Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Baklava Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 29 reviews

  • Author: admin
  • Total Time: 1 hour 20 minutes (plus several hours resting time)
  • Yield: 24 pieces 1x
  • Diet: Vegetarian

Description

This traditional Greek Baklava recipe features layers of crisp phyllo dough filled with a fragrant mixture of walnuts and pistachios, spiced with cinnamon and cloves, and sweetened with a luscious honey syrup. Baked to golden perfection, this dessert offers a perfect balance of crunch, sweetness, and aromatic spices, making it a beloved Mediterranean treat.

Ingredients

Scale

Baklava Layers

  • 1 package (16 oz) phyllo dough (thawed)
  • 2 cups walnuts (finely chopped)
  • 1 cup pistachios or almonds (optional, finely chopped)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves (optional)
  • 1 cup unsalted butter (melted)

Syrup

  • 1 cup granulated sugar
  • 1 cup water
  • 1/2 cup honey
  • 1 tablespoon lemon juice
  • 1 cinnamon stick

Instructions

  1. Prepare the Nut Mixture: In a bowl, combine the finely chopped walnuts, pistachios or almonds (if using), ground cinnamon, and ground cloves. Set aside to blend the flavors.
  2. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Brush a 9×13-inch baking dish with melted butter to prevent sticking and add flavor.
  3. Layer the Phyllo Sheets: Unroll the thawed phyllo dough and keep it covered with a damp towel to prevent drying out. Place one sheet of phyllo in the prepared baking dish and brush it with melted butter. Repeat this process for 6 to 8 sheets, layering and buttering each sheet thoroughly.
  4. Add Nut Filling: Sprinkle a thin, even layer of the prepared nut mixture over the layered phyllo.
  5. Continue Layering Phyllo and Nuts: Add another 4 to 5 sheets of buttered phyllo over the nuts, then sprinkle more nuts on top. Repeat this layering process until all the nut mixture is used.
  6. Top Layers: Finish by layering 6 to 8 more sheets of buttered phyllo on top, ensuring each sheet is brushed well with melted butter.
  7. Cut the Baklava: Using a sharp knife, carefully cut the assembled baklava into diamond or square shapes, cutting through all layers but do not separate them.
  8. Bake: Place the baklava in the oven and bake for 45 to 50 minutes, or until the top is golden brown and crisp.
  9. Make the Syrup: While the baklava is baking, prepare the syrup by combining sugar, water, honey, lemon juice, and cinnamon stick in a saucepan. Bring to a boil then reduce heat and simmer gently for 10 minutes. Remove the cinnamon stick and let the syrup cool slightly.
  10. Soak the Baklava: When the baklava is done baking, remove it from the oven and immediately pour the warm syrup evenly over the hot baklava to soak into the layers.
  11. Rest Before Serving: Allow the baklava to rest at room temperature for several hours or preferably overnight. This soaking time ensures the syrup fully penetrates the pastry, enhancing flavor and texture.

Notes

  • Baklava can be stored at room temperature for several days; avoid covering tightly to maintain crispness.
  • For longer storage, refrigerate to extend freshness.
  • Fully baked and cooled baklava can be frozen for up to 2 months—thaw before serving.
  • Use a sharp knife for clean cuts; warm phyllo layers are easier to cut.
  • Adjust nut types according to preference; pistachios add color and unique flavor.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

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