Greek Baklava

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Greek baklava

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Greek baklava is a worldwide delicious traditional dessert made from layers of crispy golden phyllo dough, stuffed with chopped walnuts and covered with honey syrup.

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Cook Time 40 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine Mediterranean

Servings 8 people

Calories 2000 kcal

Equipment

• Baking pan
• Boiling pot

Ingredients

  

• 1 package baklava phyllo
• 250 g walnuts (you can mix pistachio, almonds, etc.)
• 2 tbsp cinnamon
• 300 g butter (melted)
• You can add raisins, cloves and even breadcrumbs to have more stuffing.

Sweet Syrup

• 800 g sugar
• 400 ml water
• 80 g honey
• 1 lemon or orange zest

Instructions

 

• 1. To begin, melt the butter in a pan but on a low heat. Use the brush to oil the sides of your baking pan with it. You will also do the same with every phyllo you put in .
• 2. Take one phyllo and use the brush to spread melted butter on it and do the same with 10 phyllos, putting them on top of each other.
• 3. Then put all your nut/cinnamon mixture all over the tenth phyllo and continue stacking buttered phyllo until you’ve run out.

  If you wish, you can put a little bit of nut mixture on every phyllo.
• 4. Once everything is in place, put it in the fridge for 15 minutes and cut into desired-size cubes or triangles. Sprinkle with water.
• 5. Put your baklava in the oven heated at 150 degrees and bake for abo45 minutes or until all the layers are golden brown.

Now it’s time to prepare the syrup:

• 6. Bring the sugar, water and lemon zest to a boil until sugar is dissolved.
• 7. Take it off the heat and add honey and stir.
• 8. After the syrup has cooled, pour it slowly over the hot baklava.
• 9. Serve it cold (if you can wait so much!) and enjoy!

Notes

Greek baklava is a worldwide delicious traditional dessert made from layers of crispy golden phyllo dough, stuffed with chopped walnuts and covered with honey syrup.

Nobody is quite sure about the origin and history of baklava. Greeks and Turks are still arguing over it, and both countries are claiming it. Many historians believe that it has its roots in ancient Greece, where gastrin – a dessert very similar to today’s baklava – originated.

The classic Greek recipe for baklava consists of three main ingredients: phyllo, stuffing made of walnuts and syrup with honey.

The general difference between the Turkish and Greek baklava is that the Greek one uses honey, nuts and cinnamon, while Turkish baklava uses sugar syrup, pistachios and lemon juice without adding spices or other flavors.

In central Greece, baklava is made only from almonds, in Pelion with walnuts, and in northern Greece, pistachios are added. So feel free to experiment, play with it  and make it with the ingredients that you love most..

Keyword #greekfood, #baklava

Greek baklava is a worldwide delicious traditional dessert made from layers of crispy golden phyllo dough, stuffed with chopped walnuts and covered with honey syrup.

Nobody is quite sure about the origin and history of baklava. Greeks and Turks are still arguing over it, and both countries are claiming it. Many historians believe that it has its roots in ancient Greece, where gastrin – a dessert very similar to today’s baklava – originated.

The classic Greek recipe for baklava consists of three main ingredients: phyllo, stuffing made of walnuts, and syrup with honey.

The general difference between the Turkish and Greek baklava is that the Greek one uses honey, nuts, and cinnamon, while Turkish baklava uses sugar syrup, pistachios, and lemon juice without adding spices or other flavors.

In central Greece, baklava is made only from almonds, in Pelion with walnuts, and in northern Greece, pistachios are added. So feel free to experiment, play with it and make it with the ingredients that you love most…

Preparation time: 40 min

Ingredients:

• 1 package of baklava phyllo
• 250g walnuts (you can mix pistachio, almonds, etc.)
• 2 teaspoons of cinnamon
• 300g butter (melted)
• You can add raisins, cloves, and even breadcrumbs to have more stuffing

SWEET SYRUP: 

• 600g sugar 
• 400ml water
• 80g honey
• 1 lemon or orange zest

Preparation

1. To begin, melt the butter in a pan but on low heat. Use the brush to oil the sides of your baking pan with it. You will also do the same with every phyllo you put in. 

2. Take one phyllo and use the brush to spread melted butter on it and do the same with 10 phyllo, putting them on top of each other. 

3. Then put all your nut/cinnamon mixture over the tenth phyllo and continue stacking buttered phyllo until you’ve run out.

If you wish, you can put a little bit of nut mixture on every phyllo.

4. Once everything is in place, put it in the fridge for 15 minutes and cut it into desired-size cubes or triangles. Sprinkle with water.

5. Put your baklava in the oven heated at 150 degrees and bake for about 45 minutes or until all the layers are golden brown.

Now it’s time to prepare the syrup:

6. Bring the sugar, water, and lemon zest to a boil until the sugar is dissolved.

7. Take it off the heat add honey and stir

8.  After the syrup has cooled, pour it slowly over the hot baklava.

9. Serve it cold (if you can wait so much!) and enjoy!

Detailed Ingredient Information

Greek baklava is crafted from a handful of key ingredients, each contributing to its delightful flavor and texture:

• Phyllo Dough: Phyllo dough, a staple in Greek cuisine, forms the crispy layers that give baklava its signature crunch.
• Nuts: Chopped walnuts are the most traditional choice for baklava, but you can experiment with pistachios, almonds, or a combination for added depth of flavor.
• Cinnamon: This aromatic spice adds warmth and complexity to the baklava filling, complementing the sweetness of the honey syrup.
• Butter: Melted butter is brushed between the layers of phyllo dough, infusing richness and ensuring a golden, flaky crust.
• Additional Ingredients: While not essential, you can customize your baklava by adding ingredients like raisins, cloves, or breadcrumbs to the nut mixture for extra flavor and texture.

Step-by-Step Preparation Guide

Follow these detailed instructions to create your batch of Greek baklava:

1. Begin by melting the butter over low heat and using a brush to generously oil the sides of your baking pan with it. Repeat this process with each sheet of phyllo dough as you layer them in the pan.
2. After stacking several buttered phyllo sheets, evenly spread the nut and cinnamon mixture over the top layer. Continue layering phyllo sheets and butter until you’ve used up all your ingredients.
3. For added flavor and texture, consider sprinkling a small amount of the nut mixture between each layer of phyllo.
4. Once assembled, place the baklava in the refrigerator for 15 minutes to firm up before cutting it into desired-size pieces. Lightly sprinkle the top with water to prevent the phyllo from drying out during baking.
5. Preheat your oven to 150°C (300°F) and bake the baklava for approximately 45 minutes, or until the top is golden brown and crispy.

Cultural Insights

Baklava holds a special place in Greek culinary tradition, its origins dating back centuries. While the exact history of baklava remains a topic of debate, many historians trace its roots to ancient Greece, where a similar dessert known as gastrin was enjoyed.

The classic Greek recipe for baklava consists of three main components: layers of phyllo dough, a nut filling typically made from walnuts, and a sweet syrup infused with honey.

Unlike its Turkish counterpart, which uses sugar syrup and pistachios, Greek baklava is characterized by its use of honey, cinnamon, and a variety of nuts. Regional variations abound, with some regions incorporating almonds or pistachios into their baklava recipes.

In central Greece, baklava may be made exclusively with almonds, while in Pelion, walnuts are the nut of choice. In northern Greece, pistachios are a popular addition. This versatility allows for endless experimentation, inviting cooks to put their twist on this beloved dessert.