Imagine a dessert so heavenly that it transports you straight to the sun-drenched kitchens of Greece, where generations of grandmothers (Yia Yias) have perfected the art of creating the most decadent, melt-in-your-mouth baklava. This isn't just a recipe; it's a culinary journey that weaves together crispy phyllo layers, rich buttery texture, and a symphony of nuts and sweet syrup that will make your dessert dreams come true. Get ready to unlock the magical recipe that has been passed down through family traditions and is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Greek
Serves: 16 servings
Ingredients
- 1 package phyllo dough
- 2 cups walnuts, chopped
- 1 cup butter, melted
- 1 teaspoon ground cinnamon
- 1 cup sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9x13 inch baking dish thoroughly to prevent sticking.
- In a mixing bowl, combine chopped walnuts with ground cinnamon, ensuring the nuts are evenly coated.
- Carefully unroll the phyllo dough and trim it to fit the baking dish. Cover the phyllo sheets with a damp cloth to prevent drying out while preparing.
- Layer 8 sheets of phyllo dough in the baking dish, brushing each sheet generously with melted butter before adding the next.
- Sprinkle a thin, even layer of the walnut-cinnamon mixture over the buttered phyllo layers.
- Continue layering 2-3 sheets of phyllo, brushing each with butter, then add another layer of walnut mixture. Repeat this process until all ingredients are used.
- Top the final layer with 8 sheets of phyllo, brushing each with butter, ensuring the top is well-coated.
- Using a sharp knife, cut the baklava into diagonal diamond or square shapes, cutting all the way through to the bottom of the dish.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.
- While baking, prepare the syrup by combining sugar, water, honey, and vanilla extract in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Remove baklava from the oven and immediately pour the hot syrup evenly over the entire dessert.
- Allow the baklava to cool completely at room temperature, letting the syrup absorb into the layers.
- Let the baklava sit for several hours or overnight before serving to allow flavors to meld and syrup to fully penetrate.
Tips
- • Keep your phyllo dough covered with a damp cloth while working to prevent it from drying out and becoming brittle. • Use clarified butter or brush layers gently to ensure even coating without tearing the delicate phyllo sheets. • Allow the baklava to cool completely and sit for several hours (preferably overnight) to let the syrup fully absorb, enhancing the flavor and texture. • Cut the baklava before baking for clean, perfect slices that make serving easier. • Store at room temperature in an airtight container for up to a week, or refrigerate for extended freshness. • For extra flavor, consider adding a pinch of ground cloves or orange zest to your walnut mixture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 40mg
