Baklava Recipe (Greek Style) - Nikolopaa (2024)

Want to make my Baklava recipe – Greek style? This recipe is crunchy on the outside and nutty in the middle – like a few people I know, actually!

It’s got layers of impossibly crispy filo pastry and loaded with 3 types of nuts.This all gets soaked in a silky syrup with spices and lemon – I know, right? It tastes as bloody beautiful as it sounds. Let’s make it!

For another pastry-based Greek dessert, try my recipe for diples (Greek pastry with honey).

Why you’ll love this recipe for Greek Baklava

Here’s why I make this Baklava recipe on repeat:

• Rich nutty flavour: This Greek baklava recipe is loaded with a variety of crushed almonds, walnuts, and pistachios. This medley provides a rich, nutty flavour in every bite and is totally satisfying. The combination of these nuts adds depth and texture to the dessert.
• Warm spices: Ground cinnamon and cloves infuse the baklava with aromatic warmth.
• Perfect sweetness: The balance of sugar and honey ensures that the baklava is sweet but not overly so. The sweetness is just right.
• Crispy layers: Layers of delicate filo pastry brushed with melted butter result in a baklava with irresistibly crisp and flaky layers. The buttery richness of the pastry gives the dessert an incredible overall texture and taste. It’s irresistible guys – you’ve got to try it.
• It’s a looker: Whether served in small squares or larger portions, Greek baklava is a visually stunning dessert. The golden-brown layers of filo pastry, filled with chopped nuts and drizzled in glossy, glowy syrup, make for an elegant and impressive presentation.

Ingredients for this Greek Baklava Recipe

These are the bits and pieces you’ll need to round up to make this Greek Baklava recipe from scratch:

• Filo pastry: Filo pastry, also known as phyllo pastry, is a thin dough used in many Greek and Middle Eastern desserts. It’s key for creating the flaky layers of baklava. If it’s frozen, make sure it’s thawed before using, and handle it gently to prevent tearing. Check out my additional tips below on how to work with it.
• Crushed almonds, walnuts, and pistachios: These nuts fill the baklava. Make sure they’re finely crushed for even distribution throughout the layers.
• Ground cinnamon and cloves: These aromatic spices are key flavourings in baklava, infusing the dessert with warmth and depth. They give the dish a classic Greek flavour profile as well.

• Raw sugar and white sugar: Both sugars contribute to the sweetness of the baklava. Raw sugar may provide a slightly caramel-like flavor, while white sugar adds sweetness without additional flavor.
• Whole cloves and cinnamon stick: These are used for garnishing and flavoring the syrup that’s poured over the baklava after baking. They infuse the syrup with subtle spice notes and are also decorative.

• Lemon: Lemon is typically used to add acidity to the syrup, balancing the sweetness of the baklava. It also adds a refreshing citrus aroma to the dessert. You could use lime if you like.
• Honey: Honey is a crucial component of the syrup poured over the baklava after baking. It adds sweetness and stickiness and helps to bind the layers together.
• Melted butter (unsalted): Butter is brushed between the layers of filo pastry to create a rich, buttery flavour and ensure the baklava turns golden brown and crispy during baking. Use unsalted butter to control the dessert’s overall saltiness. Be generous with the butter, as it adds to the decadence of the baklava.

Top tips for making my Greek Baklava Recipe

This is a relatively simple recipe to make but here’s how to make it like a pro:

• Handle filo pastry with care: Filo pastry is delicate, so handle it gently to avoid tearing. Thaw frozen filo pastry overnight in the refrigerator for best results, and cover it with a slightly damp towel while working to stop it from drying out.
• Ensure even nut distribution: When layering the crushed almonds, walnuts, and pistachios between filo sheets, make sure the nuts are evenly chopped for consistent flavour and texture throughout this Greek dessert.
• Be generous with the butter: Brush each layer filo pastry generously with melted butter to achieve a crispy and golden-brown finish.

• Spice balance: Be mindful of the amount of ground cinnamon and cloves used in the filling. These spices should complement the nuts without overpowering them. Taste the filling mixture and adjust the spices if you need to.
• Cut with a super sharp knife: Use a sharp knife to carefully score the baklava into serving portions before baking. This makes it easier to cut into neat squares or diamonds after baking without shattering the delicate layers.
• Bake to perfection: Bake the baklava in a preheated oven until it’s crispy and golden brown on top. Keep an eye on it to prevent over-browning, and cover loosely with foil if it starts to darken too quickly.
• Let it cool completely: Allow the baklava to cool completely before serving to allow the flavors to meld and the syrup to fully soak into the layers. Cutting into it too soon may result in a mess!

How to Work with Filo

Check out these tips for working with filo:

1. Begin by thawing the filo pastry overnight in the refrigerator. Avoid the temptation to speed up the process by popping it in the oven or microwave. This may make the pastry brittle and difficult to work with.
2. If available, use refrigerated filo pastry found in the fresh pasta and noodles section of supermarkets. Refrigerated filo doesn’t require thawing and is slightly more pliable, making it easier to work with and not break.
3. About 30 minutes before you plan to use the filo pastry, remove it from the refrigerator to allow it to come to room temperature gradually.
4. To prevent the filo pastry from drying out during preparation, cover it with a slightly damp tea towel. This helps maintain its moisture and ensures it remains flexible for easy manipulation.
5. Treat filo as you would tissue paper. Avoid rough handling or vigorous movements that could tear or damage the fragile layers. Think fairy fingers, not ham-fisted maneuvers!

How to Store Your Leftover Baklava

Let your baklava to cool completely at room temperature before attempting to store it. Placing warm baklava in storage can create condensation, leading to sogginess.

Once cooled, cover the baklava tightly with plastic wrap or aluminium foil. Make sure the covering is snug to prevent air from reaching the baklava, which can cause it to dry out or become stale.

Baklava can be stored at room temperature for up to 2 days. Choose a cool, dry area away from direct sunlight for storage. Avoid placing it in the refrigerator, as the cold temperature can cause the pastry to lose its crispiness and become soggy.

Refrigeration option

If you need to store baklava for longer than 2 days, you can refrigerate it. Place the tightly covered baklava in an airtight container to protect it from absorbing odors from other foods in the fridge.

Before serving, allow the baklava to come to room temperature for about 30 minutes to regain its texture and flavour.

Freezing

Baklava can also be frozen for longer-term storage. Wrap individual pieces or the entire tray tightly in plastic wrap and then aluminium foil to prevent freezer burn.

Alternatively, place the baklava in an airtight container suitable for freezing. When ready to enjoy, thaw the baklava in the refrigerator overnight, then bring it to room temperature before serving or reheating in the oven.

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