Greek Baklava

Greek Baklava is a rich pastry dessert that is popular in many countries, particularly in the Middle East, Mediterranean, and Balkan regions. This dessert is known for its sweet and flaky layers of phyllo dough, layered with crushed walnuts and sweet syrup.

Course Dessert

Cuisine greek

Prep Time 35

Cook Time 50

Total Time 1 25

Servings servings

Calories 330kcal

Author Whitney Wright

Ingredients

Syrup

1 cup water
1 cup granulated sugar
3/4 cup honey
1 cinnamon stick
1 strip orange peel

Pastry

1 pound walnuts toasted and finely ground
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
16 oz package phyllo dough thawed
1 1/4 cups butter melted (salted or unsalted butter is fine)

Instructions

Syrup

Make the syrup: Combine water, sugar, honey, cinnamon stick, and orange peel in a small saucepan. Set over medium heat and bring to a boil. Once boiling reduce the heat to low and simmer for 15 minutes. Remove from the heat and let syrup cool to room temperature.

Pastry

Preheat the oven to 350°F. In a medium bowl mix the finely ground walnuts, ground cinnamon and cloves.
Using a pastry brush, brush melted butter along the bottom and sides of a 9"x13” pan.
Unroll the phyllo dough and trim (if needed) to fit your pan. (I trimmed the edges slightly). Dampen a cloth or paper towel and use this to cover the phyllo dough to prevent it from drying out.
Place 1 sheet of phyllo dough in the pan, very lightly brush with melted butter. Continue doing this until you have 8 sheets layered. You don’t need to oversaturate with butter, just lightly brush it on.
Sprinkle 3 tablespoons of nut mixture on top. Then, top with 2 sheets of phyllo dough, brush butter over the dough, then add 3 tablespoons of nuts…. Layering as you go. The top layer portion should be 8 sheets deep (with only a very light brushing of butter between each sheet). Brush the top layer of phyllo with a thin layer of butter.
Use a sharp knife to trim any pieces of phyllo dough that has crept up the sides of the pan. Then, cut the baklava into diamond or triangular shapes. When cutting, cut within a HALF inch of the bottom of the pan, so that when you pour the sauce over the baklava the sauce seeps into the layers but doesn’t pool at the bottom. (You will cut all the way thru after the whole thing has cooled completely).
Place the baklava in the oven and bake for 50 minutes until golden and crisp.
While the baklava is baking, strain the syrup to remove the cinnamon stick and orange peel.
Remove the baklava from the oven and immediately pour the cooled sauce over the top, making sure to get the syrup into all of the cracks, crevices, and over the top surface. Let absorb for at least 4 hours or overnight. Before serving, use a sharp knife to cut the slices all the way to the bottom of the pan.
Baklava can be stored at room temperature loosely covered with a paper towel. For long term storage….

Video

Notes

Store at room temperature, covered, for up to 1 week or in the fridge for up to 3 weeks. To freeze, wrap individual baklava in plastic wrap and store in an airtight container in the freezer for up to 3 months. Remove and thaw in the fridge.

Tips: work quickly, the phyllo dough can dry out… may want a damp paper towel over the dough to prevent drying out.

Nutrition