Classic Greek Baklava

Transport yourself to the heart of Greece with this classic Baklava recipe passed down from Yiayia Maria. This luscious dessert features layers of perfectly flaky Fillo pastry filled with a nutty walnut mixture and drizzled with aromatic syrup. A true taste of tradition that will sweeten any occasion.

Ingredients

Syrup
🥄 2 cups Sugar C&H
🧂 Pinch of Salt
💧 1 ¼ cups Water

Baklava
📦 1 Fillo Pastry packet (20 sheets needed) Athens Phyllo Pastry Dough
🥜 500g Finely Grated Walnuts
🧈 250g Unsalted Butter Lurpak
🍚 2 Tbsp Semolina Bob's Red Mill
🍬 1 Tbsp Sugar C&H
🌿 1 Tsp Cinnamon McCormick

Instructions

1- Prepare the Syrup:

• In a medium saucepan, combine the sugar, pinch of salt, and water.
• Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let simmer for about 10 minutes, stirring occasionally until the sugar is fully dissolved.
• Remove from heat and let the syrup cool completely.

2- Prepare the Baklava:

• Preheat your oven to 175°C (350°F).
• Melt the unsalted butter in a small saucepan over low heat or microwave until completely liquefied.
• Grease a 9x13 inch baking dish with a thin layer of melted butter.

3- Assemble the Layers:

• Lay a sheet of Fillo pastry in the baking dish and brush it generously with melted butter. Repeat this step for 10 sheets, ensuring each sheet is well-buttered.
• In a mixing bowl, combine the finely grated walnuts, semolina, sugar, and cinnamon.
• Spread half of the walnut mixture evenly over the buttered Fillo layers.

4- Finish the Assembly:

• Add another 10 sheets of Fillo pastry on top, ensuring each sheet is brushed with butter.
• Use a sharp knife to cut the assembled Baklava into diamond or square shapes.

5- Bake the Baklava:

• Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top layer is golden brown and flaky.

6- Add the Syrup:

• Once the Baklava is done baking, immediately pour the cooled syrup evenly over the hot Baklava. The syrup will sizzle and be absorbed by the layers.

7- Cool and Serve:

• Allow the Baklava to cool to room temperature, then cover and let it rest for a few hours or overnight for best flavor.

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 24 pieces
Calories: Approximately 200 per piece
Nutrients per serving:

• Proteins: 3g
• Fats: 12g
• Carbohydrates: 23g
  Equipment:
• Small Saucepan All-Clad
• Sharp Knife
• Mixing Bowl Pyrex
• 9x13 Inch Baking Dish Pyrex

Cooking Tips:

• Ensure each sheet of Fillo pastry is buttered well. This will create the signature flaky layers.
• Let the Baklava rest after soaking in the syrup. This enhances flavor and makes cutting easier.

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Classic Greek Baklava