Authentic Greek Baklava

@seattlehanddoc
Orthopedic Hand Surgeon & Skincare Exec by day, Private chef to 5 kids & 3 dogs by night. Sharing our love of family, food & travel! Chaos & All
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Updated: 5/6/2026
1 hour 5 minutes Prep: 30 minutes Cook: 35 minutes
Serves: 10 Save

Ingredients (10)

  • 2 cups coarsely chopped almonds
  • 2 cups coarsely chopped walnuts
  • 2 teaspoons ground cinnamon
  • 1 tablespoon butter, softened
  • 1 box thawed ready-made phyllo pastry
  • 1½ cups unsalted butter, melted
  • 3 cups sugar
  • 2 cups water
  • ½ cup honey
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix almonds, walnuts, and cinnamon together in a bowl.
  3. Generously grease a baking sheet with 1 tablespoon butter.
  4. Lay 4 phyllo sheets on the bottom of the baking sheet; brush each with melted butter and sprinkle nut mixture evenly over butter.
  5. Continue layering phyllo, buttering each layer and adding nut mixture every second layer until used, finishing with 4 layers of phyllo on top.
  6. Score the top layer into diamond or triangle shapes, brush with remaining melted butter, and sprinkle a few drops of warm water over top to prevent curling.
  7. Bake in the preheated oven until golden brown, 30 to 40 minutes.
  8. Make the syrup by boiling sugar, water, and honey in a pot until sugar is dissolved, about 5 minutes. Remove syrup from heat and stir in vanilla extract.
  9. Pour hot syrup evenly over baklava immediately after baking and let cool completely.
  10. Cut along scored lines, transfer to a serving dish, and store at room temperature uncovered for 1 to 2 weeks.

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