Greek Baklava Recipe
User Reviews
4.8
Greek Baklava Recipe
Description
The Greek Baklava Recipe uses multiple layers of phyllo dough alternating with a spiced walnut filling. Thawing the phyllo thoroughly before handling is important to prevent tearing. The walnuts are finely chopped and combined with cinnamon to add warmth to the nutty filling. Butter is generously brushed between the layers to ensure crispness and richness when baked. The syrup, made of sugar, honey, water, and lemon juice, is boiled until slightly thickened and cooled completely before being poured over the baked pastry to soak in.
The texture of baklava is a delicate balance of crispy, flaky phyllo and a moist, aromatic nut filling sweetened by syrup. Baking until golden ensures the pastry holds its structure while the syrup adds sweetness and moisture without sogginess. The layering technique with incremental walnut portions provides an even distribution of nuts throughout.
Baklava can be served at room temperature as a rich dessert or special occasion treat. It pairs well with tea or coffee. For storage, it keeps well on the counter under a clean cloth for up to two weeks, maintaining its texture and flavor. It can also be frozen for several months, with thawing recommended at room temperature before serving.
Assembly involves layering phyllo sheets and walnut filling multiple times with butter brushed between each layer. This helps achieve the characteristic flaky texture. The syrup preparation and cooling before use is important to soak the pastry properly without making it mushy. Adjusting the layering may be necessary depending on baking dish size.
Ingredients
Baklava Pastry & Filling
- 16 ounces phyllo dough thawed according to package instructions
- 1 ¼ cups butter melted, salted
- 1 lb walnut about 4 cups, finely chopped
- 1 teaspoon cinnamon
Syrup
- 1 cup granulated sugar
- ¾ cup water
- ½ cup honey
- 2 tablespoons lemon juice
Instructions
Pastry
- Thaw phyllo dough completely by placing it in the fridge overnight. Let the package of phyllo sit the next day, unopened, on the counter for 1 hour prior to making your baklava so it can come all the way to room temperature.
- Butter the sides and bottom of the baking dish (9x13-inch). Trim phyllo to fit in the bottom of the pan, if necessary. Keep the trimmed dough covered in a damp cloth so it doesn't dry out.
- Chop walnuts in a food processor by pulsing 10-12 times until coarsely ground or chop with a sharp knife until very finely chopped. Stir together the walnuts and cinnamon until combined.
Syrup
- Prepare the sauce before assembling the baklava so it has plenty of time to cool completely before pouring over the baked phyllo dough.
- Combine the sugar, water, honey, and lemon juice in a medium saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Reduce heat to medium-low and continue to boil for 4 minutes more without stirring. Remove from heat and cool completely.
Baklava Assembly
- Heat oven to 325°F.
- Layer 10 sheets of phyllo pastry into the bottom of the pan, brushing a thin layer of melted butter between each layer and keeping the unused phyllo dough covered with a damp cloth to prevent it drying out.
- Sprinkle approximately ⅕ of the chopped walnuts and cinnamon (roughly ¾ cup) in a thin, even layer over the first 10 pastry sheets.
- Repeat 4 more times but with 5 sheets of phyllo dough instead of 10, brushing each with melted butter before adding the next sheet. Sprinkle ¾ cup of the chopped walnut mixture after every 5 layers of buttered phyllo dough.
- Finish the baklava with a final, top layer of phyllo dough brushed with butter between the layers using the remaining 6-10 sheets of dough. Brush the top sheet of phyllo dough with butter as well.
- Carefully slice the baklava into 1 ½-inch wide strips lengthwise, then slice diagonally to create diamond-shaped baklava. Or just slice squares if you prefer.
- Bake in the 325°F oven for 1 hour and 15 minutes, until the baklava is golden brown. Remove from the oven and immediately drizzle all of the cooled syrup over the baklava.
- Let the baklava cool completely at room temperature for 4-6 hours without being covered so the baked pastry can soak up all of the syrup.
Notes
- Layer the phyllo sheets and walnut filling carefully, brushing each sheet with melted butter to prevent drying and promote flakiness.
- Prepare the syrup ahead and allow it to cool completely before pouring over the hot baklava for the best texture.
- Store baklava covered with a clean cloth at room temperature for 1–2 weeks to maintain freshness.
- Freeze baklava in small batches wrapped tightly in plastic wrap and stored in airtight containers for up to 4 months; thaw at room temperature before serving.
- Use a sharp knife to cut the baklava before baking to help with serving and prevent cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36slices
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 118mg | 5% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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