Classic Greek Baklava: A Sweet Honey-Soaked Pastry Delight
Greek Baklava
Enjoy this classic Greek baklava that features layers of crisp phyllo dough and fragrant honey syrup.
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Ingredients for Perfect Baklava
- 1 (16 ounce) package phyllo dough, thawed
- 2 cups chopped walnuts
- 1 cup chopped pistachios
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 cup unsalted butter, melted
- ½ cup granulated sugar
- ½ cup water
- ½ cup honey
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Step-by-Step Instructions for Crispy Layers
- Gather all ingredients and preheat your oven to 350°F (175°C). Butter the bottoms and sides of a 9×13-inch baking pan.
- In a bowl, toss together walnuts, pistachios, cinnamon, and cloves; set aside.
- H3>Layering the Phyllo
- Place one sheet of phyllo in the pan and brush lightly with melted butter.
- Repeat for 6 sheets, brushing each with butter.
- Sprinkle one-third of the nut mixture evenly over the buttered phyllo.
- Cover with 2 more sheets of phyllo, brushing each with butter; top with another third of the nuts. Repeat until nuts are used.
- Finish with 6 to 8 layers of phyllo, brushing each sheet. Trim edges if needed.
- Score baklava into diamond or square shapes with a sharp knife.
- Bake for 45–50 minutes, or until golden brown and crisp.
- H3>Make the Honey Syrup
- Combine sugar, water, honey, and lemon zest in a saucepan. Bring to a boil, then simmer for 10 minutes. Stir in vanilla.
- Pour warm syrup evenly over the hot baklava as soon as it comes out of the oven.
- Allow to cool and soak for at least 4 hours or overnight for best results.
- Serve at room temperature, garnished with extra chopped nuts if desired.
Baking Tips & Troubleshooting
- Keep phyllo covered: Prevent drying out by draping a damp towel over unused sheets.
- Even butter brushing: Ensures every layer crisps up beautifully.
- Syrup timing: Warm syrup on hot pastry guarantees perfect absorption.
Why This Baklava Stands Out
The blend of honey-kissed layers, aromatic spices, and crunchy nuts makes this Greek pastry an unforgettable dessert. Whether for festive gatherings or a cozy treat at home, this baklava brings a taste of tradition to any table.
With its melt-in-your-mouth layers and rich flavor, this baklava is sure to impress your friends and family.
Greek Baklava
Baklava is a sweet Greek pastry treat with layers of crisp phyllo dough and chopped nuts soaked in honey syrup that's easier to make than you think!
Ingredients
Method
- Gather all ingredients and preheat your oven to 350°F (175°C). Butter the bottoms and sides of a 9×13-inch baking pan.
- In a bowl, toss together walnuts, pistachios, cinnamon, and cloves; set aside.
- Place one sheet of phyllo in the pan and brush lightly with melted butter. Repeat for 6 sheets, brushing each with butter.
- Sprinkle one-third of the nut mixture evenly over the buttered phyllo.
- Cover with 2 more sheets of phyllo, brushing each with butter; top with another third of the nuts. Repeat until nuts are used.
- Finish with 6 to 8 layers of phyllo, brushing each sheet. Trim edges if needed.
- Score baklava into diamond or square shapes with a sharp knife.
- Bake for 45–50 minutes, or until golden brown and crisp.
- Combine sugar, water, honey, and lemon zest in a saucepan. Bring to a boil, then simmer for 10 minutes. Stir in vanilla.
- Pour warm syrup evenly over the hot baklava as soon as it comes out of the oven.
- Allow to cool and soak for at least 4 hours or overnight for best results.
- Serve at room temperature, garnished with extra chopped nuts if desired.
