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Homemade Classic Greek Baklava photo

Classic Greek Baklava

This Classic Greek Baklava is a heavenly dessert! Layers of flaky pastry, nuts, and sweet syrup make it irresistible.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

For the Syrup:
  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon orange blossom water
For the Baklava:
  • 1 pound filo dough
  • 2 cups walnuts, chopped
  • 1 cup pistachios, chopped
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter, melted

Equipment

  • 9x13 inch baking dish
  • Pastry brush
  • Sharp knife
  • Mixing bowls
  • Small saucepan

Method
 

Instructions
  1. In a mixing bowl, combine the chopped walnuts, chopped pistachios, and ground cinnamon. Mix well and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Using a sharp knife, carefully cut the baklava into diamond or square shapes. Make sure to cut through all the layers.
  7. Bake in the preheated oven for about 45-50 minutes, or until the baklava is golden brown and crisp.
  8. 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.