Baklava

Layers upon layers of crisp, buttery phyllo pastry and crunchy walnuts drenched in a fragrant honey-cinnamon syrup. An iconic Greek and Mediterranean sweet that is utterly addictive.

Ingredients

• 1 lb phyllo dough, thawed
• 1 cup unsalted butter, melted
• 3 cups walnuts, finely chopped
• ½ cup pistachios, finely chopped
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• 1 cup granulated sugar
• ¾ cup water
• ½ cup honey
• 1 tbsp lemon juice
• 1 strip orange peel
• 1 cinnamon stick

Method

1. Preheat oven to 350 degrees F. Butter a 9x13-inch baking pan. Mix chopped walnuts, pistachios, cinnamon, and cloves in a bowl.
2. Trim phyllo sheets to fit the pan. Layer 8 sheets in the pan, brushing each sheet generously with melted butter. Spread 1/3 of the nut mixture evenly over the phyllo.
3. Layer 6 more phyllo sheets, buttering each one, then spread another 1/3 of the nut mixture. Repeat once more: 6 buttered sheets and the remaining nuts. Finish with 8 sheets of phyllo, buttering each one generously, especially the top.
4. Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through to the bottom of the pan. This must be done before baking.
5. Bake for 45-50 minutes until the top is deep golden brown and the layers are crisp. If the top browns too quickly, tent loosely with foil.
6. While the baklava bakes, make the syrup: combine sugar, water, honey, lemon juice, orange peel, and cinnamon stick in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove the orange peel and cinnamon stick. Let the syrup cool completely.
7. As soon as the baklava comes out of the oven, immediately pour the cool syrup slowly and evenly over the hot pastry. You will hear it sizzle. Let it sit uncovered at room temperature for at least 4 hours to absorb the syrup before serving.

Chef's note: The key rule: hot baklava, cold syrup (or vice versa). This prevents sogginess and ensures a crisp result. Store uncovered at room temperature for up to 1 week; do not refrigerate or it will lose its crispness.

Nutrition per serving

More Greek recipes

• Moussaka
• Spanakopita
• Greek Salad
• Mediterranean Stuffed Peppers
• Lamb Gyros
• Lemon Herb Grilled Fish