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Greek Baklava

Deliciously Golden Greek Baklava Recipe to Wow Your Guests

This Greek Baklava is a festive dessert with layers of flaky phyllo and spiced nuts, creating a sweet and crunchy experience.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Greek
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Baklava
  • 1 package Phyllo Dough Thaw overnight before use.
  • 1.25 cups Unsalted Butter Melted.
  • 8 ounces Walnuts Finely chopped.
  • 8 ounces Pistachios Finely chopped.
  • 1 teaspoon Ground Cinnamon
For the Syrup
  • 1 cup Granulated Sugar
  • 0.75 cups Water
  • 0.5 cups Honey
  • 2 tablespoons Lemon Juice
  • 1 piece Fresh Orange Peel 2 inches long.

Equipment

  • 9x13-inch baking dish
  • medium saucepan
  • Large bowl
  • Sharp knife

Method
 

Step-by-Step Instructions for Classic Greek Baklava
  1. Thaw the phyllo dough overnight in the refrigerator, keeping it covered with a damp towel.
  2. In a medium saucepan, combine sugar, water, honey, lemon juice, and orange peel. Bring to a boil and simmer for 4 minutes, then cool completely.
  3. Finely chop walnuts and pistachios, then mix them with ground cinnamon in a large bowl.
  4. Preheat oven to 325°F (160°C). Brush a baking dish with melted butter and layer 10 sheets of phyllo, brushing each with butter.
  5. Sprinkle 3/4 cup of the nut mixture over the phyllo layer, then repeat the layering process for a total of four nut layers.
  6. Top with remaining phyllo sheets, scoring into diamond shapes before baking.
  7. Bake for 1 hour and 15 minutes until golden brown. Drizzle the cooled syrup over the hot baklava after removing from the oven.
  8. Allow baklava to cool at room temperature for 4-6 hours before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 50mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 10IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Keep baklava covered at room temperature for up to 2 weeks, in the fridge for 1 month, or freeze individual pieces for up to 2 months. Reheat at 350°F (175°C) for 10-15 minutes if desired warm.

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