Greek Baklava Recipe

Indulge in the rich flavors of this classic Greek dessert with a crunchy, nutty filling and sweet honey syrup. Baklava is a beloved treat that combines layers of crispy phyllo dough with a spiced nut mixture, all soaked in a fragrant syrup. This recipe offers a perfect balance of sweetness and crunch that will leave you craving for more.

Why You’ll Love This Recipe:

  • The combination of buttery phyllo dough, mixed nuts, and aromatic spices creates a delightful texture and flavor profile.
  • The sweet syrup infused with vanilla and lemon zest adds a luscious touch to the baklava.
  • This recipe is a crowd-pleaser and perfect for special occasions or gatherings.


  • 1 package phyllo dough (16 oz)
  • 1 cup unsalted butter, melted
  • 2 cups mixed nuts (walnuts, pistachios, almonds), finely chopped
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1 cup sugar
  • 1/2 cup honey
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon grated lemon zest


  1. Preheat oven to 350°F (175°C).
  2. Butter the bottoms and sides of a 9×13 inch baking pan.
  3. Toss together the chopped nuts and cinnamon. Set aside.
  4. Unroll phyllo dough. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in the pan, butter thoroughly. Repeat until you have 8 sheets layered.
  5. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
  6. Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the pan.
  7. Bake for about 50 minutes until baklava is golden and crisp.
  8. Make syrup while baklava is baking. Boil sugar and water until sugar is melted. Add honey, vanilla extract, and lemon zest. Simmer for about 20 minutes.
  9. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. Eat room temperature or cold.

Prep Time: 30 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 20 minutes
Kcal: 338 kcal | Servings: 24 servings


Store leftover baklava in an airtight container at room temperature for up to a week. For longer storage, freeze individual pieces in a freezer-safe container for up to 3 months.

Recipe Tips:

  • Ensure the phyllo dough stays covered with a damp cloth to prevent it from drying out.
  • Be generous with the butter between the layers to achieve a crispy and buttery texture.
  • Allow the baklava to absorb the syrup fully for maximum flavor before serving.
  • Experiment with different nut combinations for a unique twist on this traditional dessert.”

Leave a Comment