Greek Baklava with Honey Syrup (Printable Version)
Crisp phyllo layers with spiced nuts and aromatic honey syrup
# Ingredient List:
→ Nut Filling
01 - 7 cups walnuts, finely chopped
02 - 3.5 cups pistachios, finely chopped
03 - 1.75 cups almonds, finely chopped
04 - 2 teaspoons ground cinnamon
05 - 0.25 teaspoon ground cloves
06 - 2 tablespoons granulated sugar
→ Pastry
07 - 20 sheets phyllo dough, thawed if frozen
08 - 1.75 cups unsalted butter, melted
→ Honey Syrup
09 - 1.25 cups granulated sugar
10 - 0.85 cup water
11 - 0.75 cup honey
12 - 1 cinnamon stick
13 - 3 strips lemon peel
# Directions:
01 - Preheat oven to 340°F. Grease a 9x13-inch baking dish with a small amount of melted butter.
02 - Combine walnuts, pistachios, almonds, cinnamon, cloves, and sugar in a mixing bowl. Stir until evenly blended.
03 - Unroll phyllo sheets and cover immediately with a lightly damp towel to prevent drying during assembly.
04 - Place one phyllo sheet in the prepared dish and brush lightly with melted butter. Repeat with 7 more sheets, buttering each layer (8 total sheets).
05 - Sprinkle one-third of the nut mixture evenly across the phyllo base.
06 - Layer 4 phyllo sheets, brushing each with butter. Top with another one-third of the nut mixture.
07 - Add 4 more phyllo sheets, buttering each. Spread remaining nut mixture evenly on top.
08 - Layer final 4 phyllo sheets, brushing each with butter. Generously butter the top surface completely.
09 - Using a sharp knife, slice the assembled baklava into diamond or square shapes before baking.
10 - Bake for 45 to 50 minutes until layers are golden brown and crisp.
11 - While baklava bakes, combine sugar, water, honey, cinnamon stick, and lemon peel in a saucepan. Bring to boil, then simmer 10 minutes. Remove from heat and let cool slightly. Discard cinnamon stick and lemon peel.
12 - Immediately pour warm syrup evenly over hot baklava when it comes out of the oven. Cool completely before serving.
# Expert Tips:
01 -
- The contrast between crisp buttery layers and syrup soaked nuts creates something magical in every bite
- Making it yourself fills your kitchen with cinnamon and honey in a way store bought never could
- It actually tastes better the next day giving you a perfect make ahead dessert for gatherings
02 -
- Hot baklava needs cool syrup and cool baklava needs hot syrup to achieve the right texture
- Cutting the pieces before baking prevents the layers from shattering later
- Room temperature butter is easier to work with than completely melted butter
03 -
- Use a pastry brush with soft bristles to avoid tearing the delicate phyllo
- Clean your knife between cuts to prevent the nuts from dragging through the layers