Pam's Awesome Baklava

This Awesome Baklava Recipe is the REAL deal! If you like Greek food and are a Baklava lover, then you need to try this awesome recipe.

Some of the best Baklava I've ever had comes from my mother-in-law Pam. There are so many variations of this Greek pastry. This recipe is not easy to make and will require a lot of practice for it to be perfect.

Fortunately, my mother-in-law has made this recipe dozens of times so she helped me perfect my technique. I am hopeful that someday I will be as talented as her in making this Baklava.

💭 Recipe Tip

The most important thing to remember is that the filo dough dries out very fast so you need to have all your ingredients lined up before you start.

This recipe is so authentic that I dare you to find anything comparable in a restaurant outside of Greece! For more Greek recipes, check out my Grilled Chicken Gyros with Tzatziki Sauce and my Greek Chicken Orzo Salad with Kalamata Olives.

One important note if you are going to make this recipe and need to go buy some Filo Dough. Some brands sell it under the name Phyllo Dough.

📋 Gather your Ingredients

You will need the following ingredients to make this Awesome Baklava recipe (see recipe card for quantities): Filo Dough, Unsalted Butter, White Sugar, Ground Cinnamon, Ground, Walnuts, Water, Honey and Lemon Juice.

🥣 How to Make Awesome Baklava

Preheat the oven to 350°F.
Butter a large baking sheet (12 x 18). Lay each piece of dough individually on the sheet, brushing each layer with melted butter. Continue up to 8 or 9 layers.
Spread the walnuts mixed with cinnamon and sugar over the dough. Continue to layer the rest of the dough on top of the walnut mixture, brushing each layer with melted butter.
The dough may be larger than the cookie sheet, so fold one side each time, alternating sides. After the last layer, pour the remaining butter on the top layer. Cut the dough into diamond shaped slices.
Bake for 25 to 30 minutes until slightly golden brown. Set aside and let cool.
For the syrup, pour sugar, water, honey and lemon juice into a saucepan and bring to a boil over medium heat. Continue boiling, stirring occasionally for 15 to 20 minutes until syrupy. Once ready, pour the hot syrup over the cooled pastry.