Greek Baklava with Honey Syrup (Print Version)
Crisp phyllo layers with spiced walnuts and pistachios in sweet honey syrup
# What You'll Need:
→ Nut Filling
01 - 7 oz walnuts, finely chopped
02 - 3.5 oz pistachios, finely chopped
03 - 1.75 oz almonds, finely chopped
04 - 2 tsp ground cinnamon
05 - 1/4 tsp ground cloves
06 - 2 tbsp granulated sugar
→ Pastry
07 - 14 oz phyllo dough (about 20 sheets), thawed if frozen
08 - 7 oz unsalted butter, melted
→ Honey Syrup
09 - 9 oz granulated sugar
10 - 3/4 cup water
11 - 6 oz honey
12 - 1 cinnamon stick
13 - 3 strips lemon peel
# Steps:
01 - Preheat oven to 340°F. Grease a 9x13-inch baking dish with melted butter.
02 - Combine walnuts, pistachios, almonds, cinnamon, cloves, and sugar in a bowl. Mix thoroughly.
03 - Unroll phyllo and cover with a damp cloth to prevent drying.
04 - Place one phyllo sheet in the dish, brush with butter. Repeat with 7 more sheets (8 total), buttering each layer.
05 - Sprinkle 1/3 of nut mixture evenly over phyllo.
06 - Add 4 phyllo sheets, brushing each with butter. Sprinkle another 1/3 of nut mixture.
07 - Add 4 more phyllo sheets, buttering each. Sprinkle remaining nut mixture.
08 - Layer remaining 4 phyllo sheets, buttering each. Brush top generously.
09 - Using a sharp knife, cut baklava into diamond or square shapes before baking.
10 - Bake 45-50 minutes until golden and crisp.
11 - Combine sugar, water, honey, cinnamon stick, and lemon peel in saucepan. Boil, then simmer 10 minutes. Cool slightly and remove cinnamon and peel.
12 - Pour warm syrup evenly over baklava immediately after removing from oven. Cool completely before serving.
# Expert Tips:
01 -
- The combination of walnuts, pistachios, and almonds creates layers of flavor that unfold differently with every bite
- That sound when you cut through crisp baklava is absolutely worth every minute of careful layering
02 -
- The syrup and pastry must be at different temperatures, one hot and one warm, to achieve that perfect texture and absorption
- Cutting the baklava before baking is essential because once it cools, the pastry becomes too delicate to cut cleanly
03 -
- Work with one phyllo sheet at a time and keep the rest covered, as even brief exposure to air can make them difficult to handle
- The syrup should have the consistency of warm maple syrup, and if it is too thick it will not penetrate the layers properly