How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Greek Baklava - 9X12 Pan?

You need 18 ingredients. The key ingredients include: Syrup, 1 cup honey, 1/4 cup water, 1/2 cup sugar, and more.

Is Greek Baklava - 9X12 Pan suitable as baking & desserts?

Yes, Greek Baklava - 9X12 Pan falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Greek Baklava - 9X12 Pan?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Greek Baklava - 9X12 Pan Recipe

Name: Greek Baklava - 9X12 Pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Syrup; 1 cup honey; 1/4 cup water; 1/2 cup sugar; 1/4 teaspoon ground cinnamon; 1 lemon, juice and zest of (zest in strip to remove later); 1 orange, zest of (in strip to remove later); Nut filling; 2 cups walnuts, finely ground; 1 cup almonds, finely ground; 2 tablespoons brown sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/8 teaspoon ground cloves; 4 tablespoons melted butter; Phyllo layers; 1/2 lb phyllo dough; 1/4 lb unsalted butter, melted

Greek Baklava - 9X12 Pan

Eats Now Editorial Team · 1222 kcal · Baking & Desserts

1
In a small saucepan, combine syrup ingredients.
2
Bring to a slow boil, stirring occasionally, until the sugar is dissolved.
3
Cook over a medium heat for 10 minutes, until slightly thickened.
4
Remove rinds and allow to come to room temperature before using.
5
Combine nut filling ingredients together in a bowl.
6
Brush bottom and sides of a 9x12 inch pan generously with melted butter. (I like to line the pan with parchment paper for easier removal.).
7
Place 8 phyllo sheets on bottom of pan, brushing each sheet with butter.
8
Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
9
Brush these with melted butter.
10
Pour 1/2 the nut mixture into pan and spread evenly.
11
Fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
12
Place 4 phyllo sheets over first nut layer, brushing each sheet with butter.
13
Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
14
Brush these with melted butter.
15
Pour remaining nut mixture into pan and spread evenly.
16
Fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
17
Top pastry with 8 (or more) phyllo sheets, brushing each sheet with butter.
18
Tuck in the buttered phyllo neatly around.
19
Score through top layers of pastry with a sharp knife making 3 strips lengthwise then cut 8 strips widthwise and then diagonal to form diamond shaped pieces.
20
Pour remaining melted butter over pastry and lightly sprinkle some water on top too (wet your hand under the tap twice and shake this out over the pastry).
21
Bake pastry in a 325 degree oven for 30 - 40 minutes, until nicely golden brown.
22
Allow to cool for 5 minutes.
23
Carefully spoon cool syrup over pastry.
24
Allow to stand overnight.
25
Cut through the scored pieces and serve.

Greek Baklava - 9X12 Pan

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