Description
Greek Baklava is a classic layered pastry dessert made with flaky phyllo dough, a rich mixture of chopped walnuts and pistachios, sweetened with fragrant cinnamon, and soaked in a luscious honey-sugar syrup. This recipe yields a crispy, golden-brown treat with a perfectly balanced nutty and sweet flavor, ideal for festive occasions or a delightful indulgence.
Ingredients
Scale
Phyllo Dough and Nuts
- 1 package phyllo dough (16 oz), thawed
- 2 cups walnuts, chopped
- 1 cup pistachios, chopped
- 1 teaspoon ground cinnamon
Butter
- 1 cup unsalted butter, melted
Syrup
- 1 1/2 cups sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the baklava evenly and to a perfect golden crisp.
- Prepare Nut Mixture: In a medium bowl, mix together the chopped walnuts, pistachios, and ground cinnamon until well combined. Set aside for layering.
- Butter Baking Dish and Layer Phyllo: Brush a 9×13-inch baking dish with melted butter. Place one sheet of phyllo in the dish, brush it with more butter, and repeat this process to layer 8 sheets, each brushed generously with butter.
- Add Nut Layer: Sprinkle 2-3 tablespoons of the nut mixture evenly over the buttered phyllo sheets to create the first nutty layer.
- Continue Layering: Add 4 more sheets of phyllo dough, buttering each sheet thoroughly, then add another layer of nuts. Repeat this layering of phyllo sheets and nuts, using up all the nuts.
- Finish with Phyllo Top Layer: Complete by layering the remaining phyllo sheets (approximately 8 more), buttering each. This creates the baklava’s crisp top crust.
- Cut Baklava: Using a sharp knife, cut the assembled baklava into diamond or square shapes to facilitate serving after baking.
- Bake: Place the baklava in the preheated oven and bake for 45-50 minutes until golden brown and crisp.
- Prepare Syrup: While baking, combine sugar, water, honey, vanilla extract, and lemon juice in a saucepan. Bring to a boil over medium heat, then reduce to a simmer for 10 minutes to thicken slightly.
- Pour Syrup Over Baklava: Once baked, immediately pour the hot syrup evenly over the hot baklava, allowing the syrup to soak in deeply.
- Cool and Serve: Let the baklava cool completely at room temperature before serving to ensure the syrup is fully absorbed and flavors meld beautifully.
Notes
- Ensure phyllo dough is fully thawed before use to prevent tearing.
- Keep phyllo sheets covered with a damp towel while working to avoid drying out.
- You can substitute or mix nuts according to preference, such as almonds or pecans.
- Syrup can be made ahead and kept warm before pouring.
- Cutting baklava before baking helps the syrup penetrate layers evenly.
