Greek Baklava

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READY IN: 1hr 30mins
Recipe by Shabby Sign Shoppe

This baklava is decadent and spot on to any I've ever tried in Greek cafes or restaurants. Allow to sit overnight or at least 8 hours before serving to allow syrup to settle in. I sub the nuts for what I have on hand and find the pecans pack the most flavor and like to sub some of the walnuts for almonds if I have them available.

Ingredients Nutrition


  1. Coarsely grind nuts and mix well with sugar, cinnamon and coves.
  2. Melt butter and brush a 13 x9 pan.
  3. Cut filo to fit pan.
  4. Place 8 sheets of phyllo on the bottom brushing with butter between each layer.
  5. Sprinkle approximately 1 cup nuts on top of phyllo.
  6. Place 3 more sheets of phyllo on top, brushing each with butter. Alternate in his manner until all ingredients have been used. Save 8 sheets of phyllo for top layer. Brush top with butter.
  7. Cut through the top with a sharp knife into individual pieces.
  8. Bake at 325 for 1 hour or until brown and crisp.
  9. While still hot, cover with cooled syrup and let stand overnight before serving.
  10. For syrup:.
  11. Combine all ingredient in a saucepan and bring to a boil. Boil gently for 20-30 minutes. Cool the syrup before pouring over hot baklava.

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