Greek Baklava
User Reviews
5
Greek Baklava
Description
The baklava begins by preparing a syrup combining sugar, water, honey, and flavorings including cinnamon stick, cloves, and citrus peels simmered until thickened and cooled. The nut filling blends finely chopped walnuts, pistachios, and cinnamon for aromatic depth.
Phyllo sheets are halved to fit the pan, layered carefully with melted butter brushing each layer to create a crisp texture and rich flavor. After layering nine sheets, the nut filling is spread evenly, then topped with additional layers of phyllo brushed with butter.
Before baking, the baklava is cut into pieces to facilitate serving after baking and prevent crumbling. Baking results in a golden, crisp pastry that is then drenched with cool syrup to absorb sweetness and moisture. The final texture combines crispiness with sticky, syrupy layers.
Serving baklava a day after assembling allows syrup to fully penetrate, enhancing flavor and texture. Keeping phyllo moist during assembly by covering with damp towels prevents tearing. Cutting before baking avoids breaking the brittle pastry after baking. The dessert stores well at room temperature, making it suitable as a make-ahead treat.
Ingredients
- 16 oz phyllo pastry (thawed by package instructions, 18 sheets)
- 1 ½ cups butter melted, unsalted
- 2 cups walnuts (finely chopped)
- 2 cup pistachio finely chopped
- 1 teaspoon cinnamon (ground)
Syrup
- 1 cup sugar
- 1 cup water
- 1 cup honey
- 1 cinnamon stick
- 3 clove optional, whole
- 1 orange peel strip
- 1 lemon peel strip
Garnish
- pistachios chopped, additional
- walnuts chopped, additional
Instructions
- In a medium sized saucepan on medium heat combine the water and sugar. Stirring occasionally until sugar is fully dissolved.
- Add the honey, orange peel, lemon peel, and whole cloves. Stir and bring to a boil.
- Reduce heat to medium low and let simmer for 25 minutes.
- Remove syrup from heat and let cool to room temperature.
- Remove the whole cloves, cinnamon stick and peels.
- In a large mixing bowl stir together the finely chopped pistachios, walnuts and cinnamon. Mix until evenly combined.
- Preheat oven to 350°F.
- Prepare a 9”x 13”x 2” baking pan by brushing the interior with melted butter.
- The phyllo pastry sheets will be long rectangular sheets. Carefully slice all of the sheets in half to create two smaller rectangular pieces that will fit in your 9”x13” pan.
- Take one sheet of pastry and place it in the pan. Brush the top of the pastry with melted butter. Repeat this process 8 more times with each layer being brushed with the melted butter.
- Then add a thin layer of the nut mixture evenly over the top layer of phyllo.
- Place another sheet of pastry on top of the nuts and brush with melted butter.
- After cutting the 18 sheets of phyllo pastry in half you will have 36 sheets. Repeat this layering process to have: base 8 layers of pastry, nuts, 5 layers of pastry, nuts, 5 layers of pastry, nuts, 5 layers of pastry, nuts, 5 layers of pastry, nuts, and finally the top layer which will be 8 layers of pastry. Note: brush butter on top of each piece of pastry with butter during the layering process.
- Once all layers have been completed, brush the very top sheet of pastry with butter.
- Once the top layer has been brushed with butter using a sharp knife, carefully cut the pastry down the centre lengthwise to create 2 sections.
- Then cut each section down the centre again. You will be left with 4 long sections.
- Then, on an angle slice the pastry into diamond pieces (depending on how far apart you space the cuts, you will get 24 diamond shaped pieces of baklava or up to 36 pieces of baklava. Note: do not cut the pieces too small or the will be too difficult to eat and pick up).
- Place the baking dish on the middle rack of your preheated oven. Bake for about 35 to 45 minutes or until the top of the baklava is golden brown. (Note: since ovens vary, be sure to check your baklava half-way through baking).
- As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava. You will hear the baklava crackle as it absorbs the syrup.
- Allow the baklava to sit at room temperature for a few hours before serving or for at least 1 hour. Use a knife or spatula to cut through the pieces again just to loosen the pieces and ensure the phyllo is cut all the way through.
- Serve with a garnish of chopped pistachios and/or walnuts. Enjoy!
Notes
- Properly thaw phyllo dough overnight in the fridge, then bring to room temperature for easier handling.
- Keep phyllo sheets covered with lightly damp towels during assembly to maintain flexibility and prevent tears.
- Cut baklava into serving pieces before baking to avoid breaking the crisp layers later.
- Allow baklava to cool completely before pouring cooled syrup over it for proper absorption.
- Prepare baklava one day ahead to let syrup soak in and develop richer flavor and texture.
- Store baked baklava covered at room temperature; avoid covering while warm to prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Pieces
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 63mg | 3% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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