Valentina's Corner
The easiest homemade Greek Baklava Recipe. Crunchy and crispy layers of buttery phyllo dough and walnuts topped with a sweet cinnamon honey syrup.
A dessert recipe you are going to fall in love and make on a regular basis!
EASY BAKLAVA RECIPE-
Making homemade baklava sounds so intimidating, but not with this recipe. You won’t believe how easy it is to make this baklava. The combination of flavors from crispy and crunchy buttery phyllo layers with sweet syrup is truly heavenly!
| What is baklava? Baklava is a sweet dessert that originates in the Middle East and is made with layers of phyllo pastry sheets and chopped nuts that are soaked with honey syrup. |
WHAT YOU NEED TO MAKE HOMEMADE BAKLAVA recipe-
- PHYLLO DOUGH: This recipe calls for a package of phyllo dough, which means both rolls that are in the package (16 oz total). You want to make sure your phyllo dough is thawed and fresh.
- NUTS: We use crushed walnuts but you can substitute for pistachios or pecans as well!
- BUTTER: Unsalted butter gives the layers their crispiness, don’t use salted butter!
- CINNAMON: The cinnamon adds that extra flavor to the baklava and we add it to the nuts and the syrup.
- SYRUP: The syrup is made up of water, sugar, vanilla, honey, lemon juice, and cinnamon.
HOW TO MAKE BAKLAVA SYRUP-
- In a saucepan, add the water, sugar, vanilla, honey, lemon juice, and cinnamon; stir to combine. Bring to a light simmer and cook for 1 minute.
- Remove the syrup from heat and set it aside to cool.
HOW TO MAKE BAKLAVA recipe-
- Butter- Melt the butter and set it aside to cool.
- Chop nuts- In a food processor or hand blender, pulse the walnuts until finely chopped. Add to a bowl and toss with cinnamon.
- Prep pan- Lightly grease the bottom of a 9”x13” baking pan with butter.
- Phyllo sheets- Place two phyllo sheets and lightly butter. Continue until you have 10 sheets (buttering every two sheets). Spread 1/5 of the walnuts over the phyllo dough.
- Repeat process- Repeat the process of a phyllo sheet and butter with 6 sheets, then top with walnuts. You are going to repeat this process 4 times. (So 6 buttered sheets/walnuts, 4 times.)
- Top sheets- Add the rest of the walnuts and finish off with 10 buttered sheets, buttered every other sheet, and no walnut mixture on top.
- Cut the baklava- With a sharp knife cut into about 2-inch rectangles or squares.
- Bake- Bake until the tops are dark golden.
- Pour syrup- Once the baklava is baked, pour the syrup all over the baklava. The syrup should sizzle when you pour it.
- Cool- Allow the baklava to cool at room temp.
- Enjoy!
Chef’s Tip: It’s important not to underbake the baklava or the center layers will taste bland and undercooked.
LAYERING DETAILS-
- 10 sheets, buttered everyone another sheet, 1/5 walnut mixture.
- 6 sheets, buttered every other sheet, 1/5 walnut mixture.
- 6 sheets, buttered every other sheet, 1/5 walnut mixture.
- 6 sheets, buttered every other sheet, 1/5 walnut mixture.
- Last layer of 6 sheets, buttered every other sheet, 1/5 walnut mixture.
- 10 sheets, buttered every other sheet, no walnuts on top.
| CHEF’S TIP: The longer the baklava rests at room temp the better the baklava will taste. For best results leave at room temp, uncovered overnight. |
FREQUENTLY ASKED QUESTIONS-
You want to store baklava at room temp and uncovered.
You can use different kinds of nuts, and you can even combine different nuts. You can use walnuts, pecans, pistachios, and hazelnuts.
If your baklava is soggy after it has cooled, you either underbaked the baklava or the syrup didn’t completely cool.
Baklava, if stored at room temp, will last up to 2 weeks.
This recipe freezes GREAT! Once the baklava is completely cooked, wrap tightly with plastic wrap and foil and freeze. It can last for 2 months in the freezer.
You can also wrap each slice individually with plastic wrap then add all slices to a freezer bag.
This recipe is great to make ahead of time, the longer the baklava sits the better it tastes.
Though the baklava looks intimidating, it really is simple to make!
Other desserts to try:
Greek Baklava Recipe
Ingredients
- 16 oz phyllo dough, thawed
- 1 cup unsalted butter, melted (2 sticks)
- 1 lb walnuts, finely chopped
- 1 tsp ground cinnamon
baklava syrup-
- 1 cup water
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup honey
- 1 Tbsp lemon juice
- ¼ tsp ground cinnamon
Instructions
- In a sauce pan, add the water, sugar, vanilla, honey, lemon, and cinnamon and mix to combined. Bring the syrup to a light simmer and simmer for about 1 minutes. Remove from heat and set aside to completely cool.
- Preheat oven to 350°F. Grease the bottom of the 9×13" baking sheet with butter or baking spray.
- Place two phyllo sheets into the baking sheet and with a pastry brush, lightly brush with the melted butter. Repeat until you have 10 sheets, butterng every two sheets.
- Spread 1/5 of the walnut micture over the phyllo sheets.
- Repeat the process of phyllo sheet and butter with 6 sheets,then top with walnuts. You are going to repeat this process 4 times. (So 6 buttered sheets/walnuts, 4 times.)
- Add the remaining 10 sheets, buttering every other sheet and no walnut mixture on top.
- With a sharp knife cut into about 2 inch rectangles or squares.
- Bake at 350°F for 55-60 minutes, or until the baklava is crispy and dark golden.
- Once the baklava is baked, pour the syrup all over the baklava. The syrup should sizzle when you pour it. Allow the baklava to cool at room temp. Enjoy!