Easy Greek Baklava Recipe

PREPARE THE BAKLAVA

1. Melt the butter and have it ready. Unwrap the pastry and cut it to fit the shape of your pan. Keep it covered with a slightly damp cloth to prevent it from drying out.
2. Preheat the oven to 170°C /340°F. Pulse the walnuts, cinnamon and sugar in a mini food chopper or food processor until they are finely chopped but not ground into dust.
3. Brush your pan (I used a 9 inch square pan) with melted butter. Stack six sheets of pastry on the bottom of the pan, brushing each with melted butter.
4. Sprinkle with a thin layer of the chopped nuts and add two sheets of phyllo on top, always brushing with melted butter.
5. Repeat until you have used all of the filling. Stack six sheets of pastry on the top.

SLICE AND BAKE

1. Use a sharp knife to cut your baklava in even diamond or square shapes, carefully cutting all the way through the layers to the bottom of the pan. Drizzle any leftover butter over the top.
2. Bake for 50-55 minutes, or until golden and crisp.

PREPARE THE SYRUP

1. You need to make the syrup while the baklava is baking so that it is ready when it comes out of the oven. Combine all the syrup ingredients in a saucepan.
2. Stir over low heat until the sugar is fully dissolved and the syrup has thickened. This can take 5-10 minutes. Discard the cinnamon and orange peel.

ADD THE SYRUP

1. Pour the syrup over the baklava while it is still hot, straight out of the oven. Allow it to soak through all the layers and saturate the baklava with sticky sweetness.
2. Sprinkle the pistachios, if using, before the syrup dries.

SERVE AND ENJOY

1. Use a knife to cut along the scored lines and serve the baklava immediately or store for up to two weeks in an airtight container once it has completely cooled down.