Classic Greek Baklava with Honey Syrup

Name: Classic Greek Baklava with Honey Syrup
Prep time: 45 min
Cook time: 1 h 5 min
Total time: 1 h 50 min
Yield: 24 servings
Cuisine: Greek
Ingredients: 4 cups (450 g) walnut halves, finely chopped into small, pea-size pieces (not powder); 2 tsp (5 g) ground cinnamon; ¼ tsp (½ g) ground cloves; 2 tbsp (25 g) granulated sugar; 1 package (about 20 sheets) (454 g) phyllo dough, 16 oz (454 g) package, #4 thickness (about 9×14-inch sheets), thawed in the refrigerator, then brought to room temperature; 1¼ cups (2½ sticks) (285 g) unsalted butter, melted and kept warm; 1 cup (200 g) granulated sugar; 1 cup (240 ml) water; ½ cup (170 g) honey; 1 stick (4 g) cinnamon stick; 1 strip plus 1 tbsp juice (15 ml) lemon, zest removed in 2-inch wide strips with a peeler, then juiced

From the MyKitchenBank Kitchen

Crisp, golden layers of buttered phyllo wrap a spiced walnut filling, then soak up a fragrant honey-cinnamon syrup. Patient layering and a hot-pastry-meets-cool-syrup soak give you shatteringly crisp baklava that stays crunchy.

Prep: 45 min
Cook: 1 hr 5 min
Wait: 5 hr
Total: 6 hr 50 min
Makes: 1 pan (24 pieces)

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Ingredients

24 servings

For the filling
4 cups (450 g) walnut halves, finely chopped into small, pea-size pieces (not powder)
2 tsp (5 g) ground cinnamon
¼ tsp (0.5 g) ground cloves
2 tbsp (25 g) granulated sugar
For the pastry
1 package (about 20 sheets) (454 g) phyllo dough, 16 oz (454 g) package, #4 thickness (about 9×14-inch sheets), thawed in the refrigerator, then brought to room temperature
1¼ cups (2½ sticks) (285 g) unsalted butter, melted and kept warm
For the syrup
1 cup (200 g) granulated sugar
1 cup (240 ml) water
½ cup (170 g) honey
1 stick (4 g) cinnamon stick
1 strip plus 1 tbsp juice (15 ml) lemon, zest removed in 2-inch wide strips with a peeler, then juiced

Equipment (7)

9×13-inch (23×33 cm) baking pan
Food processor or sharp knife and cutting board
Pastry brush
Medium saucepan
Very sharp thin-bladed knife
Damp (not wet) clean kitchen towel and plastic wrap
Instant-read or candy thermometer (optional)

Steps

Before you start

Thaw the phyllo in its package in the refrigerator for 24 hours, then leave it at room temperature for 1 hour before using. Phyllo thawed too fast turns gummy and sticks together.
Make the syrup first so it has time to cool completely. Cool syrup poured over hot pastry is what keeps the baklava crisp.
Melt the butter and keep it warm in a small pan. Skim off the foam if you like a cleaner flavor.
Plan for at least 4 hours of soaking time after baking. The baklava is best the next day.

1
Make the syrup
- In a medium saucepan combine the syrup sugar, water, honey, cinnamon stick and lemon peel strip.
- Bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Reduce the heat and simmer gently for 10 minutes.
- Stir in the lemon juice and simmer 1 minute more.
- Remove the cinnamon stick and lemon peel.
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Ready when: Syrup coats the back of a spoon but still pours easily, like thin maple syrup (about 215°F / 102°C).
Tip: Don't stir once it boils; stirring can cause sugar crystals.
2
Cool the syrup
- Pour the syrup into a heatproof jar or bowl and let it cool to room temperature, about 2 hours.
- You can refrigerate it to speed this up.
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Ready when: Syrup feels cool, not warm, when you touch the jar.
3
Prep pan and fillingOven 325°F / 165°C
- Position a rack in the center of the oven and heat to 325°F (165°C).
- Brush the bottom and sides of a 9×13-inch pan with melted butter.
- In a bowl, toss the walnuts with the ground cinnamon, cloves and 2 tbsp sugar until evenly mixed.
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Ready when: Nuts are in small, even, pea-size pieces and smell warmly of spice.
Tip: Pulse the nuts in a food processor in short bursts; over-processing makes oily paste.
4
Layer the bottom phyllo
- Unroll the phyllo and trim the stack to fit the pan if needed (cut to about 9×13 inches).
- Cover with plastic wrap and a damp towel.
- Lay 1 sheet in the pan, brush lightly all over with butter, and repeat until you have 8 sheets layered, buttering each sheet.
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Ready when: Every sheet has a thin, even sheen of butter, with no dry patches.
Tip: Keep unused phyllo covered at all times; it dries and cracks within minutes. Small tears are fine in the middle layers.
5
Add first nut layer
- Sprinkle about 1⅓ cups (a third) of the nut mixture evenly over the phyllo.
- Top with 4 more buttered phyllo sheets, then another third of the nuts, 4 more buttered sheets, and the final third of the nuts.
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Ready when: Nut layers are level and reach the corners.
6
Finish the top layers
- Layer the remaining sheets (about 4 to 6) on top, brushing each with butter.
- Brush the top generously with the remaining butter.
- Tuck in any overhanging edges.
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Ready when: Top sheet is glossy with butter.
7
Cut before baking
- Using a very sharp thin knife, cut all the way through to the bottom of the pan.
- Cut 6 lengthwise strips, then cut each strip diagonally into 4 diamonds, or cut into 24 squares.
- Use a gentle sawing motion rather than pressing down.
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Ready when: Cuts reach the pan bottom and the layers stay in place.
Tip: Cutting before baking is essential; baked phyllo shatters if you cut it later.
8
Bake until goldenOven 325°F / 165°C
- Bake at 325°F (165°C) for 50 to 60 minutes, rotating the pan once halfway, until deep golden brown.
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Ready when: Top is deep golden brown and crisp, and the butter bubbles around the edges.
Tip: Pale baklava turns soggy once it soaks, so bake until it's truly golden.
9
Pour on the syrup
- Remove the pan from the oven and immediately spoon the cooled syrup evenly over the hot baklava, going into the cuts.
- It will sizzle.
- Pour slowly so all the syrup is absorbed.
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Ready when: Syrup sizzles on contact and pools lightly in the cuts.
Tip: Hot pastry plus cool syrup is the key to crispness. Never pour hot syrup over hot baklava.
10
Rest and soak
- Leave the baklava uncovered at room temperature for at least 4 hours, preferably overnight, so the syrup is fully absorbed and the layers set.
- Re-cut along the lines and serve.
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Ready when: Pastry no longer feels wet on top and pieces lift out cleanly.
Tip: Don't cover while it is still warm; trapped steam softens the top.

Good to know

Tips

Work quickly and keep phyllo covered with plastic wrap and a damp towel to prevent cracking.
Butter lightly but completely; too much butter makes the layers greasy, too little makes them dry.
Use a sharp knife and a sawing motion for clean cuts through the layers.
Make sure the syrup is cool and the baklava is hot for the crispest results.

Make ahead

Baklava is best made 1 day ahead. The syrup can be made up to 1 week ahead and kept in the refrigerator; bring to room temperature before using.

Storage & reheating

Store loosely covered at room temperature for up to 1 week; avoid airtight containers, which soften the top. Refrigeration is not recommended as it dulls the texture. Freeze in a single layer, then in an airtight container, for up to 2 months; thaw at room temperature. To refresh, warm in a 300°F (150°C) oven for 5 to 8 minutes.

Substitutions

walnut halves → Half walnuts and half pistachios or almonds. Use the same total weight; pistachios give a greener, more Turkish-style result.
unsalted butter → Clarified butter (ghee). Use about 1 cup (240 ml); it browns more evenly and gives crisper layers.
honey → Light corn syrup or maple syrup. Use equal amounts; flavor will be milder or maple-forward.
ground cloves → Ground allspice or nutmeg. Use the same amount for gentler warmth.