Description
This traditional Greek Baklava recipe features layers of flaky phyllo dough filled with spiced nuts and soaked in a sweet honey syrup. It’s crisp, sticky, and bursting with cinnamon and nutty flavor — the perfect dessert for holidays or special occasions.
Ingredients
- 1 (16-ounce) package phyllo dough, thawed
- 1 lb finely chopped pecans or walnuts
- 1 cup unsalted butter
- 1 teaspoon ground cinnamon
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup honey
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix chopped nuts and cinnamon. Set aside.
- Unroll phyllo dough on a clean surface and cover with plastic wrap and a damp towel to prevent drying.
- Melt the butter and use a pastry brush to coat the bottom and sides of a 9×13-inch baking pan.
- Layer 2 sheets of phyllo dough in the pan and brush with butter. Repeat until you have 8 sheets layered.
- Sprinkle 2–3 tablespoons of the nut mixture over the top layer.
- Continue layering 2 sheets of phyllo at a time, brushing each pair with butter and adding nuts, until 8 sheets remain.
- Layer the final 8 sheets, 2 at a time, brushing each layer with butter only (no nuts).
- Using a sharp knife, cut the baklava into 4 lengthwise rows, then diagonally to form diamonds (or into squares).
- Bake for 45–50 minutes, until golden and crisp.
- While baking, prepare syrup: In a saucepan, combine water and sugar, bring to a boil. Add vanilla and honey, reduce heat, and simmer for 20 minutes, stirring occasionally.
- Remove baklava from oven and immediately pour syrup evenly over the hot pastry.
- Let cool for at least 1 hour before serving.
Notes
- Phyllo dough dries quickly — keep it covered with plastic wrap and a damp towel while working.
- Use a very sharp knife for clean cuts before baking.
- Let baklava rest for several hours or overnight for best flavor and texture.
- Store at room temperature, loosely covered, for up to 5 days.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 14g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
