Greek Baklava Recipe
Crispy, golden layers of phyllo dough filled with chopped nuts and drenched in honey syrup. This classic Greek dessert is rich, indulgent, and perfect for any occasion.
Equipment
- 1 Baking dish (9x13 inch) for layering baklava
- 1 Pastry brush for buttering phyllo sheets
- 1 Sharp knife for cutting the pastry before baking
- 1 Saucepan for making the honey syrup
Ingredients
- 1 pack phyllo dough thawed if frozen
- 2 cups walnuts or pistachios finely chopped
- 1 teaspoon cinnamon ground
- 1/2 cup butter melted
- 1 cup honey for syrup
- 1/2 cup sugar for syrup
- 1 tablespoon lemon juice adds balance
Instructions
- Preheat the Oven to 350°F (175°C).
- Prepare the Nut Mixture by combining the chopped nuts and cinnamon in a bowl.
- Layer the Phyllo Dough by brushing a baking dish with butter, placing a few phyllo sheets at a time, and sprinkling the nut mixture between layers. Repeat until all layers are used.
- Cut Before Baking by using a sharp knife to slice the baklava into diamond or square shapes.
- Bake in the preheated oven for 45 minutes or until golden brown.
- Prepare the Syrup while the baklava bakes by simmering honey, sugar, and lemon juice in a saucepan until thickened.
- Pour the Syrup Over Baklava immediately after taking it out of the oven, ensuring it soaks evenly.
- Let it Rest for at least 2 hours before serving to allow the syrup to absorb fully.
Notes
- Store at room temperature in an airtight container for up to 5 days.
- Substitute pistachios with almonds for a different flavor variation.