Relish the Irresistible Sweetness of Walnut-Honey Pastry – Baklavá
Discover the rich and flaky delight of Baklavá, a beloved Greek dessert that layers crispy phyllo dough with a spiced nut filling and finishes with a drizzling of fragrant honey syrup. This indulgent treat offers a perfect balance of texture and flavor, making it a must-try for any dessert enthusiast.
Whether served during festive celebrations or as a daily indulgence, Baklavá is the ultimate showcase of Greek culinary heritage. The golden layers, nutty filling, and sweet syrup combine harmoniously to create a dessert that’s both elegant and satisfying.
Pair it with a cup of Greek coffee or your favorite tea to elevate the experience. With its timeless appeal and unforgettable taste, Walnut-Honey Pastry – Baklavá is a dessert you’ll return to time and time again.
Syrup:
⦁ 1 cup sugar (reduce to ½ cup for a less sweet pastry)
⦁ 1 cup water
⦁ 1½-inch-thick slice of lemon
⦁ 1 stick cinnamon
⦁ 1 cup honey
Pastry:
⦁ 4 cups (1 lb) finely ground walnuts
⦁ 2 cups (½ lb) finely ground blanched or unblanched almonds
⦁ ½ cup sugar
⦁ 2 tsp cinnamon
⦁ ½ tsp nutmeg
⦁ 1½ cups (3 sticks) butter, melted
⦁ 1 lb phyllo dough, thawed
Prepare the Syrup:
⦁ In a small saucepan, combine sugar, water, lemon slice, and cinnamon stick. Bring to a boil over medium heat.
⦁ Reduce the heat and simmer for 10 minutes. Remove from heat, stir in the honey, and allow to cool. Discard the lemon slice and cinnamon stick.
Assemble the Baklavá:
⦁ Preheat the oven to 300°F (150°C).
⦁ In a large bowl, mix walnuts, almonds, sugar, cinnamon, and nutmeg.
⦁ Butter a 9x13-inch pan with 2 tablespoons of melted butter. Lay 4 sheets of phyllo in the pan, brushing each layer with melted butter. Butter the top sheet as well.
⦁ Sprinkle ¾ to 1 cup of the nut mixture evenly over the phyllo. Cover with 2 more sheets of phyllo, brushing each with butter.
⦁ Continue layering the nut mixture with 2 sheets of buttered phyllo until all ingredients are used, ending with a layer of phyllo. Brush the top layer generously .
Bake the Pastry:
⦁ Using a sharp knife, trim any excess phyllo dough from the edges. Cut the top layer of pastry into 1½-inch diamonds, being careful not to cut through the bottom layers.
⦁ Bake for 1 hour, or until golden brown. Remove from the oven and place on a cooling rack.
Add the Syrup:
⦁ Cut through the diamonds completely and immediately pour the cooled syrup evenly over the hot pastry. Let it soak for at least 30 minutes before serving.
🛒 Choosing Ingredients:
✔ Phyllo Dough – Use store-bought, ultra-thin phyllo (not thick or homemade unless experienced).
✔ Nuts Matter – Walnuts are classic, but a mix of walnuts, pistachios & almonds adds depth.
✔ Butter Quality – Use real, unsalted butter for a rich flavor—never margarine!
✔ Best Honey – Greek thyme or wildflower honey gives authentic sweetness.
✔ Spices – Add cinnamon & a pinch of clove to enhance the nutty aroma.
👩🍳 Preparation:
✔ Keep Phyllo Covered – Phyllo dries out fast! Cover it with a damp towel while working.
✔ Layer Like a Pro – Brush each layer with melted butter for crisp, flaky results.
✔ Even Nut Spread – Distribute nuts evenly between layers to avoid uneven texture.
🍳 Baking & Syrup:
✔ Cut Before Baking – Slice into diamonds before baking to prevent crumbling.
✔ Golden Perfection – Bake at 150-170°C (320-340°F) until golden brown (about 45-60 min).
✔ Syrup Timing Matters :
- Hot baklava + cold syrup = crisp texture.
- Cold baklava + hot syrup = absorbs better but softer.
✔ Let it Soak – Allow at least 6 hours (overnight is best) for the syrup to fully absorb.
📦 Storage:
✔ No Fridge! – Store at room temp for up to 1 week (fridge makes it soggy).
✔ Crispy Refresh Tip – Reheat in the oven at 150°C (300°F) for 5 min.
🍽 Serving:
✔ Extra Honey Drizzle – For a richer taste, add warm honey before serving.
✔ Pair with Coffee or Tea – Best enjoyed with Greek coffee or mint tea