Greek Baklava

Transport your taste buds to the Mediterranean with this authentic Greek Baklava recipe, a rich and indulgent dessert that layers buttery, flaky phyllo dough with a spiced walnut and pistachio filling, all drenched in a luscious honey-lemon syrup. This timeless classic boasts irresistible textures, from the crisp golden pastry to the sticky-sweet syrup that seeps into each bite. The warm notes of cinnamon and cloves in the nut mixture add a fragrant complexity, while the dash of vanilla and a tangy hint of lemon in the syrup balance the sweetness perfectly. Whether served as a holiday treat or as a decadent end to a meal, this easy-to-follow recipe ensures stunning results every time. Perfect for sharing, this baklava recipe yields 24 servings and is truly a crowd-pleaser for any occasion!

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 24

Ingredients

• 16 sheets Phyllo dough sheets
• 1.25 cups Unsalted butter, melted
• 2 cups Walnuts, finely chopped
• 1 cup Pistachios, finely chopped
• 0.5 cup Sugar
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Ground cloves
• 1 cup Honey
• 0.75 cup Water
• 1 tablespoon Lemon juice
• 1 teaspoon Vanilla extract
• 1 stick Cinnamon stick

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with melted butter.

Step 2

In a medium bowl, combine the chopped walnuts, pistachios, sugar, ground cinnamon, and ground cloves. This will be your nut mixture.

Step 3

Trim the phyllo dough sheets to fit the dimensions of your baking dish, if needed. Keep the dough covered with a damp towel to prevent it from drying out.

Step 4

Place one sheet of phyllo dough in the greased baking dish, brushing it generously with melted butter. Repeat until you have about 8 layers of phyllo dough at the base, making sure to butter each layer.

Step 5

Spread a thin, even layer of the nut mixture over the phyllo dough base (about a third of the nut mixture).

Step 6

Layer 4 more sheets of phyllo dough on top of the nut mixture, brushing each sheet with melted butter.

Step 7

Add another third of the nut mixture, followed by another 4 layers of phyllo dough (again, brushed with butter).

Step 8

Spread the final third of the nut mixture and top it with the remaining phyllo dough sheets, layering and brushing each with butter. Ensure the top layer is well-buttered.

Step 9

Using a sharp knife, cut the assembled baklava into diamond or square shapes. Cut all the way through to the bottom layer.

Step 10

Bake in the preheated oven for 50-60 minutes, or until the baklava is golden brown and crispy.

Step 11

While the baklava is baking, prepare the syrup. In a saucepan, combine the honey, water, lemon juice, vanilla extract, and cinnamon stick. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes. Remove the cinnamon stick and set the syrup aside to cool slightly.

Step 12

Once the baklava comes out of the oven, immediately pour the warm syrup evenly over the hot baklava. Be sure to cover all the pieces.

Step 13

Allow the baklava to cool completely at room temperature, allowing the syrup to soak in. For best results, let it rest for a few hours or overnight.

Step 14

Serve at room temperature and enjoy!

Nutrition Facts

Serving size	1555 grams (1555.0g)

Amount per serving	% Daily Value*
Calories	6649

Total Fat 487.40g	625%
Saturated Fat 175.50g	878%
Polyunsaturated Fat 0.00g
Cholesterol 646mg	215%
Sodium 1875mg	82%
Total Carbohydrate 549.60g	200%
Dietary Fiber 47.10g	168%
Total Sugars 313.20g
Protein 96.60g	193%

Vitamin D 0IU	0%
Calcium 533mg	41%
Iron 20mg	112%
Potassium 3087mg	66%

*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.

Source of Calories

Fat: 62.9%

Protein: 5.5%

Carbs: 31.5%