Greek Baklava with walnuts and honey is a sweet dessert from Greece, deliciously filled with nuts and spices. The crispy filo pastry layers, interspersed with layers of nut mix, are infused with a spicy honey syrup. This gives baklava its well-known taste. And makes it super tasty. It is not for nothing that this is one of the most famous desserts in Greece; it is always delicious!
20sheetsphyllo doughthawed (9 x 9 inch / 23 x 23 cm)
Spicy Honey Syrup
When you put your baklava in the oven, start making your syrup. When you combine the syrup with the baklava, one of the two should be hot.
Combine all ingredients in a saucepan over medium heat and bring to the boil.
1¼ cup honey, 1¼ cup water, 1⅓ cup sugar, 1 stick cinnamon, 2 inch lemon peel, 3 cloves
Stir occasionally until the sugar is dissolved.
Simmer for 10 minutes, stir occasionally.
Once boiled for 10 minutes, remove the syrup from the heat. Strain the syrup; allow cooling as the baklava bakes.
Preheat the oven to moderate or 350 °F (180 °C).
Combine nuts, sugar, and spices in a food processor and pulse on high until fine and smooth. If you don't have a food processor, chop with a sharp knife as fine as you can. Set aside.
1¾ cup walnuts, 1¼ cup almonds, ⅗ cup pistachios, 1 stick cinnamon, 1 teaspoon allspice ground, ¾ cup sugar
Brush bottom of pan with butter and place first phyllo dough.
1 stick butter, 20 sheets phyllo dough
Brush the first phyllo sheet with butter and repeat five times. Sprinkle ⅓ of the nut mixture on top. Continue layering phyllo dough and buttering, repeating three times.
Sprinkle ⅓ of the nut mixture on top. Continue layering phyllo sheets and buttering, repeating four times, and sprinkle ⅓ of the nut mixture on top.
Continue layering and buttering the phyllo dough five more times. When you have applied the top layer, tuck in all the edges to give a nice appearance.
With a sharp knife, cut your baklava into desired shapes and pieces.
Brush with a generous layer of butter, covering every area and edge.
Bake for approximately 30 minutes, remove from oven and cut again, this time all the way through.
Continue baking for another 30 minutes until the top is golden brown.
Remove from the oven and pour the cooled syrup evenly over the top, covering all surfaces when pouring. It seems like a lot, but overnight the syrup will soak into the baklava, creating a beautifully sweet and wonderfully textured baklava.
Let it stand overnight until the following day, and all syrup is absorbed. Allow cooling to room temperature. Serve.
1. Phyllo dough - Phyllo dough are thin sheets of dough based on flour, water, oil, and salt. They are available frozen at the supermarket. When editing, ensure you use the sheets quickly and keep them covered because they dry out quickly and break easily.2. OvenWhen you use bottom and top heat, set the temperature to 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is enough. If you have a choice, use bottom, and top heat.3. Storage
Room temperature: Store the baklava in an airtight container. This keeps it good for up to 5 days.
Refrigerator - The fridge's moisture will change the baklava's structure. So not recommended!
Frozen - Unbaked - Wrap the baking tin with plastic foil and store the unbaked baklava in the freezer for up to 1 month. Let it thaw (covered) at room temperature for 1 hour and then bake.
Frozen - Baked - Put a piece of baklava in a freezer box and cover the top and side with baking paper. Then place a second piece on / next to it. Repeat until you have packed all the baklava in the box and seal it airtight. This way, you can store the baklava for up to 3 months. Let thaw in the refrigerator.
4. The nutritional value is per piece of baklava, assuming you cut the baklava into 12 parts.