Description
This traditional Greek Baklava recipe features layers of crisp, buttery phyllo dough filled with a fragrant mixture of walnuts, pistachios, and cinnamon. It’s baked to golden perfection and drenched in a luscious honey-lemon syrup, creating a rich, sweet dessert with a perfect balance of textures and flavors.
Ingredients
Scale
Baklava Layers
- 1 package (16 oz) phyllo dough, thawed
- 2 cups walnuts, finely chopped
- 1 cup pistachios or almonds (optional), finely chopped
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, melted
Syrup
- 1 cup water
- 1 cup granulated sugar
- ½ cup honey
- 1 tablespoon lemon juice
- 1 cinnamon stick
- 3–4 strips lemon zest
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Nuts and Cinnamon: In a medium bowl, combine the finely chopped walnuts, pistachios or almonds if using, and ground cinnamon. Set aside.
- Handle Phyllo Dough: Unroll the thawed phyllo dough and cover it with a damp towel to keep it from drying out during preparation.
- Layer Phyllo Sheets: Place one sheet of phyllo dough in the baking dish and brush it lightly with melted butter. Repeat this process, layering and buttering each sheet, until you have eight stacked sheets.
- Add Nut Mixture: Sprinkle 3 to 4 tablespoons of the nut and cinnamon mixture evenly over the layered phyllo sheets.
- Continue Layering: Layer and butter four more phyllo sheets, then add another layer of nuts. Continue layering and buttering and sprinkling the nuts until all the nut mixture is used, finishing with a top layer of about eight buttered phyllo sheets.
- Score the Baklava: Using a sharp knife, carefully cut the layered baklava into diamond or square shapes to allow the syrup to penetrate after baking.
- Bake: Bake in the preheated oven for 45 to 50 minutes, or until the baklava is golden brown and crisp on top.
- Make the Syrup: While the baklava bakes, combine water, granulated sugar, honey, lemon juice, cinnamon stick, and lemon zest in a saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook for 10 minutes. Remove from heat and let the syrup cool slightly.
- Pour Syrup Over Baklava: Once the baklava is out of the oven, immediately pour the cooled syrup evenly over the hot pastry to soak in.
- Rest and Serve: Allow the baklava to sit uncovered for several hours or overnight to absorb the syrup fully and develop its flavors before serving.
Notes
- Baklava can be stored at room temperature for up to 5 days if lightly covered to keep it crisp.
- For clean and neat slices, use a serrated knife and wipe it between cuts to prevent sticking.
- Make sure to keep the phyllo dough covered with a damp towel while working to prevent it from drying out and becoming brittle.
