Traditional Greek Baklava
Experience the timeless delight of Traditional Greek Baklava, a rich and flaky dessert layered with buttery phyllo dough, spiced walnuts, and vibrant pistachios, all topped with a luscious honey-lemon syrup. This Mediterranean classic combines the perfect blend of textures, from the crisp golden layers to the chewy, syrup-soaked interior, and a warm hint of cinnamon enhances its signature flavor. Simple yet elegant, this recipe involves step-by-step layering of phyllo and nuts, followed by careful baking and a generous drizzle of aromatic syrup for an irresistibly sweet finish. Perfect for holidays, special gatherings, or a treat-yourself moment, this baklava is a must-try for anyone who loves authentic Greek desserts.
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Recipe Information
Ingredients
- 16 ounces Phyllo dough (thawed if frozen)
- 1 cup Unsalted butter (melted)
- 2 cups Walnuts (finely chopped)
- 1 cup Pistachios (finely chopped)
- 1 teaspoon Ground cinnamon
- 1 cup Granulated sugar
- 1 cup Water
- 0.5 cup Honey
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter.
In a medium bowl, combine the chopped walnuts, pistachios, and ground cinnamon. Mix well and set aside.
Unroll the phyllo dough and keep it covered with a damp kitchen towel to prevent it from drying out.
Place a sheet of phyllo dough in the prepared baking dish and brush it lightly with melted butter. Repeat this process, layering and buttering 10 sheets of phyllo.
Sprinkle a thin layer of the nut mixture evenly over the phyllo dough.
Place another sheet of phyllo on top of the nuts, brush with butter, and repeat for 4–5 layers, alternating with the nut mixture and phyllo.
Finish the layering with 10 more sheets of phyllo dough, each brushed with butter.
Using a sharp knife, cut the baklava into diamond or square shapes, ensuring you cut all the way to the bottom of the pan.
Bake the baklava in the preheated oven for 40–50 minutes, or until the top is golden brown and crisp.
While the baklava is baking, prepare the syrup: In a small saucepan, combine the sugar, water, honey, lemon juice, and vanilla extract. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes. Remove it from heat and let it cool slightly.
When the baklava is done baking, immediately pour the warm syrup evenly over the hot baklava, ensuring it soaks into all the cuts and edges.
Allow the baklava to cool completely, uncovered, at room temperature for at least 4 hours (or overnight) to soak up the syrup.
Serve the baklava at room temperature and store any leftovers in an airtight container for up to 7 days.
Nutrition Facts
Calories |
5893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 420.3 g | 539% | |
| Saturated Fat | 139.5 g | 698% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 1164 mg | 51% | |
| Total Carbohydrate | 528.1 g | 192% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 314.9 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2474 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
