Greek Baklava with Honey Syrup (Printable)

Crisp phyllo layers with spiced nut filling soaked in fragrant honey syrup

# What You'll Need:

→ Nut Filling

01 - 7 oz walnuts, finely chopped
02 - 3.5 oz pistachios, finely chopped
03 - 1.75 oz almonds, finely chopped
04 - 2 tsp ground cinnamon
05 - 1/4 tsp ground cloves
06 - 2 tbsp granulated sugar

→ Pastry Components

07 - 14 oz phyllo dough (about 20 sheets), thawed if frozen
08 - 7 oz unsalted butter, melted

→ Honey Syrup

09 - 1 cup granulated sugar
10 - 3/4 cup water
11 - 2/3 cup honey
12 - 1 cinnamon stick
13 - 3 strips lemon peel

# How To Make It:

01 - Preheat oven to 340°F. Grease a 9x13-inch baking dish with a small amount of melted butter.
02 - Combine walnuts, pistachios, almonds, cinnamon, cloves, and sugar in a bowl. Mix thoroughly to distribute spices evenly.
03 - Unroll phyllo dough and keep covered with a lightly damp cloth to prevent drying while working.
04 - Place one phyllo sheet in the baking dish and brush lightly with melted butter. Repeat with 7 more sheets, buttering each layer (8 sheets total).
05 - Sprinkle one-third of the nut mixture evenly across the phyllo base.
06 - Layer 4 more phyllo sheets, brushing each with butter. Sprinkle another one-third of the nut mixture on top.
07 - Place another 4 phyllo sheets, buttering each layer. Spread the remaining nut mixture evenly.
08 - Complete with remaining 4 phyllo sheets, buttering each one. Brush the top surface generously with butter.
09 - Using a sharp knife, cut the assembled baklava into diamond or square shapes before baking.
10 - Bake for 45-50 minutes until the top is golden brown and crisp.
11 - While baklava bakes, combine sugar, water, honey, cinnamon stick, and lemon peel in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat and cool slightly; discard cinnamon stick and lemon peel.
12 - Immediately after removing baklava from oven, slowly pour the warm syrup evenly over the entire surface. Allow to cool completely before serving.

# Expert Suggestions:

01 -
  • The contrast between shatteringly crisp phyllo and syrup-soaked layers creates something magical in every bite
  • Once you master the layering technique, you'll feel like you've unlocked a genuine piece of Greek heritage
  • It actually tastes better the next day, so you can make it ahead and stress less about serving
02 -
  • The syrup must be warm (not hot) when you pour it over hot baklava—this temperature difference is what creates that signature crisp-yet-syrupy texture
  • Cutting through all layers before baking is non-negotiable; if you wait until after, the phyllo will shatter into messy pieces instead of clean portions
  • Room temperature butter won't coat phyllo evenly and can make layers greasy or soggy—melt it completely and let it cool slightly
03 -
  • Grind a tiny pinch of orange zest into the nut filling for a subtle citrus brightness that cuts through the sweetness
  • If you want extra floral depth, add 1 teaspoon of orange blossom water or rose water to the syrup after it has cooled slightly—the heat will cook off the delicate aroma if added too soon

Go back