Baklava
Μπακλαβάς
Layers of crisp phyllo, chopped nuts, and cinnamon, soaked in a honey and lemon syrup.
Serves 24
Prep 45 min
Cook 50 min
Ingredients
- 1 lb phyllo dough, thawed
- 1 lb walnuts or a mix of nuts, finely chopped
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 cup butter, melted
- 1 cup sugar
- 1 cup water
- 1/2 cup honey
- 1 strip lemon peel
- 1 tablespoon lemon juice
Steps
Step 1. Heat the oven to 325°F. Mix the nuts, cinnamon, and cloves.
Step 2. Butter a 9x13 pan. Layer 8 sheets of phyllo, brushing each with butter. Spread a third of the nuts, then add 4 more buttered sheets. Repeat twice, finishing with 8 buttered sheets.
Step 3. Cut into diamonds through to the bottom before baking.
Step 4. Bake for 50 minutes until deep golden.
Step 5. Meanwhile simmer the sugar, water, honey, and lemon peel for 10 minutes. Add the lemon juice. Pour the cooled syrup over the hot baklava and let it soak for several hours.
Where this recipe comes from
Yoribang Greek recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Greek dishes. Good olive oil, lemon, oregano, and feta carry most of the flavor. Greek yogurt, phyllo dough, kefalotyri cheese, and Kalamata olives are sold in many supermarkets and Mediterranean grocery stores.