Go Back

Classic Baklava

Classic baklava is layered phyllo pastry filled with cinnamon walnuts, baked until deeply golden and crisp, then soaked with honey-lemon syrup. Cut it into diamond-shaped pieces and let the syrup soak in before serving.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Resting 4 hours
Total Time 5 hours 35 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Greek
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the syrup
  • 1 cup sugar granulated
  • 1 cup water
  • 0.5 cup honey
  • 1 tbsp lemon juice fresh
For the filling
  • 4 cups walnuts finely chopped
  • 1 tsp cinnamon ground
  • 0.25 tsp kosher salt
For the assembly
  • 1 cup butter unsalted, melted
  • 1 package (16 oz) phyllo dough frozen, thawed according to package directions

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the syrup
  1. Combine the sugar, water, honey, and lemon juice in a medium saucepan; bring to a boil over medium heat, stirring until the sugar dissolves.
  2. Reduce the heat and simmer for 10 minutes.
  3. Remove from the heat and cool the syrup completely.
Mix the filling
  1. Stir together the walnuts, cinnamon, and salt in a medium bowl.
Assemble and bake
  1. Heat the oven to 350°F.
  2. Brush the bottom and sides of a 9x13-inch baking dish with some of the melted butter.
  3. Unroll the phyllo and keep it covered with a barely damp kitchen towel as you work.
  4. Layer half the sheets in the dish, brushing each sheet lightly with butter.
  5. Spread the walnut mixture evenly over the phyllo.
  6. Layer the remaining phyllo over the filling, brushing each sheet lightly with the remaining butter and brushing the top sheet generously.
  7. With a sharp knife, cut the baklava into 24 pieces, making diagonal cuts to form diamonds.
  8. Bake for 45–55 minutes, until deeply golden brown and crisp.
  9. Pour the cooled syrup evenly over the hot baklava.
  10. Leave it uncovered at room temperature for at least 4 hours before serving.

Notes

For crisp layers, keep the phyllo covered with a barely damp kitchen towel while assembling. Store covered in the refrigerator for up to 5 days; freezer storage is suitable. For a dairy-free adaptation, use vegan butter in place of the butter.