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Homemade Greek Baklava photo

Greek Baklava

This Greek Baklava is a luscious honey-kissed masterpiece with crispy phyllo layers and cinnamon-spiced nuts. Perfect for any festive occasion or sweet treat!
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Honey Syrup:
  • 1 cup white granulated sugar for syrup
  • 1 cup honey
  • 1 cup water
  • 1 orange juice and zest juice and zest of 1 orange
  • 2 sticks cinnamon for syrup
For the Nut Mixture:
  • 2.5 cups raw unsalted walnuts finely chopped
  • 0.5 cup white granulated sugar for nut mixture
  • 3 tsp cinnamon powder for nut mixture
For Assembly:
  • 4 cups ghee or unsalted butter melted
  • 2 packs frozen phyllo pastry thawed in the fridge overnight

Equipment

  • 9x13-inch baking dish
  • Sharp knife
  • Mixing bowls
  • Measuring cups and spoons
  • Basting brush
  • Saucepan
  • Spatula or wooden spoon

Method
 

Prepare the Honey Syrup
  1. Combine 1 cup white granulated sugar, 1 cup honey, 1 cup water, juice and zest of 1 orange, and 2 cinnamon sticks in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10-15 minutes until slightly thickened. Remove from heat and let cool completely.
Prepare the Nut Mixture
  1. In a large bowl, mix finely chopped walnuts with ½ cup white granulated sugar and 3 teaspoons cinnamon powder. Stir well to combine.
Prepare the Phyllo Pastry
  1. Ensure phyllo sheets are fully thawed but still cool. Keep covered with a damp kitchen towel to prevent drying out.
Assemble the Baklava
  1. Preheat oven to 350°F (175°C). Brush the bottom and sides of a 9x13 inch baking dish with melted ghee or butter. Layer one sheet of phyllo pastry in the dish and brush with melted butter. Repeat with about 8 layers, brushing each layer.
  2. Sprinkle a thin layer of the walnut mixture over the phyllo. Add 4 more buttered phyllo sheets on top, brushing each with butter. Continue layering nuts and phyllo until all nut mixture is used. Finish with about 8 phyllo sheets, each brushed with butter.
Cut and Bake
  1. Use a sharp knife to cut the baklava into diamond or square shapes before baking.
  2. Bake in the preheated oven for 45-55 minutes until golden brown and crisp.
Add the Honey Syrup
  1. Remove baklava from oven and immediately pour cooled honey syrup evenly over the hot baklava. Let cool completely, ideally for several hours or overnight.

Notes

  • Always thaw phyllo pastry overnight in the fridge to avoid tearing.
  • Brush each phyllo sheet generously with melted ghee or butter for a flaky texture.
  • Cut baklava before baking to allow syrup to penetrate layers evenly.
  • Store baklava at room temperature in an airtight container for up to one week.
  • Freeze unbaked baklava for up to 2 months; bake from frozen with extra time.