Baklava (Μπακλαβάς)

• Prep time: 30 mins

• Cook time: 1 hr

• Total time: 1 hr 30 mins (plus cooling)

• Servings: 24 pieces

• Country of origin: Greece

• Description: A rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with honey syrup.

• Presentation: Cut into diamond-shaped pieces, topped with a whole clove or ground pistachios, served at room temperature.

• Ingredients:

  • 1 lb phyllo dough, thawed

  • 1 lb walnuts or pistachios, finely chopped

  • 1 tsp ground cinnamon

  • 1 cup unsalted butter, melted

  • 1 cup water

  • 1 cup granulated sugar

  • 1/2 cup honey

  • 1 tbsp lemon juice

  • 1 cinnamon stick

• Step-by-step directions:

  • Combine chopped nuts and ground cinnamon in a bowl.

  • Butter a 9x13-inch baking dish.

  • Layer 8 sheets of phyllo dough, brushing each sheet with melted butter.

  • Sprinkle a light layer of the nut mixture over the top.

  • Repeat layering with 2-3 sheets of buttered phyllo and nuts until all nuts are used.

  • Finish with 8-10 layers of buttered phyllo on top.

  • Cut into diamond shapes with a sharp knife before baking.

  • Bake at 350°F (175°C) for 50-60 minutes until golden brown.

  • Combine water, sugar, honey, lemon juice, and cinnamon stick in a saucepan; simmer for 10 minutes to form syrup.

  • Pour cooled syrup over the hot baklava immediately after removing it from the oven.

• Optional variations: Add ground cloves or cardamom to the nut mixture; substitute walnuts with almonds or pistachios.

• Cooking tips: Ensure syrup is cold when poured over hot baklava to maintain crispiness.

• Nutrition facts:

  • Calories: 320 kcal

  • Fat: 18g

  • Carbohydrates: 38g

  • Protein: 4g