Greek Baklava with Honey and Pistachios is one of the most iconic desserts of Mediterranean and Middle Eastern cuisine. Delicate layers of paper-thin phyllo dough are brushed with butter, filled generously with finely chopped pistachios and warm spices, then baked until golden and crisp.

The final touch—hot honey syrup poured over freshly baked pastry—creates that irresistible contrast of crunchy, flaky layers soaked in fragrant sweetness.

Why I Love This Recipe

I love this recipe because it transforms simple ingredients into something truly luxurious. The sound of crisp phyllo cracking under a fork, the aroma of honey and nuts, and the perfect balance of sweetness make this dessert unforgettable. It’s a timeless recipe that always impresses and brings people together.

Why This Is a Must-Try Dish

• A classic Greek dessert with centuries of tradition
• Perfect balance of crispy, nutty, and syrupy textures
• Ideal for celebrations and special occasions
• Keeps well and tastes even better the next day
• Elegant, impressive, and surprisingly achievable at home

Preparation & Cooking Time

• Preparation Time: 30–40 minutes
• Cooking Time: 45–50 minutes
• Total Time: ~1 hour 25 minutes

Servings, Calories, Course & Cuisine

• Servings: 18–20 pieces
• Calories: ~230–260 calories per piece
• Course: Dessert
• Cuisine: Greek / Mediterranean

Ingredients

For the Baklava

• 1 package (16 oz / 450 g) phyllo dough, thawed
• 2 cups shelled pistachios, finely chopped
• ½ cup walnuts or almonds (optional), finely chopped
• 1 tsp ground cinnamon
• ¼ tsp ground cloves (optional)
• 1 cup (225 g) unsalted butter, melted

For the Honey Syrup

• ¾ cup honey
• ¾ cup water
• ¾ cup granulated sugar
• 1 tbsp lemon juice
• 1 strip lemon peel or orange peel
• 1 cinnamon stick

Cooking Directions

1. Preheat oven to 350°F (175°C).
2. Mix chopped pistachios, optional nuts, cinnamon, and cloves.
3. Butter a baking dish and layer phyllo sheets, brushing each with butter.
4. Sprinkle nut mixture between layers.
5. Cut baklava before baking.
6. Bake until golden and crisp.
7. Prepare honey syrup while baking.
8. Pour hot syrup over hot baklava.
9. Cool completely before serving.

Step-by-Step Preparation Method

1. Prepare the nuts: Finely chop pistachios and mix with spices.
2. Prep phyllo: Keep phyllo covered with a damp towel to prevent drying.
3. Layer base: Place 8–10 sheets of phyllo in a buttered baking dish, brushing butter between each sheet.
4. Add filling: Spread a thin layer of nut mixture evenly.
5. Repeat layers: Add 4–5 phyllo sheets, buttering each, followed by nuts. Continue until nuts are used.
6. Finish top: Layer remaining phyllo sheets, buttering generously.
7. Cut before baking: Use a sharp knife to cut into diamonds or squares.
8. Bake: Bake for 45–50 minutes until golden brown.
9. Make syrup: Simmer honey, sugar, water, citrus peel, and cinnamon for 10 minutes; add lemon juice last.
10. Soak: Pour hot syrup over hot baklava and let absorb fully.

How to Serve

Serve baklava at room temperature for the best texture. Pair it with Greek coffee, espresso, or strong black tea. A small piece goes a long way due to its richness.

Recipe Tips

• Always pour hot syrup over hot baklava for proper absorption.
• Cut baklava before baking to prevent shattering later.
• Use clarified butter for extra crisp layers.
• Finely chop nuts for even layering.
• Allow baklava to rest at least 4 hours before serving.

Variations

• Classic Walnut Baklava: Replace pistachios with walnuts.
• Orange Blossom Baklava: Add orange blossom water to the syrup.
• Chocolate Baklava: Sprinkle dark chocolate chips between nut layers.
• Vegan Baklava: Use plant-based butter and agave syrup.
• Rose-Flavored Baklava: Add a splash of rose water to the syrup.

Freezing & Storage

• Room Temperature: Store covered for up to 5 days.
• Refrigerator: Keeps well for up to 10 days (may soften slightly).
• Freezer: Freeze baked, unsyruped baklava for up to 3 months.
• Thawing: Thaw at room temperature and add syrup before serving.

Special Equipment Needed

• 9×13-inch baking dish
• Pastry brush
• Sharp knife
• Mixing bowls
• Saucepan

Frequently Asked Questions

Q: Why is my baklava soggy?
A: Too much syrup or pouring cold syrup on cold baklava can cause sogginess.

Q: Can I make baklava ahead of time?
A: Yes! Baklava actually tastes better the next day.

Q: Can I use only pistachios?
A: Absolutely—Greek baklava often features pistachios alone.

Q: Is phyllo dough hard to work with?
A: Not if kept covered and handled gently.

Conclusion

Greek Baklava with Honey and Pistachios is a masterpiece of texture, flavor, and tradition. Crisp, buttery layers combined with fragrant honey syrup and nutty richness make this dessert truly unforgettable. Whether served for a celebration or enjoyed as a special homemade treat, this baklava recipe brings authentic Greek sweetness straight to your table.