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Greek Baklava

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Greek Baklava is a rich, flaky, and sweet dessert made with layers of crisp phyllo pastry, finely chopped nuts, warm spices, and a honey syrup that soaks into every bite. A traditional Mediterranean treat, it’s perfect for holidays, celebrations, or whenever you crave a decadent pastry.

Ingredients

  • For the Baklava:
  • 1 package phyllo dough (16 oz), thawed
  • 1 cup unsalted butter, melted
  • 2 cups walnuts (or a mix of walnuts & pistachios), finely chopped
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves (optional)
  • ½ cup granulated sugar
  • For the Honey Syrup:
  • 1 cup water
  • 1 cup granulated sugar
  • 1 cup honey
  • 1 cinnamon stick
  • 3–4 strips lemon peel (or 2 tbsp lemon juice)

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  • Make the nut mixture: In a bowl, combine chopped nuts, cinnamon, cloves, and sugar.
  • Layer the phyllo: Place 8–10 sheets of phyllo dough in the dish, brushing each layer lightly with melted butter.
  • Add nuts: Sprinkle a thin layer of the nut mixture. Add 4–5 more sheets of phyllo (buttered individually), then more nuts. Repeat until all nuts are used. Finish with 8–10 buttered phyllo sheets on top.
  • Cut before baking: Using a sharp knife, cut baklava into diamonds or squares.
  • Bake for 45–50 minutes, until golden brown and crisp.
  • Make the syrup: While baklava bakes, combine water, sugar, honey, cinnamon stick, and lemon peel in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat and cool slightly.
  • Pour syrup: As soon as baklava comes out of the oven, immediately pour the warm syrup evenly over it. Let cool completely before serving (at least 4 hours for best flavor).

Notes

  • For extra crispness, ensure the syrup is cooler than the baklava when pouring.
  • Store covered at room temperature for up to 1 week.
  • Baklava tastes even better the next day as flavors meld together.

Find it online: https://yumfamilyrecipes.com/greek-baklava/