Greek Baklava Recipe with Honey & Walnuts
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This Greek Baklava Recipe made with filo (phyllo) dough, butter, spices, honey, and walnuts is sure to satisfy your sweet tooth! The combination of flaky crust and nutty filling makes baklava one of the most delightful pastry desserts you can imagine.
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Greek Baklava Recipe
I know that readers like to skip to the recipe card, but I recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
I am of Greek-Cypriot heritage, and baklava and other siropiasta (which comes from the Greek word for syrup) are a real treat.
Siropiasta is a term for desserts, typically made in a rectangular or round sheet pan and then doused in sweet syrup. There are several kinds, some made with nuts, others made with a custard filling, but all covered with that delicious syrup!
There are many regional variations of baklava such as Pistachio Baklava which is common in Turkey, or in Iran where it is spiced with cardamom and rose water.
A classic Greek baklava recipe uses chopped walnuts, flavored with cinnamon, and honey syrup.
Traditionally, Greek baklava would be made with 33 layers of filo dough which represents the 33 years of Jesus’ life. Don’t worry though, this recipe doesn’t use as many as that!
With that representation, it makes it a fantastic Easter recipe and is often enjoyed at that time of year.
While this Greek pastry is time-consuming to make, it is not difficult and is well worth the time and effort.
Our step-by-step instructions will guide you through making baklava and the end result will create a memorable taste experience for all your guests.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
Ingredients Needed For Honey Walnut Baklava
- Fresh Produce – Lemons
- Dairy – Butter
- Filo/Phyllo Dough – a very thin unleavened dough used for making pastries such as baklava and spanakopita. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.
- Walnuts – for the filling, with some finely chopped walnuts for garnish if desired.
- Ground Cinnamon
- Ground Cloves
- White Granulated Sugar
- Honey – try to buy locally-produced honey when possible.
The complete list of ingredients with measurements is found on the recipe card at the end of this post.
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Equipment Needed For This Recipe
- 11″ Square Baking Dish or a
- 9×13″ Baking Dish
- Pastry Brush – for brushing the filo dough with melted butter
- Sharp Knife
- Chopping/Cutting Board
- Mixing Bowl
- Medium Saucepan
- Rubber/Silicone Spatula – or you could use a:
- Wooden Spoon if you prefer.
Recipes on The Purple Pumpkin Blog use cups and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American US customary, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measures, but never mix US customary/imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Walnuts
One of the hero ingredients in this dish is walnuts, so here are some more recipes using the same:
- Coffee & Walnut Pumpkin Bread Recipe
- Banana Walnut Muffins
- Walnut Chocolate Chunk Cookies Recipe
- Decadent Chocolate Walnut Brownies with Chocolate Frosting
- Spiced Pumpkin & Walnut Tea Loaf
For a fun twist on a classic, try these Baklava Cinnamon Rolls—all the flavors of baklava wrapped up in a soft, gooey pastry.
How Do I Make Greek Baklava?
The printable recipe card with the full ingredients list and instructions can be found at the end of this post.
Step 1 – Preheat & Prep: Preheat the oven to 350°F/180°C/Gas 4 and brush an 11″ square baking dish with melted butter.
NOTE: You can also make this recipe in a 9 x 13″ baking dish.
Step 2 – Layer Pastry: Add one sheet of filo pastry to the baking dish and brush the dough with melted butter. Repeat this process with 10 more sheets of filo, making sure to brush with butter in between.
NOTE: Cover the filo pastry with a damp cloth when you are working, to prevent the sheets from dying out.
Step 3 – Make Filling: Place the walnuts into a food processor and pulse until finely chopped. Transfer to a bowl, add the cinnamon and cloves, and stir to combine.
Step 4 – Layer Filling: Spread the filling over the pastry layer, then continue to layer with 15 sheets of filo on top, brushing each layer with butter as before.
NOTE: Alternatively, you can also make several layers of walnut filling and filo. Divide the filling into quarters/fourths and layer as follows: 10 filo~filling~5 filo~filling~5 filo~filling~5 filo~filling~10 filo, buttering in between the pastry layers.
Step 5 – Refrigerate & Cut: Place the dish of baklava in the refrigerator for at least 15 minutes to chill for even slicing.
Remove the baklava from the fridge and use a sharp knife to cut through the baklava into 4 vertical long strips. Then make 5 or 6 diagonal cuts to create the traditional diamond-shaped slices. Pour any remaining butter over the baklava.
NOTE: If making baklava in a 9 x 13″ dish, make 10 to 11 diagonal cuts.
Step 6 – Bake Baklava: Place the baklava in the preheated oven and bake for 50 – 60 minutes or until the filo sheets are crispy and golden brown.
Step 7 – Make Syrup: Meanwhile, make the honey syrup by combining sugar, honey, water, and slices of lemon in a pan over medium heat. Simmer the syrup for 10 minutes, then remove from the heat and stir in the lemon juice.
Step 8 – Add Syrup to Baklava: When the baklava has finished baking, remove it from the oven and while it is still piping hot, pour the syrup all over it. Sprinkle some finely chopped walnuts on top of each diamond for added garnish if desired.
Step 9 – Cool & Serve: Leave the dish of baklava to cool at room temperature for at least 4 – 6 hours before serving. Enjoy!
More Greek Recipes
Looking for more Greek dishes to make? Check these recipes out next:
- Greek-Cypriot Recipe for Pilafi Pourgouri – Crushed Wheat Pilaf
- How To Make Dolmades – Stuffed Vine Leaves
- Paris on Ice Greek Cypriot Gelatin Dessert
- Spicy Roasted Red Pepper and Feta Dip (Htipiti)
- Greek-Style Lemon Potatoes
Storing Leftovers & Freezing
Baklava is best served fresh, ideally within a day or two, when the pastry is still crispy. Storing for longer means the pastry will soften because of the honey soaking into it, but it will still taste good.
- Storing Leftovers:
- Cool and transfer to an airtight container.
- Store in a cool, dry place for up to 1-2 weeks or in the refrigerator for up to 2-3 weeks.
- Freezing Instructions:
- Freeze in portions, or as a whole tray of baklava.
- Cool completely and wrap in a double layer of plastic wrap and a double layer of foil to help prevent freezer burn and eliminate unwanted freezer smells. Place on a flat surface in the freezer.
- Label with the name of the dish, thawing/reheating instructions, and the date to keep track of your food storage.
- Baklava will last in the freezer for up to 3 months.
- To defrost the baklava, unwrap it completely and place it in the fridge to thaw overnight (or at least 12 hours), or at room temperature for 4-5 hours.
- Allow the baklava to come to room temperature before eating as the flavors and texture will be better, even though the pastry won’t be as crisp as it was when first baking.
- You can also freeze the unbaked pastry dessert.
- With all leftovers, make sure the food looks and smells okay before consuming.
- You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
Printable Greek Baklava Recipe Card
To save ink, any demonstration photos do not print on the recipe card.
Greek Honey Walnut Baklava
Ingredients
- 10 oz 300g butter, melted
- 25-35 sheets filo phyllo dough, thawed according to package directions*
- 1 lb 450g walnuts
- 1 Tbsp ground cinnamon
- ½ tsp ground cloves
- 2 cups sugar
- 1 cup honey
- 2 cups water
- 1 lemon sliced
- ¼ cup lemon juice
SUGGESTED PRODUCTS
Instructions
- Preheat the oven to 350°F/180°C/Gas 4 and brush an 11 x 11″ baking dish with melted butter.**
- Add one sheet of filo pastry to the baking dish and brush the dough with melted butter. Repeat this process with 10 more sheets of filo, making sure to brush with butter in between.
- Place the walnuts into a food processor and pulse until finely chopped. Transfer to a bowl, add the cinnamon and cloves, and stir to combine.
- Spread the filling over the pastry layer, then continue to layer with 15 sheets of filo on top, brushing each layer with butter as before.***
- Place the dish of baklava in the refrigerator for at least 15 minutes to chill for even slicing.
- Remove the baklava from the fridge and use a sharp knife to cut through the baklava into 4 vertical long strips. Then make 5 or 6 diagonal cuts to create the traditional diamond-shaped slices.† Pour any remaining butter over the baklava.
- Place the baklava in the preheated oven and bake for 50 – 60 minutes or until the filo sheets are crispy and golden brown.
- Meanwhile, make the honey syrup by combining sugar, honey, water, and slices of lemon in a pan over medium heat. Simmer the syrup for 10 minutes, then remove from the heat and stir in the lemon juice.
- When the baklava has finished baking, remove it from the oven and while it is still piping hot, pour the syrup all over it. Sprinkle some finely chopped walnuts on top of each diamond for added garnish if desired.
- Leave the dish of baklava to cool at room temperature for at least 4 – 6 hours before serving. Enjoy!
Notes
- *Cover the filo pastry with a damp cloth when you are working, to prevent the sheets from dying out.
- **You can also make this recipe in a 9"x13" baking dish.
- ***Alternatively, you can also make several layers of walnut filling and filo. Divide the filling into quarters/fourths and layer as follows: 10 filo ~ filling ~ 5 filo ~ filling ~ 5 filo ~ filling ~ 5 filo ~ filling ~ 10 filo, buttering in between the pastry layers.
- †If making baklava in a 9 x 13″ dish, make 10 to 11 diagonal cuts.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Recipes To Make A Special Dinner
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Whipped Feta Dip with Black Olives and Cherry Tomatoes
- Soup: Authentic Greek-Cypriot Avgolemono – Egg Lemon Soup
- Salad: Classic Caprese Salad with Balsamic Glaze
- Main Dish: Flavorful One-Pan Mediterranean Pork Chops
- Side Dish: Creamy Instant Pot Rosemary Garlic Mashed Potatoes Recipe
- Beverage: Mediterranean Journey Cocktail with Cointreau
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.
Esme
April 6, 2023 @ 12:20 am
What an outstanding and awesome Baklava recipe. I love it but have never made it myself, now I can. Thank you for sharing your post at Senior Salon Pit Stop.