Greek
Baklava
Crisp phyllo layered with walnuts and pistachios, baked deep golden, then soaked with honey-lemon syrup and warm spice.
16 servings · 35 minutes prep · 75 minutes cook
Ingredients
Pastry
- 1 lb phyllo, thawed
- 1 lb walnuts, finely chopped
- 1 cup pistachios, finely chopped
- 1/3 cup sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 1/2 cups clarified unsalted butter, melted
Syrup
- 2 cups sugar
- 1 cup water
- 3/4 cup Greek honey
- 1 cinnamon stick
- 3 whole cloves
- 2 lemon peel strips
- 1 tbsp fresh lemon juice
Directions
Prepare and Layer the Pastry
- Heat the oven to 325F. Combine the walnuts, pistachios, granulated sugar, ground cinnamon, and ground cloves.
- Brush a 9 by 13 inch baking pan with the clarified butter. Layer 10 sheets of phyllo, brushing each sheet lightly with butter.
- Add a thin layer of the nut mixture. Continue layering 3 sheets of buttered phyllo and nut mixture until the nuts are used, then finish with 8-10 buttered phyllo sheets.
- Chill the pan for 15 minutes, then cut the pastry into diamonds with a sharp knife.
Bake Until Crisp
- Bake until deeply golden and crisp through, 65-75 minutes.
Make the Syrup and Finish
- Meanwhile simmer granulated sugar, water, Greek honey, cinnamon stick, cloves, and lemon peel for 10 minutes. Stir in the lemon juice, keep warm, and discard the spices and peel.
- Pour the warm syrup evenly over the hot baklava. Cool uncovered at least 6 hours before serving.
