Baklava is one of those amazing and famous Greek desserts that brings back so many good memories! I remember going to Greek bakeries with my YiaYia (Grandmother) as a kid and seeing endless trays of Baklava for the picking. So many varieties, shapes, sizes, nuts, fillings – this is the ultimate versatile dessert that can be customized to your liking. The sugary syrup doused on top of this phyllo pastry-based dessert will satisfy the major sweet tooth in you!
There are many ways you can make this dessert and an endless variety of nuts you can choose for the filling however, walnut is the most traditional. With that said, when I last made this for a family gathering, I found myself with a shortage of walnuts, so I thought, why not just add some pretty, green pistachio babies to the mix! It turned out to be a great combo with the nuts providing a nice earthy flavor to this sweet treasure. Feel free to use all walnuts if you want to be a true Greek!
When it comes to the phyllo sheets, be gentle and take your time when handling them. They’re quite fragile and can tear easily – we don’t want to make a mess of your first Baklava making experience! You can choose to butter each sheet individually, but I find that to be a LOT of butter hence, I’m suggesting buttering two sheets at a time (save yourself some butter, and calories!). The amount of syrup you choose to use is totally up to you! I used about 3/4 of the syrup when I first made this and it still turned out perfectly sweet and crispy.
Enjoy my sweet-toothed friends!
Greek Baklava
Ingredients:
1 (16 oz.) package Phyllo Sheets, thawed
3 cups Walnuts, finely chopped
1 cup Pistachios, hulled and finely chopped
1 teaspoon Ground Cinnamon
1 cup Granulated Sugar
3/4 cup Water
1/2 cup Honey
1 cup (2 sticks) Unsalted Butter, melted
Step 1:
Thaw phyllo sheets. It’s best to take the package out of your freezer approximately 1 hour before your baklava making adventure begins.
Using your food processor, chop walnuts and pistachios into fine pieces. Add cinnamon and give it another quick pulse to incorporate. Set aside.
Step 2:
Combine sugar, water, and honey in a medium saucepan. Bring mixture to a boil while stirring frequently. Once mixture has come to a boil and sugar is completely melted, reduce heat and simmer mixture for 4 minutes (make sure not to burn your sugar!). Remove from the stove and let cool completely.
Step 3:
Grease a 9” x 13” baking pan with butter and preheat oven to 325 degrees F. Dampen two kitchen towels and place one onto your work surface. Remove phyllo sheets from packaging and trim sheets according to the size of your baking pan. Place phyllo sheets on the damp kitchen towel and cover with the second towel.
Step 4:
Place two sheets of phyllo in the baking pan and brush with melted butter. Repeat process until you have 10 sheets. This will act as the base to your baklava. Top with 3/4 cup of the chopped walnut mixture. Top walnut layer with two sheets of phyllo, brush with melted butter, and repeat process until you have 6 sheets. Top with another 3/4 cup of the chopped walnut mixture. Repeat this process 2 more times. Like your base, add another 10 sheets on top, adding butter between every two sheets. Spread any remaining butter on top.
Step 5:
Cut baklava lengthwise into four 1-1/2” wide strips, then cut diagonally to create diamond shapes. Place baking pan in preheated oven and bake for 1 hour and 15 minutes, or until top is golden brown. Remove from the oven and immediately pour cool honey syrup on top and let cool completely. Sprinkle each piece with any remaining nut mixture. Enjoy!
Makes approximately 30 pieces
Recipe adapted from deliciouslyyum.com
