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Greek Baklava Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 28 reviews
  • Author: Bara
  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 15 mins
  • Yield: 3 dozen pieces
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek

Description

Greek Baklava is a traditional Greek dessert featuring layers of crispy phyllo dough filled with a cinnamon-spiced nut mixture, baked to golden perfection and drenched in a fragrant honey syrup. This easy-to-make pastry combines crunchy textures with sweet, sticky syrup, delivering a delightful treat loved worldwide.

Ingredients

Baklava Layers

  • 1 cup butter, melted
  • 1 pound chopped nuts (such as walnuts, pistachios, or almonds)
  • 1 teaspoon ground cinnamon
  • 1 (16 ounce) package phyllo dough

Syrup

  • 1 cup water
  • 1 cup white sugar
  • ½ cup honey
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Pan and Nuts: Preheat your oven to 350°F (175°C). Butter the bottom and sides of a 9x13-inch baking pan thoroughly to prevent sticking. Chop the nuts finely and toss them with the ground cinnamon in a bowl; set aside.
  2. Layer the Phyllo Dough: Unroll the phyllo dough and cut the whole stack in half to fit the pan. To prevent drying, cover the sheets with a dampened cloth. Place two sheets into the pan and brush them thoroughly with melted butter using a pastry brush. Repeat this layering process until you have eight sheets layered.
  3. Add Nut Mixture and Continue Layering: Sprinkle 2 to 3 tablespoons of the cinnamon-nut mixture evenly over the phyllo layers. Add two more sheets of phyllo on top and brush with butter. Then add more nut mixture. Continue alternating between buttered phyllo sheets and nut mixture until all nuts are used, finishing with a final top layer of 6 to 8 phyllo sheets, each brushed with butter.
  4. Cut the Baklava: Using a sharp knife, cut the layered pastry into diamond or square shapes all the way through to the bottom of the pan. Cutting diagonally into four long rows followed by diagonal cuts creates classic baklava shapes.
  5. Bake: Place the pan in the oven and bake for about 50 minutes or until the baklava is golden brown and crisp.
  6. Make the Syrup: While the baklava is baking, combine water and sugar in a saucepan. Bring to a boil until sugar dissolves. Add honey and vanilla extract, then reduce heat and simmer gently for about 20 minutes until slightly thickened.
  7. Combine and Cool: When baklava finishes baking, remove it from the oven and immediately spoon the warm syrup evenly over the entire surface to soak into the layers. Allow the baklava to cool completely to set the syrup and crisp the pastry.
  8. Serve: Once cooled, serve the baklava pieces in cupcake papers to make handling easier and present elegantly.

Notes

  • For added fragrance, you can add lemon zest to the syrup as in some traditional recipes.
  • Store baklava in an airtight container at room temperature for 1 to 2 weeks to maintain crispiness.
  • Baklava freezes well; freeze in airtight containers and thaw before serving.
  • Be careful when handling phyllo dough to keep it moist and prevent tearing.

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