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GreekAuthentic Cuisine

Baklava

Serves 4 to 6 Dessert vegetarian, Desserts

Baklava

Baklava, a beloved staple of Greek zaharoplasteia, finds its way into homes across the country, especially during festive seasons and celebrations. This version captures the essence of a Greek family kitchen, where olive oil flows freely, salt is measured by feel, and a lemon is always within arm's reach. Each family has its own slight variations, but the core remains unchanged: layers of phyllo, nuts, and syrup.

When you bite into this baklava, expect a symphony of textures and flavors. The crisp, buttery phyllo gives way to a sweet, spiced walnut filling, all enveloped in a luscious honey syrup accented with a hint of lemon. It's a dessert meant to be savored, one piece at a time, with a strong Greek coffee close by.

Ingredients

  • 20 sheetsphyllo dough
  • 400 gwalnuts — chopped
  • 200 gbutter — melted
  • 150 gsugar
  • 1 tspcinnamon
  • 300 ghoney — for the syrup
  • 200 mlwater — for the syrup
  • 1lemon peel strip

Method

  1. Preheat your oven to 180°C (350°F). Begin by preparing the nut filling: finely chop 400 g walnuts and mix them in a bowl with 150 g sugar and 1 tsp cinnamon. This mixture should be evenly combined, with the sugar and cinnamon coating the walnuts thoroughly.
  2. Melt 200 g butter in a small saucepan over low heat until it's completely liquid, but not browned. Use a pastry brush to lightly grease a 9x13-inch baking pan with some of the melted butter. This will prevent the phyllo from sticking and ensure even cooking.
  3. Lay one sheet of phyllo dough in the pan and brush it with melted butter. Repeat this process with 9 more sheets, buttering each layer generously. This forms the base of your baklava, providing a sturdy foundation.
  4. Spread a thin layer of the walnut mixture over the buttered phyllo. Cover with two more sheets of phyllo, buttering each one. Continue layering the walnut mixture and two sheets of buttered phyllo until you have used all the walnut mixture, finishing with a layer of 8 buttered phyllo sheets on top.
  5. Using a sharp knife, score the top layers of phyllo into diamond shapes. Be careful to cut only through the top layers to avoid disturbing the filling. This will allow the syrup to penetrate and flavor each piece.
  6. Place the pan in the preheated oven and bake until the top is a deep golden brown and the phyllo is crisp, which should take about 45 minutes. The aroma of toasted nuts and butter should fill your kitchen.
  7. While the baklava bakes, prepare the syrup by combining 300 g honey, 200 ml water, and a strip of lemon peel in a saucepan. Bring to a gentle boil, stirring until the honey dissolves completely. Remove from heat and let it cool to room temperature.
  8. Once the baklava is out of the oven, immediately pour the cooled syrup evenly over the hot pastry. Listen for a satisfying sizzle as the syrup soaks through the layers, ensuring each piece is infused with sweetness.
  9. Allow the baklava to rest overnight at room temperature. This resting period lets the flavors meld and the syrup fully absorb, resulting in a perfectly textured dessert. Serve at room temperature for the best taste and texture.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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