Classic Greek Baklava
Baklava is an iconic dessert that has captivated taste buds around the world with its rich layers of flaky pastry, nuts, and a fragrant syrup. Originating from the Middle East and popularized in Greece, this decadent treat is often reserved for special occasions, but with this Classic Greek Baklava recipe, you can enjoy it any time. The combination of buttery filo dough, a medley of nuts, and the sweet, citrusy syrup makes for a heavenly dessert that’s surprisingly easy to create at home. Get ready to impress your friends and family with a dish that boasts both tradition and flavor!
Why It Works Every Time
The magic of Classic Greek Baklava lies in the technique and the balance of flavors. Here’s why this recipe is a foolproof winner:
– **Filo Dough**: The use of thin layers of filo dough creates a perfect crunch while allowing the syrup to soak through without becoming soggy.
– **Nut Mixture**: A blend of walnuts and pistachios gives a delightful texture and a rich, nutty flavor.
– **Citrus Syrup**: The combination of sugar, water, lemon juice, and orange blossom water adds a refreshing sweetness that complements the richness of the nuts and butter.
– **Layering**: The key is in the careful layering of the filo—each sheet brushed with melted butter to ensure that every bite is crispy and delicious.
Ingredient List
To make the perfect Classic Greek Baklava, gather the following ingredients:
- 1 cup sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 tablespoon orange blossom water
- 1 pound filo dough
- 2 cups walnuts, chopped
- 1 cup pistachios, chopped
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, melted
Equipment & Tools
Having the right tools makes all the difference. Here’s what you’ll need for your Classic Greek Baklava:
- 9×13 inch baking dish: This is the perfect size for layering your baklava.
- Pastry brush: Ideal for applying melted butter to the filo sheets.
- Sharp knife: For cutting the baklava into pieces before baking.
- Mixing bowls: To combine your nut mixture and syrup ingredients.
- Small saucepan: For heating the syrup on the stove.
Classic Greek Baklava: How It’s Done
Creating Classic Greek Baklava is a straightforward process when you follow these steps:
Step 1: Prepare the Nut Mixture
In a mixing bowl, combine the chopped walnuts, chopped pistachios, and ground cinnamon. Mix well and set aside.
Step 2: Make the Syrup
In a small saucepan, combine 1 cup of sugar, 1 cup of water, and 1 tablespoon of lemon juice. Bring to a boil, then reduce heat and simmer for about 10 minutes. Remove from heat and stir in the orange blossom water. Allow the syrup to cool.
Step 3: Prepare the Filo Dough
Preheat your oven to 350°F (175°C). If your filo dough is frozen, thaw it in the refrigerator overnight. Lay out the dough and cover it with a damp cloth to prevent it from drying out.
Step 4: Layer the Filo
Brush the bottom of your 9×13 inch baking dish with melted butter. Place one sheet of filo dough in the dish and brush it with more melted butter. Repeat this process, layering about 8 sheets of filo, brushing each one with butter.
Step 5: Add the Nut Filling
Spread a generous layer of the nut mixture over the layered filo. Continue layering 4 sheets of filo, each brushed with butter, followed by another layer of nuts. Repeat this process until all the nuts are used, finishing with about 8 more layers of buttered filo on top.
Step 6: Cut the Baklava
Using a sharp knife, carefully cut the baklava into diamond or square shapes. Make sure to cut through all the layers.
Step 7: Bake
Bake in the preheated oven for about 45-50 minutes, or until the baklava is golden brown and crisp.
Step 8: Add the Syrup
Once the baklava is out of the oven, immediately pour the cooled syrup evenly over the hot baklava. Allow it to soak for several hours or overnight to absorb the flavors.
Make It Diet-Friendly
Looking to enjoy Classic Greek Baklava while keeping health in mind? Here are some tips:
- Use whole wheat or spelt filo dough for added fiber.
- Reduce the sugar in the syrup by 1/4 cup for a less sweet version.
- Substitute a sugar alternative like agave syrup or honey in the syrup.
- Incorporate more nuts and reduce the fat by using less butter between layers.
Chef’s Notes
For the best results, ensure your butter is fully melted and cooled slightly before brushing it on the filo. This helps in achieving a crisp texture. Additionally, feel free to experiment with different nuts, such as almonds or hazelnuts, to create your own unique twist on Classic Greek Baklava.
- Let the baklava sit for at least 4 hours before serving for optimal flavor absorption.
- Using a sharp knife to cut the baklava prevents tearing the layers.
Storing, Freezing & Reheating
Baklava can be stored at room temperature for up to a week in an airtight container. If you want to keep it longer, it freezes beautifully. To freeze, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To reheat, simply place it in an oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Popular Questions
Can I make baklava ahead of time?
Absolutely! Baklava tastes even better the next day as the flavors meld together. You can prepare it a day or two in advance and let it sit covered at room temperature.
What can I use instead of orange blossom water?
If you don’t have orange blossom water, you can replace it with rose water or simply omit it. The baklava will still be delicious without it.
Can I use other nuts in baklava?
Yes! Feel free to mix and match your favorite nuts. Almonds, pistachios, and cashews are all excellent choices for a different flavor profile.
How do I know when my baklava is done baking?
Your baklava is ready when it turns a golden brown and is crisp to the touch. The layers should be visibly separated and not soggy.
Save & Share
If you enjoyed making this Classic Greek Baklava, don’t forget to share it with your friends and family! Whether it’s a festive occasion or just a sweet treat to enjoy on a Sunday afternoon, baklava is always a hit. Snap a photo of your masterpiece and tag your favorite food bloggers or friends who would love to try this recipe.
The layers of buttery goodness and sweet syrup make Classic Greek Baklava a timeless dessert that transcends cultures and brings people together. So roll up your sleeves and get ready to delight in this delicious journey!
Classic Greek Baklava
Ingredients
Equipment
Method
- In a mixing bowl, combine the chopped walnuts, chopped pistachios, and ground cinnamon. Mix well and set aside.
- In a small saucepan, combine 1 cup of sugar, 1 cup of water, and 1 tablespoon of lemon juice. Bring to a boil, then reduce heat and simmer for about 10 minutes. Remove from heat and stir in the orange blossom water. Allow the syrup to cool.
- Preheat your oven to 350°F (175°C). If your filo dough is frozen, thaw it in the refrigerator overnight. Lay out the dough and cover it with a damp cloth to prevent it from drying out.
- Brush the bottom of your 9x13 inch baking dish with melted butter. Place one sheet of filo dough in the dish and brush it with more melted butter. Repeat this process, layering about 8 sheets of filo, brushing each one with butter.
- Spread a generous layer of the nut mixture over the layered filo. Continue layering 4 sheets of filo, each brushed with butter, followed by another layer of nuts. Repeat this process until all the nuts are used, finishing with about 8 more layers of buttered filo on top.
- Using a sharp knife, carefully cut the baklava into diamond or square shapes. Make sure to cut through all the layers.
- Bake in the preheated oven for about 45-50 minutes, or until the baklava is golden brown and crisp.
- Once the baklava is out of the oven, immediately pour the cooled syrup evenly over the hot baklava. Allow it to soak for several hours or overnight to absorb the flavors.
Notes
- Let the baklava sit for at least 4 hours before serving for optimal flavor absorption.
- Using a sharp knife to cut the baklava prevents tearing the layers.
- For a unique twist, experiment with different nuts like almonds or hazelnuts.
