Description
This authentic Greek Baklava recipe features layers of crisp phyllo dough filled with a fragrant mixture of walnuts, pistachios, and cinnamon, baked to golden perfection and soaked in a luscious honey-sugar syrup infused with vanilla and lemon. Perfectly crisp, sweet, and nutty, this traditional dessert is ideal for special occasions or indulgent treats.
Ingredients
Scale
Nut Filling
- 2 cups walnuts, chopped
- 1 cup pistachios, chopped
- 1 teaspoon ground cinnamon
Baklava Layers
- 1 package phyllo dough (16 oz), thawed
- 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 ensure it reaches the perfect temperature for baking the baklava evenly.
- Prepare Nut Mixture: In a medium bowl, combine the chopped walnuts, pistachios, and ground cinnamon. Mix well and set aside for layering.
- Butter the Pan and Layer Phyllo: Brush a 9×13-inch baking dish with melted butter. Place one sheet of thawed phyllo dough into the dish and brush it with melted butter. Repeat layering and buttering each sheet until you have 8 sheets laid down.
- Add Nut Layer: Evenly sprinkle 2-3 tablespoons of the nut mixture over the phyllo dough layer.
- Layer More Phyllo and Nuts: Continue by layering 4 more sheets of phyllo dough, buttering each sheet, then adding another layer of nuts on top.
- Repeat Layers: Repeat the alternating layers of phyllo sheets and nuts until all the nuts are used up. Finish layering with the remaining phyllo sheets, approximately 8 more, buttering each sheet thoroughly.
- Cut the Baklava: Using a sharp knife, cut the assembled baklava into diamond or square shapes to prepare it for even baking and serving.
- Bake: Bake the baklava in the preheated oven for 45-50 minutes or until the layers are golden and crisp.
- Prepare Syrup: While 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, allowing the flavors to meld and syrup to thicken slightly.
- Pour Syrup: Once the baklava is baked, immediately pour the hot syrup evenly over the tray to soak into the layers.
- Cool and Serve: Allow the baklava to cool completely so the syrup can be fully absorbed and the dessert can set, then serve and enjoy.
Notes
- Ensure phyllo dough is completely thawed before use to prevent tears when layering.
- Keep phyllo covered with a damp cloth while working to prevent it from drying out.
- For a richer flavor, you can toast the nuts lightly before chopping.
- Cutting baklava before baking helps to serve it easily without breaking.
- Storage: Keep baklava covered at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat slightly before serving to refresh crispiness, if desired.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
