Greek Baklava
A delightful, syrup-soaked Greek dessert made with layers of flaky phyllo dough, spiced walnuts, and aromatic honey syrup that revives childhood memories.
Servings 12 servings
Calories 300kcal
Ingredients
Baklava Layers
- 1 package Phyllo dough (thawed in the fridge overnight) Delicate, can tear easily.
- 1 cup Melted unsalted butter Good quality butter enhances richness.
Nut Filling
- 2 cups Chopped walnuts Hand-chopped or processed for rustic texture.
- 1 teaspoon Ground cinnamon Adds warmth and flavor.
Syrup
- 1 cup Sugar Balances sweetness in the baklava.
- 1 cup Water To balance and dissolve sweetness.
- 1/2 cup Honey Preferably local variety.
- 1 teaspoon Vanilla extract Enhances syrup flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Mix the chopped walnuts with ground cinnamon.
- Layer half of the phyllo dough in a greased baking dish, brushing each sheet with melted butter.
- Spread the walnut-cinnamon mixture evenly over the phyllo layer.
- Top with the remaining phyllo sheets, brushing each with melted butter.
- Cut into diamond shapes before baking.
Baking
- Bake for 50 minutes, until deeply golden.
Making the Syrup
- While baklava bakes, combine sugar, water, honey, and vanilla in a saucepan and bring to a boil.
- Reduce to a simmer for 10 minutes.
Finishing Touches
- After baklava cools for 10 minutes, pour the syrup evenly over the tray.
- Allow it to cool completely before serving.
Notes
Keep phyllo covered to avoid drying out. Fresh nuts enhance flavors. Baklava freezes well. Serve at room temperature for best texture.
