Greek Baklava: Crispy, Buttery, and Sweetly Syrupy

Greek Baklava is one of the most beloved pastries in Mediterranean cuisine, known for its shatteringly crisp phyllo layers, crunchy spiced nuts, and a golden honey-lemon syrup that brings it all together. It’s a labor of love with a big payoff—each bite is a perfect harmony of texture, spice, and sweetness.

While baklava is popular throughout the Middle East, Turkey, and the Balkans, this version stays true to the Greek-style: rich with walnuts and pistachios, spiced with cinnamon, and drenched in syrup flavored with honey, lemon, and a hint of clove.

Whether you’re preparing it for Greek Easter, holidays, or as a handmade gift, baklava is a timeless dessert that tells a story in every layer.

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Why You’ll Love This Greek Baklava

• 🥮 Flaky and buttery: Dozens of crisp golden phyllo layers.
• 🍯 Syrupy and sweet: But not overly sticky or cloying.
• 🌰 Nutty and spiced: Toasted walnuts, pistachios, and cinnamon.
• 🌟 Looks elegant: A stunning dessert centerpiece.
• 🎁 Keeps beautifully: Perfect for gifting or make-ahead trays.

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Authentic Greek Baklava Recipe

✅ This recipe is classic, foolproof, and deeply satisfying. It follows traditional Greek technique with a balanced nut mix and just the right amount of syrup.

🧾 Ingredients

For the Filling:

• 2 cups walnuts, finely chopped
• 1 cup pistachios, finely chopped
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves (optional)

For the Pastry:

• 1 lb phyllo dough (16 oz), thawed if frozen
• 1 cup (2 sticks) unsalted butter, melted

For the Syrup:

• 1 cup water
• 1 cup granulated sugar
• 1/2 cup honey
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 cinnamon stick
• 2 whole cloves

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👩‍🍳 Instructions

Step 1: Prepare the Nut Filling

In a medium bowl, combine walnuts, pistachios, cinnamon, and cloves. Mix well and set aside.

Step 2: Prepare the Syrup

1. In a saucepan, combine water, sugar, honey, lemon juice, lemon zest, cinnamon stick, and cloves.
2. Bring to a boil, then simmer for 10 minutes.
3. Remove from heat and let cool completely. Discard spices.

💡 Note: It’s important to pour cold syrup over hot baklava later so the layers stay crisp.

Step 3: Assemble the Baklava

1. Preheat oven to 325°F (165°C). Brush a 9×13-inch pan with butter.
2. Unroll phyllo dough and cover with a damp towel to prevent drying.
3. Place one sheet of phyllo in the pan and brush with melted butter. Repeat to make 8 layers.
4. Sprinkle a thin layer of nut mixture (about 2–3 tablespoons).
5. Layer 2 more phyllo sheets, buttering each, then more nuts.
6. Continue until all nuts are used, finishing with 8–10 layers of phyllo on top. Brush the top generously with butter.

Step 4: Cut Before Baking

Using a sharp knife, cut the baklava into diamonds or squares. Cut all the way through to the bottom of the pan.

Step 5: Bake

Bake for 50–60 minutes until golden brown and flaky.

Step 6: Add Syrup

Immediately after removing from the oven, pour cooled syrup evenly over the hot baklava. You’ll hear it sizzle!

Let rest at least 4–6 hours (overnight is best) uncovered at room temperature for the flavors to meld and syrup to soak in.

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Traditional Tips for Perfect Baklava

✅ Use cold syrup on hot baklava

This helps preserve the crispness and creates that signature flaky-yet-sticky contrast.

✅ Don’t skip the resting period

Letting the baklava rest overnight helps it absorb the syrup fully and hold its shape when cut.

✅ Be generous but not soggy with butter

Brush each phyllo sheet lightly—not soaking—to avoid greasy layers.

✅ Use a sharp knife

Phyllo is delicate. Use a clean, sharp knife and cut slowly to avoid tearing or crumbling.

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Flavor Variations

• All-Walnut Baklava: Omit pistachios for a more traditional Greek style.
• Orange Blossom Twist: Add a splash of orange blossom water to the syrup.
• Almond & Hazelnut Baklava: Use your favorite nut combo or whatever you have on hand.
• Chocolate-Drizzled Baklava: Drizzle melted dark chocolate across cooled slices.

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Serving Suggestions

• Dust with powdered sugar or chopped pistachios before serving.
• Serve with strong Greek coffee, espresso, or mint tea.
• Pair with vanilla ice cream or a dollop of Greek yogurt for contrast.
• Add to a holiday dessert platter with dates, figs, and dried fruit.

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Storage & Make-Ahead

• Room Temperature: Store uncovered or loosely covered for up to 7 days. Airtight containers can cause sogginess.
• Freezer: Freeze fully cooled baklava in layers with parchment between for up to 2 months. Thaw at room temp.
• Make Ahead: Assemble and refrigerate unbaked for 1 day. Bake fresh before adding syrup.

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Nutrition Estimate (Per Square – ~1 of 24)

• Calories: 220
• Fat: 14g
• Carbs: 20g
• Sugar: 13g
• Protein: 3g
• Fiber: 1g

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FAQ

Q: Can I make baklava with store-bought phyllo?
Yes—store-bought frozen phyllo works beautifully. Just thaw according to package instructions and keep covered while working.

Q: Can I use less sugar in the syrup?
You can reduce it slightly, but baklava is meant to be sweet. For a lighter version, use more honey and less sugar.

Q: Why cut the baklava before baking?
Phyllo shatters after baking. Cutting it first helps it stay neat and allows syrup to seep into every layer.

Q: Can I use clarified butter?
Yes—clarified butter or ghee is great for baklava and helps prevent soggy patches.

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Final Thoughts

There’s a reason Greek Baklava has stood the test of time. It’s a masterclass in balance—crunchy but soft, sweet but not cloying, rich but still light enough to enjoy with coffee or tea. Once you’ve made it from scratch, you’ll never settle for store-bought again.

This recipe isn’t just about dessert—it’s about tradition, craftsmanship, and joy in every flaky, syrupy layer.

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