Description
Greek baklava weaves layers of buttery phyllo and chopped nuts into a sweet, honeyed masterpiece. Crisp pastry sheets and rich nutty filling create a delectable dessert that delights senses with Mediterranean charm you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 4 cups walnuts, chopped finely
- 1 16 ounces (454 grams) package filo pastry dough, thawed
- 13 tablespoons unsalted butter, melted
Spice and Flavoring:
- 1 teaspoon cinnamon
Syrup Ingredients:
- 1 cup white sugar
- 2 tablespoons fresh lemon juice
- ¾ cup water
- ½ cup pure honey
Instructions
- Heat the oven to 325°F (163°C) and prepare a 13×9 inch baking dish by cutting filo pastry to fit precisely, keeping sheets covered with a damp cloth to prevent moisture loss.
- Generously coat the baking dish with one tablespoon of melted butter to ensure smooth release and golden edges.
- Create a sweet syrup by combining granulated sugar, fresh lemon juice, water, and pure honey in a medium saucepan, bringing to a rolling boil while stirring until sugar completely dissolves.
- Reduce syrup to a gentle simmer for exactly 4 minutes without stirring, then remove from heat and allow to cool naturally to room temperature.
- Transform walnuts into fine, uniform pieces using a food processor, then blend with ground cinnamon in a separate mixing bowl.
- Construct the first pastry layer by carefully placing 10 filo sheets into the prepared dish, meticulously brushing each sheet with melted butter before adding the next.
- Evenly distribute three-quarters cup of walnut-cinnamon mixture across the buttered layers, ensuring consistent coverage.
- Continue layering with 5 additional buttered filo sheets and another three-quarters cup of walnut mixture, repeating the process until all walnut mixture is incorporated.
- Complete the pastry construction with a final layer of 10 buttered filo sheets, creating a crisp, golden top.
- Using a sharp knife, carefully slice the unbaked pastry into 1 1/2 inch strips, then create diagonal cuts to form elegant diamond shapes.
- Bake for 85 minutes, monitoring until the surface achieves a rich, golden-brown color and crisp texture.
- Immediately after removing from the oven, gently drizzle the cooled honey syrup evenly across the hot pastry, allowing it to absorb completely.
- Permit the baklava to cool entirely at room temperature before serving, which allows the flavors to meld and the texture to stabilize.
Notes
- Prep like a pro by trimming filo sheets precisely to fit your baking dish, ensuring each layer is uniform and perfect.
- Protect delicate filo dough from drying out by covering it with a damp towel during assembly, maintaining its delicate texture.
- Create a rich, glossy syrup by simmering sugar, honey, and lemon juice without stirring, which helps develop a deep, complex flavor.
- Pulse walnuts carefully to achieve a fine, consistent texture that blends seamlessly with cinnamon for a harmonious filling.
- Layer filo sheets meticulously, brushing each with butter to create those signature crispy, golden-brown, flaky layers.
- Allow baklava to cool completely after drizzling with syrup, letting it absorb the sweet liquid and develop its signature sticky, decadent texture.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 12
- Calories: 430 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg