Description
This classic Greek Baklava recipe features layers of crispy phyllo dough filled with a fragrant blend of chopped walnuts and pistachios, spiced with cinnamon, and drizzled with a rich honey syrup. Perfectly golden and sweet, this traditional dessert offers a delightful crunch and a luscious syrup coating that makes it an irresistible treat.
Ingredients
Scale
Phyllo Layers
- 1 package phyllo dough (16 oz), thawed
- 1 cup unsalted butter, melted
Nut Filling
- 2 cups walnuts, chopped
- 1 cup pistachios, chopped
- 1 teaspoon ground cinnamon
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. Set this mixture aside for layering.
- Butter Baking Dish and Layer Phyllo: Brush a 9×13-inch baking dish with melted butter. Place one sheet of phyllo dough in the dish and brush it with more melted butter. Repeat this process, layering and buttering each sheet until you have 8 sheets of phyllo layered.
- Add Nut Mixture: Sprinkle 2-3 tablespoons of the nut mixture evenly over the layered phyllo dough, ensuring consistent coverage.
- Continue Layering: Layer 4 more sheets of phyllo dough on top, buttering each sheet, then add another layer of the nut mixture. Repeat this process until all the nut mixture is used.
- Final Phyllo Layers: Finish by layering the remaining sheets of phyllo dough (about 8 more sheets), buttering each as before to create the top layers.
- Cut the Baklava: Using a sharp knife, cut the assembled baklava into diamond or square shapes to facilitate serving after baking.
- Bake: Place the baklava in the preheated oven and bake for 45-50 minutes until the layers are golden brown and crisp.
- Prepare Syrup: While baking, combine sugar, water, honey, vanilla extract, and lemon juice in a saucepan. Bring it to a boil, then reduce heat to a simmer and cook for 10 minutes, stirring occasionally.
- Pour Syrup: Once the baklava is out of the oven, immediately pour the hot syrup evenly over it, allowing it to soak through the layers.
- Cool and Serve: Allow the baklava to cool completely to set the syrup and enhance flavors before serving.
Notes
- Ensure phyllo dough is fully thawed and kept covered with a damp cloth while working to prevent it from drying out.
- Use a sharp serrated knife for easier cutting without tearing the delicate layers.
- You can substitute walnuts or pistachios with other nuts like almonds or pecans based on preference.
- The syrup must be poured hot over hot baklava to properly absorb and sweeten the dessert.
- Allow the baklava to rest for several hours or overnight for best flavor and texture.
- Store leftovers in an airtight container at room temperature for up to 5 days.
