Description
This authentic Greek Baklava recipe features layers of crispy phyllo dough filled with a fragrant mix of walnuts, pistachios, and cinnamon, all drenched in a luscious honey-sugar syrup. Perfectly baked to a golden crisp, this dessert offers a rich texture and a sweet, nutty flavor that embodies traditional Mediterranean indulgence.
Ingredients
Scale
Baklava Layers
- 1 package phyllo dough (16 oz), thawed
- 2 cups walnuts, chopped
- 1 cup pistachios, chopped
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, melted
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, chopped pistachios, and ground cinnamon. Mix well and set aside.
- Layer Phyllo Dough: Brush a 9×13-inch baking dish with melted butter. Place one sheet of phyllo dough in the dish and brush it generously with melted butter. Repeat this layering and buttering process until you have 8 sheets stacked.
- Add Nuts: Sprinkle 2-3 tablespoons of the nut mixture evenly over the 8 layers of phyllo dough.
- Continue Layering: Add 4 more sheets of phyllo dough on top, brushing each sheet with butter, then add another layer of the nut mixture.
- Repeat Layers: Repeat this layering of 4 sheets of phyllo and nuts until all the nut mixture is used, finishing with a final layer of approximately 8 sheets of phyllo dough on top, buttering each sheet thoroughly.
- Cut Baklava: Using a sharp knife, carefully cut the layered baklava into diamond or square shapes before baking to allow easier serving later.
- Bake: Bake the baklava in the preheated oven for 45-50 minutes, or until the top is golden brown and crisp.
- Prepare Syrup: While the baklava is baking, combine sugar, water, honey, vanilla extract, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes to create a thick, fragrant syrup.
- Add Syrup: When the baklava is done baking, immediately pour the hot syrup evenly over it. This helps the syrup soak in while the baklava is still warm.
- Cool and Serve: Allow the baklava to cool completely at room temperature before serving. This resting time lets the syrup absorb fully, resulting in the perfect texture and flavor.
Notes
- Thaw the phyllo dough properly in the refrigerator overnight or according to package instructions to prevent tearing.
- Keep phyllo dough covered with a damp cloth while working to avoid drying out.
- Use unsalted butter to control the salt content in the dessert.
- Cutting the baklava before baking ensures clean pieces and easier serving.
- Letting the baklava cool completely is essential for optimal syrup absorption and texture.
- You can substitute walnuts or pistachios for other nuts like almonds or pecans if desired.
