Greek Baklava

🧂 Ingredients

• 500 g Phyllo dough sheets(Thawed according to package directions. Keep covered with a damp cloth to prevent drying.)
• 400 g Walnuts(Finely chopped, but not to a powder. Some texture is desirable.)
• 300 g Unsalted butter(Melted and clarified if possible for a cleaner flavor and less likelihood of burning.)
• 300 g Granulated sugar(For the syrup.)
• 150 ml Honey(A good quality honey will enhance the flavor.)
• 120 ml Water(For the syrup.)
• 2 tsp Ground cinnamon
• 0.5 tsp Ground cloves(Adjust to taste; 4 whole cloves can be too strong when ground.)
• 1 piece Lemon(Juice of half a lemon, for the syrup. Adds brightness and prevents crystallization.)

👨‍🍳 Instructions

1. 1

   Prepare the nut filling: In a medium bowl, combine the finely chopped walnuts with the ground cinnamon and ground cloves. Stir well to ensure the spices are evenly distributed throughout the nuts. Set aside.

   ⏱️ 10 minutes
2. 2

   Assemble the baklava layers: Preheat your oven to 175°C (350°F). Brush a 9x13 inch (or similar sized) baking pan generously with melted butter. Carefully unroll the phyllo dough. Working quickly, place one sheet of phyllo into the pan, brushing it all over with melted butter. Repeat this process with approximately 10-12 sheets of phyllo, buttering each layer. Spread the walnut mixture evenly over the buttered phyllo base. Then, layer another 10-12 sheets of phyllo on top of the nuts, buttering each sheet thoroughly as you go. Ensure the top layer is well-buttered for a golden finish.

   ⏱️ 30 minutes
3. 3

   Cut and bake: Using a sharp knife, carefully cut the baklava into diamond shapes before baking. This is much easier than cutting after it's baked. Bake in the preheated oven for 45-50 minutes, or until the top is a deep golden brown and the pastry is crisp and puffed.

   ⏱️ 45-50 minutes
4. 4

   Prepare the syrup and drench: While the baklava is baking, make the syrup. In a saucepan, combine the granulated sugar, honey, water, and lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat and simmer gently for about 5-7 minutes, or until slightly thickened. Remove from heat. Once the baklava is out of the oven, immediately and slowly pour the hot syrup evenly over the hot baklava. You should hear a satisfying sizzle. Ensure the syrup penetrates all the cuts.

   ⏱️ 15 minutes
5. 5

   Cool and soak: Allow the baklava to cool completely at room temperature for at least 2-3 hours. This allows the syrup to soak into the layers and the pastry to soften slightly while retaining its crispness. Do not cover while hot, as this will make it soggy.

   ⏱️ 2-3 hours

💡 Pro Tips

• ✓Butter every single layer of phyllo for maximum crispness and flavor. Don't be shy with the butter!
• ✓The contrast of hot syrup poured over hot, freshly baked baklava is crucial for achieving the perfect texture. The hot pastry absorbs the syrup better.
• ✓Patience is key! Allow the baklava to soak and cool for several hours (or even overnight) for the best flavor and texture development.
• ✓To prevent phyllo from drying out, keep the unused sheets covered with a slightly damp (not wet) kitchen towel while you work.

🔄 Variations

• Substitute half of the walnuts with finely chopped pistachios for a vibrant color and different nutty flavor.
• Add a few drops of rose water or orange blossom water to the syrup for an aromatic twist.
• For a richer syrup, add a cinnamon stick and a few whole cloves to the syrup while it simmers, then strain before pouring.

🥗 Nutrition

Per serving