Description
A classic Greek dessert made with layers of flaky phyllo pastry, crushed nuts, butter, and a fragrant honey syrup infused with cinnamon and lemon crisp, golden, and irresistibly sweet.
Ingredients
1 package (16 oz) phyllo dough, thawed
1 cup unsalted butter, melted
2 cups walnuts, finely chopped
1 cup pistachios, finely chopped
1 tsp ground cinnamon
1/4 tsp ground cloves
For the Syrup:
1 cup water
1 cup granulated sugar
1/2 cup honey
1 tbsp lemon juice
1 cinnamon stick
1 strip lemon peel
Instructions
1. Preheat oven to 350°F (175°C). Brush a 9×13-inch baking dish with melted butter.
2. In a bowl, combine walnuts, pistachios, cinnamon, and cloves.
3. Unroll phyllo dough and cover with a damp towel to prevent drying.
4. Place one sheet of phyllo in the dish, brush with butter, and repeat for 8 layers.
5. Sprinkle a thin layer of nut mixture over the buttered phyllo.
6. Continue layering 4 buttered sheets, then nuts, repeating until all nuts are used.
7. Top with 8–10 layers of buttered phyllo.
8. Using a sharp knife, cut the baklava into diamond or square pieces before baking.
9. Bake for 45–50 minutes, or until golden and crisp.
10. While baking, prepare the syrup: combine water, sugar, honey, lemon juice, cinnamon stick, and lemon peel in a saucepan.
11. Bring to a boil, then simmer for 10 minutes; remove from heat and cool slightly.
12. Pour warm syrup evenly over the hot baklava.
13. Allow baklava to soak for several hours or overnight before serving.
Notes
Use a combination of nuts like almonds, pecans, or hazelnuts for variation.
Baklava tastes even better the next day once the syrup fully absorbs.
Store at room temperature for up to a week — no need to refrigerate.
- Prep Time: 25 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baked
- Cuisine: Greek
Nutrition
- Serving Size: 1 piece
- Calories: 310
- Sugar: 28g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: Greek baklava, honey walnut dessert, phyllo pastry, Mediterranean sweets