Baklava (Greek Walnut Phyllo Pastry with Honey Syrup)
Local name: Μπακλαβάς
In short: Crisp layers of buttered phyllo and cinnamon-spiced walnuts and almonds, baked golden and soaked in lemon and honey syrup. It takes about 1 h 55 min in total and makes 24 servings.
- Prep
- 50 min
- Cook
- 1 h 5 min
- Resting
- 6 h
- Total
- 1 h 55 min
- Servings
- 24
- Difficulty
- Medium
- Calories
- 320 kcal
Baklava is made across the eastern Mediterranean, and the Greek version uses buttered phyllo, chopped walnuts and almonds seasoned with cinnamon and cloves, and a syrup of sugar, honey and lemon. It is cut before baking so the diamonds separate cleanly, and the cool syrup goes onto the hot pastry. It improves overnight and keeps for days at room temperature.
Instructions
- Make the syrup first. Simmer the sugar, water, honey, cinnamon, cloves and lemon peel for 10 minutes, then stir in the lemon juice. Strain and cool completely.
- Heat the oven to 170°C (340°F). Mix the walnuts, almonds, sugar, cinnamon and cloves. Brush a 23 x 33 cm (9 x 13 inch) baking dish with butter.
- Trim the phyllo to fit the dish and keep the sheets under a damp towel. Lay 8 sheets in the dish, brushing each with butter. Scatter a third of the nuts over the top.
- Add 4 more sheets, brushing each with butter, then another third of the nuts. Repeat with 4 sheets and the last of the nuts.
- Finish with the remaining 8 sheets, brushing each with butter and the top generously. Cut through all the layers with a sharp knife into diamonds or squares, before baking.
- Spoon any remaining butter over the cuts. Bake for 50 to 55 minutes, until deep golden brown.
- Pour the cool syrup evenly over the hot baklava straight from the oven. It will sizzle. Cool uncovered for at least 6 hours, or overnight, before serving.
Tips
- Pour cool syrup over hot pastry, never hot over hot or cool over cool. This keeps the layers crisp instead of soggy.
- Store baklava loosely covered at room temperature for up to 5 days. An airtight container softens the pastry, and the fridge makes it hard.
Questions and answers
How long does baklava keep?
Loosely covered at room temperature it keeps about 5 days. Airtight storage softens the pastry, and refrigerating makes the butter firm and the pastry hard.
Why did my baklava turn soggy?
The syrup was hot when poured, or too much was used. Cool the syrup completely, pour it over the hot pastry and leave it uncovered.
Can I use other nuts?
Yes, pistachios, almonds or a mix all work, though Greek baklava is most often made with walnuts. Chop the nuts finely but do not grind them to powder.
How long does it take to make Baklava (Greek Walnut Phyllo Pastry with Honey Syrup)?
About 1 h 55 min in total: 50 min of preparation and 1 h 5 min of cooking.
How many calories are in Baklava (Greek Walnut Phyllo Pastry with Honey Syrup)?
About 320 kcal per serving, with 4 g of protein, 35 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 35 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 22 g |
| Sodium | 60 mg |
Estimated values, calculated from the ingredients.
