Baklavá: Layered Walnut Phyllo Pastry

Baklavá Layered Walnut Phyllo Pastry in Honey Syrup

Baklava needs no introduction among lovers of Mediterranean sweets. This iconic Greek dessert is a symphony of flaky layers and sticky sweetness. Originating centuries ago, baklava has become a symbol of celebration on the Greek table, featured at weddings, holidays, and family gatherings. Each bite combines an intoxicating mix of textures and flavors: crispy, buttery phyllo sheets stacked high and punctuated by a cinnamon-scented filling of chopped walnuts. When hot from the oven, the golden pastry is immediately bathed in a fragrant syrup of honey, sugar, and citrus, which glistens between the layers. The result is a rich treat that is at once crunchy and tender, nutty and sweet.

Traditional Greek baklava often uses walnuts (sometimes with almonds or pistachios) and a syrup scented with lemon or orange. Unlike some versions that use intense spices, the Greek style tends to be pleasantly sweet with a hint of lemon and cinnamon. A small slice is enough to satisfy a sweet tooth and is typically enjoyed with strong Greek coffee. Making baklava at home is surprisingly satisfying once you get the layering technique down. Take your time with each sheet of phyllo – brushing butter on every layer – and the assembly will be rewarded with perfect flakiness. This recipe walks through each step, from preparing the nut filling to pouring the syrup, so that even first-timers can create this legendary dessert. You’ll end up with diamond-shaped morsels whose crisp flakes melt in your mouth, carrying the aroma of honey and spice.

Baklava – Classic Greek Walnut & Honey Pastry
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Baklava – Classic Greek Walnut & Honey Pastry

Recipe by Travel S HelperCourse: DessertCuisine: Greek, Eastern MediterraneanDifficulty: Moderate
Servings

24

squares
Prep time

30

minutes
Calories

330

kcal
Chilling Time

120

minutes

Greek Baklava is a multi-layered pastry made of thin phyllo dough sheets filled with chopped walnuts mixed with cinnamon. The layers are brushed generously with butter, baked until golden, then soaked in a lemon-honey syrup. Once fully absorbed, each piece is decadent and tender. Serve baklava at room temperature, allowing the flavors to meld; it keeps well for days and often improves overnight.

Ingredients

  • Phyllo Dough

  • 1 (16 oz) package phyllo sheets – ultra-thin pastry sheets. (Keep covered under a cloth to prevent drying.)

  • Walnut Filling

  • 3 cups finely chopped walnuts (about 8 ounces) – Greek baklava uses walnuts for a classic flavor. (Substitute almonds or pistachios for a twist.)

  • ½ cup granulated sugar – sweetens and helps bind the nuts.

  • 1 tablespoon ground cinnamon – warms the flavor.

  • Pinch of ground cloves or nutmeg (optional) – adds depth.

  • Butter

  • 1 cup (2 sticks, 225 g) unsalted butter, melted – for brushing between phyllo layers (helps crispness and golden color). Use clarified butter for extra crispiness.

  • Syrup

  • 2 cups sugar

  • 1 cup water

  • ¾ cup honey (Greek or other floral honey recommended)

  • 1 lemon (juiced) – brightens the syrup. (Optionally add an orange slice for a citrus note.)

  • 2–3 whole cloves or a small cinnamon stick – simmered for spice, then removed.

  • Substitutions & Notes

  • Use butter for an authentic richness; for a dairy-free version, brush layers with a neutral oil (though texture will vary). If honey is unavailable, a pure sugar syrup (omit honey, use ½ cup sugar more) still tastes great. Add a splash of vanilla or orange blossom water to the syrup for floral notes.

Directions

  • Prepare the honey syrup: In a saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil until sugar dissolves. Add ¾ cup honey and lemon juice. Add spices (cinnamon stick or cloves). Simmer on low for 10–12 minutes. Remove from heat and let cool completely. (Syrup must be cool before use.) (Time: Simmer ~10 min; + cool 1–2 hours).

  • Mix the nut filling: In a bowl, stir together chopped walnuts, ½ cup sugar, 1 Tbsp cinnamon, and optional cloves. (This spice mix flavors the filling.)

  • Preheat and prepare pan: Preheat oven to 350°F (175°C). Butter the bottom and sides of a 9×13-inch (or similar) baking pan.

  • Layer phyllo and nuts: Lay one phyllo sheet in the pan, letting excess drape over edges. Brush lightly with melted butter. Repeat layering two sheets of phyllo, buttering each, for 4 layers total as the base. Sprinkle ⅓ of the nut mix evenly over the top.

  • Continue layering: Place two more butter-brushed phyllo sheets. Spread another ⅓ of nuts. Add two more sheets and the remaining nuts. Finally, finish with 6–8 sheets of buttered phyllo on top. (Count carefully – the top layer should be about as thick as the bottom layers to encase the nuts fully.)

  • Cut before baking: Using a sharp knife, cut the unbaked baklava into diamond or square shapes all the way through to the bottom of the pan. (This prevents crunching flakes later.)

  • Bake: Bake on the middle rack until the pastry is golden and crisp, about 35–40 minutes. (Check at 30 min and rotate pan if oven is uneven.)

  • Add syrup: Immediately after removing from oven, pour the cooled syrup evenly over the hot baklava. Pour slowly so the syrup drains into the cuts and between layers. You may not need all the syrup; stop when it is absorbed.

  • Cool thoroughly: Let the baklava cool completely to room temperature (at least 2 hours, ideally overnight) so the syrup sets. Cut again through the scored lines to separate pieces before serving.

Tips, Troubleshooting & Variations

  • Serving Suggestions & Pairings: Serve baklava at room temperature as small portions. It pairs beautifully with Greek coffee or a mint tea to balance the sweetness. For a dessert platter, offer whipped Greek yogurt on the side or fresh fruit like berries to cut the richness. Drizzle with a bit of extra honey and sprinkle chopped pistachios for garnish. For mini-treats, bake in muffin tins for individual baklava cups.
  • Storage & Reheating: Baklava keeps well at room temperature for up to two weeks in an airtight container. It will become more moist as it sits, which many people prefer. To refresh leftover baklava (and re-crisp layers), warm pieces in a 300°F oven for a few minutes before serving. Do not refrigerate, as it can alter texture (room temp is best for crispness). Syrup-soaked baklava can also be frozen (wrap pieces individually) for up to 3 months; thaw at room temperature.
  • Variations & Substitutions (4 ideas): - Pistachio Baklava: Replace half the walnuts with shelled pistachios (common in some Greek islands like Naxos). This makes a greener, slightly sweeter filling. Top with chopped pistachios before baking. - Orange Blossom Syrup: Add 1–2 tsp orange blossom water or rose water to the syrup for floral aroma. (Add after boiling and cooling slightly, as too much heat can dilute the scent.) - Vegan: Use melted coconut oil or vegan butter instead of dairy butter. Brush phyllo with oil. Use agave in syrup or a vegan sugar if needed. Flavor with extra vanilla or citrus. - Quick Tray Baklava: For a faster version, use fewer layers of phyllo and a simpler nut mix (e.g., all walnuts with extra cinnamon). Bake in smaller bars to reduce baking time. (The texture will be less delicate but still sweet and satisfying.)
  • Chef’s Tips: - Work with thawed phyllo: Keep the sheets under a damp cloth while assembling to avoid drying and tearing. - Brush sparingly: Too much butter will make layers soggy. Aim for a light shine on each sheet. - Slice gently: Use a very sharp knife and cut in one motion to cleanly cut through all layers. - Cool syrup first: Pour cool syrup over hot pastry to maximize absorption without melting the phyllo immediately.
  • Optional Add-Ons: Collect these items: phyllo dough, walnuts, butter, honey, and citrus. The syrup can be made a day ahead and refrigerated (warm slightly before using). Chopping nuts and measuring spices can be done ahead. At serving time, just reheat and dress.
  • Equipment Needed: 9×13-inch baking pan, pastry brush, sharp knife, medium saucepan (for syrup), bowl (for nuts), measuring cups and spoons, oven.

Nutrition Facts (per piece, approx.)

NutrientAmount per Serving
Calories330 kcal
Total Fat20 g
Saturated Fat10 g
Carbohydrates36 g
Sugars20 g
Protein4 g
Sodium150 mg

Allergens: Contains wheat (gluten), nuts (walnuts), and dairy (butter).
Note: Use suggested substitutes for allergen-free versions.

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