Description
Greek Baklava is a decadent dessert made with layers of delicate phyllo dough, a rich nut filling, and a luscious honey syrup. This classic treat is a must-try for anyone who loves indulgent pastries with a delightful crunch and sweet flavor. Whether you’re hosting a dinner party or simply satisfying your sweet tooth, this baklava recipe is sure to impress!
Ingredients
• 1 package phyllo dough (16 oz)
• 1 cup unsalted butter, melted
• 2 cups mixed nuts (walnuts, pistachios, almonds), finely chopped
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup sugar
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 1/2 teaspoon grated lemon zest
Instructions
- Prepare the baking pan and dough
Preheat your oven to 350°F (175°C). Butter the bottom and sides of a 9×13-inch baking pan. Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out. - Layer the phyllo dough and nuts
Place two sheets of phyllo dough in the pan and butter them thoroughly. Repeat this process until you have eight layers. Sprinkle 2–3 tablespoons of the nut and cinnamon mixture over the phyllo. Continue layering two sheets of phyllo dough with butter and nuts until you’ve used all the nuts. Finish with 6–8 sheets of buttered phyllo dough on top. - Cut and bake the baklava
Using a sharp knife, cut the layered baklava into diamond or square shapes, ensuring the cuts go all the way to the bottom. Bake in the oven for approximately 50 minutes, or until golden and crisp. - Prepare the syrup
While the baklava bakes, prepare the syrup. In a saucepan, boil sugar and water until the sugar dissolves. Add honey, vanilla extract, and lemon zest. Simmer the mixture for about 20 minutes. - Combine syrup and baklava
Once the baklava is baked, immediately spoon the syrup over it, ensuring every layer is soaked. Allow the baklava to cool completely before serving.
Notes
Serving and Storage Tips for Baklava
Serve baklava at room temperature or chilled in cupcake papers for an elegant presentation. Store leftover baklava in an airtight container at room temperature for up to a week. For longer storage, keep it in the refrigerator for up to two weeks or freeze for up to three months.
