Greek Baklava
Greek Baklava is a timeless dessert that captures the essence of Mediterranean flavors with its crispy layers of phyllo pastry, fragrant cinnamon-spiced nuts, and a luscious honey syrup. This dessert has a history as rich as its taste, and making it from scratch is a rewarding experience that fills your kitchen with the most enticing aromas. Whether you’re making it for a festive occasion or a special treat to enjoy after dinner, this Greek Baklava recipe is sure to impress family and friends alike.
Why It’s My Go-To
Greek Baklava is one of those desserts that combines simple ingredients into something extraordinary. What makes it my go-to recipe is its perfect balance of textures and flavors — the crunch of toasted walnuts, the buttery crispness of phyllo pastry, and the sweet, slightly citrusy syrup that soaks into every layer. It’s a dessert that feels fancy but is surprisingly straightforward to prepare once you have the right technique. Plus, the aroma of cinnamon and orange zest fills the house and instantly lifts the mood. It’s a crowd-pleaser that brings a little bit of Greece into your home.
Ingredient List
- 1 cup white granulated sugar (for syrup)
- 1 cup honey
- 1 cup water
- Juice and zest of 1 orange
- 2 sticks cinnamon (for syrup)
- 2 ½ cups raw unsalted walnuts, finely chopped
- ½ cup white granulated sugar (for nut mixture)
- 3 tsp cinnamon powder (for nut mixture)
- 4 cups ghee or unsalted butter, melted
- 2 packs frozen phyllo pastry, thawed in the fridge overnight
What You’ll Need (Gear)
- 9×13 inch baking dish – for layering and baking the baklava
- Sharp knife – to cut the baklava into diamond or square shapes before baking
- Mixing bowls – for preparing the nut mixture and syrup
- Measuring cups and spoons – to ensure accurate ingredients
- Basting brush – to generously brush melted butter over each phyllo layer
- Saucepan – to prepare the honey syrup
- Spatula or wooden spoon – for mixing the nuts and sugar
How to Prepare Greek Baklava
Step 1: Prepare the Honey Syrup
Start by combining 1 cup white granulated sugar, 1 cup honey, 1 cup water, juice and zest of 1 orange, and 2 cinnamon sticks in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it cook for about 10-15 minutes until slightly thickened. Remove from heat and allow the syrup to cool completely. This syrup will soak into the baked baklava, adding moisture and sweetness.
Step 2: Prepare the Nut Mixture
In a large bowl, mix the finely chopped walnuts with ½ cup white granulated sugar and 3 teaspoons cinnamon powder. Stir well to combine so every nut piece is coated with the cinnamon and sugar mixture. This combination gives the filling that classic warm, spiced flavor.
Step 3: Prepare the Phyllo Pastry
Make sure your phyllo sheets are fully thawed but still cool. Cover them with a damp kitchen towel while you work to prevent drying out, as phyllo is extremely delicate and can tear easily.
Step 4: Assemble the Baklava
Preheat your oven to 350°F (175°C). Brush the bottom and sides of your baking dish generously with melted ghee or butter. Lay one sheet of phyllo pastry in the dish and brush it with melted butter. Repeat this process with about 8 layers, brushing each layer thoroughly.
Once your base layers are done, evenly sprinkle a thin layer of the walnut mixture over the phyllo. Add 4 more buttered phyllo sheets on top, one at a time, brushing each with butter. Continue layering nuts and phyllo in this manner until all the nut mixture is used. Finish with a top layer of about 8 phyllo sheets, each brushed with butter.
Step 5: Cut the Baklava
Using a sharp knife, cut the baklava into diamond or square shapes before baking. This allows the syrup to seep evenly into each piece after baking.
Step 6: Bake the Baklava
Bake the baklava in the preheated oven for about 45-55 minutes, or until the top is golden brown and crisp. Baking times may vary depending on your oven, so keep an eye on it to prevent burning.
Step 7: Add the Honey Syrup
Once baked, remove the baklava from the oven and immediately pour the cooled honey syrup evenly over the hot baklava. The syrup will sizzle and soak into the layers, making the dessert moist and fragrant. Let it cool completely, ideally for several hours or overnight, to allow the flavors to meld beautifully.
Variations for Dietary Needs
- Nut Alternatives: Substitute walnuts with pistachios, almonds, or a mix for different flavor profiles.
- Sweetener Swap: Use maple syrup or date syrup instead of honey for a vegan-friendly option.
- Butter Alternatives: Use coconut oil or a plant-based margarine if avoiding dairy, but be sure to adjust the flavor accordingly.
- Gluten-Free Option: Unfortunately, traditional baklava requires phyllo dough which contains gluten, but you can try gluten-free phyllo alternatives or make your own gluten-free pastry layers for a special twist.
Insider Tips
- Always thaw your phyllo pastry slowly in the fridge overnight to prevent it from breaking.
- Keep a damp towel over the phyllo while assembling to avoid it drying out and cracking.
- Brush each phyllo sheet generously with melted ghee or butter to achieve that signature flaky texture.
- Cut the baklava before baking to make serving easier and to allow syrup to penetrate all layers.
- Allow the baklava to rest for several hours or overnight after adding syrup to fully absorb the flavors.
Store, Freeze & Reheat
Store Greek Baklava in an airtight container at room temperature for up to one week. It’s best enjoyed fresh, but if needed, you can freeze unbaked baklava after assembly (before baking and syrup) for up to 2 months. To freeze, cover tightly with plastic wrap and foil.
When ready to enjoy, bake from frozen by adding additional baking time, then add syrup while hot. To reheat baked baklava, warm in a low oven (around 300°F/150°C) for 10-15 minutes to crisp it back up. Avoid microwaving as it can make the pastry soggy.
Reader Questions
Can I use other nuts besides walnuts?
Absolutely! While walnuts are traditional in Greek Baklava, you can use pistachios, almonds, or a mix of nuts depending on your preference. Each nut brings a unique flavor and texture.
Is it okay to use store-bought phyllo dough?
Yes, store-bought phyllo dough works perfectly for this recipe. Just be sure to thaw it overnight in the fridge and keep it covered with a damp towel while working to prevent drying out.
How long does the honey syrup keep?
The honey syrup can be stored in a sealed container in the fridge for up to two weeks. Make sure to bring it to room temperature before pouring over the hot baklava.
Can I make baklava ahead of time?
Yes! Baklava actually tastes better the next day when the syrup has had time to soak in. You can also assemble it the day before baking and refrigerate it overnight. Just cover tightly to prevent drying out.
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Save & Share
If you loved making this Greek Baklava, don’t forget to save this recipe to your favorites and share it with your friends and family. It’s the perfect dessert to bring people together and add a touch of sweetness to any gathering. Tag your creations on social media and spread the joy of this delicious Mediterranean classic!
Greek Baklava is more than just a dessert — it’s a celebration of layers, textures, and flavors that come together in perfect harmony. With this recipe, you can create a beautiful, fragrant treat that honors tradition while delighting modern palates. So grab your phyllo, get your hands buttery, and enjoy every luscious bite of this golden, honey-kissed masterpiece.
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Greek Baklava
Ingredients
Equipment
Method
- Combine 1 cup white granulated sugar, 1 cup honey, 1 cup water, juice and zest of 1 orange, and 2 cinnamon sticks in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10-15 minutes until slightly thickened. Remove from heat and let cool completely.
- In a large bowl, mix finely chopped walnuts with ½ cup white granulated sugar and 3 teaspoons cinnamon powder. Stir well to combine.
- Ensure phyllo sheets are fully thawed but still cool. Keep covered with a damp kitchen towel to prevent drying out.
- Preheat oven to 350°F (175°C). Brush the bottom and sides of a 9x13 inch baking dish with melted ghee or butter. Layer one sheet of phyllo pastry in the dish and brush with melted butter. Repeat with about 8 layers, brushing each layer.
- Sprinkle a thin layer of the walnut mixture over the phyllo. Add 4 more buttered phyllo sheets on top, brushing each with butter. Continue layering nuts and phyllo until all nut mixture is used. Finish with about 8 phyllo sheets, each brushed with butter.
- Use a sharp knife to cut the baklava into diamond or square shapes before baking.
- Bake in the preheated oven for 45-55 minutes until golden brown and crisp.
- Remove baklava from oven and immediately pour cooled honey syrup evenly over the hot baklava. Let cool completely, ideally for several hours or overnight.
Notes
- Always thaw phyllo pastry overnight in the fridge to avoid tearing.
- Brush each phyllo sheet generously with melted ghee or butter for a flaky texture.
- Cut baklava before baking to allow syrup to penetrate layers evenly.
- Store baklava at room temperature in an airtight container for up to one week.
- Freeze unbaked baklava for up to 2 months; bake from frozen with extra time.
