This Greek baklava has been in my family for generations. I learned how to make my dad's easy recipe, and it's perfect for the holidays.

Anneta KonstantinidesDec 22, 2021, 23:37 IST

This baklava recipe has been in my family for generations. Here's how to make it for the holidays.Anneta Konstantinides/Insider

My Greek grandfather was a phyllo maker, and his baklava has been in my family for generations.
My dad makes baklava every Christmas, and he recently showed me how it's done.

Baklava has always been an important part of my family's history.

This baklava recipe has been passed down for generations in my family.Anneta Konstantinides/Insider

My pappou even had a flier he gave to customers with a hilariously short baklava recipe.

The flier my grandfather used to give customers at his filo store.Anneta Konstantinides/Insider

Since baklava is an important family Christmas dish, I recently asked my dad if he'd teach me how to make it.

My dad has been teaching me to cook family recipes throughout the year.Anneta Konstantinides/Insider

My dad's baklava only requires a few ingredients, and you probably already have most of them in your kitchen.

My dad's baklava includes phyllo, walnuts, and cinnamon.Anneta Konstantinides/Insider

My dad always begins by melting the butter in a saucepan over low heat.

First we melt the butter.Anneta Konstantinides/Insider

He also throws his walnuts into a food processor — but just for a few seconds.

My dad said you don't want to turn the walnuts into a powder.Anneta Konstantinides/Insider

Then it's time to prepare the baklava mixture.

Mix the walnuts with sugar, cinnamon, and breadcrumbs.Anneta Konstantinides/Insider

Then give the bowl a quick mix.

Give everything a mix to finish.Anneta Konstantinides/Insider

Before you can begin building the baklava, you need to prep your phyllo.

Move your phyllo from the freezer to the fridge at least a day before you make your baklava.Anneta Konstantinides/Insider

It's also important to cut the sheets before building the baklava.

Cut the phyllo by measuring it over the pan you'll use for the baklava.Anneta Konstantinides/Insider

And don't throw anything away. Those extra phyllo strips are going to come in handy later.

The skinnier phyllo pieces will still be used in the baklava.Anneta Konstantinides/Insider

It's time to build those layers! And my dad always begins by brushing some butter on the bottom of his pan.

Brush your pan with butter before building the first baklava layer.Anneta Konstantinides/Insider

Then start by placing two layers of phyllo in the pan.

You'll always add two sheets of phyllo to the pan at a time.Anneta Konstantinides/Insider

After six total layers of phyllo, throw some walnut mix after adding the butter.

Make sure to sprinkle the whole pan with a thin layer of the mixture.Anneta Konstantinides/Insider

You'll continue repeating those three simple steps as you build more and more layers of the baklava.

You should add some walnut mixture to every sixth layer of phyllo.Anneta Konstantinides/Insider

When you reach the middle of your pan, start using the extra phyllo strips.

Use your extra phyllo strips when you hit the middle of the pan.Anneta Konstantinides/Insider

The middle is also where you'll want to put a bit more of the walnut mixture.

Add more walnut mixture in the middle of the pan as well.Anneta Konstantinides/Insider

The last two layers should be your best layers.

Save your best phyllo layers for the top.Anneta Konstantinides/Insider

Make sure to cover your entire last layer with butter.

Add lots of butter on top.Anneta Konstantinides/Insider

Before throwing your pan in the oven, you need to cut the baklava.

My dad said cutting the baklava helps it cook.Anneta Konstantinides/Insider

My dad recommends using the diagonal cut.

The diagonal method is the traditional shape.Anneta Konstantinides/Insider

You'll want to bake the baklava at 350 degrees Fahrenheit until it's golden brown.

It will take 45 to 55 minutes to cook your baklava.Anneta Konstantinides/Insider

Now it's time to make the syrup.

Mix sugar and water for the baklava syrup.Anneta Konstantinides/Insider

Then add a bit of lemon juice to the mix.

Add some lemon to help stop the syrup from crystallizing.Anneta Konstantinides/Insider

While the syrup is still hot, pour it all over your cold baklava.

Use a ladle to pour the syrup on top of your baklava.Anneta Konstantinides/Insider

Then cover your pan with aluminum foil and let it rest for 30 minutes.

Let the baklava rest so it absorbs the syrup.Anneta Konstantinides/Insider

The baklava is ready to serve once it's cold.