Description
A traditional Greek dessert made with crisp layers of buttery phyllo dough, finely chopped walnuts, warm cinnamon, and a fragrant honey syrup that creates a rich, sweet, and flaky treat.
Ingredients
- 16 ounces phyllo dough, thawed
- 1 1/4 cups salted butter, melted
- 1 lb finely chopped walnuts (about 4 cups)
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 3/4 cup water
- 1/2 cup honey
- 2 tablespoons lemon juice
Instructions
- Thaw phyllo dough overnight in the refrigerator, then let it sit at room temperature for 1 hour before use.
- Prepare the syrup by combining sugar, water, honey, and lemon juice in a saucepan. Bring to a boil while stirring until sugar dissolves, then simmer for 4 minutes. Remove from heat and cool completely.
- Preheat oven to 160°C (325°F) and butter a 9×13-inch baking dish.
- Mix finely chopped walnuts with cinnamon in a bowl.
- Layer 10 sheets of phyllo dough in the dish, brushing each sheet with melted butter.
- Spread about 3/4 cup of walnut mixture evenly over the layers.
- Add 5 buttered phyllo sheets, then another layer of walnuts. Repeat this process four times.
- Finish with 6–10 sheets of buttered phyllo dough on top.
- Cut into diamond or square shapes using a sharp knife.
- Bake for 1 hour 15 minutes until golden brown.
- Immediately pour cooled syrup over the hot baklava.
- Let it rest uncovered for 4–6 hours before serving.
Notes
- Keep phyllo dough covered with a damp cloth to prevent drying.
- Ensure syrup is cooled before pouring to avoid sogginess.
- Baklava tastes better the next day as flavors develop.
- Use pistachios or almonds for variation.
- Add cloves or cardamom for extra aroma.
- Store lightly covered at room temperature for up to 2 weeks.
- Prep Time: 1 hour
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 60 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
