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Greek Baklava

The Quirky Foodster Team

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Ingredients

  • 500 g (1 lb) phyllo pastry
  • 400 g (3 1/2 cups) walnuts, finely chopped
  • 100 g (1/2 cup) sugar
  • 1 tsp (1 tsp) ground cinnamon
  • 1/2 tsp (1/2 tsp) ground cloves
  • 250 g (1 cup) unsalted butter, melted
  • 300 g (1 1/2 cups) sugar (for syrup)
  • 300 ml (1 1/4 cups) water
  • 100 g (1/3 cup) honey
  • 1 (1) cinnamon stick
  • 1 (1) strip lemon peel

Method

  1. Preheat oven to 160°C (320°F) and butter a baking dish.
  2. Mix chopped walnuts with 100 g sugar, cinnamon and cloves.
  3. Layer 8 phyllo sheets in the dish, brushing each generously with melted butter.
  4. Sprinkle a third of the walnut mixture over the phyllo.
  5. Repeat layering phyllo and nut mixture twice more, finishing with 8 buttered phyllo sheets on top.
  6. Using a sharp knife, cut into diamond shapes before baking.
  7. Bake for 45–50 minutes until deep golden brown.
  8. Meanwhile, simmer sugar, water, honey, cinnamon stick and lemon peel for 10 minutes to make the syrup.
  9. Pour the hot syrup evenly over the baklava as soon as it comes out of the oven.
  10. Let cool completely, at least 4 hours, before serving so the syrup absorbs fully.

Introduction: Layers of paper-thin phyllo, chopped nuts and honey syrup make up baklava, a dessert with shared heritage across the former Ottoman world; the Greek version typically favors walnuts and a cinnamon-clove syrup.

Cultural Background: Layers of paper-thin phyllo, chopped nuts and honey syrup make up baklava, a dessert with shared heritage across the former Ottoman world; the Greek version typically favors walnuts and a cinnamon-clove syrup.

Tips: Keep unused phyllo covered with a damp cloth to prevent drying out. Pouring hot syrup over a hot baklava (or cold syrup over cooled baklava) keeps the layers crisp.

Variations: Some regions use pistachios or almonds instead of walnuts; a rolled version is popular in northern Greece.

Storage: Keeps at room temperature, covered, for up to 2 weeks.

Reheating: Not necessary; served at room temperature.

Nutrition: Approx. 340 kcal, 5 g protein, 20 g fat, 36 g carbohydrate per piece.

FAQs:

Q: Why did my baklava go soggy?

A: The syrup and pastry were likely both hot when combined — always contrast temperatures.

Q: Can I freeze baklava?

A: Yes, unsyruped baklava freezes well; add syrup after baking from frozen.

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