📝 About This Recipe
This quintessential Greek masterpiece features forty layers of paper-thin, buttery filo pastry cradling a spiced walnut and cinnamon heart. Drenched in a fragrant honey-lemon syrup, it achieves the perfect balance between a shatteringly crisp exterior and a succulent, melt-in-your-mouth center. It is a timeless labor of love that represents the pinnacle of Mediterranean hospitality and sweet indulgence.
🥗 Ingredients
The Nut Filling
- 1 lb Walnuts (finely chopped but not ground to a powder)
- 1 tablespoon Ground Cinnamon
- 1/2 teaspoon Ground Cloves
- 2 tablespoons Sugar (granulated)
The Pastry Layers
- 1 package Filo Pastry (16 oz, thawed completely at room temperature)
- 1.5 cups Unsalted Butter (clarified or melted and skimmed of foam)
The Honey Syrup (Siropi)
- 1.5 cups Granulated Sugar
- 1 cup Water
- 1/2 cup Greek Honey (high quality, such as Thyme honey)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 strip Lemon Peel (avoid the white pith)
- 1 piece Cinnamon Stick
👨🍳 Instructions
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1
Begin by making the syrup. Combine sugar, water, cinnamon stick, and lemon peel in a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened. Stir in the honey and lemon juice, then remove from heat and let it cool completely. The syrup must be cold when it hits the hot baklava.
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2
Preheat your oven to 325°F (165°C). Prepare your nut filling by tossing the chopped walnuts, cinnamon, cloves, and 2 tablespoons of sugar in a medium bowl until well combined.
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3
Melt the butter over low heat. Use a pastry brush to generously grease the bottom and sides of a 9x13 inch baking pan.
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4
Unroll the filo pastry. Keep it covered with a slightly damp (not wet) kitchen towel at all times to prevent it from drying out and becoming brittle.
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5
Place two sheets of filo into the pan, folding back any edges that are too long. Brush the top sheet lightly but thoroughly with melted butter.
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6
Repeat this process until you have about 8-10 sheets of filo at the bottom, brushing every other layer with butter to create a sturdy base.
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7
Sprinkle about 1/4 of the nut mixture evenly over the buttered filo.
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8
Add 2-3 more sheets of filo, brushing each with butter, and then sprinkle another layer of nuts. Repeat this pattern until the nut mixture is gone.
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9
Finish with the remaining filo sheets (usually 8-10 sheets) on top. Brush the very top layer generously with the remaining butter.
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10
Using a very sharp knife, cut the baklava into diamonds or squares. Ensure you cut all the way through to the bottom of the pan; this allows the syrup to penetrate later.
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11
Bake for 50-60 minutes on the middle rack until the pastry is a deep golden brown and looks crisp. Do not rush this; a slow bake ensures the inner layers are cooked through.
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12
Remove the baklava from the oven. Immediately and slowly pour the cooled syrup over the hot pastry, listening for that satisfying 'sizzle'. Ensure the syrup reaches the corners and the cuts.
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13
Allow the baklava to sit uncovered at room temperature for at least 4-6 hours, or ideally overnight. This allows the layers to absorb the syrup and develop the perfect texture.
💡 Chef's Tips
Always use cold syrup on hot baklava (or vice versa) to prevent the pastry from becoming soggy. Keep your filo covered with a damp cloth; even 60 seconds of exposure to air can make it crack. Clarifying your butter (removing the milk solids) prevents the top of the baklava from having small burnt specks. Pulse the nuts in a food processor in short bursts; you want a pebbly texture, not a fine flour. Store baklava at room temperature uncovered or loosely covered to maintain its crunch; refrigeration makes it soft.
🍽️ Serving Suggestions
Serve with a strong, unsweetened Greek coffee to balance the richness. A dollop of thick Greek yogurt or a scoop of vanilla bean ice cream (Kaimaki) on the side is divine. Pair with a glass of chilled Commandaria or another sweet dessert wine. Garnish with a tiny pinch of crushed pistachios on each diamond for a pop of color. Serve as part of a 'Meze' of sweets alongside almond cookies (Amygdalota).