My quick and easy Greek baklava recipe takes all the stress out of making this classic Mediterranean dessert. Using store-bought phyllo dough to save time, I focus on a rich homemade walnut filling and a spiced honey syrup that bring authentic flavor to every flaky layer. Made with crunchy walnuts, cinnamon, allspice, and pure honey, this homemade baklava delivers the perfect balance of sweetness, crispiness, and warmth.
Quick and Easy Walnut Baklava
I used to find baklava intimidating until I discovered that even professional chefs usually rely on store-bought phyllo dough for convenience. My easy baklava recipe features a simple 3-ingredient walnut filling and a luscious, warmly spiced honey syrup that saturates every layer. It’s as close to homemade as it gets: crispy, sticky, and packed with flavor.
Unlike Turkish or Lebanese versions, my Greek baklava utilizes crushed walnuts and warming spices to create a flavorful filling. I sweeten the syrup with honey as well to enhance the depth of flavors. Combined with the butter-brushed phyllo layers, this simple baklava has a light, flaky texture without being overly sticky or heavy– just how I like it!
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How to Handle Phyllo Dough without Tears
Phyllo dough can be tricky because it dries out and tears easily. To keep it pliable, I always keep the sheets covered with a damp kitchen towel while working. I also brush each layer generously with melted butter to create that signature flaky texture and rich flavor. This careful layering not only prevents dryness but also helps the baklava bake evenly and develop the perfect balance of crispness and softness.
Homemade Greek Baklava Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Pastry Brush
Ingredients
For the Baklava
- 16 ounces phyllo dough thawed (1 package)
- 1 pound finely chopped walnuts
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 2⅓ cups unsalted butter melted and slightly cooled (4⅔ sticks)
For the Syrup
- 1 cup granulated sugar
- 1 cup water
- 10 tablespoons honey *
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice **
Instructions
- Preheat oven to 350°F. Unwrap the phyllo dough and wrap it with a damp cloth to prevent it from drying out. Set aside.16 ounces phyllo dough
- In a medium-sized bowl, combine the walnuts, cinnamon, and salt. Set aside.1 pound finely chopped walnuts, 2 teaspoons ground cinnamon, ½ teaspoon kosher salt
- Using a pastry brush, coat the bottom and sides of a deep 9×13-inch baking dish with butter.2⅓ cups unsalted butter
- Place 2 sheets of phyllo dough into the bottom of the pan. Brush with butter. Place 2 sheets of phyllo dough on top and brush with butter. Repeat these steps until you have 8 sheets of phyllo dough in a stack. Brush with butter before sprinkling about 2-3 tablespoons of the walnut mixture over the surface of the dough. The entire surface of the phyllo dough will not be covered with the mixture. That is fine, as with the amount of layers that there will be, there will be plenty of walnut mixture in every bite.
- Place 2 sheets of phyllo dough on top of the walnut mixture. Brush with butter. Sprinkle 2-3 tablespoons of the walnut mixture over the surface. Continue this same process until you have about 6 sheets of phyllo dough remaining and no walnut mixture. A few of my sheets got sticky from the damp cloth (I only had 5 sheets remaining). Place 2 sheets of dough on top and brush with butter. Repeat until you have used all of the phyllo dough. Brush the top with butter. At this point, you may have extra butter, which is fine. If at any point you run out of butter, simply melt another tablespoon and continue.
- Score the top 6 layers of dough in the final shape that you want to cut them (see notes), but do not cut completely through to the bottom of the dough. The dough at the bottom of the pan should remain uncut so as to prevent the syrup from soaking through and making it soggy.
- Place the baklava into the preheated oven to bake for 45 minutes.
- While the baklava is baking, make the syrup. Place all of the syrup ingredients into a large saucepan set over medium heat. Whisk constantly for the first minute while everything is melting together. Once the mixture has melted together, leave to reach a boil. Once it begins to boil, reduce to medium-low heat to simmer for about 10 minutes, or until it has thickened significantly. The mixture should coat the back of a wooden spoon. Be sure to whisk intermittently while it simmers as it could scorch or boil over. Once thickened, remove from the heat for a moment or two while the baklava finishes baking.1 cup granulated sugar, 1 cup water, 10 tablespoons honey, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon allspice
- Once the baklava has finished baking, remove from the oven and place onto a cooling rack. Pour the hot syrup over the entire surface of the baklava immediately. Let set for about 30 minutes to fully soak in and cool down.
- Once cooled sufficiently, use a sharp knife to finish cutting all the way down through the baklava. Serve immediately, or allow the syrup to continue to soak for 8-24 hours.
Notes
- Defrost the phyllo dough in the original packaging in the refrigerator for 12 hours before use.
- The easiest way to finely chop the walnuts is to grind them in a food processor. Add them in batches and not all at once, as placing too many walnuts in at one time will cause the ones at the bottom to become like paste and the ones at the top to not get chopped.
- Be sure to cover the phyllo dough back up after each time you remove some to keep it from drying out.
- The best way to keep baklava from getting soggy is to avoid adding too much butter. You want light coatings of butter on the layers; otherwise, the butter will seep out and create a soggy bottom.
- To cut the phyllo into diamond shapes, cut lines about 2 inches apart, parallel to the long sides of the baking dish. Next, cut lines about 2 inches apart, diagonally this time.
- Remember not to cut all the way down through all of the dough layers until the baklava is soaked in the syrup. Slicing before could cause residual butter and syrup to pool in the bottom of the pan.
- I recommend letting baklava sit for 8-24 hours before enjoying it to let the flavors mingle.
How to Make Baklava Step-by-Step
Prep the Filling: Preheat your oven to 350°F. Unwrap 16 ounces (1 package) of phyllo dough and wrap it with a damp cloth to prevent it from drying out. Set aside. In a medium-sized bowl, combine 1 pound of finely chopped walnuts, 2 teaspoons of ground cinnamon, and ½ teaspoon of kosher salt. Set aside.
Prep the Pan: Melt and cool 2⅓ cups of butter. Using a pastry brush, coat the bottom and sides of a deep 9×13-inch baking dish with a light coating of melted butter. Do not use all of the butter– just a few swipes of the brush will do!
Layer the Baklava: Place 2 sheets of phyllo dough into the bottom of the pan. Brush with butter. Place 2 sheets of phyllo dough on top and brush with butter. Repeat these steps until you have 8 sheets of phyllo dough in a stack. Brush with butter before sprinkling about 2-3 tablespoons of the walnut mixture over the surface of the dough. The entire surface of the phyllo dough will not be covered with the mixture. That is fine, as with the number of layers that there will be, there will be plenty of walnut mixture in every bite.
Continue the Layers: Place 2 sheets of phyllo dough on top of the walnut mixture. Brush with butter. Sprinkle 2-3 tablespoons of the walnut mixture over the surface. Continue this same process until you have about 6 sheets of phyllo dough remaining and no walnut mixture. A few of my sheets got sticky from the damp cloth (I only had 5 sheets remaining). Place 2 sheets of dough on top and brush with butter. Repeat until you have used all of the phyllo dough. Brush the top with butter. At this point, you may have extra butter, which is fine. If at any point you run out of butter, simply melt another tablespoon and continue.
Score and Bake: Score the top 6 layers of dough in the final shape that you want to cut them, but do not cut completely through to the bottom of the dough. The dough at the bottom of the pan should remain uncut so as to prevent the syrup from soaking through and making it soggy. Place the baklava into the preheated oven to bake for 45 minutes.
Make the Syrup: While the baklava bakes, place 1 cup of granulated sugar, 1 cup of water, 10 tablespoons of honey, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and ¼ teaspoon of allspice into a large saucepan set over medium heat. Whisk constantly for the first minute while everything is melting together. Once the mixture has melted together, leave to boil. Once it begins to boil, reduce to medium-low heat to simmer for about 10 minutes, or until it has thickened significantly. The mixture should coat the back of a wooden spoon. Be sure to whisk intermittently while it simmers, as it could scorch or boil over. Once thickened, remove from the heat for a moment or two while the baklava finishes baking.
Soak the Baklava: Once the baklava has finished baking, remove it from the oven and place it onto a cooling rack. Pour the hot syrup over the entire surface of the baklava immediately. Let it sit for about 30 minutes to fully soak in and cool down.
Cut and Serve: Once cooled sufficiently, use a sharp knife to finish cutting all the way down through the baklava. Serve immediately, or allow the syrup to continue to soak for 8-24 hours.
How to Store
Store leftover walnut baklava in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. Let thaw in the refrigerator or at room temperature before enjoying.
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