Greek Baklava with Honey Syrup (Printable)
Crisp phyllo layers with spiced nuts soaked in honey syrup
# What You 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 Components
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 - 6.5 oz honey
12 - 1 cinnamon stick
13 - 3 strips lemon peel
# Steps:
01 - Preheat oven to 340°F. Generously grease a 9x13-inch baking dish with melted butter.
02 - Combine walnuts, pistachios, almonds, cinnamon, cloves, and granulated sugar in a mixing bowl. Mix thoroughly until spices are evenly distributed.
03 - Unroll phyllo dough and cover immediately with a lightly damp kitchen towel to prevent drying out while working.
04 - Place one phyllo sheet in the prepared dish and brush lightly with melted butter. Repeat with 7 more sheets, brushing each layer individually.
05 - Sprinkle one-third of the nut mixture evenly across the buttered phyllo base.
06 - Layer 4 phyllo sheets, brushing each with butter. Spread another one-third of the nut mixture over the surface.
07 - Add 4 more phyllo sheets, buttering each layer. Distribute the remaining nut mixture evenly.
08 - Top with the final 4 phyllo sheets, buttering each one. Generously brush the top surface with additional melted butter.
09 - Using a sharp knife, cut the assembled baklava into diamond or square shapes before baking. Cut completely through all layers.
10 - Bake for 45 to 50 minutes until phyllo turns deep golden brown and appears crisp.
11 - While baklava bakes, combine sugar, water, honey, cinnamon stick, and lemon peel in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat, cool slightly, and discard cinnamon stick and lemon peel.
12 - Immediately after removing baklava from oven, slowly pour warm syrup evenly over the entire surface. Allow to cool completely at room temperature before serving.
# Expert Hints:
01 -
- The contrast between impossibly crispy layers and syrup-soaked heart creates pure magic in every bite
- Your kitchen will smell like cinnamon, honey, and butter for days afterward
02 -
- Never skip refrigerating the syrup briefly before pouring it onto hot baklava
- Working quickly with phyllo prevents it from drying out and becoming brittle
03 -
- Room temperature ingredients for the syrup help it absorb more evenly
- Cutting all the way through before baking ensures clean lines and even syrup distribution