Storing, Freezing, and Reheating Greek Baklava the Right Way

Leftovers? Prep Ahead? No Problem Baklava’s Got Your Back

So, you’ve either just finished baking the most beautiful tray of Greek baklava ever… or you’re deep in prep mode for a big event. Either way, you’re wondering:
“How do I store this stuff so it stays crispy and delicious?”

Good news baklava is one of those magical desserts that keeps well, freezes beautifully, and actually tastes better the next day. But you’ve gotta treat it right. No soggy bottoms, no freezer burn, and definitely no chewy filo.

Here’s how to store, freeze, and reheat Greek baklava the smart way whether it’s homemade, gifted, or from that Greek grandma down the street.

1. How Long Does Baklava Last? (More Than You Think)

Room temp storage wins this round

If it’s homemade and soaked in syrup (like traditional Greek baklava), it can sit happily on your counter in an airtight container for up to 2 weeks.

Yup no fridge required. In fact, the fridge is your enemy here. It makes the filo soft, chewy, and basically ruins the crunch.

Storage tips:

• Keep it in a single layer, or use parchment paper between layers
• Use a sealed container or wrap with foil to keep air out
• Keep it somewhere cool and dry away from heat or moisture

2. Can You Refrigerate Baklava? Only If You Must

And we mean must

If your kitchen is sweltering or you’re dealing with dairy-based twists (like baklava cheesecake), then sure pop it in the fridge. But expect a loss of crunch.

Pro tip: Always let it come to room temp before eating if you refrigerated it.

3. How to Freeze Baklava (Yes, You Totally Can)

Save it for later without losing that golden crunch

Baklava freezes shockingly well. You just have to wrap it right. We explain it step-by-step in our guide on how to freeze baklava properly, but here’s the short version :

• Cool it completely first (if already baked)
• Wrap each piece in plastic wrap
• Then wrap the whole batch in foil or store in a freezer-safe container
• Label and freeze for up to 3 months

Unbaked baklava? Also totally freezable. You can assemble it, cut it, and freeze the whole tray before baking.

4. Thawing Baklava Without Turning It Into a Soggy Mess

Slow and steady wins again

• Room temperature thawing is best (about 3–4 hours)
• If frozen unbaked, bake straight from frozen (just add 5–10 mins to the bake time)
• Never microwave it filo hates microwaves with a passion

5. Reheating Baklava (If You Like It Warm)

Optional, but kinda amazing

Greek baklava is usually served at room temp, but reheating can bring back that fresh-from-the-oven vibe. To do it right:

• Preheat oven to 300°F (150°C)
• Place baklava on a baking tray (not stacked)
• Warm for about 8–10 minutes

Don’t overdo it or the syrup will start to dry out.