Description
This Easy Greek Baklava Recipe features flaky layers of buttery phyllo dough filled with a fragrant blend of walnuts, pistachios or almonds, and cinnamon, all drenched in a luscious honey-lemon syrup. A classic and indulgent Greek dessert that’s perfect for any occasion, made simpler with straightforward steps to achieve the perfect crispy, sweet, and nutty treat.
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
- 2–3 strips lemon zest (optional)
Instructions
- Prepare Baking Dish and Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Nut Filling: In a bowl, combine the finely chopped walnuts, optional pistachios or almonds, and ground cinnamon, ensuring they are evenly mixed for consistent flavor.
- Layer Phyllo Base: Unroll the thawed phyllo dough and cover it with a damp towel to keep it from drying. Lay one sheet of phyllo into the baking dish and brush it generously with melted butter. Repeat this step adding about 8 sheets to create a buttery base layer.
- Add Nut Layer and Continue Layering: Sprinkle a thin, even layer of the nut mixture over the phyllo base. Then add 4–5 more buttered phyllo sheets on top, followed again by nuts. Continue alternating layers of nuts and 4–5 buttered phyllo sheets until all the nuts are used. Finish with a top layer of about 8 buttered phyllo sheets.
- Cut Before Baking: Using a sharp knife, carefully cut the layered baklava into diamond or square shapes, as this helps the syrup absorb evenly later.
- Bake: Place the dish in the preheated oven and bake for 45–50 minutes, or until the baklava is golden brown and crisp on top.
- Make Syrup: While baking, combine the water, granulated sugar, honey, lemon juice, cinnamon stick, and optional lemon zest in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat and let the syrup cool slightly.
- Pour Syrup and Cool: Once the baklava is baked and still hot, immediately pour the slightly cooled syrup evenly over it, allowing it to soak in. Let the baklava cool completely to absorb the syrup thoroughly before serving.
Notes
- For best results, make the baklava a day ahead to allow the syrup to fully absorb into the layers.
- Store at room temperature, loosely covered, for up to one week.
- You can substitute pistachios or almonds entirely with walnuts if preferred.
- Use a damp towel to keep the phyllo dough moist and prevent tearing as you work.
