Easy to Make Traditional Greek Baklava Recipe

Name: Greek Baklava Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 5 oz unsalted butter; 10 ½ oz whole shelled pistachio nuts; 1 tsp cinnamon; 10 sheets of phyllo pastry; 8 oz water; 1 1/3 cups sugar; 1 cinnamon stick; 4 oz honey; 1 lemon zested

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This authentic Greek Baklava recipe comes from one of my favorite travel partners, Viking Cruises, and it is everything you could want in a traditional Greek dessert. Flaky phyllo pastry, chopped pistachios, warm cinnamon, and a sweet honey syrup come together in one of the most delicious and easiest desserts you will ever make.

Baking dish of baklava cut into squares with pieces missing and one piece turned sideways laying in syrup at bottom.

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If you have ever been lucky enough to sail with Viking Cruises through Greece, you may have seen baklava being made right on the ship. Watching those delicate layers of buttery phyllo dough come together, soaked with that warm honey syrup, is one of those food experiences you do not forget. This baklava recipe captures those same rich Greek flavors and flaky layers that make the dessert so unforgettable.

Greek Baklava has been enjoyed for centuries and is still especially popular in northern Greece today. Every bite has that incredible contrast of crispy golden layers on top and sweet, syrup-soaked pastry underneath. It looks so impressive sitting on the dessert table, but once you make it yourself, you will see just how surprisingly simple it is to create at home.

Why We Love This Recipe

Easier than it looks: Making homemade Baklava sounds intimidating but the process is easy and very forgiving, making it a great dessert even for beginner bakers.
Simple, authentic ingredients: This recipe just uses pistachios, cinnamon, butter, and a traditional Greek baklava syrup made with honey and lemon zest.
Syrupy not soggy: I pour the hot syrup over the hot baklava immediately out of the oven. It’s the key to getting that perfectly soaked, extra syrupy dessert without making it soggy.

What You Need to Make It

With just 7 ingredients, you’ll be on your way to serving a dessert your friends and family will devour.

Melted butter, lemon, cinnamon sticks, honey, phyllo dough sheets, ground cinnamon, sugar, and pistachio nuts on a white counter.

Unsalted butter: With a slightly fresher, sweeter dairy flavor, unsalted butter does not overpower the delicate phyllo layers.
Pistachio nuts, whole and shelled: Pistachios give Greek baklava its distinctive nutty flavor and a beautiful green color.
Phyllo dough, thawed: Creates the delicate layers of pastry. Keep it covered with a damp towel as you work so it does not dry out.
Sugar: Works with the honey to give it sweetness.
Honey: Creates the sweet, sticky syrup baklava is known for.
Lemon zest: Brightens the syrup and cuts through the sweetness.
Cinnamon: Gives the baklava its warm, spiced flavor.
Water: Helps thin the syrup.

How to Make Greek Baklava

Step 1. Preheat your oven to 400º. Then, melt the butter in a saucepan, taking care not to burn it.

Step 2. Using a sharp knife, finely chop the pistachio nuts.

Chopped pistachio nuts on a wood board with a knife.

Step 3. Add cinnamon to the chopped nuts and toss well. Set aside.

Crushed pistachio nuts with cinnamon in a glass bowl.

Step 4. Unroll your pastry, making sure the layers are lined up. Cut in half. As phyllo can dry out quickly, cover with a clean, damp cloth to keep it moist.

Step 5. Using a pastry brush, brush the baking sheet with melted butter. Place 2 sheets of phyllo in the tin and brush with butter. Repeat the process until you have 10 sheets of phyllo layered.

Phyllo dough in a square pan with a red brush and bowl of melted butter on a wood board.

Step 6. Sprinkle with the cinnamon pistachios.

Phyllo dough covered in chopped pistachio nuts in a square pan and bowl of chopped pistachio nuts on a wood board with a bowl of melted butter to the side.

Step 7. Top with 2 more sheets of phyllo, brushing with butter. Sprinkle with more nuts. Repeat this process until you have used all the phyllo.

Chopped pistachio nuts covered with phyllo dough and spread with melted butter.

Step 8. Cut the baklava all the way through, into either diamond or square pieces, about 1 by 1 1/4 inches. Note: Don’t skip this step, thinking you’ll cut it when serving. Your beautiful layers of phyllo will crumble if you try to cut it after baking.

Unbaked phyllo dough in a square pan topped with melted butter.

Step 9. Bake for 30-35 minutes until the top is crisp and golden. Check on it toward the end, as oven times vary.

Close up of Baklava in a square baking pan cut in small squares.

Step 10. While the baklava is baking, prepare the syrup by boiling the water and sugar for about 2 minutes without stirring. Add the honey, cinnamon, and lemon zest, and simmer the mixture for about 20 minutes to allow it to thicken.

Step 11. Remove the baklava from the oven and immediately pour the syrup mixture over the whole dessert until it is drenched.

Baklava in a square baking pan on a wood board cut in small squares with bowl of lemons to the side and cinnamon sticks in above with a black and white dishtowel to the side..

Though I know this will be difficult, it’s best to let it cool before slicing and serving!

How To Store Leftover Baklava

Counter: Baklava stores beautifully at room temperature. Place it in an airtight container, and it will keep well for up to 2 weeks. In fact, many people say it tastes even better the next day once the syrup has fully soaked in.
Refrigerator: You can refrigerate baklava in an airtight container for up to 1 month, though it may lose a little of its crispness. Bring it to room temperature before serving.
Freezer: Baklava freezes well for up to 3 months. Wrap it tightly in plastic wrap and store in a freezer-safe container. Thaw at room temperature before serving.

Piece of baklava on spatula with honey dripping at bottom and held above baking dish of more baklava.

Variations

Nuts: Pistachios are the traditional choice in northern Greece, walnuts are more common in central Greece and Athens, and almonds add a milder, buttery note. Some regions even blend all three for an extra nut layer.
Sweetener: Some recipes use a simple sugar syrup instead of honey, or add orange blossom water or rose water for a more floral, Middle Eastern-inspired flavor.
Citrus: Orange peel or extra lemon zest in the syrup gives it a brighter, more fragrant finish.
Spice: Add a whole clove or cinnamon stick to the syrup while it simmers for a deeper, spiced flavor.
Shapes: Most Greek baklava is cut into small squares or diamond shapes, but you can also roll individual portions into cylinders for a different presentation.
Small batch: You can easily cut the recipe in half and make it in a smaller pan if you do not need a full tray.

Top Tips

Thaw phyllo in the fridge overnight: Thawing it too quickly at room temperature causes condensation that makes the sheets stick together and tear.
Room temperature butter brushes more evenly: If your melted butter starts to solidify as you work, warm it back up. Cold butter tears the delicate filo sheets.
Don’t skimp on the butter between layers: Each sheet needs a thorough coat or the layers will fuse together instead of separating into those distinct flaky layers.
Wipe your knife between cuts: A clean, sharp knife gives you neat edges. A sticky blade drags and tears the phyllo.
Baklava tastes better the next day: The syrup continues to soak in overnight, making it even more flavorful. It is a great make-ahead dessert for entertaining.

Piece of baklava on spatula with honey dripping from above and held above baking dish of more baklava.

FAQs

Is Greek baklava different from Turkish baklava?

Yes, there are differences. Greek baklava typically uses honey in the syrup and pistachios or walnuts, while Turkish baklava often uses a plain sugar syrup and may include rose water or orange blossom water. Both make a delicious dessert.

Can I freeze baklava before baking?

Yes, you can. Assemble it, score it, wrap the pan tightly in plastic wrap, and freeze for up to 3 months. Bake straight from frozen, adding about 10 extra minutes to the bake time.

Why did my syrup crystallize?

Stirring the sugar and water while it boils can cause the mixture to crystallize. Let it boil undisturbed for the first 2 minutes before adding the honey.

Can I use a food processor to chop the nuts?

You can, but a sharp knife on a large cutting board gives you more control over the texture. A food processor can turn the nuts into a powder in seconds, and you want a little bit of chunkiness in the nut layers for the best results. Pulse very briefly if you do use the processor.

Is Greek baklava a holiday dessert?

Greek baklava is a staple during the holiday season across Greece and many European and Middle Eastern countries, where it has been a delicious traditional dessert for a very long time. It keeps well in an airtight container for up to two weeks, which makes it a great make-ahead option for entertaining. Though it may be a holiday tradition, it makes a special treat any time of the year.

Stack of baklava pieces on a white plate with baking dish of baklava in background.

Food is one of the things I love most about sailing with Viking Cruises, and this baklava is a perfect example of why. If it has you dreaming of traveling to other places, check out their itineraries and consider exploring the world through one of their ocean cruises or a river cruise.

More Greek Inspired Recipes

This Greek Baklava has dessert covered. Now explore the savory side of Greek cuisine with some of my favorite Greek recipes.

Greek Baklava Recipe

A delicious, sweet layered pastry with nuts and cinnamon, made in Greece since ancient times.

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Course: Dessert

Cuisine: Greek

Prep Time: 30

Cook Time: 35

Total Time: 1 5

Servings: servings

Calories: 503kcal

Author: Kelly Stilwell

Ingredients

▢ 5 oz unsalted butter
▢ 10 ½ oz whole shelled pistachio nuts
▢ 1 tsp cinnamon
▢ 10 sheets of phyllo pastry

Instructions

Preheat your oven to 400º. Then, melt the butter in a saucepan, taking care not to burn it.
Using a sharp knife, finely chop the pistachio nuts.
Using a sharp knife, finely chop the pistachio nuts.
Unroll your pastry, making sure the layers are lined up. Cut in half. As phyllo can dry out quickly, cover with a clean, damp cloth to keep it moist.
Using a pastry brush, brush the baking sheet with melted butter. Place 2 sheets of phyllo in the tin and brush with butter. Repeat the process until you have 10 sheets of phyllo layered. Sprinkle with the cinnamon pistachios.
Top with 2 more sheets of phyllo, brushing with butter. Sprinkle with more nuts. Repeat this process until you have used all the phyllo.
Cut the baklava all the way through, into either diamond or square pieces, about 1 by 1 1/4 inches. Note: don’t skip this step, thinking you’ll cut it when serving, as the beautiful layers of phyllo will crumble if you try to cut it after baking.
Bake for 30-35 minutes until the top is crisp and golden. Check on it toward the end, as oven times vary.
While the baklava is baking, prepare the syrup by boiling the water and sugar for about 2 minutes without stirring. Add the honey, cinnamon, and lemon zest, and simmer the mixture for about 20 minutes to allow it to thicken.
Remove the baklava from the oven and immediately pour the syrup mixture over the whole dessert until it is drenched.
It’s best to let it cool before slicing and serving.

Notes

Baklava stores beautifully for up to 2 weeks at room temperature in an airtight container. Many people say it tastes even better the next day, once the syrup has fully soaked in.

You can refrigerate baklava in an airtight container for up to 1 month, though it may lose a little of its crispness. Bring it to room temperature before serving.

Baklava also freezes well for up to 3 months. Wrap it tightly in plastic wrap and store in a freezer-safe container. Thaw at room temperature before serving.