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Desserts Cooking Time : Approximately 5 hours 30 minutes Recipe Servings : Serves: 12–16 Makes: 1 large 9×13-inch tray Recipe Dificult : easy 0.00

Baklava | Traditional Greek Honey Walnut Phyllo Pastry

Greek Baklava is a rich, flaky, and beautifully layered dessert made with delicate phyllo pastry, finely chopped walnuts, butter, cinnamon, and a fragrant honey-lemon syrup. Each layer of crisp pastry is brushed with melted butter and layered with a warmly spiced nut mixture before being baked until deeply golden and crunchy.

The signature syrup is poured over the hot baklava immediately after baking, allowing it to soak into the pastry while keeping the top layers crisp. Honey, lemon, cinnamon, and a touch of vanilla create a fragrant sweetness that balances the richness of the butter and nuts.

Baklava is a classic Greek dessert perfect for holidays, celebrations, dinner parties, family gatherings, afternoon coffee, or Mediterranean dessert platters. Although it takes some time to assemble, the result is an impressive homemade treat with irresistible layers of crisp pastry and sweet, nutty filling.

Cooking Method

Thaw the phyllo pastry according to the package instructions.
Preheat the oven to 350°F (175°C).
Grease a 9×13-inch baking dish with melted butter.
In a bowl, combine the chopped walnuts, sugar, cinnamon, cloves, and salt.
Carefully unroll the phyllo sheets and keep them covered with a slightly damp kitchen towel to prevent drying.
Place one sheet of phyllo in the prepared baking dish.
Brush lightly with melted butter.
Repeat with approximately 7–8 phyllo sheets, buttering each layer.
Sprinkle a thin, even layer of the walnut mixture over the pastry.
Add another sheet of phyllo and brush with butter.
Continue alternating layers of buttered phyllo and walnut filling.
Finish with approximately 7–8 sheets of phyllo, generously buttering each layer.
Brush the top generously with the remaining melted butter.
Using a sharp knife, carefully cut the baklava into diamonds or squares before baking.
Bake for 45–55 minutes, or until deeply golden and crisp.

Prepare the Syrup

While the baklava is baking, combine the sugar, water, honey, lemon juice, lemon zest, and cinnamon stick in a saucepan.
Bring to a gentle boil and simmer for 8–10 minutes.
Remove from the heat and stir in the vanilla extract.
Remove the cinnamon stick and allow the syrup to cool slightly.
Pour the warm syrup evenly over the freshly baked hot baklava.
Allow the baklava to cool completely and absorb the syrup for at least 4 hours, preferably overnight.
Serve at room temperature.