I can’t wait to share my Greek Baklava recipe, where spiced walnuts and pistachios are layered between crisp phyllo sheets and finished with honey syrup, perfect as a make-ahead dessert for the holidays.

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I cant get past the crunch in this baklava. I love how layers of fragile phyllo dough hide a warmly spiced walnut filling that surprises you with every forkful.

I wrote this because people always ask for Easy Baklava and wonder if How To Make Baklava Easy is really possible without losing what makes it special. I promise its bold, not saccharine, and it makes you want to serve it when guests arrive unexpectedly.

Youll notice little things I do to get perfect layers and the flaky top but still, some bits will be imperfect and thats part of the charm.

Ingredients

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Phyllo dough: paper thin layers that crisp up mostly carbs, gives flaky buttery texture.
Unsalted butter: adds rich fat and flavor, browns the phyllo, more calories but so good.
Walnuts: high in healthy fats and protein add crunch and slightly bitter nutty taste.
Pistachios: add color, sweetness and fiber good source of protein and healthy fats.
Honey: sweet syrup mostly sugars, gives baklava sticky sweetness and floral notes.
Fresh lemon juice: bright acidic tang that balances sweetness provides vitamin C.

Ingredient Quantities

phyllo dough, 1 lb (about 20 to 24 sheets)

unsalted butter, 1 cup (225 g)

walnuts, 2 cups finely chopped (about 8 oz / 225 g)

pistachios, 1 cup finely chopped (about 3.5 oz / 100 g)

granulated sugar, 1/3 cup (for filling)

ground cinnamon, 1 tsp

ground cloves, 1/8 tsp

pinch of salt

honey, 1 cup (for syrup)

granulated sugar, 1 cup (for syrup)

water, 1/2 cup

fresh lemon juice, 2 tbsp

cinnamon stick, 1

lemon peel, 1 strip

orange blossom water, 1 tsp (optional)

How to Make this

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1. Preheat oven to 350F and melt the butter; if phyllo is frozen thaw it in the fridge overnight then bring to room temp for an hour, keep it covered with a damp towel so it does not dry out.

2. In a bowl mix the finely chopped walnuts and pistachios with 1/3 cup granulated sugar, 1 tsp ground cinnamon, 1/8 tsp ground cloves and a pinch of salt. Taste a bit to check the seasoning.

3. Brush a 9 by 13 inch baking pan with melted butter, lay one sheet of phyllo, brush with butter and repeat, building a bottom layer of about 10 to 12 sheets total, keeping unused phyllo covered.

4. Spread the nut mixture evenly over the layered phyllo, press it down gently so it is compact and level.

5. Layer the remaining phyllo sheets on top one at a time, brushing each sheet lightly with butter as you go, finish with a well buttered top sheet.

6. Using a sharp knife cut the assembled baklava all the way through into diamonds or squares, cutting along both directions before baking so the syrup can penetrate later.

7. Bake on the middle rack for about 45 to 55 minutes until the top is deep golden and crisp, keep an eye near the end so it does not burn.

8. While it bakes make the syrup: combine 1 cup honey, 1 cup granulated sugar, 1/2 cup water, the cinnamon stick and the lemon peel in a small saucepan; bring to a boil then simmer 8 to 10 minutes until slightly thickened, remove from heat and stir in 2 tbsp fresh lemon juice and 1 tsp orange blossom water if using, discard the stick and peel. Let the syrup cool to warm or room temp.

9. As soon as the baklava comes out of the oven pour the warm syrup evenly over the hot pastry, let it soak without disturbing for several hours or overnight so the layers absorb the syrup.

10. Serve at room temperature, store covered at room temp for up to 4 to 5 days; sprinkle extra chopped pistachios before serving if you want a pretty finish.

Equipment Needed

You’ll need the basics, plus a couple small tools. Quick list:

1. 9 by 13 inch baking pan
2. Pastry brush, for brushing melted butter on each phyllo sheet
3. Large mixing bowl, to toss the nuts, sugar and spices
4. Sharp chef’s knife and cutting board, or a small food processor to finely chop the walnuts and pistachios
5. Small saucepan, to make the honey-sugar syrup
6. Measuring cups and spoons
7. Kitchen towel (damp) to cover the phyllo while you work
8. Oven mitts and a cooling rack, for removing and resting the hot baklava

That’s it, simple stuff but makes the process way smoother.

FAQ

Q: How should I thaw and handle the phyllo so it does not crack? A: Thaw phyllo in the fridge overnight, then let the package sit at room temperature for about 1 hour before opening. Keep the sheets covered with a slightly damp kitchen towel while you work and brush each sheet lightly with melted butter. Work fairly quickly. If a sheet tears its ok to patch with a small strip of phyllo and press gently.

Q: Can I swap the walnuts or pistachios for other nuts? A: Yes. Almonds or pecans work fine, just chop them to the same fine consistency as the original mix so the texture stays even. Keep roughly the same total nut weight and maybe toast them lightly for more flavor.

Q: Should the syrup be hot or cold when I pour it on the baklava? A: Pour syrup that is at room temperature or just slightly warm over freshly baked, very hot baklava. That helps it soak in without making the pastry greasy. Let the finished pan sit and absorb the syrup for at least 4 hours or preferably overnight before serving.

Q: My baklava turned out soggy or too dry, what went wrong? A: Soggy usually means too much syrup or you poured really hot syrup on cool pastry. Dry usually means not enough syrup or not enough butter between layers. Also underbaking at too low a temperature can leave the interior doughy. Score properly, bake until deep golden, then use the right syrup temp and amount.

Q: How do I store or freeze baklava? A: Store at room temperature, covered, for up to 4 days. Refrigeration makes phyllo chewy so avoid it if you want crisp layers. To freeze, wrap tightly: unbaked or baked pieces freeze well for up to 2 to 3 months. Reheat frozen baked baklava in a low oven until warm and crisp again.

Q: Any tips for cutting neat diamonds or squares? A: Score all the way through the phyllo and nuts with a sharp chef knife before baking so slices stay clean. Use a straight, firm cut and wipe the knife between passes or dip it briefly in hot water and dry for smoother cuts. Dont wait till after syruping to do the deep cuts or theyll be messy.

Easy Greek Baklava Recipe Substitutions and Variations

Phyllo dough: use store bought puff pastry sheets as a backup. It wont be exactly the same since layers are thicker and more biscuit like, but work them thin, brush each layer with butter and bake until very golden.
Unsalted butter: swap with ghee or high quality neutral oil like light olive oil. Ghee gives a nutty depth, oil makes it lighter; either one should be used in the same amount and brushed between sheets.
Walnuts: replace with pecans or blanched almonds, same volume. Toast first for more flavor then chop fine, pecans give a sweeter richer note.
Honey (syrup): use pure maple syrup or agave nectar cup for cup. Maple adds a deeper caramel like flavor, agave stays more neutral; warm gently so it mixes with the sugar and water.

Pro Tips

– Use clarified butter for brushing, not straight melted butter. Regular melted butter has water in it so the layers can get soggy, clarified butter stays liquid and gives a much crisper, flakier result. Also brush each sheet only lightly, dont drown the phyllo or it’ll be greasy not crisp.

– Toast and chop the nuts by hand or pulse them in short bursts in a food processor so they stay a bit chunky. Too fine and the filling turns pasty, too big and it wont hold together well. Taste the mix and adjust sugar and cinnamon before you layer it, its easier to fix seasoning now than later.

– Cut all the way through into your diamonds or squares before you bake, and cut deeply so syrup can get in later. Keep an eye on the top while baking, rotate the pan halfway and if the edges brown too fast throw a tent of foil over the pan for the last 10 to 15 minutes.

– Temperature matters when you pour the syrup. Aim for the pastry hot and the syrup warm or room temp so it soaks in slowly without making the top soggy. Pour slowly into the cuts and let it rest undisturbed for several hours or overnight, thats when the layers really come together.

Easy Greek Baklava Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I can't wait to share my Greek Baklava recipe, where spiced walnuts and pistachios are layered between crisp phyllo sheets and finished with honey syrup, perfect as a make-ahead dessert for the holidays.

Servings

servings

Calories

448

kcal

Equipment: You’ll need the basics, plus a couple small tools. Quick list:

That’s it, simple stuff but makes the process way smoother.

Ingredients

phyllo dough, 1 lb (about 20 to 24 sheets)
unsalted butter, 1 cup (225 g)
walnuts, 2 cups finely chopped (about 8 oz / 225 g)
pistachios, 1 cup finely chopped (about 3.5 oz / 100 g)
granulated sugar, 1/3 cup (for filling)
ground cinnamon, 1 tsp
ground cloves, 1/8 tsp
pinch of salt
honey, 1 cup (for syrup)
granulated sugar, 1 cup (for syrup)
water, 1/2 cup
fresh lemon juice, 2 tbsp
cinnamon stick, 1
lemon peel, 1 strip
orange blossom water, 1 tsp (optional)

Directions

Preheat oven to 350F and melt the butter; if phyllo is frozen thaw it in the fridge overnight then bring to room temp for an hour, keep it covered with a damp towel so it does not dry out.
In a bowl mix the finely chopped walnuts and pistachios with 1/3 cup granulated sugar, 1 tsp ground cinnamon, 1/8 tsp ground cloves and a pinch of salt. Taste a bit to check the seasoning.
Brush a 9 by 13 inch baking pan with melted butter, lay one sheet of phyllo, brush with butter and repeat, building a bottom layer of about 10 to 12 sheets total, keeping unused phyllo covered.
Spread the nut mixture evenly over the layered phyllo, press it down gently so it is compact and level.
Layer the remaining phyllo sheets on top one at a time, brushing each sheet lightly with butter as you go, finish with a well buttered top sheet.
Using a sharp knife cut the assembled baklava all the way through into diamonds or squares, cutting along both directions before baking so the syrup can penetrate later.
Bake on the middle rack for about 45 to 55 minutes until the top is deep golden and crisp, keep an eye near the end so it does not burn.
While it bakes make the syrup: combine 1 cup honey, 1 cup granulated sugar, 1/2 cup water, the cinnamon stick and the lemon peel in a small saucepan; bring to a boil then simmer 8 to 10 minutes until slightly thickened, remove from heat and stir in 2 tbsp fresh lemon juice and 1 tsp orange blossom water if using, discard the stick and peel. Let the syrup cool to warm or room temp.
As soon as the baklava comes out of the oven pour the warm syrup evenly over the hot pastry, let it soak without disturbing for several hours or overnight so the layers absorb the syrup.
Serve at room temperature, store covered at room temp for up to 4 to 5 days; sprinkle extra chopped pistachios before serving if you want a pretty finish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.