Greek Baklava with Honey Syrup (Printable)

Crisp phyllo layers with spiced nuts 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 Layers

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

→ Honey Syrup

09 - 9 oz granulated sugar
10 - 3/4 cup water
11 - 6 oz honey
12 - 1 cinnamon stick
13 - 3 strips lemon peel

# How to Prepare:

01 - Preheat the oven to 340°F. Grease a 9x13-inch baking dish with a small amount of melted butter.
02 - Combine walnuts, pistachios, almonds, cinnamon, cloves, and sugar in a bowl. Mix thoroughly until spices are evenly distributed throughout the nuts.
03 - Unroll the phyllo dough and cover immediately with a lightly damp cloth to prevent the sheets from drying out and becoming brittle.
04 - Place one sheet of phyllo in the prepared baking dish and brush lightly with melted butter. Repeat with 7 more sheets, brushing each layer with butter for a total of 8 sheets.
05 - Sprinkle one-third of the nut mixture evenly over the buttered phyllo base, ensuring complete coverage.
06 - Add 4 more sheets of phyllo, brushing each with butter. Sprinkle another one-third of the nut mixture evenly across the surface.
07 - Add another 4 sheets of phyllo, brushing each with butter. Sprinkle the remaining nut mixture evenly across the surface.
08 - Finish with the remaining 4 sheets of phyllo, brushing each with butter. Brush the top layer generously with melted butter.
09 - Using a sharp knife, carefully cut the assembled baklava into diamond or square shapes, cutting through all layers. This prevents the pastry from crumbling when cut after baking.
10 - Bake for 45 to 50 minutes until the baklava is golden brown and crisp. The top should appear evenly browned and the edges should be lifted slightly.
11 - While baklava bakes, combine sugar, water, honey, cinnamon stick, and lemon peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes until slightly thickened. 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 the entire surface. Allow to cool completely in the baking dish before serving to ensure the syrup fully penetrates the layers.

# Expert Advice:

01 -
  • The contrast between shatter crisp layers and syrup soaked center is absolutely magical
  • It actually tastes better the next day, making it perfect for making ahead
  • One tray feeds a crowd and looks impressive despite being surprisingly straightforward
02 -
  • Cutting the baklava before baking is non negotiable, cutting after destroys the layers
  • The syrup must be warm, not hot, and the baklava must be hot when you combine them
  • Room temperature baklava is better than warm, let it rest for at least 2 hours
03 -
  • Grate your own nuts rather than buying pre chopped, the texture difference is remarkable
  • A splash of orange blossom water or rose water in the syrup transforms it completely

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