Description
Indulge in the rich, sweet flavors of traditional Greek Baklava with this easy-to-follow recipe. Layers of crispy phyllo dough, fragrant nuts, and a honey-lemon syrup create a decadent dessert that’s perfect for any occasion.
Ingredients
Scale
Phyllo Dough:
- 1 package (16 oz) phyllo dough (thawed)
Nut Filling:
- 2 cups walnuts (finely chopped)
- 1 cup pistachios or almonds (optional, finely chopped)
- 1 teaspoon ground cinnamon
For Buttering:
- 1 cup unsalted butter (melted)
For Syrup:
- 1 cup water
- 1 cup granulated sugar
- ½ cup honey
- 1 tablespoon lemon juice
- 1 cinnamon stick
- 3–4 strips lemon zest
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare Nut Mixture: Mix chopped nuts and cinnamon in a bowl.
- Layer Phyllo Dough: Layer phyllo sheets in the dish, buttering between each sheet and adding nut mixture in between layers.
- Cut and Bake: Cut the baklava into diamonds or squares, then bake for 45–50 minutes until golden and crisp.
- Make Syrup: Boil water, sugar, honey, lemon juice, cinnamon, and lemon zest in a saucepan. Simmer for 10 minutes, then let cool slightly.
- Assemble: Pour cooled syrup over hot baklava once out of the oven. Let sit to absorb syrup fully before serving.
Notes
- Baklava can be stored at room temperature for up to 5 days, lightly covered.
- For clean cuts, use a serrated knife and wipe between slices.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 15g
- Sodium: 45mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
