Baklava (Greek Honey and Nut Pastry)

Category
DifficultyIntermediate

Baklava is a crispy, sweet, and nutty pastry made with layers of flaky phyllo dough, filled with a spiced walnut and pistachio mixture, and drenched in a rich honey syrup. This iconic Greek and Middle Eastern dessert is buttery, fragrant, and perfect for special occasions or as an everyday indulgence.

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Yields12 Servings
Prep Time30 minsCook Time45 minsTotal Time5 hrs
For the Nut Filling
 1 ½ cups (200g) walnuts, finely chopped
 1 ½ cups (200g) pistachios, finely chopped
 ¼ cup (50g) granulated sugar
 1 tsp ground cinnamon
 ½ tsp ground cloves
 ¼ tsp salt
For the Baklava Layers
 1 package (16 oz/450g) phyllo dough, thawed
 1 cup (226g) unsalted butter, melted
 1 tsp vanilla extract (optional)
For the Honey Syrup
 1 cup (240ml) water
 1 cup (200g) granulated sugar
 ½ cup (170g) honey
 1 tbsp lemon juice
 1 stick cinnamon
 3 whole cloves
 1 tsp orange zest (optional for extra flavor)
For Garnish
 Chopped pistachios
 Extra honey drizzle
Prepare the Nut Filling
1
  • Chop the Nuts:
    • Finely chop walnuts and pistachios or pulse them in a food processor.
  • Mix the Filling:
    • In a bowl, combine chopped nuts with sugar, cinnamon, cloves, and salt.
    • Set aside.
Prepare the Phyllo Dough
2
  • Preheat the Oven:
    • Set to 350°F (175°C).
  • Butter the Baking Dish:
    • Brush a 9x13-inch baking dish with melted butter.
  • Prepare the Phyllo:
    • Carefully unroll the phyllo dough, keeping a damp towel over it to prevent drying.
Assemble the Baklava
3
  1. Layer the Phyllo Sheets:
    • Place one sheet of phyllo in the dish and brush lightly with melted butter.
    • Repeat for 8-10 layers.
  2. Add the Nut Mixture:
    • Sprinkle ⅓ of the nut filling evenly over the layered phyllo.
  3. Repeat Layers:
    • Add 6 more phyllo layers, buttering each.
    • Sprinkle another ⅓ of the nut mixture.
    • Add 6 more phyllo layers and spread the final ⅓ of the nuts.
  4. Top with More Phyllo:
    • Layer the remaining 8-10 sheets, buttering each.
  5. Cut Before Baking:
    • Using a sharp knife, cut the baklava into diamond or square pieces.
    • Be sure to cut all the way through.
Bake the Baklava
4

Bake Until Golden:

  • Bake at 350°F (175°C) for 40-50 minutes until golden and crispy.
Prepare the Honey Syrup
5
  • Simmer the Syrup:
    • In a saucepan, combine water, sugar, honey, lemon juice, cinnamon stick, and cloves.
    • Bring to a boil, then simmer for 10 minutes until slightly thickened.
  • Cool Slightly:
    • Remove cinnamon and cloves.
    • Let the syrup cool slightly but not completely.
Pour Syrup Over Baklava
6

Immediately Pour Warm Syrup:

  • Once the baklava is out of the oven, slowly pour the warm syrup over it.
  • Let it soak for at least 4 hours, preferably overnight.
Serve and Garnish
7
  • Garnish with Pistachios:
    • Sprinkle with extra chopped pistachios.
  • Serve with a Honey Drizzle:
    • Enjoy with Turkish coffee or Greek tea.
Pro Tips
8
  • For Crispiest Baklava: Pour warm syrup over hot baklava (never cold syrup).
  • For Easy Cutting: Cut before baking, as phyllo gets too crispy afterward.
  • For Best Flavor: Let it sit overnight to fully absorb the syrup.

 

Ingredients

For the Nut Filling
 1 ½ cups (200g) walnuts, finely chopped
 1 ½ cups (200g) pistachios, finely chopped
 ¼ cup (50g) granulated sugar
 1 tsp ground cinnamon
 ½ tsp ground cloves
 ¼ tsp salt
For the Baklava Layers
 1 package (16 oz/450g) phyllo dough, thawed
 1 cup (226g) unsalted butter, melted
 1 tsp vanilla extract (optional)
For the Honey Syrup
 1 cup (240ml) water
 1 cup (200g) granulated sugar
 ½ cup (170g) honey
 1 tbsp lemon juice
 1 stick cinnamon
 3 whole cloves
 1 tsp orange zest (optional for extra flavor)
For Garnish
 Chopped pistachios
 Extra honey drizzle

Directions

Prepare the Nut Filling
1
  • Chop the Nuts:
    • Finely chop walnuts and pistachios or pulse them in a food processor.
  • Mix the Filling:
    • In a bowl, combine chopped nuts with sugar, cinnamon, cloves, and salt.
    • Set aside.
Prepare the Phyllo Dough
2
  • Preheat the Oven:
    • Set to 350°F (175°C).
  • Butter the Baking Dish:
    • Brush a 9x13-inch baking dish with melted butter.
  • Prepare the Phyllo:
    • Carefully unroll the phyllo dough, keeping a damp towel over it to prevent drying.
Assemble the Baklava
3
  1. Layer the Phyllo Sheets:
    • Place one sheet of phyllo in the dish and brush lightly with melted butter.
    • Repeat for 8-10 layers.
  2. Add the Nut Mixture:
    • Sprinkle ⅓ of the nut filling evenly over the layered phyllo.
  3. Repeat Layers:
    • Add 6 more phyllo layers, buttering each.
    • Sprinkle another ⅓ of the nut mixture.
    • Add 6 more phyllo layers and spread the final ⅓ of the nuts.
  4. Top with More Phyllo:
    • Layer the remaining 8-10 sheets, buttering each.
  5. Cut Before Baking:
    • Using a sharp knife, cut the baklava into diamond or square pieces.
    • Be sure to cut all the way through.
Bake the Baklava
4

Bake Until Golden:

  • Bake at 350°F (175°C) for 40-50 minutes until golden and crispy.
Prepare the Honey Syrup
5
  • Simmer the Syrup:
    • In a saucepan, combine water, sugar, honey, lemon juice, cinnamon stick, and cloves.
    • Bring to a boil, then simmer for 10 minutes until slightly thickened.
  • Cool Slightly:
    • Remove cinnamon and cloves.
    • Let the syrup cool slightly but not completely.
Pour Syrup Over Baklava
6

Immediately Pour Warm Syrup:

  • Once the baklava is out of the oven, slowly pour the warm syrup over it.
  • Let it soak for at least 4 hours, preferably overnight.
Serve and Garnish
7
  • Garnish with Pistachios:
    • Sprinkle with extra chopped pistachios.
  • Serve with a Honey Drizzle:
    • Enjoy with Turkish coffee or Greek tea.
Pro Tips
8
  • For Crispiest Baklava: Pour warm syrup over hot baklava (never cold syrup).
  • For Easy Cutting: Cut before baking, as phyllo gets too crispy afterward.
  • For Best Flavor: Let it sit overnight to fully absorb the syrup.

Notes

Baklava (Greek Honey and Nut Pastry)
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