Greek Baklava

Ingredients

Greek Baklava differs from its Turkish counterpart in a few ways. While both versions feature layers of phyllo pastry and nuts, Greek Baklava tends to use a mixture of walnuts and almonds instead of just pistachios. Additionally, the Greek version is often soaked in a fragrant honey syrup, giving it a distinctively sweet and floral taste. We alse have the original recipe for Baklava, so you can check it out.

• 1 package of phyllo pastry sheets (450g / 1lb) 1 package of phyllo pastry sheets (450g / 1lb)
• 200g (1 1/2 cups) walnuts, finely chopped 200g (1 1/2 cups) walnuts, finely chopped
• 100g (3/4 cup) almonds, finely chopped 100g (3/4 cup) almonds, finely chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 250g (1 cup) unsalted butter, melted 250g (1 cup) unsalted butter, melted
• 250g (1 1/4 cups) granulated sugar 250g (1 1/4 cups) granulated sugar
• 250ml (1 cup) water 250ml (1 cup) water
• 250ml (1 cup) honey 250ml (1 cup) honey
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (total), 8g (saturated)
• Carbohydrates: 40g (total), 25g (sugars)
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the chopped walnuts, almonds, ground cinnamon, and ground cloves. Set aside.
3. 3.
   Brush a baking dish with melted butter.
4. 4.
   Layer half of the phyllo pastry sheets in the baking dish, brushing each sheet with melted butter.
5. 5.
   Sprinkle half of the nut mixture evenly over the phyllo pastry.
6. 6.
   Layer the remaining phyllo pastry sheets on top, again brushing each sheet with melted butter.
7. 7.
   Sprinkle the remaining nut mixture over the phyllo pastry.
8. 8.
   Using a sharp knife, cut the baklava into diamond or square shapes.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until golden brown.
10. 10.
    While the baklava is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, honey, lemon juice, and vanilla extract. Bring to a boil, then reduce the heat and simmer for 10 minutes.
11. 11.
    Once the baklava is out of the oven, immediately pour the hot syrup over the hot baklava, ensuring it is evenly distributed.
12. 12.
    Allow the baklava to cool completely before serving.

Treat your ingredients with care...

• Phyllo pastry — Keep the phyllo pastry sheets covered with a damp cloth while working to prevent them from drying out.
• Honey — Use high-quality honey for the best flavor and aroma.
• Walnuts and almonds — Ensure the nuts are finely chopped for a consistent texture in the baklava.

Tips & Tricks

• To achieve a crispier baklava, brush each phyllo pastry sheet with melted butter generously.
• Allow the baklava to cool completely before pouring the syrup over it to ensure it absorbs the syrup evenly.
• For a variation, sprinkle some finely chopped pistachios on top of the baklava before baking.

Serving advice

Serve the Greek Baklava at room temperature or slightly warmed. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of Greek yogurt.

Presentation advice

Arrange the individual pieces of baklava on a platter, garnishing with a sprinkle of ground cinnamon or a drizzle of honey. Serve with a sprig of fresh mint for an elegant touch.