Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup, frosting or honey, but the classic Greek baklava recipe consists of three main ingredients; filo dough, walnuts and honey syrup. Baklava is an extra syrupy dessert which Greeks call ‘Siropiasta’.

My recipe for Greek Baklava has been passed down to me by my Grandparents, and even though the end result looks complicated to make due to the layers of pastry, I promise that is really is just a few easy to follow steps for you to make the very best authentic baklava with little to no effort.  My baklava recipe can be summarised in three key stages: Preparing the nut filling, layering the filo sheets and preparing the scented syrup – Easy!

Scroll down for the full recipe instructions or watch the video below.

Greek Baklava

Course: Dessert, Snack
Cuisine: Greek
Keyword: greek baklava

Ingredients

  • 1 packet Filo Pastry
  • 285 g Unsalted Butter
  • 450 g Walnuts, finely chopped (about 4 cups)
  • 1 tsp Ground Cinnamon
  • 200 g Granulated Sugar
  • 2 tbsp Lemon juice or juice of 1/2 lemon
  • 190 ml Water
  • 170 ml Honey
  • Melted chocolate chips & chopped walnuts for garnish optional

Instructions

Syrup (will need time to cool as your baklava bakes).

  • In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water.
  • Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil an additional 4 minutes without stirring.
  • Remove from heat and let syrup cool while preparing baklava.

How to Assemble Baklava

  • Pulse walnuts about 10 times in a food processor until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon
  • Place 10 filo sheets into baking pan one at a time, brushing each sheet with butter once it’s in the pan before adding the next (i.e. place filo sheet into pan, brush the top with butter, place next filo sheet in pan, butter the top, etc. etc.).
  • Keep remaining filo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over filo dough. Add 5 buttered sheets of filo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered filo sheets. Brush the very top with butter.
  • Cut pastry into 1 1/2 wide strips, then cut diagonally to form diamond shapes. Bake at 325°F for 1 hour and 15 min or until tops are golden brown Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava (you’ll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temperature. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.
  • Order of placing sheets. Add:
    10 buttered filo sheets, 3/4 cup nut mixture,
    5 buttered filo sheets, 3/4 cup nut mixture,
    5 buttered filo sheets, 3/4 cup nut mixture,
    5 buttered filo sheets, 3/4 cup nut mixture,
    5 buttered filo sheets, 3/4 cup nut mixture
    10 buttered filo sheets and butter the top