Greek Baklava 9x12 Pan

Indulge in the decadent layers of this authentic Greek Baklava, perfectly sized for a 9x12-inch pan and designed to satisfy a crowd. Delicate sheets of phyllo dough are generously brushed with melted butter and layered with a rich filling of finely chopped walnuts and pistachios, enhanced with warm spices like cinnamon and cloves. The pièce de résistance? A luscious honey syrup infused with lemon and vanilla, poured over the golden, flaky pastry for an irresistibly sweet finish. With a balance of buttery crispness and sticky sweetness, this homemade Greek dessert is ideal for holidays, celebrations, or simply treating yourself. Make it ahead to let the syrup fully saturate the layers, ensuring each bite is pure perfection! Perfect for entertaining, this recipe yields 24 servings that promise to impress.

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 24

Ingredients

• 16 sheets Phyllo dough
• 1 cup Unsalted butter, melted
• 2 cups Walnuts, finely chopped
• 1 cup Pistachios, finely chopped
• 2 tablespoons Granulated sugar
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Ground cloves
• 0.75 cup Honey
• 0.75 cup Water
• 0.5 cup Granulated sugar (for syrup)
• 1 tablespoon Lemon juice
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease a 9x12-inch baking pan with melted butter.

Step 2

In a medium bowl, combine the chopped walnuts, pistachios, 2 tablespoons of sugar, cinnamon, and ground cloves. Mix well and set aside.

Step 3

Unroll the phyllo dough carefully and cover it with a slightly damp clean kitchen towel to prevent it from drying out.

Step 4

Place one sheet of phyllo dough into the prepared baking pan and brush it generously with melted butter. Repeat this process with 8 sheets of phyllo, buttering each sheet as you layer.

Step 5

Evenly sprinkle 1/3 of the nut mixture over the buttered phyllo layers.

Step 6

Layer 4 more sheets of phyllo dough on top of the nut mixture, buttering each sheet as you layer.

Step 7

Add another 1/3 of the nut mixture and repeat the layering process with another 4 sheets of buttered phyllo.

Step 8

Add the final 1/3 of the nut mixture on top, then layer the remaining 4 sheets of phyllo, buttering each sheet, including the top layer.

Step 9

Using a sharp knife, carefully cut the baklava into diamond or square shapes in the pan. Be sure to cut all the way through the layers to the bottom of the pan.

Step 10

Place the pan in the oven and bake for 45-50 minutes, or until the baklava is golden and flaky.

Step 11

While the baklava bakes, make the honey syrup: In a small saucepan over medium heat, combine the honey, water, 0.5 cup sugar, lemon juice, and vanilla extract. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat and let it cool slightly.

Step 12

Once the baklava is finished baking, remove it from the oven and immediately pour the warm honey syrup evenly over the hot baklava. Be sure to cover all sections so the syrup soaks through properly.

Step 13

Allow the baklava to cool completely at room temperature, uncovered, for at least 4-6 hours or overnight to let the syrup fully absorb and the layers set.

Step 14

Serve and enjoy this delicious Greek dessert. Store leftovers in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	1433.5 grams (1433.5g)

Amount per serving	% Daily Value*
Calories	6021

Total Fat 439.00g	563%
Saturated Fat 145.10g	726%
Polyunsaturated Fat 0.00g
Cholesterol 517mg	172%
Sodium 1866mg	81%
Total Carbohydrate 498.60g	181%
Dietary Fiber 45.70g	163%
Total Sugars 264.40g
Protein 95.80g	192%

Vitamin D 0IU	0%
Calcium 492mg	38%
Iron 20mg	109%
Potassium 3032mg	65%

*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: 62.4%

Protein: 6.1%

Carbs: 31.5%