If you’re ready to experience the magic of a timeless Mediterranean treat, Greek Baklava is unbeatable. Imagine delicate layers of golden, buttery phyllo pastry, filled with a flavorful blend of nuts and warm spices, all drenched in an aromatic lemon-honey syrup. Each bite brings a beautiful contrast of crispy texture and syrupy sweetness that makes this classic Greek Baklava truly irresistible for holidays, celebrations, or any day you feel like spoiling yourself.
Ingredients You’ll Need
Don’t be fooled by the decadent results – the ingredients for classic Greek Baklava are quite simple. Each one plays an important role, whether it’s providing crunch, sweetness, or that lovely aroma that fills your kitchen while it bakes!
- Phyllo dough (16 ounces, thawed): These paper-thin pastry sheets give baklava its signature crunch and flaky texture, so handle them gently!
- Walnuts (2 cups, finely chopped): The traditional base nut for Greek Baklava, adding robust flavor and crunch.
- Pistachios or almonds (1 cup, optional, finely chopped): For an extra depth of flavor and a pop of color; choose your favorite or mix both!
- Ground cinnamon (1 teaspoon): Adds a warm, spicy kick that pairs beautifully with the nuts and syrup.
- Ground cloves (1/4 teaspoon): Just a touch lends an aromatic, slightly sweet earthiness.
- Unsalted butter (1 cup, melted): Brushed between every phyllo layer, it guarantees golden, flaky perfection.
- Granulated sugar (1 cup): The foundation for the syrup, giving sweetness and shine.
- Honey (1/2 cup): A key ingredient in authentic Greek Baklava, infusing the syrup with floral notes and classic sticky sweetness.
- Water (1/2 cup): Balances the syrup so it’s just the right consistency for soaking into those layers.
- Cinnamon stick (1): Simmered in the syrup for extra warmth and depth of aroma.
- Lemon peel (1 strip): Freshens up the syrup and cuts through sweetness with zesty fragrance.
- Lemon juice (1 tablespoon): Brightens up the syrup and helps prevent crystallization.
How to Make Greek Baklava
Step 1: Prepare the Nut Filling
Start by combining your walnuts (and pistachios or almonds, if you’re using them) in a medium bowl. Add the ground cinnamon and ground cloves, stirring well until everything is fragrant and evenly mixed. This unbeatable mix is the heartbeat of Greek Baklava, bringing warmth, crunch, and spice to every bite.
Step 2: Ready the Phyllo and Pan
Brush a 9×13-inch baking dish generously with melted butter. Gently unroll your phyllo dough and cut the sheets as needed to fit your pan. Always cover unused phyllo sheets with a slightly damp towel so they stay supple and don’t dry out—it makes assembly so much easier!
Step 3: Build the Layers
Lay one sheet of phyllo in the dish and brush it lavishly with melted butter. Repeat with about 8 phyllo sheets in total, brushing each thoroughly. Sprinkle 3–4 tablespoons of the nut filling over the top layer. Continue alternating 2–3 phyllo sheets (each buttered) and a layer of nut mixture, repeating until you’ve used all the filling. For the top, finish strong with 8–10 layers of phyllo, each one generously buttered for that classic crunch.
Step 4: Cut the Baklava and Bake
Using a sharp knife, carefully cut the unbaked baklava into diamonds or squares. This helps every piece get delightfully crisp at the edges and makes serving easier later. Slide the pan into a 350°F oven and bake for 45–50 minutes, until the baklava is gloriously golden and crisp, filling your kitchen with incredible aromas.
Step 5: Make the Syrup
While your baklava bakes, prepare the signature syrup by combining sugar, honey, water, a cinnamon stick, lemon peel, and lemon juice in a saucepan. Bring to a boil, then lower the heat to simmer for 10 minutes. The result will be a sweet, citrusy syrup that’s perfectly thickened. Remove from the heat and set aside to cool slightly so it’s warm but not piping hot.
Step 6: Pour and Soak
When the baklava emerges from the oven, work quickly! Evenly pour the slightly cooled syrup over the hot baklava, making sure to cover every inch so the syrup soaks in and works its magic. Allow it to cool and absorb the syrup completely, ideally for at least 4 hours. This patience guarantees every bite of your Greek Baklava is sticky, sweet, and crispy in all the right ways.
How to Serve Greek Baklava
Garnishes
For extra flair, sprinkle finely chopped pistachios or walnuts over the baklava just before serving. A light dusting of powdered sugar or even a drizzle of extra honey can elevate your Greek Baklava, making it look as irresistible as it tastes!
Side Dishes
Pair each slice with a strong Greek coffee or a fragrant cup of black tea. The baklava’s sweetness and rich textures balance beautifully with these bitter, aromatic drinks. For a festive touch, serve alongside fresh, juicy citrus segments or a dollop of tangy Greek yogurt.
Creative Ways to Present
Stack baklava slices on a tiered cake stand, wrap individual pieces in parchment for a charming edible gift, or slice them into bite-sized morsels for a dessert platter at parties. However you serve it, Greek Baklava always steals the show with its dazzling layers and syrupy shine!
Make Ahead and Storage
Storing Leftovers
Baklava actually improves as it sits, making it a make-ahead superstar. Store leftovers at room temperature, loosely covered, for up to five days. The pastry stays crisp, and the flavors deepen as the syrup soaks in further—if you can resist eating it all on day one!
Freezing
To freeze, wrap individual slices or the whole pan tightly in plastic wrap and foil. Greek Baklava can be kept in the freezer for up to three months. Thaw overnight at room temperature, still wrapped, to prevent condensation from making the pastry soggy.
Reheating
Greek Baklava is best enjoyed at room temperature, but if you love a slightly warm treat, pop a slice in the oven at 300°F for about 8 minutes. Avoid microwaving—it can make the pastry lose its wonderful crunch. Warmed baklava pairs especially well with coffee or creamy ice cream!
FAQs
Can I use only one type Dessert
Absolutely! Walnuts are traditional, but if you prefer pistachios or almonds, feel free to use just one variety. The beauty of Greek Baklava is its adaptability to your taste.
Do I need to clarify the butter?
While you don’t have to clarify the butter, doing so can help prevent the phyllo from getting soggy. Just melt and skim off the milk solids, or use regular melted butter for ease if that’s what you have.
Why do I have to cut the baklava before baking?
Cutting the unbaked baklava allows the syrup to seep into every piece and ensures crisp, tidy edges. Trying to cut after baking can crush the delicate layers and make serving messy.
What if my phyllo sheets tear?
Don’t worry! Slightly torn or imperfect phyllo is totally fine—just patch it together, brush with butter, and keep going. The layers all meld together in the oven and after the syrup is poured, no one will notice a thing.
How long does Greek Baklava need to soak before it’s ready?
Let your Greek Baklava rest and soak for at least 4 hours before serving. Overnight is even better, ensuring maximum syrup absorption and perfectly balanced texture.
Final Thoughts
There’s nothing quite like the first bite of homemade Greek Baklava: crisp, nutty, and infused with sweet, lemony syrup. Whether you’re making it for a special occasion or simply to treat yourself, I promise this recipe will have everyone reaching for seconds. Give it a try, and bring a taste of Greece right into your own kitchen—your friends and family will thank you!
Print
Greek Baklava Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes (plus cooling)
- Yield: 24 pieces
- Category: Dessert
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
Indulge in the rich and sweet flavors of Greek Baklava, a traditional dessert made with layers of flaky phyllo dough, nutty fillings, and a sweet honey syrup. This recipe yields a delicious treat that is perfect for special occasions or a delightful after-dinner indulgence.
Ingredients
For the Baklava:
- 1 (16-ounce) package phyllo dough (thawed)
- 2 cups walnuts (finely chopped)
- 1 cup pistachios or almonds (optional, finely chopped)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup unsalted butter (melted)
For the Syrup:
- 1 cup granulated sugar
- 1/2 cup honey
- 1/2 cup water
- 1 cinnamon stick
- 1 strip lemon peel
- 1 tablespoon lemon juice
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C).
- Prepare the Nut Mixture: In a bowl, combine walnuts, optional nuts, cinnamon, and cloves.
- Layer the Phyllo: Brush a 9×13-inch baking dish with melted butter. Layer phyllo sheets with butter and nut mixture.
- Cut and Bake: Cut the baklava into desired shapes, then bake for 45–50 minutes until golden.
- Make the Syrup: Simmer sugar, honey, water, cinnamon, lemon peel, and lemon juice in a saucepan.
- Finish and Serve: Pour warm syrup over baked baklava and let cool before serving.
Notes
- For best results, make baklava a day ahead.
- Store at room temperature loosely covered for optimal crispness.
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