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Greek Baklava Recipe

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★★★★★

4.3 from 22 reviews

This traditional Greek Baklava recipe features layers of flaky phyllo dough, finely chopped walnuts, and a fragrant cinnamon-spiced syrup made with honey and lemon juice. Baked to a golden perfection and soaked with a sweet syrup, this dessert is a delightful balance of crunchy and sticky textures with rich nutty and honeyed flavors, perfect for celebrations or special occasions.

Ingredients

Scale

Pastry

  • 16 ounces phyllo dough (thawed according to package instructions)
  • 1 ¼ cups salted butter (melted)
  • 1 lb finely chopped walnuts (about 4 cups)
  • 1 teaspoon cinnamon

Syrup

  • 1 cup granulated sugar
  • ¾ cup water
  • ½ cup honey
  • 2 tablespoons lemon juice

Instructions

  1. Thawing the Phyllo Dough: Thaw the phyllo dough completely by placing it in the refrigerator overnight. The next day, leave the unopened package to rest at room temperature for about 1 hour to ensure it is fully thawed and pliable before use.
  2. Preparing the Baking Dish: Butter the sides and bottom of a 9×13-inch baking dish thoroughly. Trim phyllo sheets as needed to fit the dish and cover the trimmed pieces with a damp cloth to prevent drying out.
  3. Chopping Walnuts: Chop the walnuts finely using a food processor by pulsing 10-12 times until coarsely ground or chop manually with a sharp knife. Mix in the cinnamon evenly with the chopped walnuts.
  4. Making the Syrup: In a medium saucepan, combine granulated sugar, water, honey, and lemon juice. Bring to a boil over medium-high heat while stirring until the sugar dissolves. Then reduce heat and simmer gently for 4 minutes without stirring. Remove from heat and let the syrup cool completely.
  5. Preheating the Oven: Preheat your oven to 325°F (165°C) to prepare for baking the baklava.
  6. Layering the Phyllo and Nuts: Layer 10 sheets of phyllo dough into the bottom of the buttered pan, brushing a thin layer of melted butter between each sheet. Keep unused phyllo covered with a damp cloth. Sprinkle approximately one-fifth of the nut and cinnamon mixture (around ¾ cup) evenly over the layered phyllo.
  7. Repeating Layers: Repeat layering with 5 sheets of phyllo brushed with butter each time followed by another ¾ cup of nut mixture for four more cycles, building up the layers carefully.
  8. Finishing the Top Layer: Use the remaining 6-10 sheets of phyllo dough to finish the top layer, brushing melted butter between each sheet and also on the very top layer to ensure it crisps beautifully during baking.
  9. Slicing the Baklava: Using a sharp knife, carefully slice the assembled baklava into 1 ½-inch wide strips lengthwise. Then slice diagonally to create traditional diamond shapes, or simply cut into squares if preferred.
  10. Baking: Bake the baklava in the preheated oven for 1 hour and 15 minutes, until the pastry is golden brown and crisp.
  11. Adding Syrup: Immediately after removing the baklava from the oven, pour the completely cooled syrup evenly over it, allowing it to soak into all the layers.
  12. Cooling and Serving: Let the baklava cool uncovered at room temperature for 4-6 hours so the syrup fully absorbs and the flavors meld into a perfect balance of crunchy and sweet textures.

Notes

  • Make sure the phyllo dough stays covered with a damp cloth at all times to prevent drying and cracking.
  • The cooling time after applying the syrup is essential for the baklava to absorb the syrup properly.
  • You can substitute walnuts with pistachios or almonds for a variation.
  • If you prefer less sweetness, reduce the honey slightly in the syrup.
  • Cut the baklava before baking to ensure easier serving and better syrup absorption.

Keywords: Greek Baklava, phyllo dough dessert, walnut baklava, honey syrup dessert, traditional Greek dessert

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