Make delicious Greek Baklava at home using my easy recipe. This irresistible treat combines crisp layers of phyllo, chopped walnuts and a sweet syrup that soaks through the pastry. Making this sticky delight is much easier than you think – just follow my easy Greek baklava recipe!

Love baking with phyllo? Try my Air Fryer Spanakopita Rolls!

Post may contain affiliate links. For more information, check my disclosure

Close up on a slice of Greek baklava, side view, to show the flaky layers

I grew up in Greece and baklava was a dessert we enjoyed frequently – usually a small bite to round off a feast or as a sweet treat with a cup of strong coffee.

When I got married on the island of Skiathos, the locals made us an enormous baklava to serve at the reception. It was so spectacular and easily the size of a small round table!

Lots of people think making baklava is complicated, but it is actually really easy! It does take a bit of time to layer the pastry and filling but doing so feels meditative and relaxing, at least to me!

Greek baklava cut into a diamond pattern topped with chopped pistachions, top view

What Is Baklava and where does it come from?

Baklava is a beautiful intricate pastry made with fine, flaky layers of phyllo pastry with aromatic nut filling and tied together with a sweet syrup.

There are endless regional variations of Baklava – it can be found in Greece, Turkey, the Middle East and is hugely popular around the world. The fillings and syrup can differ from country to country, to best make use of local ingredients.

Take a look at this article on the Smithsonian for more info on the origins and history of baklava.

Greek Baklava is traditionally made with a walnut filling and a honey syrup but these days you will find a myriad different types and shapes of Baklava.

How to Pronounce Baklava: Pronounce “baklava” like “bah-klah-vah.” The stress is placed on the last syllable if you are Greek… yet on the first syllable elsewhere.

close up on a pan of sliced baklava topped with chopped nuts

Greek Baklava Ingredients

The best tasting baklava uses paper thin layers of homemade phyllo dough. Although I have made phyllo a few times it is time consuming and a bit fiddly. This homemade baklava uses store-bought pastry to speed up the process.

The pastry: phyllo (filo): fresh or frozen and thawed overnight in the refrigerator.
The filling: chopped walnuts, ground cinnamon and a little sugar.
The syrup: a simple syrup made with water, lemon juice, sugar (and sometimes honey) flavored with cinnamon, and orange peel.
Melted butter or oil is brushed on the phyllo to bind the flaky layers together and give it a wonderful deep golden color when baked.
Chopped pistachios: I like to add a sprinkling of vivid green pistachios over the top of the Baklava but this is totally optional.

plate with pieces of homemade baklava, close up

How to Make Baklava

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

PREPARE THE BAKLAVA

Melt the butter and have it ready. Unwrap the pastry and cut it to fit the shape of your pan. Keep it covered with a slightly damp cloth to prevent it from drying out.

Put the walnuts, cinnamon and sugar in a mini food chopper or food processor and pulse until the walnuts are finely chopped but not ground into dust.

Brush your pan (I used a 9 inch square pan) with melted butter. Stack six sheets of pastry on the bottom of the pan, brushing each with melted butter.

Sprinkle with a thin layer of the chopped nuts and add two sheets of phyllo on top, always brushing with melted butter. Repeat until you have used all of the filling. Stack six sheets of pastry on the top.

sprinkling chopped walnuts over phyllo pastry

SLICE AND BAKE

Use a sharp knife to cut your baklava in diamond or square shapes, carefully cutting all the way through the layers to the bottom of the pan. Bake in a 170°C /340°F preheated oven for 50 minutes, or until golden and crisp.

PREPARE THE SYRUP

You need to make the syrup while the baklava is baking so that it is ready when it comes out of the oven. Combine all the syrup ingredients in a saucepan. Stir over low heat until the sugar is fully dissolved and the syrup has thickened. This can take 5-10 minutes.

ADD THE SYRUP

Pour the syrup over the baklava while it is still hot, straight out of the oven. Allow it to soak through all the layers and saturate the baklava with sticky sweetness. Sprinkle the pistachios, if using, before the syrup dries.

SERVE AND ENJOY

Use a knife to cut along the scored lines and serve the baklava immediately or store for up to two weeks in an airtight container once it has completely cooled down.

Top Tips For Baklava Perfection!

Add lemon juice or glucose to the syrup to prevent the sugar from crystalizing.
Don’t cover the baklava while it is hot. The steam with make the crisp layers soggy!
Use a large baking mat to protect your worktop and make cleaning up a breeze.
A spray bottle can be used instead of a pastry brush for the melted butter.
You can freeze baklava for up to three months. Store the slices in suitable containers, thawing in the fridge before serving.
You don’t need to boil the syrup – just simmer gently until the sugar is fully dissolved. You can rub a little syrup between your fingers to check. If it feels gritty then it needs further cooking.
Use a filling of almonds, walnuts, pistachios and pecans for a variation.
Baklava is easily vegan – simply use a vegan spread in place of the butter and leave out the honey in the syrup. Simple!

HAVE YOU MADE MY BAKLAVA RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day! I have also just launched my TikTok channel and would love to meet you there 🙂

Easy Greek Baklava Recipe

What Is Baklava and where does it come from?

Greek Baklava Ingredients

How to Make Baklava

Top Tips For Baklava Perfection!