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Delicious Greek Baklava

Delicious Greek Baklava

Discover the magic of Delicious Greek Baklava with this easy recipe Layered with flaky phyllo and soaked in lemon honey syrup perfect for any occasion
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Resting Time 4 hours
Total Time 6 hours 15 minutes
Servings: 36 pieces
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 16 oz phyllo dough, thawed Thaw according to package instructions.
  • 1.5 cups salted butter, melted
  • 1 lb finely chopped walnuts (about 4 cups)
  • 1 tsp cinnamon
  • 1 cup granulated sugar
  • 0.5 cup water
  • 0.5 cup honey
  • 2 tbsp lemon juice

Equipment

  • 9x13-inch baking pan
  • Pastry brush
  • Sharp knife
  • Saucepan
  • Food processor
  • Damp kitchen towels

Method
 

  1. Thaw phyllo dough in the fridge overnight and bring to room temperature before use.
  2. Butter a 9x13-inch baking pan.
  3. Cover phyllo stack with a damp tea towel to prevent drying.
  4. Pulse walnuts in a food processor until finely chopped; stir in cinnamon.
  5. In a saucepan, combine sugar, water, honey, and lemon juice; heat until sugar dissolves, then boil for 4 minutes and let cool.
  6. Preheat oven to 325°F (163°C) and layer 10 sheets of phyllo in the pan, brushing melted butter between each sheet.
  7. Sprinkle ¾ cup walnut mixture over layers and add 5 more buttered sheets followed by more walnuts.
  8. Repeat layering until done, finishing with 10 more buttered sheets on top.
  9. Cut diamond shapes through all layers with a sharp knife.
  10. Bake for 1 hour 15 minutes until golden brown.
  11. Drizzle cooled syrup over hot baklava immediately after removing from the oven.
  12. Allow baklava to sit uncovered for at least 4-6 hours, preferably overnight.

Nutrition

Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 45mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Ensure you thaw phyllo dough properly to avoid tearing. Use a light brush of butter between sheets for perfect layering. Let the baklava sit uncovered after baking to achieve the best texture. For a different twist, consider replacing walnuts with pistachios or adding rose water to the syrup. Store baklava at room temperature or refrigerate for up to a week. It also freezes well for longer storage.
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