Description
This traditional Greek Baklava recipe features layers of flaky phyllo dough filled with a fragrant mixture of walnuts, pistachios, and cinnamon, baked to golden perfection and soaked in a sweet honey syrup. A classic dessert loved for its rich flavors and crisp texture, perfect for special occasions or any time you crave a delightful treat.
Ingredients
Scale
Phyllo and Nuts
- 1 package phyllo dough (16 oz), thawed
- 2 cups walnuts, chopped
- 1 cup pistachios, chopped
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, melted
Syrup
- 1 1/2 cups sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the baklava.
- Prepare Nut Mixture: In a medium bowl, combine the chopped walnuts, pistachios, and ground cinnamon. Mix well and set aside.
- Butter Baking Dish and Layer Phyllo: Brush a 9×13-inch baking dish with some melted butter. Place one sheet of phyllo dough in the dish and brush with more melted butter. Repeat this layering, buttering each sheet, until you have layered 8 sheets of phyllo dough.
- Add Nut Layer: Sprinkle 2-3 tablespoons of the nut mixture evenly over the layered phyllo dough.
- Layer More Phyllo and Nuts: Continue by layering 4 more sheets of phyllo, buttering each one, followed by another even layer of nuts.
- Finish Layering: Repeat the layering of phyllo sheets and nuts until all nuts are used. Finish with approximately 8 more sheets of phyllo dough, buttering each sheet thoroughly for a golden crust.
- Cut Baklava: Using a sharp knife, carefully cut the assembled baklava into diamond or square shapes before baking. This ensures easier serving later.
- Bake: Place the baklava in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and crisp.
- Prepare Syrup: While the baklava bakes, combine sugar, water, honey, vanilla extract, and lemon juice in a saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes to develop a thick syrup.
- Pour Syrup over Baklava: When the baklava finishes baking, remove it from the oven and immediately pour the hot syrup evenly over the entire dish to soak into the layers.
- Cool and Serve: Allow the baklava to cool completely at room temperature before serving. This resting period allows the syrup to absorb fully, giving the dessert its signature moist texture.
Notes
- Thaw phyllo dough completely and keep it covered with a damp towel while assembling to prevent drying out.
- Use a sharp knife to cut through the layers for easy serving and clean pieces.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- For extra flavor, you can toast the nuts lightly before chopping.
- Adjust sweetness by varying the amount of sugar or honey in the syrup to suit your taste.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
