Baklava Recipe
Layered phyllo, walnuts, cinnamon, and honey syrup. Effie's Greek classic.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Phyllo & Assembly
Syrup
Method
Phyllo & Assembly
- 1
Prepare nuts
Preheat oven to 350°F (175°C). Spread 3 cups finely chopped walnuts on a baking sheet and toast in the oven 8–10 minutes until fragrant and slightly darker, stirring once halfway. Let cool. Once cool, combine toasted walnuts with 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves (if using), and 1/4 teaspoon fine sea salt in a bowl; mix thoroughly and set aside.
- 2
Prepare phyllo and pan
Set a 9x13-inch (or similar) baking pan on the counter. Brush the bottom and sides lightly with melted butter. Carefully unroll phyllo dough and cover remaining sheets with a damp kitchen towel to prevent drying. Measure the phyllo to fit the pan; trim edges if necessary so sheets lie flat.
- 3
Layer phyllo
Place one sheet of phyllo in the pan and brush it generously with melted butter. Repeat, layering and buttering 6 sheets total to form the base. After the 6th sheet, evenly spread about 1/3 of the walnut mixture across the surface in a thin, even layer. Continue layering: brush 2–3 sheets with butter between each nut layer. Repeat nut and phyllo layering two more times so you have three nut layers total, finishing with approximately 6–8 buttered phyllo sheets on top (adjust so you use most sheets in the package). Reserve any remaining butter for brushing the top layer.
- 4
Score
Using a sharp knife, gently score the assembled baklava into diamond or square pieces, cutting through the top phyllo layers down to but not through the bottom of the pan. This makes cutting after baking much easier and helps the syrup penetrate.
- 5
Syrup
- 6
Make syrup
While baklava bakes, combine 1 cup water, 1 cup granulated sugar (for syrup), 3/4 cup honey, 2 tablespoons fresh lemon juice, 1 tablespoon lemon peel (if using), and 1 cinnamon stick in a small saucepan. Stir to combine and bring to a gentle boil over medium heat. Reduce heat and simmer uncovered for 8–10 minutes until slightly thickened and fragrant (it should coat the back of a spoon). Remove from heat and discard the cinnamon stick and lemon peel. Let syrup cool slightly — it should be warm but not hot when poured over the hot baklava.
- 7
Syrup application
As soon as the baklava comes out of the oven, immediately and evenly pour the warm syrup over the hot baklava, making sure to get syrup into the scored cuts and all over the surface. You should hear a gentle sizzle as syrup meets hot pastry. Allow the baklava to cool uncovered to room temperature, at least 3–4 hours, so the syrup soaks in and the layers set. For best texture and flavor, let rest overnight.
- 8
Serve
Once fully cooled and set, use the scored lines to cut all the way through to serve individual pieces. Store leftover baklava in an airtight container at room temperature for up to 5 days; avoid refrigeration (it can harden the syrup). Re-crisp briefly in a 300°F (150°C) oven for 5–8 minutes if needed before serving.