Description
Classic Greek baklava blends honey-soaked phyllo layers with crushed nuts for a rich dessert experience. Crisp pastry and sweet syrup create an irresistible Mediterranean treat you’ll savor with each delicate bite.
Ingredients
Scale
- 1 16 oz (454 g) package filo pastry dough, thawed
- 4 cups walnuts, chopped finely
- 13 tbsps unsalted butter, melted
- 1 cup white sugar
- ¾ cup water
- ½ cup pure honey
- 2 tbsps fresh lemon juice
- 1 tsp cinnamon
Instructions
- Preparation: Preheat the oven to 325°F. Select a 13×9 inch baking dish and protect filo pastry sheets with a damp cloth to maintain moisture while preparing for assembly.
- Base Layer: Generously brush the baking dish with melted butter, creating a non-stick foundation for the delicate pastry layers. Process walnuts into fine, uniform fragments and combine with ground cinnamon.
- Syrup Creation: In a medium saucepan, merge granulated sugar, lemon juice, water, and honey. Bring to a vigorous boil, stirring until sugar dissolves completely. Reduce heat and simmer for 4 minutes, then remove and allow natural cooling to room temperature.
- Layering Technique: Carefully construct the pastry base by placing 10 filo sheets, meticulously brushing each with melted butter. Distribute walnut-cinnamon mixture evenly, alternating between buttered filo sheets and nut layers. Repeat the process, ensuring consistent coverage and incorporating all walnut mixture.
- Final Assembly: Top the creation with a final 10 filo sheets, brushing each with butter. Using a sharp knife, slice the unbaked pastry into elegant diamond shapes, creating a visually appealing pattern.
- Baking Process: Position the prepared baklava in the preheated oven and bake for 85 minutes. Monitor closely until the surface transforms into a rich, golden-brown landscape with a crisp, delicate texture.
- Finishing Touch: Immediately after removing from the oven, cascade the cooled honey syrup across the hot pastry. Allow complete absorption and let the baklava cool entirely at room temperature, enabling flavors to harmonize and texture to stabilize before serving.
Notes
- Moisture Management: Keep filo pastry sheets covered with a damp cloth to prevent drying and cracking during preparation.
- Precision Cutting: Use a sharp knife and steady hand when slicing baklava to create uniform, elegant diamond shapes for even cooking and professional presentation.
- Syrup Absorption Technique: Pour cooled syrup over hot baklava immediately after baking to ensure maximum flavor penetration and perfect texture.
- Cooling Patience: Allow baklava to cool completely at room temperature, which helps stabilize layers and intensify the complex flavor profile.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 13
- Calories: 320
- Sugar: 18 g
- Sodium: 55 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg