Greek Baklava
Baklava is a rich and irresistible dessert made with flaky layers of phyllo dough, crunchy chopped nuts, and a sweet honey syrup. While it looks impressive, it's surprisingly simple to make at home with just a few basic ingredients.
Ingredients
- 1 lb Phyllo dough thawed if frozen
- 1 lb Chopped walnuts or pistachios or a mix of both
- 1 cup Unsalted butter melted
- 1 tsp Ground cinnamon
- 1 cup Water
- 1 cup White sugar
- 1 tsp Pure vanilla extract
- ½ cup Honey
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with melted butter on the bottom and sides.2. Roughly chop your nuts and toss them with ground cinnamon in a bowl. Set aside.3. Unroll the phyllo dough and cut the entire stack in half to fit your pan. Keep the stack covered with a lightly damp kitchen towel to prevent drying out.4. Place two sheets of phyllo into the pan and brush thoroughly with melted butter using a pastry brush. Repeat until you have 8 buttered layers as your base.5. Sprinkle 2 to 3 tablespoons of the cinnamon-nut mixture evenly over the phyllo. Layer two more sheets on top, brush with butter, and add another layer of nuts. Continue alternating until all the nut mixture is used up.6. Finish with a top layer of phyllo — about 6 to 8 sheets thick — brushing each one with melted butter.7. Using a sharp knife, cut through all the layers in a diamond or square pattern before baking. Make 4 straight rows, then diagonal cuts across them.8. Bake for 50 minutes, or until the top is deep golden and crisp.9. While the baklava bakes, make the syrup. Combine sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Add honey and vanilla extract and simmer for 20 minutes.10. As soon as the baklava comes out of the oven, slowly ladle the warm syrup evenly over the top. Let it sizzle and soak in.11. Allow the baklava to cool completely at room temperature before serving. Place each piece in a cupcake liner for easy handling and a polished presentation.
Notes
- Baklava tastes even better the next day once the syrup has fully soaked into the layers — make it ahead when you can.
- Store loosely covered at room temperature for up to one week. Avoid refrigerating as it can make the phyllo lose its crispness.
- Baklava freezes well for up to 3 months. Thaw at room temperature before serving.
- Pistachios add a beautiful green color and a slightly earthier flavor compared to walnuts — try a 50/50 blend for the best of both.
- Always cut the baklava before baking, never after, to keep the layers clean and intact.