Greek Baklava Recipe

Why You’ll Love This Recipe

Baklava is a timeless classic that brings a touch of luxury to any occasion. This Greek version has an aromatic mix of walnuts, cinnamon, and a delicate phyllo crust that is baked until golden and crispy. The syrup made from honey, sugar, and lemon adds a sweet and zesty finish that perfectly complements the rich layers of nuts. This recipe is simple to follow and results in an impressive dessert that will leave everyone craving more.

this Recipe

Ingredients

• 1 package phyllo dough (16 oz), thawed

• 2 cups walnuts, chopped (or mixed nuts)

• 1 cup unsalted butter, melted

• 1 teaspoon ground cinnamon

• 1 cup granulated sugar

• 1 cup water

• 1/2 cup honey

• 1 teaspoon vanilla extract

• 1 teaspoon fresh lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the nut mixture: In a bowl, combine the chopped walnuts and ground cinnamon. Set aside.

2. Prepare the baking pan: Brush the bottom of a 9×13-inch baking dish with some of the melted butter. Place the first sheet of phyllo dough in the dish, and brush it generously with butter. Repeat this step with about 8 sheets of phyllo dough, buttering each sheet as you go.

3. Add the nuts: Sprinkle a thin, even layer of the nut mixture over the phyllo dough.

4. Continue layering: Add another 8 sheets of phyllo dough, each brushed with butter, then add another layer of nuts. Repeat the process, layering phyllo dough and nuts until all ingredients are used up, finishing with a final layer of phyllo dough (about 8 more sheets).

5. Cut the baklava: Before baking, cut the layered baklava into diamond or square shapes using a sharp knife.

6. Bake: Preheat the oven to 350°F (175°C) and bake the baklava for 45-50 minutes, or until golden brown and crispy.

7. Make the syrup: While the baklava bakes, combine sugar, water, honey, and lemon juice in a small saucepan over medium heat. Stir to dissolve the sugar and bring to a simmer. Let the syrup simmer for about 10 minutes, then remove from heat and stir in the vanilla extract.

8. Pour the syrup over the baklava: Once the baklava is out of the oven, immediately pour the warm syrup evenly over the hot baklava. Allow the baklava to cool completely so it can soak up the syrup.

9. Serve: Once cooled, cut through the pre-scored lines and serve. Enjoy the perfect balance of crunchy, syrupy goodness!

Servings and Timing

• Servings: This recipe yields about 20-24 pieces of baklava, depending on how large you cut the pieces.

• Prep Time: 30 minutes

• Cook Time: 45-50 minutes

• Total Time: Approximately 1 hour 30 minutes

Variations

• Nuts: You can use a variety of nuts for this recipe, such as pistachios, almonds, or a combination of your favorites.

• Spices: Try adding a pinch of cardamom or ground cloves for a unique twist on the traditional flavor profile.

• Vegan Version: Substitute the butter with melted coconut oil or a plant-based butter alternative for a vegan-friendly version of baklava.

Storage/Reheating

• Storage: Once cooled, store your baklava in an airtight container at room temperature. It will stay fresh for up to 1 week.

• Reheating: Baklava is best enjoyed at room temperature, but if you prefer to reheat it, you can warm it in the oven at 300°F (150°C) for about 10 minutes to restore some crispiness.

FAQs

How long does baklava stay fresh?

Baklava can stay fresh for about 1 week when stored in an airtight container at room temperature. It will become a bit softer over time, but still delicious.

Can I freeze baklava?

Yes, you can freeze baklava! Wrap it tightly in plastic wrap and foil before freezing. It will keep for up to 3 months. Thaw at room temperature before serving.

Can I use other types of nuts for baklava?

Yes, you can substitute walnuts with pistachios, almonds, or even hazelnuts. A mix of nuts can also be used for added flavor.

What is the best way to cut baklava?

It’s best to cut baklava before baking, using a sharp knife to slice it into squares or diamond shapes. This helps the syrup soak evenly into the layers after baking.

Can I use store-bought phyllo dough?

Yes, store-bought phyllo dough is perfect for making baklava. Just be sure to thaw it according to package instructions before use.

Is baklava hard to make?

While baklava requires some patience to layer the phyllo dough, it’s not difficult. Once you get the hang of it, the process becomes much easier.

Can I make baklava ahead of time?

Yes, baklava can be made a day or two ahead of time. In fact, the flavors often improve after it has time to sit and absorb the syrup.

How do I make baklava extra crispy?

To achieve extra crispiness, be sure to butter each sheet of phyllo dough generously and bake the baklava until it’s golden brown and crunchy.

Why does my baklava seem soggy?

If your baklava is soggy, it could be because the syrup was too hot when poured over or the baklava wasn’t baked long enough. Be sure to bake it until golden and pour cooled syrup over it.

Can I make a smaller batch of baklava?

Yes, you can adjust the recipe to make a smaller batch. Use a smaller baking pan and reduce the ingredient amounts accordingly.

Conclusion

This Greek Baklava recipe is a true showstopper, combining crunchy, flaky phyllo dough with sweet, nutty filling and a rich syrup that ties everything together. It’s a dessert that’s sure to impress, whether you’re serving it at a special occasion or enjoying it as a sweet treat with a cup of tea. With its perfect balance of textures and flavors, Greek Baklava is a must-try recipe that will leave everyone asking for more!