Go Back
+ servings
Finished Greek baklava in a baking dish.

Greek Baklava

This easy recipe is simple to follow and the results are always impressive. This is an authentic Greek dessert everyone will rave about.
Prep Time:15 mins
Cook Time:50 mins
Cooling Time:30 mins
Total Time:1 hr 35 mins
Servings:36 diamond-shaped slices


  • 16 ounces phyllo dough (1 package)
  • 16 ounces walnuts chopped
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter melted

For the syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup honey
  • 1 teaspoon lemon juice


  • Preheat the oven to 350°F. Take a 9x13-inch baking pan and butter the inside of it and then set it aside. Toss the chopped walnuts with the cinnamon and then set aside. Flatten the phyllo dough and cut it in half or trim it so that it fits the baking pan, and then cover it with a damp towel to prevent it from drying out.
  • Take two sheets of phyllo and place them into the bottom of the prepared pan and then brush the top of it with plenty of melted butter. Now sprinkle 3 tbsp of chopped nuts on top. Then place another two sheets of phyllo over the nuts and repeat this layering process until all the sheets are used, ending with 6 sheets on top.
  • Now cut it into 4 long rows and then make diagonal cuts across the rows to make 36 diamond-shaped pieces being sure to cut all the way down to the bottom of the pan. Then bake it in the preheated oven for about 50 minutes or until golden and crisp on top.
  • To make the syrup, boil the water and sugar until the sugar is melted, and then add the vanilla, honey, and lemon juice and let it simmer for 20 minutes.
  • With a spoon, pour the syrup over the Baklava as soon as it comes out of the oven. Let cool before serving. Be sure to store uncovered. Enjoy!


  • Make sure you cut through the dough all the way to the bottom when making the diamond shapes so the pieces come out separately.
  • Don’t be stingy with the butter and sugar. Using plenty of these helps to create a rich and indulgent result. It’s supposed to be indulgent since the servings are very small.
  • For the best results, drench the baklava in the glaze and let it sit for a couple of hours to absorb it. If you’re worried it might be too sweet, you can use less sugar in the syrup mixture.
  • Add a pinch of cardamom for an exciting twist on the flavor.


Calories: 202kcal | Carbohydrates: 18g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 107mg | Potassium: 70mg | Fiber: 1g | Sugar: 10g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg