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CUISINE EUROPEAN GREEK DESSERTS

Greek Baklava
4.8 (2,443)

99 REVIEWS 468 PHOTOS

Baklava is a delicious Greek dessert made up of

layers of crispy phyllo dough, honey and nuts
that's sooo easy to make. A Greek friend showed
me how to make this fabulous recipe.

Submitted by Donna | Updated on July 20, 2023

Tested by Allrecipes Test Kitchen

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468

Servings: Yield:
18 3 dozen

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Believe it or not, you can make Greek

restaurant-worthy baklava in the comfort of
your own kitchen — and it's actually not that
hard! This top-rated baklava recipe, which is
surprisingly approachable for beginner bakers,
has racked up almost 2,000 rave reviews from
the Allrecipes community.

What Is Baklava?
Baklava is a traditional pastry known for its
sweet, rich flavor and flaky texture. It consists of
phyllo (or filo) dough, nuts, spices, and a sugary
syrup.

Baklava Pronunciation
Pronounce "baklava" like "bah-klah-vah." The
stress is placed on the first syllable.

Where Is Baklava From?

Though baklava is o!en associated with Greek
restaurants now, its exact origins are unclear.

Food historians think modern baklava may have

been invented in Turkey during the Ottoman
Empire, then modified in Greece. However, the
technique of layering unleavened bread with
nuts and honey can be traced back as far as the
8th century B.C.E. during the Assyrian Empire.

RELATED: Phyllo vs. Puff Pastry: What's the

Difference?

Baklava Ingredients
Here's what you need to make the best baklava
of your life:

Phyllo Dough
Make your own phyllo pastry dough or buy
frozen phyllo dough at the store.

Nuts
Chopped walnuts, pistachios, or a mixture of
both are traditionally used. Hazelnuts and/or
pecans would also work.

Butter
Not only does butter add richness and flavor, it
keeps the phyllo sheets moist and so!. It also
helps the sheets stay together.

Cinnamon
Cinnamon is responsible for baklava's signature
warmth.

Water, Sugar, Vanilla, and Honey

A sweet syrup — made from water, sugar, vanilla
extract, and honey — is poured over the baked
baklava layers, bringing the delicious dessert
together.

How to Make Baklava

PHOTO: S TUTTLE

Even though making baklava can be a bit time-

consuming, it's probably not as hard as you
think. You'll find the full recipe below, but here's
a brief overview of what you can expect.

Layer Phyllo with Nuts

Stack eight sheets of phyllo dough, brushing
with butter between each layer, to create a
sturdy base. Sprinkle it with a mixture of
chopped nuts and cinnamon. Top with two
sheets of phyllo dough and follow with the nut
mixture. Repeat this process a few more times,
until the nut mixture is gone. Top with about
eight more layers of phyllo, buttering each layer.

Cut and Bake

Cut the baklava into diamond or square shapes.
Be sure to cut all the way to the bottom of the
pan. Bake until golden and crisp.

Finish With Syrup

Boil water and sugar until sugar is melted. Add
vanilla and honey. Remove the baklava from the
oven and immediately pour syrup over it. Let
cool before serving.

How to Store Baklava

Baklava is super sugary, so it has a relatively
long shelf-life. It will last for about two weeks
stored in an airtight container. Keep it in the
pantry if you like your baklava crispy. If you like
it chewy, opt for the fridge.

Can You Freeze Baklava?

Yes, you can definitely freeze baklava. Just let it
cool completely, wrap it in a layer of storage
wrap, and then a layer of aluminum foil. Follow
with another layer of aluminum foil for added
protection. Freeze for up to three months. Thaw
in the fridge overnight.

Nicole's Top Baklava Tips

When culinary producer Nicole McLaughlin
(a.k.a. Nicole McMom) tried this top-rated
baklava recipe, she declared it the "perfect
make-ahead dessert." Here are a few of the best
tips and tricks she learned along the way:

· Chop the nuts in a food processor to save time.

· Ensure the phyllo sheets stay moist during the
layering process by keeping the stack covered
with a damp paper towel or cloth.
· Worried about tearing the dough when you
brush it with butter? Don't be! If you're
concerned, Nicole suggests spraying melted
butter onto the phyllo dough between layers
instead of brushing it.
· If the phyllo dough sticks to your hands while
you work with it, place a bowl of water next to
your prep station. Keeping your fingertips moist
will prevent sticking.
· When it's time to eat, consider serving (and
storing) the baklava pieces in cupcake liners to
nip sticky fingers in the bud.

Allrecipes Community Tips

and Praise
"Definitely use a spritzer bottle for the melted
butter, it cuts down on the time," says Dionne
Sharp Ukleja. " It made the assembly easy and
effortless!"

"My husband and I have tried making

homemade baklava a couple of times, and this
is by FAR the BEST recipe we have used," raves
jlgarnet. "We followed the recipe exactly, and it
turned out perfectly!"

"This is an amazing recipe," raves cookingmom.

"I added more cinnamon, but other than that I
don't think any changes need to be made! The
result has the perfect crispness and flavor!
Excellent recipe!"

Editorial contributions by Corey Williams

Ingredients

1 (16 ounce) package phyllo dough

1 pound chopped nuts

1 cup butter

1 teaspoon ground cinnamon

1 cup water

1 cup white sugar

1 teaspoon vanilla extract

½ cup honey

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Directions

Step 1
Gather all ingredients.

PHOTO: DOTDASH MEREDITH FOOD STUDIOS

Step 2
Preheat the oven to 350 degrees F(175 degrees
C). Butter the bottoms and sides of a 9x13-inch
pan.

Step 3
Chop nuts and toss with cinnamon. Set aside.

PHOTO: DOTDASH MEREDITH FOOD STUDIOS

Step 4
Unroll phyllo dough. Cut whole stack in half to
fit pan. Cover phyllo with a dampened cloth to
keep from drying out as you work. Place two
sheets of dough in pan, butter thoroughly.
Repeat until you have 8 sheets layered.

PHOTO: DOTDASH MEREDITH FOOD STUDIOS

Step 5
Sprinkle 2 to 3 tablespoons of nut mixture on
top. Top with two sheets of dough, butter, nuts,
layering as you go. The top layer should be
about 6 to 8 sheets deep.

PHOTO: DOTDASH MEREDITH FOOD STUDIOS

PHOTO: DOTDASH MEREDITH FOOD STUDIOS

Step 6
Using a sharp knife cut into diamond or square
shapes all the way to the bottom of the pan. You
may cut into 4 long rows then make diagonal
cuts. Bake for about 50 minutes until baklava is
golden and crisp.

PHOTO: DOTDASH MEREDITH FOOD STUDIOS

Step 7
Make sauce while baklava is baking. Boil sugar
and water until sugar is melted. Add vanilla and
honey. Simmer for about 20 minutes.

PHOTO: DOTDASH MEREDITH FOOD STUDIOS

Step 8
Remove baklava from the oven and
immediately spoon sauce over it. Let cool.

PHOTO: DOTDASH MEREDITH FOOD STUDIOS

Step 9
Serve in cupcake papers. This freezes well.
Leave it uncovered as it gets soggy if it is
wrapped up.

PHOTO: DOTDASH MEREDITH FOOD STUDIOS

Step 10
Enjoy!

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