Classic Greek Baklava with Honey Syrup (Printable)

Layers of crisp phyllo pastry filled with spiced nuts and soaked in aromatic honey syrup for a classic Greek dessert.

# What You'll Need:

→ Nut Filling

01 - 7 oz walnuts, finely chopped
02 - 3.5 oz pistachios, finely chopped
03 - 1.75 oz almonds, finely chopped
04 - 2 tsp ground cinnamon
05 - 1/4 tsp ground cloves
06 - 2 tbsp granulated sugar

→ Pastry

07 - 14 oz phyllo dough (about 20 sheets), thawed if frozen
08 - 7 oz unsalted butter, melted

→ Honey Syrup

09 - 1 cup granulated sugar
10 - 3/4 cup water
11 - 2/3 cup honey
12 - 1 cinnamon stick
13 - 3 strips lemon peel

# How to Make It:

01 - Preheat the oven to 340°F. Grease a 9x13-inch baking dish with a little melted butter.
02 - In a bowl, combine walnuts, pistachios, almonds, cinnamon, cloves, and sugar. Mix well.
03 - Unroll the phyllo dough and cover with a lightly damp cloth to prevent drying out.
04 - Place one sheet of phyllo in the baking dish and brush lightly with melted butter. Repeat with 7 more sheets, brushing each layer with butter (total 8 sheets).
05 - Sprinkle 1/3 of the nut mixture evenly over the phyllo.
06 - Add 4 more sheets of phyllo, brushing each with butter. Sprinkle another 1/3 of the nut mixture.
07 - Add another 4 sheets of phyllo, each brushed with butter. Sprinkle remaining nut mixture.
08 - Finish with the remaining 4 sheets of phyllo, each brushed with butter. Brush the top generously.
09 - Using a sharp knife, cut the assembled baklava into diamond or square shapes.
10 - Bake for 45-50 minutes, until golden and crisp.
11 - While baklava bakes, prepare the syrup: Combine sugar, water, honey, cinnamon stick, and lemon peel in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat and let cool slightly; discard cinnamon stick and lemon peel.
12 - As soon as baklava comes out of the oven, slowly pour the warm syrup evenly over it. Allow to cool completely before serving.

# Expert Hacks:

01 -
  • The contrast between impossibly crisp layers and syrup soaked nuts creates something magical in every bite
  • It actually tastes better the next day, making it perfect for making ahead when you are hosting
  • The process becomes meditative once you find your rhythm with the phyllo
02 -
  • Cutting through the baked baklava is messy so always score before baking while the phyllo is still soft
  • The syrup must be warm not boiling hot when poured over the hot pastry or the layers will go soggy instead of staying crisp
  • Baklava really does improve after sitting overnight so try to make it a day ahead if you possibly can
03 -
  • Grate your nuts fresh rather than buying pre chopped, the flavor difference is remarkable
  • Clarify your butter first to remove milk solids if you want an extra crisp result that stays fresh longer
  • Room temperature ingredients for the syrup help it dissolve smoothly without crystallizing

Go Back