Description
This flaky, golden Greek baklava is packed with a mix of finely chopped walnuts and pistachios and soaked in a fragrant honey-lemon syrup. Crisp on top, chewy in the center, and deeply satisfying — it’s everything you want in a homemade dessert.
Ingredients
Units
Scale
For the Nut Filling:
- 150 g walnuts, finely chopped
- 150 g pistachios, finely chopped
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For the Phyllo Layers:
- 450 g phyllo dough (16-18 sheets), thawed
- 200 g unsalted butter, melted
For the Honey Syrup:
- 240 ml water
- 200 g granulated sugar
- 180 ml honey
- 1 tablespoon lemon juice
Optional Topping:
- Extra crushed pistachios, for garnish
Instructions
- Prep the Filling: Pulse the walnuts and pistachios in a food processor or chop finely with a knife. Combine with sugar and cinnamon. Set aside.
- Prepare the Phyllo: Unroll the thawed phyllo dough and cover with a damp towel to prevent drying. Preheat oven to 165°C (325°F). Brush a 9×13 inch baking dish with melted butter.
- Layer the Base: Lay 8–10 phyllo sheets in the dish, brushing each with melted butter before adding the next. Work quickly to keep phyllo from drying out.
- Add Nuts: Sprinkle one-third of the nut mixture over the layered phyllo.
- Repeat Layers: Add 5 more phyllo sheets (buttering each), then another third of the nuts. Repeat once more, ending with a top layer of 10–12 buttered phyllo sheets.
- Cut Before Baking: Trim the edges if needed. Use a sharp knife to cut the unbaked baklava into diamond or square shapes.
- Bake: Bake uncovered for 60–70 minutes, or until the top is golden brown and crisp.
- Make Syrup: While baking, combine water, sugar, honey, and lemon juice in a saucepan. Bring to a boil, reduce to simmer, and cook for 10 minutes. Let cool slightly.
- Syrup Time: Immediately after baking, pour the warm syrup evenly over the hot baklava. It will sizzle — that’s normal!
- Let it Rest: Allow baklava to rest at room temperature for at least 4 hours before serving. This helps the syrup soak into all the layers.
- Garnish and Serve: Optionally sprinkle with crushed pistachios before serving.
Notes
Keep the phyllo covered while working — it dries out fast.
If the phyllo tears, don’t worry — it gets hidden in the layers.
Use a light hand when buttering; too much makes it greasy.
Cutting before baking ensures clean layers and no syrup puddles.
- Prep Time: 1 hour
- Cook Time: 1 hour 10 minutes + 4 hours resting
- Category: Dessert
- Cuisine: Greek
Nutrition
- Calories: 70
- Sugar: 18g
- Fat: 15g
- Carbohydrates: 30g
- Protein: 3g