Greek Baklava Recipe

Indulge in the rich, sweet, and nutty delight of authentic Greek Baklava! This classic dessert features layers of crispy phyllo pastry, fragrant cinnamon, and crunchy walnuts, all drenched in a luscious honey syrup. Easy to follow instructions guide you to baklava perfection.

Prep Time 45 mins

Cook Time 90 mins

Calories 537.5 kcal

Protein 14g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Greek Baklava

Phyllo Pastry
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
Ground Cinnamon
2 cups walnuts, finely chopped
1/2 cup water
2 tablespoons lemon juice
1/2 cup honey

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How to Make Greek Baklava

Preheat oven to 325°F (160°C).
Lightly grease a 11x7x2 inch baking pan with butter.
Layer half of the phyllo sheets (8 sheets) one at a time in the prepared pan, brushing each sheet evenly with melted butter. Fold overhanging phyllo to fit the pan if needed. Keep unused sheets covered with plastic wrap to prevent drying.
In a medium bowl, combine 1/4 cup of the granulated sugar and 1 teaspoon of cinnamon.
Stir in the 2 cups of chopped walnuts.
Evenly sprinkle the nut mixture over the buttered phyllo in the pan.
Layer the remaining phyllo sheets (8 sheets) over the nut mixture, brushing each sheet evenly with melted butter.
Using a sharp knife, cut the baklava diagonally into squares, cutting completely through all layers.
Bake in the preheated oven for 50-60 minutes, or until the baklava is golden brown and crispy.
While the baklava is baking, prepare the syrup: In a small saucepan, combine the remaining 3/4 cup granulated sugar, 1/2 cup water, 2 tablespoons lemon juice, and 1/2 cup honey.
Cook over low heat, stirring constantly, until the sugar dissolves completely.
Bring the syrup to a boil and cook for 2-3 minutes, or until slightly thickened.
Carefully pour the hot syrup evenly over the hot baklava immediately after removing it from the oven.
Let the baklava stand, loosely covered, for at least 8 hours, or preferably overnight, to allow the syrup to be absorbed completely.