Heavenly Greek Baklava
Indulge in a slice of Heavenly Greek Baklava, featuring layers of crispy phyllo dough, a sweet nutty filling, and aromatic honey syrup that makes every bite a treasure.
Ingredients
Phyllo Pastry and Butter
- 1 package phyllo dough (16 oz), thawed Ensure proper thawing before use.
- 2 cups unsalted butter, melted
Nut Mixture
- 2 cups walnuts, finely chopped
- 1 cup pistachios, finely chopped Feel free to substitute almonds.
- 1 teaspoon ground cinnamon
Syrup Ingredients
- 1 cup sugar
- 1 cup water
- 1 cup honey
- 1 teaspoon vanilla extract Use to keep the recipe Halal-friendly.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the chopped walnuts, pistachios, and ground cinnamon. Set this nut mixture aside.
Assembly
- Brush the bottom of a baking dish with melted butter, lay one sheet of phyllo dough and brush it lightly with more butter. Repeat this for about 8 sheets.
- Sprinkle about 1 cup of the nut mixture evenly over the layered phyllo.
- Add another 4 sheets of phyllo, buttering each layer. Continue to add the nut mixture and phyllo layers until all the nuts and phyllo are used, finishing with 8 more buttered phyllo sheets on top.
- Using a sharp knife, cut the baklava into diamond or square shapes.
Baking
- Place the baklava in the oven and bake for about 45 minutes, or until golden brown.
Syrup Preparation
- Combine the sugar, water, honey, and vanilla extract in a saucepan and bring to a boil. Let simmer for about 10 minutes.
- Once the baklava is done, pour the syrup over the hot baklava. Allow it to soak and cool for at least 4 hours before serving.
Notes
Keep phyllo sheets covered with a damp cloth to prevent them from drying out. Allow baklava to cool properly for the syrup to absorb.