Authentic Greek Baklava Recipe – Greek Special
This Greek Baklava is a timeless dessert combining flaky phyllo pastry with finely chopped walnuts and warm spices. Once baked to golden perfection, it’s generously drizzled with a fragrant honey syrup, yielding a delectably crispy, sweet treat that truly captures the essence of traditional Greek pastry.
- Prep Time1 hr
- Cook Time1 hr 15 min
- Total Time2 hr 15 min
Authentic Greek Baklava Ingredients:
Baklava Pastry & Filling
- 16 ounces phyllo dough thawed according to package instructions
- 1 ¼ cups of melted salted butter
- 1 pound finely chopped walnuts (about 4 cups)
- 1 teaspoon cinnamon
Syrup
- 1 cup granulated sugar
- ¾ cup water
- ½ cup honey
- 2 tablespoons lemon juice
How to Make Authentic Greek Baklava Recipe:
Pastry : Ensure the phyllo dough is completely thawed by refrigerating it overnight. On the day of baking, let the package sit unopened on the counter for 1 hour to reach room temperature.
Butter the bottom and sides of a 9×13-inch baking dish. Trim the phyllo dough to fit the bottom of the pan if necessary, and keep the trimmed sheets covered with a damp cloth to prevent drying out.
Use a food processor or finely chop the walnuts with a knife until finely ground. Combine the walnuts with cinnamon, mixing well.
Syrup :
Prepare the syrup in advance to allow it to cool completely before using. In a medium saucepan, combine sugar, water, honey, and lemon juice. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
Reduce the heat to medium-low and simmer for an additional 4 minutes without stirring. Remove from heat and let the syrup cool completely.
Baklava Assembly :
Preheat the oven to 325 degrees F.
Baklava Assembly
Layer the bottom of the baking dish with 10 sheets of phyllo dough, brushing each with melted butter before adding the next. Sprinkle approximately ¾ cup of the walnut-cinnamon mixture evenly over the 10 sheets.
Repeat the layering process 4 more times with 5 sheets of phyllo dough each time, brushing each sheet with butter and sprinkling with the walnut mixture.
Finish with a top layer of 6-10 sheets of phyllo dough, brushing each sheet with butter, including the top sheet.
Carefully slice the assembled baklava into 1 ½-inch wide strips lengthwise, then diagonally to form diamond-shaped pieces. Alternatively, cut into squares if preferred.
Bake in the preheated oven for 1 hour and 15 minutes, or until the baklava is golden brown and crisp.
Remove the baklava from the oven and immediately pour the cooled syrup evenly over the hot pastry.
Allow the baklava to cool completely at room temperature, uncovered, for 4-6 hours to allow the pastry to absorb the syrup.
Recipe Notes:
For best results, perform the room-temperature assembly: ensure phyllo is neither too cold nor too warm to avoid tearing and maintain crisp layering.
Apply the syrup evenly and allow syrup soaking—pour it over the hot pastry and let the baklava rest for several hours so the layers absorb the syrup fully.
Use a sharp, thin-bladed knife to cut diamond shapes before baking; this preserves clean edges and makes serving easier.
Store baklava at room temperature in an airtight container to maintain crispness for up to two weeks, or freeze wrapped portions for longer storage.
