🇬🇷 Greece · Dessert
Baklava: Traditional Greek Layered Nut Pastry with Syrup
By eatmundo · July 8, 2026
🇬🇷 GRBaklava is a rich, sweet pastry made of layers of flaky phyllo dough, filled with chopped nuts and sweetened with a fragrant syrup. A true gem of Greek confectionery, it's perfect for celebrations or a delightful treat with Greek coffee, offering a satisfying crunch and irresistible sweetness.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare the syrup. In a saucepan, combine 500 g sugar, 350 ml water, and 1 strip of lemon peel. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes. Remove from heat, stir in 2 tbsp honey, and let it cool completely. The syrup must be cold when poured over hot baklava, so it can be made a day ahead.
- 2
Preheat your oven to 160°C (325°F). In a bowl, combine 300 g finely chopped walnuts, 100 g finely chopped almonds, 1 tsp ground cinnamon, and 1/2 tsp ground clove. Mix well to create the nut filling.
- 3
Melt 250 g unsalted butter. Grease a 23x33 cm (9x13 inch) baking pan with some melted butter. Lay down 8-10 sheets of phyllo dough, brushing each sheet generously with melted butter. Ensure the phyllo covers the entire bottom, trimming if necessary, but usually folding works well.
- 4
Sprinkle about a quarter of the nut mixture evenly over the buttered phyllo layers. Place 2 more phyllo sheets on top, buttering each. Continue layering with nuts and phyllo, using about 2 sheets of phyllo for each layer, brushing with butter, and sprinkling with nuts.
- 5
Repeat this process until all the nut mixture is used, usually creating 3-4 nut layers. For the top, layer the remaining 8-10 sheets of phyllo, buttering each sheet meticulously. Trim any overhang and tuck the edges neatly for a clean finish.
- 6
Using a sharp knife, carefully score the baklava into diamond or square shapes, cutting all the way through the top layers but not completely to the bottom. This helps the syrup penetrate and prevents puffing. A common mistake is not cutting deep enough.
- 7
Bake the baklava in the preheated oven for 45-55 minutes, or until it's deep golden brown and crispy. Keep an eye on it to prevent burning. The kitchen will fill with an incredible aroma!
- 8
Immediately upon removing the hot baklava from the oven, slowly and evenly pour the completely cold syrup over the entire surface. You'll hear a satisfying sizzle. This temperature contrast is key for crispness.
- 9
Let the baklava cool completely, ideally for at least 4-6 hours, or even overnight, at room temperature. This allows the phyllo to absorb the syrup fully and achieve its characteristic texture. Serve at room temperature.
Frequently Asked Questions
Why is it important for the syrup to be cold and the baklava hot?+
This temperature contrast is crucial for a crisp baklava. If both are hot, the phyllo will become soggy. The cold syrup gets absorbed by the hot phyllo, resulting in that delightful, crisp, yet syrupy texture.
Can I use different nuts in baklava?+
Absolutely! While walnuts and almonds are traditional in Greece, you can use pistachios, hazelnuts, or a mix. Just ensure they are finely chopped to distribute evenly and prevent tearing the delicate phyllo sheets.
How do I prevent my phyllo dough from drying out?+
Phyllo dries out very quickly. Always keep the unused sheets covered with a damp cloth or plastic wrap while you are working. This prevents them from becoming brittle and cracking.
How should I store leftover baklava?+
Baklava is best stored at room temperature in an airtight container for up to a week. Refrigerating it can make the phyllo go stale. For longer storage, it can be frozen un-syruped or fully prepared.
🇬🇷 GRMundo Match
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