Greek Baklava is a delicious Greek dessert made of layers of crispy phyllo dough, honey, and nuts that is incredibly simple to make. This delicious recipe was taught to me by a Greek friend.

Greek Baklava

Ingredients

1 (16 oz.) phyllo dough package

1 pound nuts, chopped

1-pound butter

1 teaspoon cinnamon powder

1 cup of water

1 cup granulated sugar

a tsp vanilla extract

½ cup honey

Preparation

Preheat the oven to 350°F (175 degrees C). Butter the bottom and sides of a 9-by-13-inch baking pan.
Toss chopped nuts with cinnamon. Place aside. Roll out the phyllo dough. To fit the pan, cut the entire stack in half. Cover the phyllo with a dampened cloth as you work to keep it from drying out. Butter two sheets of dough in a baking pan. Repeat until you have 8 layers of sheets. 2 - 3 tablespoons of the nut mixture on top Layer two sheets of dough, butter, and nuts on top, layering as you go. The top layer should be 6 to 8 sheets thick.
Cut diamond or square shapes all the way to the bottom of the pan with a sharp knife. Cut into four long rows and then make diagonal cuts. Bake for 50 minutes, or until the baklava is golden and crisp.
While the baklava is baking, prepare the sauce. Bring sugar and water to a boil until the sugar is melted. Mix in the vanilla and honey. Cook for about 20 minutes.
Remove the baklava from the oven and immediately spoon over the sauce. Allow to cool. Serve in muffin cups. This freezes very well. If you wrap it up, it will become soggy.

Servings: 18 ; Yield: 3 dozen

Nutrition Facts (per serving)

Calories	393
Fat	26g
Carbs	38g
Protein	6g

Ingredients for Baklava

Here's what you'll need to make the best baklava you've ever had:

Dough Phyllo

Make your own phyllo pastry dough or purchase frozen phyllo dough.

Nuts

Traditionally, chopped walnuts, pistachios, or a combination of the two are used. Hazelnuts and/or pecans would also be suitable.

Butter

Butter not only adds richness and flavor, but it also keeps the phyllo sheets moist and soft. It also aids in the retention of the sheets.

Cinnamon

Baklava's signature warmth comes from cinnamon.

Water, honey, vanilla, and sugar

A sweet syrup made of water, sugar, vanilla extract, and honey is poured over the baked baklava layers to complete the delectable dessert.

How to Make Baklava

Even though making baklava takes some time, it's probably not as difficult as you think. The full recipe is included below, but here's a quick rundown of what to expect.

Phyllo with Nuts Layer

To make a sturdy base, stack eight sheets of phyllo dough, brushing with butter between each layer. It should be topped with a mixture of chopped nuts and cinnamon. Top with two sheets of phyllo dough, then the nut mixture. Repeat this process several times more until the nut mixture is gone. Butter each layer of phyllo before adding another eight layers.

Bake and Cut

Make diamond or square shapes out of the baklava. Make sure to cut all the way to the pan's bottom.

Finally, add the syrup.

Bring water and sugar to a boil until the sugar is melted. Mix in the vanilla and honey. Remove the baklava from the oven and immediately drizzle with syrup. Allow to cool before serving.

Baklava Storage Instructions

Baklava has a relatively long shelf life due to its high sugar content. It will keep in an airtight container for about two weeks. If you like your baklava crispy, keep it in the pantry. Choose the fridge if you prefer it chewy.

Can Baklava Be Freeze?

Baklava can absolutely be frozen. Allow it to cool completely before wrapping it in a layer of storage wrap, followed by a layer of aluminium foil. For added protection, add another layer of aluminium foil. Store in the freezer for up to three months. Thaw in the refrigerator overnight.

Greek Baklava Recipe

Greek Baklava

Ingredients