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THE BEST Baklava Recipe (Easy!!)
In Desserts and Sweets

THE BEST Baklava Recipe (Easy!!)



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Makes about 24 pieces:
1-pound (#4) phyllo pastry, thawed and at room temperature
¾ pound unsalted butter, melted

For the filling:
• 2 cups coarsely ground walnuts
• 2 cups coarsely ground toasted almonds
• 2 heaping teaspoons ground cinnamon
• ½ teaspoon ground cloves

For the syrup:
• 3 cups granulated sugar
• 1 and ½ cups Greek honey
• 2 cups water
• Juice of half lemon

Garnish: ground cinnamon

Preheat oven to 350 °F, 180 °C.

Make the syrup: Combine all of the syrup ingredients in a small saucepan. Mix well and bring to a boil. Remove from heat and set aside to cool.

Combine the filling ingredients in a bowl and mix together. Set aside.

Take the phyllo out of its packaging and unroll it. Lay it flat onto a cutting board or clean work surface. Place a baking dish over the phyllo and cut the sheets to fit the inside of the pan.
Note: I usually cut my phyllo roll into 2 equal stacks to fit a 9 by 13-inch baking dish.

Brush the bottom of the baking pan with butter and lay 4 sheets over it. Sprinkle about 2 tablespoons of the nut mixture over top.
Take 4 -5 sheets of phyllo and set them aside for the top of the baklava. Cover them with a clean kitchen towel.

Layer 2 sheets of phyllo in the pan and sprinkle some nut filling over top. Continue this pattern of 2 phyllo sheets and nuts until all of the nut mixture and phyllo are used. Place the reserved 4 sheets of phyllo on top.
Cut the baklava into 24 squares or diamond shaped pieces.
Pour all of the melted butter over top and sprinkle some water (about 3 tablespoons) over the edges of the baklava.
Bake for 45 minutes – 1 hour or until golden brown on top.
Remove from the oven and pour the cooled syrup over the baklava.
Set aside and allow the baklava to absorb all of the syrup. About 4 hours.
Serve alongside some Greek coffee.
Enjoy!

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30 Comments

  3. Seeta Younan

    If you clarify the butter you won't be left with the brown spots on top of the phyllo. Otherwise great recipe!

  6. Judy Fleming

    I really wonder How do you stay so lovely and slender eating this type of cooking all the time. I would gain 30 lbs. the fist week. !!! (But I would enjoy doing it.) I just had to cut out sugar for over a year and ended up losing 70 lbs. I was always taught "All things in moderation" but my two passions in life is food and teaching. I stopped teaching cooking in 2018 t take care of my dad, so I end up eating junk food most of the time.Cookies are easiy to cook bronwnies, custards…My Goodness!!!You may be the death of me yet with all your wonderful dishes. I am a vegetarian and noticed you have a few vegetarian (and vegan) dishes It seems to be that I heard a man from lebanonon once say that his mothef or grand mother used. used pistachio and made also almond. I was able to find your greek honey, but there are so many brands. I found a brand that looked like your by the name of Attiki and it seems to be several under that brand name , berhaps you could tell us what brand you buyl. I will however be trying your rolled baklava recipe It was the first one i found. It seems just a bit easier for some reason. So let me know the exact honey you have )perhaps a photo along with your answer.

  7. Jen

    I just made Baklava again after my last failed attempt. It looks so much better than last time. Thank you so much for the awesome tips of layering, cutting, then pouring the butter all over the Baklava, what a difference in time and stress of it turning out. I will never be afraid to make Baklava again, one of my families favorite desserts 😋

  12. Mike Dinadis

    Yassu Demitra just put it in the oven it’s 12:20 midnight getting it ready for dessert for Easter 🇬🇷 Thank you for your recipes happy Easter

  13. Desley Kakoulidis Gallaway

    That’s what I love with Greek Baklava- it’s fragrant and definitely nutty and spicy. Other versions no spices but they use flower waters. I like that in loukoumia Turkish delights …..Greek is best in my opinion 🙏🏻😋🥰

  15. barnieb1961

    I love making the things you show us and I’ve made this a few times but I’ve tweeted it to what I’m used to from all the Greek places in my home town in Michigan. I followed this almost to the tee and I only poured about 3/4’s of the syrup onto it and it came out so much drenched in syrup I wouldn’t take it to my function. I even transferred it to another dish to let the syrup drain more and it was still soaking. Love you and all I’ve learned from you but this was way bad. What happened?

  17. Tzivia Margolis

    😀😃😄🙂🙃😉😘😋🥰😜🤪🤭😙🤗🍮🍮🍮🍮🍮🍮🍮🍮🍮🍮🍮🍮🍮🍯🍯🍯🍯🍯🍯🍯🍯🍯🍯🍯🍯🍯🫖🫖🫖🫖🫖🫖🫖🫖🫖🫖🫖☕️☕️☕️☕️☕️☕️☕️☕️☕️🍵🍵🍵🍵🍵🍵🍵🍵🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🥄🥄🥄🥄🥄🥄🥄🥄🥄🥄🥄🥄

  18. Jerry Wulf

    I use more lemon juice now and I have found. And I have found a little vanilla with the honey makes it quite unique … I will make Greek next … The last one I made, I had used pistachio's … very good !

  19. Betty

    Hello! Could you please tell me if I don't put honey in the syrup, how many cups of sugar and water should I put?

  21. Penny Abou Zaid

    Beautiful Dimitra! Always enjoy your videos and I admit learn so many new techniques from you. And you drink Greek coffee so you're absolutely the best!!!

  23. Boriana Rem

    ❤ Love it! Made it many times, but still feel better if I watch you do it first and then I would start 😊! Thank you!!!

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