Easy Greek Baklava Recipe with Walnuts and Honey
Follow all my foolproof tips and learn how to make the best homemade baklava every time - it's so easy! This traditional Greek baklava recipe with walnuts and honey is the perfect dessert for any occasion.
Servings: 32 servings
Calories: 248kcal
Ingredients
For the baklava:
- 1 package phyllo dough as thin as possible
- 1 cup clarified butter
- 3 ½ cups walnuts finely ground
- ⅓ cup sesame seeds almonds or hazelnuts, optional
- ¼ cup dark brown sugar or light brown
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
For the syrup:
- 2 cups sugar *scant cups
- 1 ¼ cups water
- ⅓ cup honey thyme honey if possible
- 1 cinnamon stick
- 3 cloves
- 2 teaspoons lemon juice
- 1 orange the peel
Decoration (optional)
- 32 cloves
Instructions
- First, grind the nuts into fine bits.✏️ Tip: To achieve even sized bits, I suggest grinding them in small batches, and if you use different nuts, grind them separately because depending on their toughness some need more time than others.
- Transfer the nuts to a medium bowl. Combine the brown sugar with the cinnamon and the cloves and add them to nut mixture. Stir well to combine.
- Cut the phyllo pastry. Transfer the sheets of phyllo dough onto a level surface and place your baking dish on top. Cut the phyllo the size of your pan. Don't throw away the scraps, you will use those too.
- Divide the phyllo sheets and the scraps into two and cover them with a damp towel to protect them from drying out. Brush the baking pan with butter and start layering half of the phyllo sheets into the pan, making sure you brush each sheet with melted butter. Once you're done with the whole sheets, continue with half the scraps, trying to cover the surface of the pan evenly.
- Filling: Add the ground nut filling to the pan, level it with the back of a spoon and press it gently to compact.
- Top layer: Continue with the rest of the phyllo, but this time start with the phyllo scraps and end with the whole sheets (those which are the size of the baking dish). Remember to brush each sheet with melted butter.Preheat your oven (top and bottom heat) to 350°F (175°C).
- Once you're done, transfer the pan to the fridge for 10 minutes or until the butter is cold and has solidified. Then, using a very sharp knife, cut the baklava into small pieces. There are many ways you can do that, I usually cut it in small squares or triangles. Optionally, stick a whole clove in the middle of each piece.
- Bake in the preheated oven for 20 minutes, then lower the temperature to 320°F (160°C) and bake for 80 minutes more or until golden brown. If by any chance you notice the surface to brown very quickly, cover the pan with a piece of aluminum foil.✏️ Note: baking at a lower temperature for longer time ensures that all the layers of phyllo will bake to perfection.
- Transfer the sugar, the water, the orange peel, the cinnamon stick and the cloves to a saucepan and bring to a boil. Boil for 3 minutes, remove from the heat and add the honey. Stir well to combine.Note: You can add the honey form the start, I just prefer not cooking it.
- Pour the hot syrup over the hot baklava, immediately after you take it out of the oven. Let it cool to room temperature before serving. It tastes even better the next day!
Video
Notes
Recommended baking dish sizes:
- Square 11x11 inches (28x28 cm)
- Round cake pan 12 inches (30 cm) in diameter
- Rectangular 13x9 inches (33x23 cm)
Nutrition
Calories: 248kcal | Carbohydrates: 27g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 88mg | Potassium: 80mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 1mg
