How to Make a Traditional Greek Baklava with Walnuts and Honey
Baklava is a beloved dessert in many cultures, but Greek baklava holds a special place in culinary traditions. Rich and flaky, this pastry is made by layering thin sheets of phyllo dough, filling them with a mixture of crushed walnuts, cinnamon, and sugar, then baking them to golden perfection. The finishing touch is a sweet honey syrup that soaks into the layers, creating a sticky, sweet, and aromatic treat.
Here’s a step-by-step guide to making traditional Greek baklava with walnuts and honey.
Ingredients:
For the Baklava:
- 1 pound phyllo dough (about 40 sheets)
- 2 cups walnuts, finely chopped
- 1 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
For the Syrup:
- 1 ½ cups water
- 1 ½ cups granulated sugar
- 1 cup honey
- 1 teaspoon lemon juice
- 1 cinnamon stick (optional)
- A few strips of lemon peel (optional)
Instructions:
1. Prepare the Walnut Filling:
In a bowl, combine the chopped walnuts with ground cinnamon and sugar. Stir the mixture well, ensuring that the walnuts are evenly coated. Set this aside.
2. Preheat the Oven:
Preheat your oven to 350°F (175°C). You’ll want it nice and hot to ensure even baking and crisp layers.
3. Prepare the Phyllo Dough:
Phyllo dough is delicate and can dry out quickly, so be sure to work with it efficiently. Unwrap the phyllo dough and cover the sheets with a damp kitchen towel to keep them from drying out while you work.
4. Layer the Phyllo Dough:
Brush a 9×13-inch baking dish with melted butter. Place the first sheet of phyllo dough into the pan, brushing it generously with melted butter. Repeat the process, layering about 8 sheets of phyllo dough, each brushed with butter. This creates the crispy base for the baklava.
5. Add the Walnut Mixture:
Once you have your first 8 sheets of phyllo dough layered and buttered, sprinkle about a third of the walnut mixture evenly over the phyllo dough. Make sure the walnut layer is spread out evenly across the entire surface.
6. Add More Layers of Phyllo:
Continue layering phyllo sheets on top of the walnut mixture, brushing each layer with melted butter. Repeat the process until you’ve used up half of the phyllo dough (around 20 sheets).
7. Add Another Layer of Walnuts:
Once you’ve reached the middle of the baklava, sprinkle another third of the walnut mixture evenly over the phyllo dough.
8. Finish with Phyllo Dough:
Continue layering the remaining phyllo sheets on top of the walnut mixture, again brushing each sheet with butter. You should have around 8 layers of phyllo dough on top, just like you did at the beginning.
9. Cut the Baklava:
Using a sharp knife, cut the baklava into diamond or square shapes. Make sure to cut through all the layers, as this will make it easier to serve once it’s baked. Be sure not to cut all the way through the bottom layer of dough.
10. Bake the Baklava:
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the baklava is golden brown and crisp. The edges should be slightly darker, while the center will be perfectly golden.
11. Prepare the Syrup:
While the baklava is baking, prepare the syrup. In a saucepan, combine water, sugar, honey, and lemon juice. Bring the mixture to a boil, then lower the heat and let it simmer for 10-15 minutes, allowing it to thicken slightly. If you like, you can add a cinnamon stick and a few strips of lemon peel to enhance the flavor. Remove the syrup from heat and let it cool.
12. Pour the Syrup Over the Baklava:
Once the baklava is done baking, remove it from the oven and immediately pour the cooled syrup over the hot baklava. Pour slowly and evenly, making sure it soaks into all the layers. Be careful not to skip this step—it’s the key to giving baklava its signature sticky texture.
13. Let It Cool:
Allow the baklava to cool in the pan for a few hours at room temperature. As it cools, the syrup will fully soak into the pastry, making each piece sticky and sweet.
14. Serve and Enjoy:
Once the baklava has cooled and the syrup has set, it’s ready to serve. Using the cuts you made earlier, cut along the lines to separate the pieces. Serve at room temperature and enjoy the delicious layers of flaky phyllo, crunchy walnuts, and sweet honey syrup.
Tips for Perfect Greek Baklava:
- Use Fresh Phyllo Dough: Make sure to use fresh phyllo dough for the best results. If it’s frozen, thaw it properly before using.
- Don’t Overfill: While it’s tempting to add a lot of walnuts, too much filling can make it difficult to layer the phyllo properly and can lead to uneven baking.
- Cut Before Baking: Cutting the baklava before baking ensures that it will be easier to slice after it’s baked and soaked in syrup.
- Let It Sit: Baklava tastes even better after it’s had time to absorb the syrup, so try to let it rest for at least a few hours, if not overnight.
Greek baklava with walnuts and honey is a sweet, decadent treat that can be enjoyed on special occasions or as a delightful indulgence with your afternoon coffee. Its delicate layers, nutty filling, and sweet syrup make it a memorable dessert that will transport you straight to the heart of Greece with every bite.