Indulge in the rich flavors of this classic Greek dessert with a crunchy, nutty filling and sweet honey syrup. Baklava is a beloved treat that combines layers of crispy phyllo dough with a spiced nut mixture, all soaked in a fragrant syrup. This recipe offers a perfect balance of sweetness and crunch that will leave you craving for more.
Why You’ll Love This Recipe:
- The combination of buttery phyllo dough, mixed nuts, and aromatic spices creates a delightful texture and flavor profile.
- The sweet syrup infused with vanilla and lemon zest adds a luscious touch to the baklava.
- This recipe is a crowd-pleaser and perfect for special occasions or gatherings.
Ingredients:
- 1 package phyllo dough (16 oz)
- 1 cup unsalted butter, melted
- 2 cups mixed nuts (walnuts, pistachios, almonds), finely chopped
- 1 teaspoon ground cinnamon
- 1 cup water
- 1 cup sugar
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 1/2 teaspoon grated lemon zest
Directions:
- Preheat oven to 350°F (175°C).
- Butter the bottoms and sides of a 9×13 inch baking pan.
- Toss together the chopped nuts and cinnamon. Set aside.
- Unroll phyllo dough. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in the pan, butter thoroughly. Repeat until you have 8 sheets layered.
- Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
- Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the pan.
- Bake for about 50 minutes until baklava is golden and crisp.
- Make syrup while baklava is baking. Boil sugar and water until sugar is melted. Add honey, vanilla extract, and lemon zest. Simmer for about 20 minutes.
- Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. Eat room temperature or cold.
Prep Time: 30 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 20 minutes
Kcal: 338 kcal | Servings: 24 servings
Storage:
Store leftover baklava in an airtight container at room temperature for up to a week. For longer storage, freeze individual pieces in a freezer-safe container for up to 3 months.
Recipe Tips:
- Ensure the phyllo dough stays covered with a damp cloth to prevent it from drying out.
- Be generous with the butter between the layers to achieve a crispy and buttery texture.
- Allow the baklava to absorb the syrup fully for maximum flavor before serving.
- Experiment with different nut combinations for a unique twist on this traditional dessert.”