Greek Baklava is a rich, sweet dessert made with layers of crispy phyllo dough, crunchy nuts, and a fragrant honey syrup. This traditional treat is perfect for any celebration or to indulge your sweet tooth. With its perfect balance of textures and flavors, it’s bound to become a favorite in your home!
Why You’ll Love This Recipe
I absolutely love this recipe because it combines the delicate crunch of phyllo dough with the nutty goodness of walnuts and pistachios, all perfectly balanced by a sweet, sticky honey syrup. The preparation may take a little time, but the result is a show-stopping dessert that’s well worth it. Plus, it’s incredibly versatile – you can easily adjust the nuts or spice it up with a bit more cinnamon if you like a stronger flavor. The final touch of warm syrup poured over the freshly baked baklava makes every bite melt in your mouth.
Ingredients
1 package phyllo dough (16 oz), thawed
1 cup pistachios, chopped
2 cups walnuts, chopped
1 teaspoon ground cinnamon
1 cup unsalted butter, melted
1/2 cup honey
1 1/2 cups sugar
1 cup water
1/2 teaspoon lemon juice
1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the chopped walnuts, pistachios, and ground cinnamon. Set aside.
Brush a 9×13-inch baking dish with melted butter. Place one sheet of phyllo dough in the dish and brush with more butter. Repeat this process, layering and buttering each sheet, until you have 8 sheets of phyllo.
Sprinkle 2-3 tablespoons of the nut mixture evenly over the phyllo dough.
Continue layering 4 more sheets of phyllo dough, buttering each sheet, then adding another layer of nuts.
Repeat this process until all the nuts are used up. Finish with a final layer of phyllo dough, using the remaining sheets (about 8 more).
Using a sharp knife, cut the baklava into diamond or square shapes.
Bake in the preheated oven for 45-50 minutes, or until golden and crisp.
While the baklava is baking, combine the sugar, water, honey, vanilla extract, and lemon juice in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Once the baklava is done baking, immediately pour the hot syrup evenly over the baklava.
Allow the baklava to cool completely before serving to let the syrup soak in.
Servings and Timing
Servings: 20
Prep Time: 25 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 15 minutes
Variations
While the classic walnuts and pistachios are a fantastic choice, feel free to get creative with the nuts. I sometimes like to mix in almonds or hazelnuts for a different twist. You can also experiment with spices – a pinch of nutmeg or cloves could add a unique flavor. If you prefer a less sweet version, you can reduce the amount of sugar in the syrup, but keep in mind that baklava is traditionally on the sweeter side.
Storage/Reheating
To store, keep the baklava in an airtight container at room temperature. It will stay fresh for up to a week. If you want to store it for a longer period, you can refrigerate it, but be sure to bring it to room temperature before serving to fully enjoy the texture and flavor.
If you prefer to reheat your baklava, I recommend warming it in the oven at a low temperature (around 300°F) for about 10-15 minutes to refresh the crispy layers.
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FAQs
How long will baklava stay fresh?
Baklava can stay fresh for up to a week when stored in an airtight container at room temperature.
Can I make baklava in advance?
Yes, baklava can be made in advance and stored for several days. It actually tastes even better after sitting for a day or two, as the syrup has time to soak into the layers.
Can I freeze baklava?
Yes, you can freeze baklava! Just wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag. It will keep for up to 3 months. When you’re ready to eat it, thaw it at room temperature.
Can I substitute honey with something else?
You can use maple syrup or agave syrup as a substitute for honey, but it will slightly change the flavor. Honey gives baklava its signature richness and sweetness, so it’s the best choice if you’re aiming for an authentic taste.
Is it necessary to cut the baklava before baking?
Yes, cutting the baklava before baking ensures that it will bake evenly and allows the syrup to soak into each piece more easily. You can cut it into squares or diamonds based on your preference.
Conclusion
Making Greek Baklava at home is a rewarding experience that results in a delectable treat. The combination of flaky phyllo, crunchy nuts, and sticky syrup makes for a dessert that’s both indulgent and satisfying. Whether for a special occasion or just because, this recipe is sure to impress anyone with its rich, sweet flavors and beautiful layers.
📖 Recipe:
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Greek Baklava
- Total Time: 1 hour 15 minutes
- Yield: 20 servings
- Diet: Vegetarian
Description
Greek Baklava is a delicious and decadent dessert made with layers of crispy phyllo dough, crunchy walnuts and pistachios, and a fragrant honey syrup. This rich, sweet treat is perfect for celebrations or a special indulgence, bringing together a beautiful balance of textures and flavors. Discover how to make this irresistible treat at home!
Ingredients
1 package phyllo dough (16 oz), thawed
2 cups walnuts, chopped
1 cup pistachios, chopped
1 teaspoon ground cinnamon
1 cup unsalted butter, melted
1 1/2 cups sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
Instructions
-
Preheat your oven to 350°F (175°C).
-
In a medium bowl, combine the chopped walnuts, pistachios, and ground cinnamon. Set aside.
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Brush a 9×13-inch baking dish with melted butter. Place one sheet of phyllo dough in the dish and brush with more butter. Repeat this process, layering and buttering each sheet, until you have 8 sheets of phyllo.
-
Sprinkle 2-3 tablespoons of the nut mixture evenly over the phyllo dough.
-
Continue layering 4 more sheets of phyllo dough, buttering each sheet, then adding another layer of nuts.
-
Repeat the process until all the nuts are used up. Finish with a final layer of phyllo dough, using the remaining sheets (about 8 more).
-
Using a sharp knife, cut the baklava into diamond or square shapes.
-
Bake in the preheated oven for 45-50 minutes, or until golden and crisp.
-
While the baklava is baking, combine the sugar, water, honey, vanilla extract, and lemon juice in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes.
-
Once the baklava is done baking, immediately pour the hot syrup evenly over the baklava.
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Allow the baklava to cool completely before serving to let the syrup soak in.
Notes
Variations: Feel free to swap out nuts like almonds or hazelnuts for a different twist. Adding a pinch of nutmeg or cloves can also enhance the flavor.
Storage: Store the baklava in an airtight container at room temperature for up to a week. It can also be refrigerated or frozen (for up to 3 months), though it should be brought to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 20 servings
- Calories: 280 kcal
