Authentic Greek Baklava

Course: Dessert

Cuisine: Greek / Middle East

Prep Time: 30

Cook Time: 1 15

Resting time: 6

Total Time: 7 45

Servings:

Calories: 707kcal

Author: Kris Longwell

Experience forty layers of shatteringly crisp phyllo and a spiced nut filling drenched in citrus-infused honey syrup. Made with clarified butter for the ultimate crunch, this authentic dessert is a showstopper and off-the-charts delicious!

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Equipment

Food processor or sharp knife
9"x13" baking dish
large, sharp knife

Ingredients

For the Honey Syrup

1½ cups granulated sugar
1 cup water
½ cup honey see NOTES
1 tablespoon lemon juice
2 strips lemon peel
1 cinnamon stick
2 whole cloves

For the Baklava

3 cups walnuts
1 cup pistachios raw
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
1½ cups unsalted butter 3 sticks, see NOTES
1 lb phyllo dough thawed and then brought to room temperature, see NOTES

Instructions

Make the Honey Syrup

In a medium saucepan, combine the sugar, water, honey, lemon juice, lemon peel, cinnamon stick, and whole cloves. Bring to a boil, then reduce the heat and simmer for 10 minutes until slightly thickened. Remove from the heat and let it cool completely, usually about 2 hours, which is usually enough time to prepare the baklava and then bake it.
1½ cups granulated sugar, 1 cup water, ½ cup honey, 1 tablespoon lemon juice, 2 strips lemon peel, 1 cinnamon stick, 2 whole cloves

Make the Baklava

Preheat oven to 325°F.
Pulse the walnuts in a food processor until finely chopped, but not a powder (you still want texture). Transfer the walnuts to a medium bowl and repeat the process with the pistachios. Add the pistachios to the walnuts and stir in the cinnamon, ground cloves, and salt. Stir to combine. Set aside.
3 cups walnuts, 1 cup pistachios, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon salt
Melt the butter over low heat. Use a spoon to remove any white solids that are floating on the surface. Turn off the heat and slowly transfer the butter to a heatproof bowl. Pour most of the butter into the bowl, leaving the milky white solids on the bottom of the pan.
1½ cups unsalted butter
Unroll the room-temperature phyllo. Trim the sheets to about 8½-12½" rectangles. Cover with a damp (not soaked) kitchen towel.
Brush the bottom and sides of the dish with the melted butter. Place one sheet of the phyllo into the dish and brush with butter. Repeat until you have 10 sheets.
1 lb phyllo dough
Sprinkle about ¾ cup of the nut mixture evenly over the top.
Add five more sheets of phyllo, buttering between each layer.
Sprinkle with another ¾ cup of the nut mixture.
Repeat this (5 buttered sheets / nuts) until you run out of nuts. Liberally brush the top layer of phyllo with melted butter.
Using a large, sharp knife, cut the baklava into diamonds or squares all the way down the pan.
Bake for 55 to 60 minutes, until golden and crispy. Remove from the oven, and immediately pour the honey syrup all over the top of the baklava, allowing it to flow into the slices. You should hear a slight sizzle as the syrup hits the hot dough. Add a small sprinkle of chopped pistachios in the center of each piece of baklava.
Allow the baklava to completely cool to room temperature before serving. At least 6 hours, or even better, overnight. No need to cover and do NOT refrigerate. If desired, you can loosely place a large piece of foil over the dish (not tightly).

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Thawing the Phyllo: For the best results, thaw your frozen phyllo dough in its package in the refrigerator for 12 to 24 hours, then let it sit at room temperature for 1 to 3 hours before starting. This two-step process prevents the delicate sheets from sticking together or becoming brittle.
The Power of Clarified Butter: Using clarified butter (ghee) is the secret to a professional finish. By removing the milk solids, you ensure the pastry becomes incredibly crisp and golden without any burnt specks or a greasy mouthfeel.
Choosing Your Honey: While any honey will work, using an authentic Greek wildflower or Thyme honey adds a sophisticated, floral depth that balances the sweetness. It’s the key ingredient that elevates this to a world-class treat.
The Temperature Rule: To ensure a perfect crunch, always pour room-temperature syrup over the baklava the moment it comes out of the oven. That signature "sizzle" means the syrup is being absorbed correctly without making the pastry soggy.
Patience is Key: Allow the baklava to cool completely and rest at room temperature for at least 8 hours (ideally overnight) before serving. This allows the syrup to fully saturate the layers and set properly for clean slicing.
Storage: Store baklava at room temperature, loosely covered with foil, a clean kitchen towel, or parchment paper, for up to 2 weeks. Never refrigerate or use an airtight lid, as the trapped moisture will cause the phyllo to lose its crispness.

Nutrition