Traditional Homemade Greek Baklava

This flaky golden Greek baklava brings together finely chopped walnuts and pistachios soaked in a fragrant honey lemon syrup. Crisp on top and chewy in the center it offers a perfect balance of texture and sweetness that feels both comforting and luxurious. Making baklava at home may take a bit of time but the layers of buttery phyllo and rich nuts soaked in syrup make it so worth the effort.

I first made this baklava on a quiet weekend and the aroma filled the whole house. Since then it has become a go-to dessert for holidays and gathering when everyone asks for seconds.

Ingredients

• Walnuts: finely chopped for a warm nutty flavor choose fresh and firm nuts for best taste
• Pistachios: finely chopped add subtle sweetness and crunch look for bright green nuts with shells removed if possible
• Granulated sugar: balances the natural nut oils while sweetening the filling
• Ground cinnamon: adds a gentle spice note which complements the nuts well
• Phyllo dough: thin and crisp layers create the signature flaky texture thaw carefully to avoid cracking
• Unsalted butter: melted to brush on the phyllo ensuring crisp golden layers without overpowering saltiness
• Water: forms the base of the honey syrup use clean fresh water for pure flavor
• Honey: brings floral sweetness and richness select a good quality raw or wildflower honey if possible
• Lemon juice: brightens the syrup with acidity cutting through sweetness
• Optional crushed pistachios: for garnish add a pretty finishing touch and extra texture

Step-by-Step Instructions

Sauté the Aromatics:

is not part of this recipe Instead follow these detailed steps accurate to baklava preparation.

Prep the Nut Filling:

Pulse the walnuts and pistachios in a food processor or chop finely by hand Combine with sugar and cinnamon in a bowl and set aside This blend is key for the rich and aromatic filling.

Prepare the Phyllo:

Unroll the thawed phyllo dough carefully Cover with a damp towel to prevent drying Preheat the oven to 165 degrees Celsius or 325 degrees Fahrenheit Brush a 9 by 13 inch baking dish with melted butter to keep layers from sticking.

Layer the Base:

Place 8 to 10 sheets of phyllo in the dish Brushing each sheet generously with melted butter before adding the next Work quickly as phyllo can dry and crack easily This buttery base will give the baklava its flakiness and golden color.

Add Nuts:

Evenly sprinkle one third of the nut filling over the layered phyllo This creates one of the nutty layers that define the dessert.

Repeat Layers:

Add 5 more phyllo sheets buttering each then sprinkle another third of the nut mixture Repeat this layering again finishing with 10 to 12 sheets buttered on top This layering technique ensures balanced texture and flavor throughout.

Cut Before Baking:

Trim edges to fit if needed and use a sharp knife to cut the unbaked baklava into diamond or square shapes This prevents cracking after baking and helps absorb syrup later.

Bake:

Place the baklava in the preheated oven and bake uncovered for 60 to 70 minutes until the top is golden and crisp The smell will be heavenly.

Make Syrup:

While baking combine water sugar honey and lemon juice in a saucepan Bring to a boil then reduce to a simmer and cook for 10 minutes Let the syrup cool slightly to thicken slightly.

Syrup Time:

Right after removing the baklava from the oven pour the warm syrup evenly over the hot baklava It will sizzle which is perfectly normal This step moistens the layers and infuses flavor deeply.

Let it Rest:

Allow the baklava to rest at room temperature for at least 4 hours This soaking time is crucial as it lets the sweet syrup permeate every layer making the dessert tender and full of flavor.

Garnish and Serve:

Optionally sprinkle crushed pistachios on top before serving This adds an appealing color contrast and extra crunch.

Save

I always cherish the moment after baking when the house smells like warm honey and cinnamon A favorite family story is serving this during a festive gathering and seeing everyone's eyes light up as they take the first bite.

Storage Tips

Keep baklava stored covered at room temperature for up to five days Refrigeration can dry out the phyllo but works if your kitchen is warm You can freeze the unbaked prepared tray but be sure to wrap tightly to protect from freezer burn.

Ingredient Substitutions

Hazelnuts or almonds can replace walnuts if preferred Pistachios can be omitted or swapped for more walnuts Use maple syrup or agave instead of honey for a different sweetness profile Use clarified butter or ghee for a slightly nuttier flavor in the layers.

Serving Suggestions

Serve baklava with a scoop of vanilla ice cream or dollop of thick Greek yogurt The contrast of cold creaminess with warm baklava is delightful A cup of strong black coffee or spiced tea pairs perfectly balancing the sweetness.

Cultural Context

Baklava is a historic dessert beloved across the Mediterranean and Middle East It showcases the art of layering phyllo and nuts soaked in sweet syrup with countless regional variations This Greek version highlights walnuts and pistachios which reflect local flavors and traditions.

Recipe FAQs

→ What types of nuts are best for this baklava?

Walnuts and pistachios are traditional choices, offering a balanced mix of earthy richness and subtle sweetness that complement the layers and syrup well.

→ How should phyllo dough be handled to prevent drying?

Keep the phyllo covered with a damp towel while working to maintain moisture and flexibility, which helps in achieving crisp yet tender layers.

→ Why is it important to pour syrup over hot baklava?

Pouring warm syrup onto hot baklava allows it to absorb effectively, infusing the nutty layers and phyllo with sweetness and moisture.

→ How long should this dessert rest before serving?

Letting it rest at room temperature for at least 4 hours enables the syrup to fully soak in, ensuring rich flavor and ideal texture.

→ Can I use other nuts for the filling?

Yes, while walnuts and pistachios are classic, almonds or hazelnuts can be used as alternatives to vary the flavor and texture.