Go Back
+ servings
Authentic-Greek-Baklava-Recipe
Print Recipe
3.87 from 23 votes

Greek Baklava Recipe With It's No Fail Little Secrets

This Authentic Greek Baklava is extra crunchy, loaded with walnuts and almonds, plus lots of honey syrup!
Prep Time45 mins
Cook Time1 hr 20 mins
Course: Dessert
Cuisine: Greek
Keyword: dessert, Nuts, Oven baked, phyllo
Servings: 16 pieces
Calories: 511kcal

Ingredients

For The Syrup:

  • 500 ml water
  • 500 grams / 17.6 oz sugar
  • 150 grams / 5.3 oz honey
  • 2 tablespoons fresh lemon juice

For The Baklava:

  • 1 package (450 grams) phyllo dough
  • 250 grams / 8.8 oz butter melted

For The Filling:

  • 200 grams / 7 oz walnuts
  • 100 grams / 3.5 oz almonds
  • 1 tablespoon breadcrumbs
  • 1 tablespoon cinnamon
  • teaspoon ground clove
  • 2 tablespoons sugar

Instructions

  • Thaw the phyllo by leaving it in the fridge overnight. Then at room temperature for 1 hour before using.

For The Syrup:

  • In a medium-sized saucepan add all of the ingredients for the syrup.
  • Heat over high heat and once it starts boiling reduce heat to medium and cook for 5 minutes without stirring. Then set aside to cool.

For The Filling:

  • Blend almonds and walnuts in a food processor until finely chopped.
  • Mix nuts in a bowl along with the remaining ingredients for the filling.

For The Baklava:

  • Preheat oven to 170°C / 338°F using the oven's upper and lower heat function.
  • Lay open the phyllo stack on your working surface and cover it with a tea towel (so it won't air-dry).
  • With a pastry brush, brush an 11''x15''/ 26x36 cm baking pan with melted butter.
  • NOTE: To create the base of the Baklava you will need 4 phyllo sheets. 2 to cover the pan lengthwise, and 2 to cover the pan widthwise. Each phyllo sheet should hang out of the pan a bit, in order to overlap it on top later on.
  • Add the 4 phyllo's for the base in the pan as explained above and brush each one with butter.
  • Sprinkle with 2-3 handfuls of the nut filling on top.
  • Add next phyllo and fold all four sides inwards. Brush with butter.
  • Add another phyllo and fold it exactly the same way. Grease with butter and add 2-3 more handfuls of filling.
  • Repeat the process 2 more times.
  • Add the last 2 phyllo sheets on top (if your stack had a few more phyllo's simply add them on top as well always brushed with butter).
  • Overlap the excess phyllo (that hangs out of the pan) on top. Brush with the remaining butter.
  • Cut the Baklava (all the way through to the bottom) into triangular pieces.
  • Place the pan on the oven's lowest rack. Bake for about 1h and 20 minutes. Or until Baklava is deeply golden on top and very crispy.
  • Once the Baklava is baked, ladle the cold syrup on top.
  • Let Baklava reach room temperature before refrigerating.
  • Refrigerate for at least 3-4 hours before serving.
  • Serve with some extra honey or nuts on top.

Nutrition

Serving: 1piece | Calories: 511kcal | Carbohydrates: 69g | Protein: 6g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Cholesterol: 34mg | Sodium: 147mg | Potassium: 139mg | Fiber: 3g | Sugar: 50g