Imagine pulling a golden tray of crispy filo pastry from your oven, its delicate layers glistening with sweet, spiced syrup and filled with crushed nuts. The aroma alone could transport you straight to a sun-drenched café in Athens. Greek baklava isn’t just a dessert—it’s a tradition. And believe it or not, making it at home is totally achievable, even if you’re a beginner.
Whether you’ve tasted it on vacation or at a local Greek festival, this guide will walk you through every flaky layer, syrupy pour, and crunchy bite. Ready to master the Mediterranean’s most iconic sweet?
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How to Make Authentic Greek Baklava Recipe at Home
- Total Time: 6 hours 30 minutes
- Yield: 24 pieces 1x
- Diet: Vegetarian
Description
Crispy, syrup-soaked layers of filo pastry with a sweet walnut filling—this traditional Greek Baklava brings a taste of the Mediterranean to your kitchen.
Ingredients
- 1 package of filo dough (thawed overnight in the fridge)
- 1 cup unsalted butter (melted)
- 2 cups walnuts, finely chopped
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 1 cup water
- 1 cup sugar (for syrup)
- 1/2 cup honey
- 1 tbsp lemon juice
- 2–3 whole cloves (optional)
Instructions
- Preheat oven to 325°F (160°C).
- Butter a 9×13-inch baking dish generously.
- Layer 6–8 sheets of filo dough, brushing each with melted butter.
- Spread a thin layer of the nut mixture (walnuts, sugar, cinnamon).
- Continue layering filo and nuts, finishing with 6–8 layers of buttered filo on top.
- Cut into diamond or square shapes before baking.
- Bake for 50–60 minutes until golden and crisp.
- While baking, combine water, 1 cup sugar, honey, lemon juice, and cloves in a saucepan. Boil and simmer until slightly thickened. Discard cloves.
- Let baklava cool completely, then pour hot syrup over it.
- Allow to soak at least 6 hours or overnight before serving.
Notes
Store at room temperature for up to 5 days. Avoid refrigeration to maintain crispness. Serve with Greek coffee or garnish with crushed pistachios.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 piece
- Calories: 230
- Sugar: 15g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Table of Contents
What Is Greek Baklava?
Brief History and Origin
Baklava’s roots stretch back to the Byzantine and Ottoman empires, with variations found throughout the Middle East and Balkans. However, Greece has made it distinctly its own—serving it at holidays, weddings, and everyday family gatherings.
Unique Greek Twist vs Other Cultures
Greek baklava stands out thanks to its heavy use of walnuts, honey-based syrup, and a subtle touch of cinnamon. Compared to Turkish or Lebanese versions, which often use pistachios or rosewater, the Greek version leans on warm, earthy flavors and thick, sticky sweetness. Explore more: Classic Greek Dessert Recipes
Ingredients You’ll Need
Filo Dough Tips
- Filo (or phyllo) pastry is paper-thin and delicate.
- Always thaw it completely in the fridge overnight before use.
- Keep it covered with a damp towel while assembling to prevent drying.
Nut Selection: Walnuts, Pistachios, Almonds
- Walnuts are the classic choice.
- Add pistachios for color and aroma.
- A touch of almonds adds extra crunch.
- Finely chop your nut mixture with sugar and cinnamon for filling.
Essential Ingredients:
- Filo dough
- Unsalted butter (for brushing)
- Walnuts (or mixed nuts)
- Ground cinnamon
- Sugar
- Honey
- Water
- Lemon juice
- Cloves (optional for syrup)
Step-by-Step Recipe Instructions
Layering and Buttering Techniques
- Butter your baking dish generously.
- Place the first sheet of filo and brush with melted butter.
- Repeat for 6-8 layers.
- Spread a layer of nut filling.
- Alternate layers of filo and nuts, finishing with 6-8 filo sheets on top.
Baking and Syrup Soaking
- Pre-cut the baklava into diamonds or squares.
- Bake at 325°F (160°C) for 50–60 minutes until golden.
- While baking, prepare your syrup:
- Boil water, sugar, honey, lemon juice, and cloves (optional) until slightly thickened.
- Pour hot syrup over cooled baklava. This prevents sogginess.
- Let it soak for at least 6 hours (preferably overnight).
Common Mistakes to Avoid
- Don’t use cold butter—it will tear the filo.
- Never pour hot syrup over hot baklava—it ruins the texture.
- Avoid chopping nuts too fine—you’ll lose crunch.
- Don’t skip the resting time—that’s when the flavor develops.
How to Store and Serve
- Store at room temperature for up to 5 days (covered with a loose lid).
- Avoid refrigeration—it dries out the filo.
- Serve with Greek coffee, or a sprinkle of crushed pistachio.
Variations of Baklava
- Chocolate-dipped baklava
- Orange zest syrup
- Baklava rolls (cigar-style)
- Mini cupcake baklavas for parties
Learn about other timeless Greek pastries in our Ultimate Guide to Greek Desserts
FAQs
Can I use puff pastry instead of filo?
No. Puff pastry is too thick and buttery for authentic baklava—it won’t yield the delicate crisp layers you need.
How long does baklava last?
Up to 5 days at room temperature. Some versions can freeze (before syrup), but it’s best fresh.
What makes Greek baklava different?
The use of honey, walnuts, and cinnamon, along with thicker syrup and simpler spice profile sets it apart.
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