Greek Baklava
Indulge in the magical layers of crispy phyllo dough, flavorful nuts, and sweet honey syrup with this classic Greek Baklava recipe.
Servings 12 pieces
Calories 250kcal
Ingredients
Phyllo Layers
- 1 package Thawed phyllo dough Keep covered with a damp towel while working.
- 1 cup Melted butter Use high-quality butter for richness.
Nut Filling
- 1 cup Chopped walnuts Freshly chopped is preferred.
- 1 cup Chopped almonds Use freshly chopped or pre-chopped.
- 1 teaspoon Cinnamon The aromatic soul of the filling.
Sweet Syrup
- 1 cup Granulated sugar
- 1/2 cup Water
- 1/2 cup Honey Use any good, floral honey.
- 1 teaspoon Vanilla extract A splash to round flavors.
- 2 tablespoons Lemon juice Brightens the syrup.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, blend the chopped walnuts, almonds, and cinnamon.
- Open the phyllo dough package and keep it under a damp towel.
- Brush the bottom of a 9x13-inch pan with melted butter. Lay down one sheet of phyllo, brush with butter, and repeat for 8 layers.
- Add a generous layer of the nut mixture, alternately layering phyllo (brushed with butter) and nuts until everything is used up, finishing with at least 6 layers of phyllo.
- Using a sharp knife, slice the baklava into diamond shapes before baking.
Baking and Syrup
- Bake in the preheated oven for about 50 minutes, or until golden brown.
- While the baklava is baking, simmer the sugar, water, honey, vanilla, and lemon juice for 10 minutes to create the syrup.
- Once the baklava is out of the oven, immediately pour the hot syrup slowly and evenly over the baked layers.
- Allow the baklava to cool completely before serving.
Notes
The recipe can be made ahead of time. Allowing baklava to sit for a day enhances the flavor.
