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Greek Baklava Recipe

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Greek Baklava is a delicious and indulgent dessert that combines layers of flaky phyllo dough, crunchy nuts, and a sweet, sticky syrup. It’s a treat perfect for holidays or special occasions.

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

Instructions

  1. In a bowl, combine the chopped walnuts and ground cinnamon. Set aside.
  2. 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. Sprinkle a thin, even layer of the nut mixture over the phyllo dough.
  4. 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. Before baking, cut the layered baklava into diamond or square shapes using a sharp knife.
  6. Preheat the oven to 350°F (175°C) and bake the baklava for 45-50 minutes, or until golden brown and crispy.
  7. 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. 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. Once cooled, cut through the pre-scored lines and serve.

Notes

  • Store in an airtight container at room temperature for up to 1 week.
  • If you prefer to reheat, warm in the oven at 300°F (150°C) for 10 minutes to restore crispiness.
  • You can freeze baklava by wrapping it tightly in plastic wrap and foil, keeping for up to 3 months. Thaw at room temperature before serving.

Nutrition

Find it online: https://bitezly.com/greek-baklava-recipe/