Greek Baklava

Enjoy the layers of sweetness and nuts in Greek Baklava, a traditional Mediterranean treat that will take your taste buds to Greece’s sunny beaches. This delicious pastry has layers of buttery phyllo dough, chopped nuts, and a syrup flavored with honey, which gives the flavors and textures the ideal harmony.

Tasting Notes

Expect a symphony of flavors in each bite – the crispiness of phyllo, the richness of nuts, and the sweet embrace of honey syrup. This Baklava recipe captures the essence of Greek culinary tradition, making it a timeless treat for any occasion.

Ingredients

For the Baklava:

• 1 package (16 ounces) phyllo dough, thawed
• 1 cup unsalted butter, melted
• 2 cups mixed nuts (walnuts, pistachios, and almonds), finely chopped
• 1 cup breadcrumbs
• 1 teaspoon ground cinnamon

For the Syrup:

• 1 cup water
• 1 cup granulated sugar
• 1 cup honey
• 1 tablespoon lemon juice

Kitchen Equipment

• Pastry brush
• 9×13 inch baking dish
• Sharp knife
• Saucepan

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix the chopped nuts, breadcrumbs, and ground cinnamon. Set aside.
3. Unroll the phyllo dough and cover it with a damp kitchen towel to prevent drying out.
4. Brush the bottom of the baking dish with melted butter.
5. Place a sheet of phyllo dough into the dish, brushing it with butter. Repeat until you have 6-8 sheets.
6. Sprinkle a layer of the nut mixture evenly over the phyllo.
7. Continue layering phyllo and nuts until you run out of ingredients, finishing with a top layer of phyllo. Ensure to brush each phyllo layer with melted butter.
8. Using a sharp knife, cut the baklava into diamond or square shapes.
9. Bake in the preheated oven for 45-50 minutes, or until golden brown.
10. While the baklava is baking, prepare the syrup. In a saucepan, combine water, sugar, honey, and lemon juice. Bring to a boil, then reduce heat and simmer for 15 minutes.
11. Once the baklava is out of the oven, immediately pour the hot syrup evenly over the hot pastry.
12. Allow the baklava to cool completely before serving, allowing the syrup to soak in.

Pro Tips

• Keep the phyllo dough covered with a damp towel to prevent it from drying out and cracking.
• Make sure to cut the baklava before baking to make it easier to serve later.

Variations

• Add a pinch of cloves or nutmeg to the nut mixture for an extra layer of flavor.
• Experiment with different nut combinations to suit your preferences.

FAQs