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Greek Baklava Recipe

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3.9 from 21 reviews

This authentic Greek Baklava recipe delivers a delightful, crispy dessert featuring layers of flaky phyllo dough, finely chopped walnuts, and warm cinnamon, all generously brushed with melted butter. The baklava is baked to golden perfection then drizzled with a sweet syrup made from honey, sugar, and lemon juice, creating a rich and aromatic treat ideal for any special occasion or gathering.

  • Total Time: 2 hours 15 minutes
  • Yield: 36 slices

Ingredients

Baklava Pastry & Filling

  • 16 ounces phyllo dough, thawed according to package instructions
  • 1 1/4 cups salted butter, melted
  • 1 lb finely chopped walnuts (about 4 cups)
  • 1 teaspoon cinnamon

Syrup

  • 1 cup granulated sugar
  • 3/4 cup water
  • 1/2 cup honey
  • 2 tablespoons lemon juice

Instructions

  1. Prepare Phyllo Dough: Thaw the phyllo dough completely by refrigerating it overnight. Before using, let the unopened package sit at room temperature for 1 hour to soften.
  2. Prepare Baking Pan: Butter the sides and bottom of a 9×13-inch rectangular baking pan. Trim the phyllo sheets if necessary to fit the pan, keeping any trimmed dough covered with a damp cloth to prevent drying.
  3. Chop Walnuts and Mix: Using a food processor, pulse the walnuts 10-12 times until coarsely ground or finely chop with a sharp knife. Combine the chopped walnuts with the cinnamon thoroughly.

  4. Make Syrup: In a medium saucepan, combine sugar, water, honey, and lemon juice. Bring to a boil over medium-high heat while stirring until the sugar dissolves. Reduce heat to medium-low and simmer for 4 minutes without stirring. Remove from heat and let cool completely.
  5. Assemble the Baklava: Preheat the oven to 325°F (165°C). Layer 10 sheets of phyllo dough in the bottom of the prepared pan, brushing each sheet with melted butter. Keep the unused phyllo covered with a damp cloth.
  6. Add Nut Mixture: Sprinkle about 1/5 of the walnut mixture (approximately 3/4 cup) evenly over the layered phyllo. Then layer 5 more sheets of phyllo on top, each brushed with melted butter.
  7. Repeat Layers: Repeat the nut sprinkling and layering of 5 butter-brushed phyllo sheets four more times in total.
  8. Top Layers: Finish with 6 to 10 layers of phyllo sheets, each brushed with butter, making sure to brush the very top layer with butter as well.
  9. Cut the Baklava: Using a sharp knife, carefully slice the baklava lengthwise into 1 1/2-inch wide strips, then diagonally to create diamond shapes, or slice into squares if preferred.
  10. Bake: Place the baklava in the preheated oven and bake for 1 hour 15 minutes, or until golden brown and crisp.
  11. Add Syrup: Remove the baklava from the oven and immediately drizzle the completely cooled syrup evenly over the hot pastry.
  12. Cool and Serve: Allow the baklava to cool completely at room temperature for 4 to 6 hours uncovered to absorb the syrup before serving.

Notes

  • Ensure phyllo dough stays covered with a damp cloth during assembly to prevent it from drying out and becoming brittle.
  • Use high-quality walnuts for the best flavor and texture.
  • The syrup must be cooled before pouring over hot baklava to achieve the perfect soak without making the pastry soggy.
  • Cutting the baklava before baking enables even cooking and easier serving.
  • Allow sufficient cooling time after baking for the syrup to soak fully and the layers to set.
  • Author: ELLA
  • Prep Time: 1 hour
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek

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