Description
Greek Baklava is a traditional layered pastry dessert made from flaky phyllo dough, a spiced nut mixture of walnuts and pistachios, and a fragrant honey syrup. This rich and sweet treat is perfect for holidays or special occasions, delivering a delightful combination of crisp texture and syrupy sweetness infused with cinnamon and cloves.
Ingredients
Scale
Nut Mixture
- 2 cups finely chopped walnuts
- 1 cup finely chopped pistachios
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Phyllo Layers
- 1 pound phyllo dough, thawed if frozen
- 1 cup unsalted butter, melted
Syrup
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1 cinnamon stick
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Nut Mixture: Preheat the oven to 350°F (175°C). In a bowl, combine the finely chopped walnuts, pistachios, ground cinnamon, and ground cloves, mixing well to blend the spices evenly with the nuts.
- Prepare Phyllo Dough: Unroll the phyllo dough and cover it with a slightly damp towel to prevent it from drying out as you work. Brush a 9×13-inch baking dish generously with melted butter to prevent sticking.
- Layer Phyllo and Nuts: Place one sheet of phyllo in the prepared dish and brush it with melted butter. Repeat this process to create 8 buttered layers. Sprinkle a few tablespoons of the nut mixture evenly over the top of these layers. Add two more buttered phyllo sheets, then another layer of nuts. Continue alternating layers of buttered phyllo and nut mixture until all nuts are used, finishing with 8 layers of phyllo on top, each brushed with butter.
- Cut the Baklava: Using a sharp knife, carefully cut the assembled layers into diamond or square shapes before baking. This helps to avoid crumbling once baked.
- Bake: Bake the baklava for 45 to 50 minutes, or until the pastry turns golden brown and is crisp.
- Prepare Syrup: While baking, combine granulated sugar, water, honey, lemon juice, cinnamon stick, and vanilla extract in a saucepan. Bring the mixture to a boil, then reduce heat and let it simmer gently for 10 minutes. Remove the cinnamon stick and allow the syrup to cool to room temperature.
- Pour Syrup and Cool: As soon as the baklava comes out of the oven, pour the cooled syrup evenly over the hot pastry. Allow the baklava to absorb the syrup by sitting uncovered at room temperature for several hours or preferably overnight before serving to achieve the perfect texture and flavor.
Notes
- Use a sharp knife to cut through the layers before baking to prevent crumbling.
- Allow baklava to cool uncovered to keep its crisp texture.
- You can substitute all walnuts or all pistachios depending on preference or availability.
