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Recipe for Traditional Greek Baklava

Traditional Greek Baklava

This Traditional Greek Baklava is a beloved Mediterranean dessert that layers crisp, flaky phyllo dough with a spiced nut mixture, all soaked in a fragrant honey-lemon syrup.
The result? A sticky, crunchy, and irresistibly sweet treat that melts in your mouth. Perfect for holidays, family gatherings, or just a special weekend indulgence, baklava pairs beautifully with a strong cup of coffee or a scoop of vanilla ice cream.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Greek, Mediterranean
Servings 24 Pieces
Calories 290 kcal

Equipment

  • 9x13-inch baking dish
  • Sharp knife (or pizza cutter)
  • Pastry brush
  • Mixing bowls
  • Saucepan
  • Measuring Cups and Spoons
  • Food processor or knife (for chopping nuts)
  • Damp towel (to cover phyllo while working)

Ingredients
  

For the Baklava Layers:

  • 1 package 16 oz phyllo dough, thawed
  • 2 cups walnuts finely chopped
  • 1 cup pistachios or almonds finely chopped (optional mix)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves optional, but adds warmth
  • 1 cup 2 sticks unsalted butter, melted

For the Syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • 1/2 cup honey
  • 1 tbsp lemon juice
  • 1 strip lemon peel or 1 tsp zest
  • 1 small cinnamon stick optional

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Prepare the nut mixture:
    Combine chopped nuts, cinnamon, and cloves in a bowl. Set aside.
  • Melt the butter:
    Keep it warm for brushing each phyllo layer.
  • Unpack the phyllo dough:
    Keep it covered with a damp towel to prevent drying out.
  • Begin layering the baklava:
    Brush the bottom of the baking dish with melted butter.
    Layer 8 sheets of phyllo, one at a time, brushing each with butter.
    Sprinkle a thin layer (2–3 tbsp) of the nut mixture.
    Add 2 more phyllo sheets, brushing each with butter.
    Repeat layers of nuts and 2 sheets of phyllo until all the nut mixture is used.
    Finish with 6–8 more buttered phyllo sheets.
  • Cut before baking:
    Slice into diamonds or squares using a sharp knife, cutting all the way through.
  • Bake:
    Place in the oven for 45–50 minutes, or until golden and crisp.
  • Prepare the syrup while baking:
    In a saucepan, combine water, sugar, honey, lemon juice, lemon peel, and cinnamon stick.
    Bring to a boil, then simmer for 10 minutes.
    Remove from heat and let cool completely.
  • Pour the syrup:
    Immediately after removing the baklava from the oven, pour the cooled syrup evenly over the hot pastry.
  • Let it rest:
    Cool completely and let it sit for several hours (or overnight) for full flavor and syrup absorption.
  • Serve:
    Enjoy a piece on its own or pair with coffee or tea.

Video

Notes

  • Cut before baking to avoid crumbling phyllo.
  • Keep phyllo covered with a damp towel while working—it dries out quickly.
  • Don’t rush the syrup: Let it cool before pouring over the hot baklava for the best texture.
  • Reduce sweetness by slightly decreasing the honey in the syrup.
  • Toast the nuts lightly beforehand for a richer flavor and crunch.
Keyword Dessert, Greek Dessert, Mediterranean Sweets, Vegetarian