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Greek Baklava recipe Close up of golden homemade baklava squares stacked on a white ceramic plate, showing delicate layers of flaky phyllo pastry and finely chopped nut filling soaked in syrup, warm natural lighting, soft blurred kitchen background, rich textures and crispy edges visible, Mediterranean dessert presentation, high-resolution food photography with shallow depth of field.

Greek Baklava

Crispy, golden layers of phyllo, buttery walnuts, and cinnamon soaked in a sweet honey-lemon syrup make this Greek Baklava irresistible.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Cooling Time 4 hours
Total Time 6 hours 15 minutes
Servings: 36
Course: Dessert
Cuisine: Greek
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 16 ounces phyllo dough thawed according to package instructions
  • 1 ¼ cups salted butter melted, for brushing layers
  • 1 lb walnuts finely chopped, about 4 cups
  • 1 teaspoon cinnamon ground, for nut mixture
  • 1 cup granulated sugar for syrup
  • ¾ cup water for syrup
  • ½ cup honey liquid, for syrup
  • 2 tablespoons lemon juice freshly squeezed, for syrup

Method
 

  1. Thaw the phyllo dough overnight in the refrigerator, then leave unopened at room temperature for 1 hour before assembling. prep
  2. Butter the bottom and sides of a 9x13-inch pan, trimming phyllo to fit if necessary, and cover unused pieces with a damp cloth. prep
  3. Pulse walnuts in a food processor 10–12 times or finely chop with a knife, then mix with cinnamon until combined. prep
  4. Combine sugar, water, honey, and lemon juice in a medium saucepan and bring to a boil, stirring until dissolved. mix
  5. Reduce heat and simmer for 4 minutes without stirring, then remove from heat and allow to cool completely. mix
  6. Layer 10 sheets of phyllo in the pan, brushing each sheet lightly with melted butter, keeping remaining phyllo covered. assemble
  7. Sprinkle ¾ cup of the walnut-cinnamon mixture evenly over the phyllo layers. assemble
  8. Repeat layering 5 sheets of phyllo brushed with butter, then ¾ cup walnuts, four times. assemble
  9. Finish with 6–10 sheets of phyllo on top, brushing each with butter including the top layer. assemble
  10. Cut the assembled baklava into 1 ½-inch strips lengthwise, then slice diagonally to form diamond shapes or squares if preferred. prep
  11. Bake in the preheated oven for 1 hour 15 minutes until golden brown. bake
  12. Immediately pour the cooled syrup evenly over the hot baklava and let it absorb at room temperature for 4–6 hours. finish

Nutrition

Serving: 80ServingCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 110mgPotassium: 120mgFiber: 2gSugar: 25gVitamin A: 250IUCalcium: 20mgIron: 1mg

Notes

Layered, buttery phyllo with walnuts and honey syrup creates a comforting dessert that fills the kitchen with irresistible aroma. Perfect for sharing with family and friends.

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