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Coles

  • Dairy free
  • Egg free
  • Lactose free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian

Crispy, nutty and syrupy, this decadent Greek sweet can be mastered in your own kitchen. It’s sure to be a popular dessert at any event you bring it to!

  • Makes16
  • Cook time40 minutes
  • Prep time30 minutes, + cooling & resting time
Greek baklava

Ingredients

  • 1 1/2 cups (240g) pistachios, toasted
  • 1 1/2 cups (240g) walnuts, toasted
  • 1 1/2 cups (240g) slivered almonds, toasted
  • 1/4 cup (55g) caster sugar
  • 1 tsp ground cinnamon
  • Olive oil spray
  • 12 sheets filo pastry
  • 2 tbs finely chopped pistachios, extra, toasted
  • Fresh berries, to serve (optional)

Lemon Syrup

  • 1 1/2 cups (330g) caster sugar
  • 1/3 cup (80ml) honey
  • 2 lemons, rind finely grated, juiced
  • 1 cinnamon stick

Nutritional information

Per serve: Energy: 1920kJ/459 Cals (22%), Protein: 10g (20%), Fat: 29g (41%), Sat Fat: 3g (13%), Carb: 40g (13%), Sugar: 32g (36%), Dietary Fibre: 4g (13%), Sodium: 66mg (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the lemon syrup, combine the sugar, honey, lemon rind, cinnamon stick and 11/3 cups (330ml) water in a small saucepan over low heat. Bring to a simmer and cook for 5 mins or until the mixture reduces and thickens slightly. Remove from heat and stir in lemon juice. Set aside to cool.

  2. Step 2

    Place the pistachios, walnuts and almonds in a food processor and process until finely chopped. Transfer to a large bowl with the sugar and cinnamon and toss to combine. Set aside.

  3. Step 3

    Preheat oven to 180°C. Grease a 20cm x 30cm slice pan.

  4. Step 4

    Layer three filo sheets together, spraying with a little oil, in between. Fold in half crossways and place in prepared pan. Fold in any excess.

  5. Step 5

    Spoon one-third of the pistachio mixture over the filo. Repeat layers twice, finishing with a layer of filo pastry. Spray with oil.

  6. Step 6

    Place baklava in the freezer for 10 mins to firm (this will make it easier to cut). Use a small, sharp knife to cut the baklava lengthwise into quarters, then cut diagonally to form diamond shapes.

  7. Step 7

    Bake for 35 mins or until golden brown and crisp.

  8. Step 8

    Strain syrup through a fine sieve into a clean jug. Pour over the hot baklava. Sprinkle with extra nuts. Set aside for 3 hours or overnight, to soak up the syrup.

  9. Step 9

    Serve baklava with fresh berries if desired.

Greek baklava recipe

Baklava is a must-try, with honey syrup that seeps into crunchy nuts and glistens on every inch of crispy, delicate pastry. Several countries have their own versions of baklava. The Greek version is made of filo pastry, walnuts, pistachios, almonds and spiced honey syrup. This differs from Turkish baklava, which mainly uses pistachio as the nut filling and doesn’t add spices to the syrup.

Tips for preparing the pastry for this baklava recipe

  • Thaw the filo pastry in the fridge overnight. It needs to be completely thawed but still cold when working with it.
  • Ensure you have bench space that is large enough to roll out the filo pastry sheets.
  • Make sure your hands are completely dry before handling filo pastry.
  • Only take the pastry out of the packaging when you’re ready to use it, to avoid it drying out. Place a clean, damp towel over the sheets that aren’t being used.

How to serve baklava

Baklava pairs well with vanilla ice cream, coffee, black tea and even Moscato wine. It can be served warm, chilled or at room temperature. If you or your guests would like to enjoy it warm, heat it in the microwave for around 10 seconds so it is warm but not dry. If you want to serve it cold, ensure the baklava cools to room temperature first before putting it in the fridge.

Now get cooking

Make this Greek baklava recipe to serve as dessert at your next dinner party or as part of the treats table at an event. Love this recipe for baklava and want to try other delicious Greek sweet treats? Check out these recipes for Anna's Greek honey, walnut and spice biscuits, Dezi and Penny’s loukoumades and kourambiethes (Greek almond shortbread) to satisfy your sweet tooth.

FAQs

Greek baklava

Greek baklava
  • Makes16
  • Cook time40 minutes
  • Prep time30 minutes, + cooling & resting time
Ingredients
  • 1 1/2 cups (240g) pistachios, toasted
  • 1 1/2 cups (240g) walnuts, toasted
  • 1 1/2 cups (240g) slivered almonds, toasted
  • 1/4 cup (55g) caster sugar
  • 1 tsp ground cinnamon
  • Olive oil spray
  • 12 sheets filo pastry
  • 2 tbs finely chopped pistachios, extra, toasted
  • Fresh berries, to serve (optional)

Lemon Syrup

  • 1 1/2 cups (330g) caster sugar
  • 1/3 cup (80ml) honey
  • 2 lemons, rind finely grated, juiced
  • 1 cinnamon stick
    Description

    Crispy, nutty and syrupy, this decadent Greek sweet can be mastered in your own kitchen. It’s sure to be a popular dessert at any event you bring it to!

    Method
    1. Step 1

      To make the lemon syrup, combine the sugar, honey, lemon rind, cinnamon stick and 11/3 cups (330ml) water in a small saucepan over low heat. Bring to a simmer and cook for 5 mins or until the mixture reduces and thickens slightly. Remove from heat and stir in lemon juice. Set aside to cool.

    2. Step 2

      Place the pistachios, walnuts and almonds in a food processor and process until finely chopped. Transfer to a large bowl with the sugar and cinnamon and toss to combine. Set aside.

    3. Step 3

      Preheat oven to 180°C. Grease a 20cm x 30cm slice pan.

    4. Step 4

      Layer three filo sheets together, spraying with a little oil, in between. Fold in half crossways and place in prepared pan. Fold in any excess.

    5. Step 5

      Spoon one-third of the pistachio mixture over the filo. Repeat layers twice, finishing with a layer of filo pastry. Spray with oil.

    6. Step 6

      Place baklava in the freezer for 10 mins to firm (this will make it easier to cut). Use a small, sharp knife to cut the baklava lengthwise into quarters, then cut diagonally to form diamond shapes.

    7. Step 7

      Bake for 35 mins or until golden brown and crisp.

    8. Step 8

      Strain syrup through a fine sieve into a clean jug. Pour over the hot baklava. Sprinkle with extra nuts. Set aside for 3 hours or overnight, to soak up the syrup.

    9. Step 9

      Serve baklava with fresh berries if desired.