Baklava is an extra syrupy dessert that Greeks call ‘Siropiasta’. Syrupy desserts (‘Siropiasta’) are very popular in Greek cuisine and with good reason! Greek Baklava is a delicious traditional dessert made of layers of crispy golden brown phyllo, filled with chopped walnuts and garnished with honey syrup.
The classic Greek baklava recipe consists of three main ingredients; filo dough, walnuts and honey syrup.Pistachios or walnuts are the most commonly used nuts. However, you don’t have to use just one or the other. A combination can be used together.
This is a very easy classic Greek Baklava recipe that you can recreate at home. Plus it’s the dessert to make ahead of time because it’s even better the next day!
Let’s take a look below at what is needed and the steps required to make baklava from scratch.
How to make the perfect homemade Greek Baklava?
Before we start, here are some additional top tips to take into consideration to ensure you make the best Baklava ever!
- Thaw your phyllo dough properly as it can become sticky if there is too much moisture.
- Place the phyllo pastry sheets between two clean towels while you work as this will help to prevent them from tearing too much.
- Prepare your honey syrup ahead so you can spread it on your baklava immediately whilst it’s still piping hot.
- Try not to over chop the nuts into a fine powder.
- Before baking, cut the assembled baklava into pieces to make it easier to cut once baked.
- Baklava tastes even better the following day s consider making it one night in advance.
Ingredients
For the baklava
- 25–30sheets of phyllo dough
- 500g walnuts, chopped (or a mix of walnuts, pistachios and almonds)
- 2tsps cinnamon powder
- 2tsps grounded clove
- 300g butter, melted
For the syrup
- 600g sugar
- 400g water
- 80g honey orglucose
- zest of1lemon or orange
- 1cinnamon stick
Instructions
- Melt the butter in a saucepan over low heat, being careful not to burn it. Use a cooking brush to butter the bottom and sides of a baking pan. (A large baking pan approx. 40*30cm / 15*12 inch is ideal. Layer the sheets of phyllo on the bottom of the baking dish to form the base. Layer the sheets one at a time, making sure to sprinkle each one with melted butter. Use about 10-12 layers for the base.
- In a large bowl, mix the chopped nuts, cinnamon and grounded clove together. Sprinkle the nut mixture over the phyllo base and continue forming the top of the baklava. Top the nuts with the remaining phyllo sheets. Sprinkle each one with melted butter and brush the top of the baklava with plenty of butter.
- Pop the baklava in the fridge for 15 minutes. Remove from the fridge and using a sharp knife cut all the way down into pieces. Sprinkle the top with some cold water.
- Place the baklava in preheated oven at 150C / 300F on the lower rack and bake for about 1 1/2- 2 hours, until all the phyllo layers are crisp and golden.
- Prepare the syrup.
Mix all the ingredients for the syrup (except honey) and bring to a boil. Boil for about 2 minutes until the sugar is dissolved. Remove the pan from the heat and stir in the honey then let the syrup cool down. As soon as the baklava is ready, ladle slowly the syrup over the hot baklava, until it is fully absorbed. - Allow the baklava to cool down completely and serve after the syrup has soaked throughout.
We hope you enjoy this recipe and feel free to share your experience or tips below in the comments section!
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