The baklava recipe you’ll pass down

50m
Serves 24
instagram.com

Directions

  1. 1Thaw phyllo according to package instructions (ideally overnight in the fridge, then bring to room temperature before using).
  2. 2Butter a 9×13-inch baking pan generously.
  3. 3Trim phyllo sheets as needed so they fit the pan cleanly.
  4. 4Combine chopped nuts with cinnamon and set aside.
  5. 5Place 8 sheets of phyllo in the pan, brushing each sheet lightly with melted butter before adding the next.
  6. 6Add a very thin layer of nuts, just enough to cover, but you should still be able to see the phyllo underneath.
  7. 7Add 2 buttered sheets of phyllo, then another thin layer of nuts.
  8. 8Continue alternating 2 buttered phyllo sheets + thin nut layer until all the nuts are used.
  9. 9Finish with 8 buttered sheets of phyllo.
  10. 10Brush the top generously with butter.
  11. 11Cut before baking using a very sharp knife, making sure to cut all the way through.
  12. 12Bake at 350°F for about 50 minutes, or until deeply golden and crisp.
  13. 13While the baklava bakes, combine sugar, water, honey, vanilla, lemon zest, and cinnamon stick in a saucepan.
  14. 14Bring to a boil, then reduce to a simmer.
  15. 15Simmer for 15–20 minutes, until slightly thickened.
  16. 16Remove cinnamon stick and set aside.
  17. 17As soon as the baklava comes out of the oven, slowly spoon the hot syrup over the hot baklava.
  18. 18Let cool completely 3-6 hours uncovered, at room temperature.

Ingredients

  • 1 package (16 oz) phyllo dough, thawed according to package instructions
  • 1 cup unsalted butter, melted
  • 20 oz chopped nuts
  • 0.5 of chopped nuts pistachios
  • 0.5 of chopped nuts walnuts
  • 2 teaspoons ground cinnamon
  • 1.5 cups granulated sugar
  • 1.5 cups water
  • 0.75 cup honey
  • 2 teaspoons vanilla extract
  • 2 teaspoons grated lemon zest
  • 1 cinnamon stick

Equipment

9x13-inch baking pandamp towelsharp knifesaucepan

Tips

  • Thaw phyllo overnight in the fridge, then bring to room temperature.
  • Keep phyllo covered with a damp towel to prevent drying.
  • Brush each phyllo sheet lightly with melted butter.
  • Cut baklava all the way through before baking.
  • Slowly spoon hot syrup over hot baklava immediately after baking.
  • Cool completely for 3-6 hours, uncovered, at room temperature.

Related recipes

Lemonopita (Lemon Filo Pie)

Greek · Dessert1h 50m
Baklava Cinnamon Rolls

Baklava Cinnamon Rolls

Greek · Dessert
Greek Orange Cake (Portokalopita)

Greek Orange Cake (Portokalopita)

Greek · Dessert
Tomatatin

Tomatatin

Greek · Dessert35m
Baklava Cheesecake

Baklava Cheesecake

Greek · Dessert
Healthy Gluten-Free Balkan FETA PIE

Healthy Gluten-Free Balkan FETA PIE

Greek · Dessert15m
Kataifi Portokalopita

Kataifi Portokalopita

Greek · Dessert
Potatoe tart with zucchini, feta and mint

Potatoe tart with zucchini, feta and mint

Greek · Dessert
Baklava

Baklava

Greek · Dessert55m
Spinach + Feta Brownies

Spinach + Feta Brownies

Greek · Dessert
Νηστίσιμα μπισκότα με 3 υλικά

Νηστίσιμα μπισκότα με 3 υλικά

Greek · Dessert36m
Υγιεινό & high protein brownie baked oats

Υγιεινό & high protein brownie baked oats

Greek · Dessert22m