Traditional Greek Baklava Recipe

Name: Traditional Greek Baklava
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g phyllo pastry; 300 g coarsely chopped walnuts (no substitutes); 200 g fine dry breadcrumbs; 250 g fresh melted butter (not margarine); 1/2 cup sugar; 1 teaspoon ground cinnamon; 10 whole cloves, for decoration; FOR THE SYRUP; 2 cups water; 4 cups sugar; 1 small lemon, juice of (or 1/2 an orange, the juice of 1/2 finely grated orange rind, if you are using orange juice)

Servings: persons

500 g phyllo pastry
300 g coarsely chopped walnuts (no substitutes)
200 g fine dry breadcrumbs
250 g fresh melted butter (not margarine)
1/2 cup sugar
1 teaspoon ground cinnamon
10 whole cloves, for decoration
FOR THE SYRUP
2 cups water
4 cups sugar
1 small lemon, juice of (or 1/2 an orange, the juice of 1/2 finely grated orange rind, if you are using orange juice)

1
Mix the walnuts, breadcrumbs and cinnamon. Butter your baking pan (large enough to lay out the pastry while lining the sides of the pan as well) and place 5 sheets of the pastry on the bottom, 1 by 1, buttering each individually as you place it on the bottom. Cover the remaining phyllo sheets with a slightly damp kitchen towel for the time being so they do not dry out.
2
With a large spoon evenly spread 1/2 the nut filling over all the pastry. Cover the filling with another 3 sheets of phyllo pastry, again individually buttering each as you place it. Evenly spoon on the remaining 1/2 of the nut mixture and place another 5 sheets of phyllo pastry on top, again buttering each individually as you place it. Pat the top pastry sheets down very gently and cut away any excess round the edges with a very sharp knife.
3
Cut the Baklava into triangle servings. Place a clove on every 3rd or so piece, puncturing the pastry with the stem of the clove. Bake the Baklava in a well preheated oven at 180u00b0C - 350u00b0F for 1 hour approximately or until the pastry is golden. Remove the Baklava from the oven.
4
Prepare the syrup by boiling the water, sugar and juice of your preference in a saucepan over a gentle flame, stirring with a whisk, for about 10 minutes and then allow the syrup to cool. Pour the syrup onto the Baklava (cold syrup - hot Baklava). When the Baklava absorbs the syrup it is normal for the top layer of pastry to remain crispy. Allow the Baklava to cool and then knock yourself out -- the edges are extra delicious --
5
*** Under no circumstances should an oven fan be used while baking the Baklava. It will burn the top pastry layers and edges within minutes.

2014

kcal

Calories

102

Fat

275

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 11 ingredients. The key ingredients include: 500 g phyllo pastry, 300 g coarsely chopped walnuts (no substitutes), 200 g fine dry breadcrumbs, 250 g fresh melted butter (not margarine), and more.

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

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.

Traditional Greek Baklava

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