Make delicious Greek Baklava at home using my easy recipe. This irresistible treat combines crisp layers of phyllo, chopped walnuts and a sweet syrup that soaks through the pastry. Making this sticky delight is much easier than you think – just follow my easy Greek baklava recipe !
Melt the butter and have it ready. Unwrap the pastry and cut it to fit the shape of your pan. Keep it covered with a slightly damp cloth to prevent it from drying out.
½ cup (115g) unsalted butter, melted, 1 pack phyllo pastry
Preheat the oven to 170°C /340°F. Pulse the walnuts, cinnamon and sugar in a mini food chopper or food processor until they are finely chopped but not ground into dust.
Brush your pan (I used a 9 inch square pan) with melted butter. Stack six sheets of pastry on the bottom of the pan, brushing each with melted butter.
Sprinkle with a thin layer of the chopped nuts and add two sheets of phyllo on top, always brushing with melted butter.
Repeat until you have used all of the filling. Stack six sheets of pastry on the top.
SLICE AND BAKE
Use a sharp knife to cut your baklava in even diamond or square shapes, carefully cutting all the way through the layers to the bottom of the pan. Drizzle any leftover butter over the top.
Bake for 50-55 minutes, or until golden and crisp.
PREPARE THE SYRUP
You need to make the syrup while the baklava is baking so that it is ready when it comes out of the oven. Combine all the syrup ingredients in a saucepan.
2 cups (400g) granulated sugar, 1 cup (240ml) water, 1 tbsp lemon juice, 1 cinnamon stick, small piece orange peel, a few drops orange flower water
Stir over low heat until the sugar is fully dissolved and the syrup has thickened. This can take 5-10 minutes. Discard the cinnamon and orange peel.
ADD THE SYRUP
Pour the syrup over the baklava while it is still hot, straight out of the oven. Allow it to soak through all the layers and saturate the baklava with sticky sweetness.
Sprinkle the pistachios, if using, before the syrup dries.
½ cup (50g) unsalted pistachio nuts
SERVE AND ENJOY
Use a knife to cut along the scored lines and serve the baklava immediately or store for up to two weeks in an airtight container once it has completely cooled down.
Notes
Add lemon juice or glucose to the syrup to prevent the sugar from crystalizing. Don't cover the baklava while it is still hot. The steam with make the crisp layers soggy!
Use a large baking mat to protect your worktop from spills and make cleaning up a breeze.
A spray bottle can be used instead of a pastry brush for the melted butter. You can freeze baklava for up to three months. Store the slices in suitable containers, thawing in the fridge before serving.
You don't need to boil the syrup – just simmer gently until the sugar is fully dissolved. You can rub a little syrup between your fingers to check. If it feels gritty then it needs further cooking.
Use a filling of mixed nuts, such as almonds, walnuts, pistachios and pecans for a variation.
MAKE A VEGAN BAKLAVABaklava is easily vegan – simply use a vegan spread in place of the butter and leave out the honey in the syrup. Simple!