International Cuisine > Greek Cuisine > Desserts (Greek) > Baklava Recipe

Traditional Greek Baklava

Indulge in the rich, flaky, and syrupy goodness of authentic Greek Baklava. This recipe provides a step-by-step guide to creating this classic dessert at home.

Prep Time
30 minutes
Cook Time
45 minutes
Servings
12-16
Ingredients
  • 1 lb Phyllo Dough
  • 2 cups Walnuts
  • 1/2 cup Pistachios
  • 1/4 cup Almonds
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • 1 cup Unsalted Butter
  • 1 cup Sugar
  • 1/2 cup Water
  • 1/2 cup Honey
  • 1 tbsp Lemon Juice
  • 1 tsp Orange Zest

Preparing the Nut Mixture

In a food processor, combine the walnuts, pistachios, and almonds. Pulse until finely chopped, but not a paste. Transfer the nut mixture to a bowl and stir in the ground cinnamon and cloves. Set aside.

Melting the Butter

Melt the unsalted butter in a small saucepan or in the microwave. Be careful not to burn the butter. Set aside.

Assembling the Baklava

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan. Place one sheet of phyllo dough in the pan, brush with melted butter. Repeat with 6 more sheets. Sprinkle a generous layer of the nut mixture over the phyllo. Layer 2 sheets of phyllo, brushing each with melted butter. Repeat with remaining nuts and phyllo, finishing with 6-7 sheets of phyllo brushed with butter. Ensure the top layer is thoroughly buttered.

Cutting the Baklava

Using a sharp knife, cut the baklava into diamond or square shapes before baking. Be sure to cut all the way through the layers. This helps the syrup penetrate properly.

Baking the Baklava

Bake in the preheated oven for 45 minutes, or until golden brown and crispy. If the top starts to brown too quickly, cover it loosely with aluminum foil.

Preparing the Syrup

While the baklava is baking, prepare the syrup. In a saucepan, combine the sugar, water, honey, lemon juice, and orange zest. Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the syrup has thickened slightly.

Soaking the Baklava with Syrup

Once the baklava is out of the oven, immediately pour the hot syrup evenly over the hot baklava. The syrup should sizzle as it hits the baklava. Let the baklava cool completely before serving. This allows the syrup to fully soak in.

Nutrition Facts (Estimated per 100g of product)

Calories: Approximately 450-550 kcal Fat: 25-35g Saturated Fat: 10-15g Carbohydrates: 50-60g Sugar: 35-45g Protein: 5-8g Note: These values are estimates and can vary based on specific ingredients and quantities used.

Other Important Considerations for Nutrition

Baklava is a high-calorie and high-sugar dessert. It should be consumed in moderation as part of a balanced diet. Individuals with diabetes or those monitoring their sugar intake should be particularly mindful of portion sizes.

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FAQ

  • Can I use different nuts in the baklava?

    Yes, you can substitute or add other nuts like pecans or cashews. Adjust the quantities to your preference.
  • Can I make baklava ahead of time?

    Yes, baklava can be made 1-2 days in advance. Store it at room temperature in an airtight container. The flavors will meld together even more over time.
  • Why is my baklava soggy?

    Soggy baklava is usually due to not baking it long enough or not using hot syrup on hot baklava. Make sure the baklava is golden brown and crispy before removing it from the oven, and ensure the syrup is hot when you pour it over the baklava.