklava all the way to the bottom in squares, rectangle or diamond shape. I read a simple yet great tip: to dip the knife in water a few times while cutting. This prevents the moist phyllo sheets or nuts sticking to the knife.
- Bake for 40 minutes. Check every few minutes in the last 10 minutes time as every oven is different. If the baklava doesn’t have a golden brown color, keep for few extra minutes. Meanwhile, prepare the sauce.
For the sauce:
- Add sugar and water to a saucepan. Bring to boil and as the sugar is dissolved all the way, add honey/ agave nectar, vanilla extract and mix well.
- Stirring occasionally, simmer for 20-25 minutes until the sauce is little thick. You don’t have to reduced it down by boiling.
- Once the Baklava is baked, spoon the sauce over the baklava. I poured the sauce as soon as it came out of the oven. But many recipes mentioned about cooling the baklava first and then pouring it. There were also reviews that it really didn’t make much of a difference in taste and texture! So I concluded I will drape the sauce as soon as it comes out of oven.
- Let it sit on the kitchen counter for at least an hour uncovered. The Baklava becomes all soggy and mushy if covered.
- Arrange and serve them in individual mini- cupcake liners if you are hosting a party.
Notes
Can You Freeze Baklava?
Yes, you can definitely freeze baklava. Just let it cool completely, wrap it in a layer of storage wrap, and then a layer of aluminum foil. Follow with another layer of aluminum foil for added protection. Freeze for up to three months. Thaw in the fridge overnight.
- Prep Time: 1:00
- Cook Time: :40
- Category: Dessert
- Method: Baked
- Cuisine: Greek