Go Back Email Link
+ servings
Learn how to make the perfect baklava with walnuts, phyllo, orange, and lots of honey! My grandmother's traditional Greek baklava recipe, the ultimate Greek dessert. I also explain the difference between Greek and Turkish baklava recipes and why we use walnuts, plus types on how to handle phyllo dough

My Yiayia’s Traditional Greek Baklava Recipe

Learn how to make the perfect baklava with walnuts, phyllo, orange, and lots of honey!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Greek
Servings 24
Calories 317 kcal


  • 1 Square 9-inch baking pan
  • Sharp Paring knife
  • Pastry Brush
  • Food processor


Walnut Filling

  • 1 Pound Phyllo dough thawed
  • 3 Cups Walnuts chopped
  • 1 1/2 tsp Cinnamon
  • 1 tsp Cloves ground
  • 2/3 Cups Sugar
  • 1/2 Cup Butter melted and cooled

Spiced Syrup

  • 1 Cup Honey
  • 2 Cups Sugar
  • 1 Orange Rind
  • 2 Cinnamon Sticks
  • 2 cups Water


  • Whole cloves


Spiced Syrup

  • In a medium-large heavy bottom pot, combine, sugar, water, and honey. Bring to boil, only stirring until the sugar is dissolved.
  • Once the mixture is boiling, add in the orange rind and cinnamon sticks. Cook over medium heat until reduced and thick. Set aside to cool.


  • In a food processor, pulse together the walnuts, sugar, and spices.
  • Brush the bottom and sides of a 9-inch square baking pan with melted butter, using just enough to coat the pan.
  • Cut the phyllo dough to fit the pan and cover the top and bottom in a damp paper towel.
  • Preheat the oven to 350. Working one sheet at a time, layer the sheets down, coat with butter using the pastry brush, and repeat until about half the dough has been used.
  • Once the base has been created, pour on 1/2 of the nut mixture. Repeat layering dough and butter about three sheets deep with the remaining nut mixture, then cover with the rest of the dough, layering butter and sheets until completed.
  • Thoroughly butter the top layer of the dough. Then, using a sharp paring knife, cut a diamond shape into the layers, making sure not to cut all the way through.
  • Bake for about 45 minutes to an hour or until golden brown on top.
  • Once golden brown and flakey, pour the syrup over the baklava, making sure to cover in syrup as evenly as possible. Let rest 12 to 24 hours, lightly covered and out of the refrigerator.


Calories: 317kcalCarbohydrates: 46gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 10mgSodium: 127mgPotassium: 91mgFiber: 2gSugar: 34gVitamin A: 125IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Keyword baklava, dessert, greek food
Tried this recipe?Tag @jojotastic on Instagram & tag #jojotastic!