Greek Walnut Baklava (Baklavas)
Μπακλαβάς BaklavasSay it: bahk-lah-VAHS
Baklavas is Greece’s celebrated layered filo dessert, made with finely chopped walnuts, cinnamon and cloves between sheets of buttered pastry, baked until golden and crisp, then soaked in a warm honey-lemon syrup. It is served at celebrations, holidays and family gatherings across Greece, often in small diamond-shaped pieces with coffee. The result is crisp, nutty and fragrant, with a syrup-soaked center and a satisfying crunch on top. Its balance of honey sweetness, toasted nuts and citrus is what makes it so memorable.
Greek Walnut Baklava (Baklavas)
Μπακλαβάς, Baklavas
Pronounced bahk-lah-VAHS
- Serves
- 12
- Prep
- 30 min
- Cook
- 50 min
- Total
- 1 hr 20 min
- Level
- Medium
Also egg-free.
Allergens: contains gluten, milk, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the baklava
For the honey syrup
Method
Thaw the filo overnight in the refrigerator if frozen. Heat the oven to 350°F (175°C). Brush a 9×13-inch (23×33 cm) baking pan with some of the melted butter.
Keep the filo covered with a lightly damp towel while working, because it dries out quickly. Trim the sheets to fit the pan if needed.
Mix the walnuts, sugar, cinnamon, cloves and salt in a bowl until evenly combined.
Layer 8 filo sheets in the pan, brushing each sheet with melted butter before adding the next. Spread half of the walnut mixture evenly over the top.
Add 4 more buttered filo sheets, one at a time, then spread the remaining walnut mixture over them.
Top with the remaining filo sheets, brushing each with melted butter, and brush the final sheet generously. Drizzle any remaining butter over the top.
Using a sharp knife, cut the baklava into diamonds: cut diagonal lines about 1 1/2 inches (4 cm) apart, then cut parallel lines in the opposite direction. Bake until golden brown and crisp, 45–50 minutes.
While it bakes, combine the honey, sugar, water, lemon juice, lemon peel and cinnamon stick in a saucepan. Bring to a simmer and cook gently for 10 minutes, then remove the peel and cinnamon stick.
Let the baked baklava rest for 5 minutes, then pour the warm syrup evenly over the hot pastry; it will sizzle. Cool completely at room temperature, at least 4 hours or overnight, until the syrup is absorbed.
Cut again along the scored lines and serve at room temperature.
Regional variants
Some Greek cooks replace part of the walnuts with almonds or pistachios, and some add orange zest to the syrup instead of lemon peel.
Cook's notes
- Keep filo under a damp towel as you work; exposed sheets crack and dry out quickly.
- Cut the baklava before baking so the syrup can penetrate the pieces evenly.
- Pour warm syrup over hot baklava, then let it cool completely before cutting again so the layers stay neat.
Serve with
Strong Greek coffee or a glass of cold water.
Make ahead and storage
Store covered at room temperature for up to 3 days; refrigerate for up to 1 week and bring to room temperature before serving.
