Traditional Greek Baklava with Walnuts, Honey and Phyllo

A Golden, Crunchy, Syrupy Classic of the Mediterranean

Baklava is a legendary Greek and Middle Eastern dessert made from layers of flaky phyllo dough, chopped nuts, and spiced syrup or honey. Crunchy, sticky, sweet, and nutty — it’s a labor of love with a payoff that’s absolutely divine.

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⏱️ Recipe Overview

• Servings: 20 squares

• Prep Time: 25 min

• Cook Time: 45 min

• Rest Time: 2 hours

• Total Time: ~3h 15 min

• Difficulty: Medium

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🛒 Ingredients

For the baklava:

• 1 package phyllo dough (thawed)

• 2 cups mixed nuts (walnuts, pistachios, almonds), finely chopped

• 1 tsp ground cinnamon

• 1 cup unsalted butter (melted)

For the syrup:

• 1 cup water

• 1 cup sugar

• 1/2 cup honey

• 1 tbsp lemon juice

• 1 strip of lemon zest

• 1 cinnamon stick

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👨‍🍳 Instructions

1. Make the syrup first:
   Combine all syrup ingredients in a saucepan. Bring to a boil, then simmer 10 minutes. Cool completely.

2. Preheat oven to 175°C (350°F).

3. Assemble the baklava:
   Brush a 9×13″ pan with butter. Layer 8 sheets of phyllo, brushing each with butter. Add a layer of nuts + cinnamon. Repeat layers (phyllo–butter–nuts), ending with 8 phyllo sheets on top.

4. Cut and bake:
   Cut into diamonds or squares before baking. Bake 45–50 min until golden.

5. Add syrup:
   Pour cooled syrup over hot baklava immediately after baking. Let soak at least 2 hours before serving.

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🎯 Gourmet Tip

Add a pinch of clove or cardamom to the nut mixture, or use orange blossom water in the syrup for extra Eastern Mediterranean flair.