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Baklava
Crispy phyllo layers with walnuts and honey syrup - the king of Greek desserts.
Baklava is the crown jewel of Greek pastry-making, a dessert that requires patience and skill but rewards with extraordinary results. Our baklava features dozens of paper-thin phyllo layers, each brushed with melted butter, filled with a fragrant mixture of walnuts, cinnamon, and cloves, then drenched in aromatic honey syrup.
The origin of baklava is claimed by many Mediterranean cultures, but the Greek version is distinctive in its use of honey-based syrup (rather than sugar syrup) and walnuts (rather than pistachios). We add a touch of orange blossom water to our syrup, giving it a subtle floral note that elevates the entire dessert.
The key to perfect baklava is achieving the right contrast - the phyllo should shatter into crispy flakes while the nut filling stays slightly chewy, all bound together by sticky-sweet honey syrup. We cut our baklava into the traditional diamond shapes and let it soak overnight to reach perfection.
The origin of baklava is claimed by many Mediterranean cultures, but the Greek version is distinctive in its use of honey-based syrup (rather than sugar syrup) and walnuts (rather than pistachios). We add a touch of orange blossom water to our syrup, giving it a subtle floral note that elevates the entire dessert.
The key to perfect baklava is achieving the right contrast - the phyllo should shatter into crispy flakes while the nut filling stays slightly chewy, all bound together by sticky-sweet honey syrup. We cut our baklava into the traditional diamond shapes and let it soak overnight to reach perfection.
Prep: 45 mins
Cook: 50 mins
Serves: 24 pieces
Advanced
Ingredients
500g phyllo dough
500g walnuts, finely chopped
1 cup unsalted butter, melted
1 tsp cinnamon
1/4 tsp ground cloves
For Syrup:
1.5 cups honey
1 cup water
1 cup sugar
1 cinnamon stick
3 whole cloves
1 strip lemon zest
1 tbsp orange blossom water
500g walnuts, finely chopped
1 cup unsalted butter, melted
1 tsp cinnamon
1/4 tsp ground cloves
For Syrup:
1.5 cups honey
1 cup water
1 cup sugar
1 cinnamon stick
3 whole cloves
1 strip lemon zest
1 tbsp orange blossom water
Instructions
1. Mix walnuts with cinnamon and cloves.
2. Brush a 9x13 baking pan with butter. Layer 8 phyllo sheets, brushing each with butter.
3. Spread 1/3 of the nuts. Add 4 more phyllo sheets (buttering each), then another 1/3 nuts. Repeat. Top with 8 more phyllo sheets, buttering each.
4. Cut into diamond shapes before baking. Bake at 175°C for 45-50 minutes until golden.
5. Make syrup: Boil water, sugar, honey, and spices for 10 minutes. Add orange blossom water. Remove spices.
6. Pour hot syrup over hot baklava. Let cool completely, preferably overnight.
7. Serve at room temperature. Store covered at room temperature up to 2 weeks.
2. Brush a 9x13 baking pan with butter. Layer 8 phyllo sheets, brushing each with butter.
3. Spread 1/3 of the nuts. Add 4 more phyllo sheets (buttering each), then another 1/3 nuts. Repeat. Top with 8 more phyllo sheets, buttering each.
4. Cut into diamond shapes before baking. Bake at 175°C for 45-50 minutes until golden.
5. Make syrup: Boil water, sugar, honey, and spices for 10 minutes. Add orange blossom water. Remove spices.
6. Pour hot syrup over hot baklava. Let cool completely, preferably overnight.
7. Serve at room temperature. Store covered at room temperature up to 2 weeks.
