Go Back
Greek baklava recipe cut into golden diamond-shaped pieces

Greek Baklava

 This Greek baklava recipe layers crisp phyllo with coarsely chopped walnuts and almonds, warm cinnamon and cloves and a honey-lemon syrup.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Servings: 24
Course: Dessert
Cuisine: greek
Calories: 325
Ingredients Method Notes

Ingredients
  

Phyllo & butter
1 package (16 oz) frozen phyllo dough, thawed
1¼ cups unsalted butter, melted (clarified butter optional, pending test)
Nut filling
1½ cups walnuts, coarsely chopped
1 cup almonds, coarsely chopped
1 cup plain dry breadcrumbs or finely ground Greek-style rusk/zwieback crumbs
1½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
Honey-lemon syrup
1 cup granulated sugar
¾ cup honey
1 cup water
1 tbsp lemon juice
1 cinnamon stick
3 whole cloves
1 strip lemon or orange ze

Method
 

Thaw the phyllo. Place the frozen phyllo in the refrigerator 24 hours before baking. Bring it to the work area keeping sheets covered so they don't dry out.
    Make the syrup. Combine sugar, honey, water, lemon juice, cinnamon stick, cloves and citrus zest in a saucepan. Simmer until the sugar dissolves and the syrup slightly thickens. Remove from heat and cool completely.
      Prepare the filling. Combine the coarsely chopped walnuts, almonds, breadcrumbs/rusks, cinnamon, cloves and nutmeg.
        Prepare the pan. Heat oven to 350°F. Brush a 9×13-inch pan with melted butter.
          Build the bottom layers. Lay 8-10 phyllo sheets in the pan, brushing each sheet lightly and evenly with butter before adding the next.
            Add the nut layers. Spread the nut mixture evenly across several layers, avoiding thick piles. Continue alternating buttered phyllo and filling until the mixture is used.
              Finish the top. Add the remaining phyllo sheets, buttering each layer. Brush the final sheet generously but evenly.
                Cut before baking. Using a sharp knife, cut completely through the layers into diamonds.
                  Bake. Bake at 350°F until deeply golden and crisp, approximately 45 minutes, rotating the pan if necessary. Use color, crispness and aroma - not time alone - to judge doneness.
                    Add the syrup. Immediately pour the cooled syrup slowly over the hot baklava, concentrating along the cuts so it can penetrate the layers.
                      Rest. Leave the baklava uncovered while it cools and absorbs the syrup. Rest for at least 6 hours, preferably overnight, before serving.

                        Notes

                        • Thaw phyllo in the refrigerator 24 hours ahead.
                        • Keep unused phyllo covered with a damp, not wet, towel.
                        • Coarsely chop the nuts; do not grind them into a paste or powder.
                        • Cut the baklava before baking.
                        • Use cooled syrup over hot baklava for this recipe.
                        • Do not rush the resting period.
                        • For the best texture, rest at least 6 hours; overnight is ideal.
                        • Store so air can circulate rather than sealing warm baklava in an airtight container.
                        • If Greek thyme honey is unavailable, use a mild wildflower or clover honey.
                        • This card reflects the test formulation and must be updated after kitchen testing.

                        • Nutrition

                          Estimated ~325 calories per piece (24 servings), based on the test formula above. This must be replaced with WP Recipe Maker's calculated nutrition after the final formula is tested - do not publish this estimate as final.