Description
This traditional Greek Baklava recipe features crisp layers of buttery phyllo dough filled with a fragrant mix of chopped walnuts and pistachios, all sweetened with a luscious honey and sugar syrup infused with vanilla and lemon. Perfectly golden and flaky, this dessert is a classic rich treat ideal for special occasions or whenever you crave a taste of the Mediterranean.
Ingredients
Scale
Phyllo Dough Layer
- 1 package phyllo dough (16 oz), thawed
- 1 cup unsalted butter, melted
Nut Filling
- 2 cups walnuts, chopped
- 1 cup pistachios, chopped
- 1 teaspoon ground cinnamon
Syrup
- 1 1/2 cups sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the perfect temperature for baking the baklava.
- Prepare Nut Mixture: In a medium bowl, combine the chopped walnuts, chopped pistachios, and ground cinnamon. Mix well and set aside to use as the filling.
- Butter Baking Dish and Layer Phyllo: Brush a 9×13-inch baking dish with melted butter. Place one sheet of phyllo dough into the dish and brush it with melted butter. Repeat this layering and buttering process until 8 sheets have been placed.
- Add Nut Layer: Sprinkle 2-3 tablespoons of the nut mixture evenly over the layered phyllo sheets to create the first nut layer.
- Continue Layering: Layer 4 more sheets of phyllo on top, buttering each sheet individually. Add another layer of the nut mixture on top of these sheets.
- Repeat Until Nuts are Used: Continue the layering process—adding phyllo sheets and nut mixture alternately—until all the nuts have been used. Finish by layering about 8 remaining phyllo sheets on top, buttering each sheet generously.
- Score the Baklava: Using a sharp knife, carefully cut the baklava into diamond or square shapes to facilitate serving after baking.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes or until the top is golden brown and crisp.
- Prepare Syrup: While the baklava is baking, combine sugar, water, honey, vanilla extract, and lemon juice in a saucepan. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to thicken slightly.
- Pour Syrup Over Baklava: Once the baklava is done baking, immediately pour the hot syrup evenly over the entire dish, allowing it to soak through the layers.
- Cool and Serve: Let the baklava cool completely at room temperature so the syrup fully absorbs, resulting in a moist and flavorful dessert before serving.
Notes
- Thaw the phyllo dough properly, covered with a damp towel to prevent drying out.
- Use a sharp knife to score the baklava before baking; cutting after baking can break the layers.
- Butter each layer thoroughly to ensure a crisp and flaky texture.
- The syrup must be hot when poured over hot baklava for optimal absorption.
- Allow baklava to cool completely for best flavor and texture.
- Store leftovers covered at room temperature for up to 3 days or refrigerate.