Easy Homemade Greek Baklava Recipe | Delightful Greek Dessert

If you love the rich, sweet taste of baklava, you’re in for a treat! This easy homemade Greek baklava recipe is a beloved dessert you can make right in your own kitchen. With delicate layers of phyllo dough, a crunchy walnut-cinnamon filling, and a sweet honey syrup, it’s sure to impress.

Why Homemade Baklava is the Best

Store-bought baklava is good, but homemade baklava is a game-changer. Don’t be intimidated by the delicate layers and golden sticky syrup; this recipe is straightforward, especially since you can use store-bought phyllo dough. Even professional bakers often use pre-made phyllo, so there’s no need to feel guilty about it! Grab your pastry brush, put on some music, and let’s get started.

Reasons to Love This Recipe:

  • Easy to Make: With store-bought phyllo dough and a few simple ingredients, homemade baklava comes together quickly.
  • Impressive Results: Everyone will be amazed that you made baklava from scratch.
  • Flavorful: The combination of buttery phyllo layers, crunchy nuts, and sweet honey syrup is irresistible.
  • Make-Ahead Friendly: You can prepare baklava up to a week in advance, and it even freezes well for up to three months.

Baklava’s Rich History

The origins of baklava are widely debated. Ancient Greece, the Roman Empire, Hungary, Turkey, and other Middle Eastern countries all have their own versions dating back centuries. The main difference lies in the nuts used; Turkish baklava often features pistachios, while Greek baklava uses walnuts, as in this recipe.

Ingredients You’ll Need:

  • Phyllo Dough: Found in the freezer section near frozen pie crusts and puff pastry.
  • Honey: Any variety will do.
  • Water: To thin the syrup.
  • Granulated Sugar: Adds sweetness and helps create the syrup.
  • Fresh Lemon Juice: Freshly squeezed for the best flavor.
  • Walnuts: Chopped to a chunky consistency.
  • Unsalted Butter: For brushing between the phyllo layers.

Phyllo Dough vs. Puff Pastry

While phyllo dough and puff pastry are similar, they are not the same. Puff pastry is flaky and buttery but has a bready texture, unlike the crackly, delicate layers of phyllo dough essential for authentic baklava.

Step-by-Step Baklava Preparation

  1. Prep the Oven and Filling: Preheat your oven to 325ºF. Combine finely chopped walnuts and cinnamon in a bowl and set aside.
  2. Make the Syrup: In a saucepan, combine sugar, water, honey, and lemon juice. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat to low and simmer for four minutes without stirring. Set aside to cool.
  3. Prep the Baking Dish and Phyllo: Grease a 13 x 9-inch glass baking dish with melted butter. Trim phyllo sheets to fit the dish if necessary and cover with a damp towel to prevent drying out.
  4. Layering Baklava:
    • Lay one sheet of phyllo in the buttered dish and brush with melted butter. Repeat with nine more sheets.
    • Sprinkle ¾ cup of the nut mixture over the phyllo layer.
    • Add another five sheets of phyllo, brushing each with butter, and sprinkle with ¾ cup of the nut mixture.
    • Continue layering until all the nut mixture is used. Top with 10 sheets of phyllo, brushing each with butter.
    • Brush the top layer with butter and slice into 1 ½-inch strips, then slice diagonally to create diamond shapes.
  5. Bake and Syrup: Bake uncovered for 1 hour and 25 minutes until golden brown. Immediately pour the cooled syrup over the hot baklava. Allow it to cool completely. For best results, let the baklava sit covered overnight to fully absorb the syrup.

Frequently Asked Questions

  • Why is my baklava soggy? Sogginess usually occurs if too much butter is used. Apply only a thin layer with a pastry brush.
  • Why is my baklava dry? Dryness can result from uneven butter application. Ensure you brush every part of the phyllo, including the edges.

Storing Homemade Baklava

To store, cover baklava well with plastic wrap or place it in an airtight container. It keeps best at room temperature for up to one week.

Ingredients List

  • 1 cup granulated sugar
  • ¾ cup water
  • ½ cup pure honey
  • 2 tablespoons fresh lemon juice
  • 16-ounce package phyllo dough, thawed
  • 1 cup unsalted butter (2 sticks), melted
  • 4 cups walnuts, finely chopped
  • 1 tablespoon ground cinnamon

Instructions

  1. Open the phyllo dough package and cover with a damp towel to prevent drying.
  2. Grease a 13 x 9-inch or larger glass baking dish with 1 tablespoon of melted butter.
  3. In a saucepan, combine sugar, water, honey, and lemon juice. Boil over medium-high heat, stirring until sugar dissolves. Simmer on low for 4 minutes; set aside to cool.
  4. Preheat oven to 325ºF.
  5. Combine chopped walnuts and cinnamon in a bowl.
  6. Lay 1 sheet of phyllo in the buttered dish and brush with melted butter. Repeat with 9 more sheets.
  7. Spread ¾ cup of the walnut mixture over the phyllo.
  8. Add 5 more sheets, brushing each with butter, and sprinkle with ¾ cup of the nut mixture.
  9. Continue layering until nuts are used, then top with 10 sheets of phyllo, brushing each with butter.
  10. Brush the top layer with butter and slice into strips and diamonds.
  11. Bake for 1 hour 25 minutes until golden brown.
  12. Pour cooled syrup over the hot baklava immediately after baking.
  13. Let cool completely before serving, preferably overnight.

Enjoy making and savoring this delightful Greek baklava, a treat that’s sure to become a favorite in your dessert repertoire!

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