Decadent Greek Walnut Baklava
Experience the rich and indulgent layers of Decadent Greek Walnut Baklava, a traditional dessert that combines the crunch of finely ground walnuts and almonds with the sweet warmth of honey and spices. Crafted from a blend of beloved recipes, this version promises to be a showstopper at any gathering. With its golden, flaky phyllo layers and a sumptuous syrup drizzled to perfection, every bite transports you to the sunny shores of Greece. This recipe yields a generous 9x12 pan, perfect for sharing or savoring in smaller batches. Ideal for holidays, celebrations, or whenever you crave a delightful treat!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Honey
1 (cup)
Water
1/4 (cup)
Sugar
1/2 (cup)
Ground cinnamon
1/4 (teaspoon)
Lemon
1 (juice and zest (rind in strip to remove later))
Orange
1 (zest (rind in strip to remove later))
Walnuts, finely ground
2 (cups)
Almonds, finely ground
1 (cup)
Brown sugar
2 (tablespoons)
Cinnamon
1/2 (teaspoon)
Nutmeg
1/4 (teaspoon)
Ground cloves
1/8 (teaspoon)
Unsalted butter, melted
1/4 (lb)
Phyllo dough
1/2 (lb)
Instructions
1
In a small saucepan, combine honey, water, sugar, ground cinnamon, lemon juice, lemon zest, and orange zest. Bring to a gentle boil, stirring occasionally until the sugar has fully dissolved. Allow to simmer over medium heat for about 10 minutes until slightly thickened. Remove the rinds and let the syrup come to room temperature before using.
2
In a mixing bowl, combine finely ground walnuts, almonds, brown sugar, cinnamon, nutmeg, and ground cloves, mixing until well combined.
3
Preheat your oven to 325°F (160°C).
4
Generously brush the bottom and sides of a 9x12 inch pan with some melted unsalted butter. For easier removal, consider lining the pan with parchment paper.
5
Layer 8 sheets of phyllo dough in the pan, brushing each sheet lightly with melted butter before adding the next. Allow 4 additional sheets to drape over the sides of the pan, brushing these sheets with butter as well.
6
Evenly spread half of the nut mixture over the phyllo base.
7
Carefully fold the draping phyllo over the nut layer, brushing with melted butter to ensure a compact envelope around the filling.
8
Add another layer of 4 phyllo sheets over the first nut mixture, again brushing each layer with melted butter.
9
Repeat the process with 4 more phyllo sheets draping over the edges and brushing with butter before adding the second half of the nut filling.
10
Fold the remaining draping phyllo sheets over the second nut layer, brushing with butter to create a sealed package.
11
Top the baklava with 8 additional sheets of phyllo, brushing each with melted butter, and tuck in the edges neatly.
12
Using a sharp knife, score the top layers of phyllo into diamond-shaped pieces by cutting 3 strips lengthwise, followed by 8 strips widthwise, and then diagonally.
13
Pour any remaining melted butter over the entire surface and lightly sprinkle with a few drops of water to create steam while baking.
14
Bake in the preheated oven for 30-40 minutes, or until the baklava is beautifully golden brown.
15
Once out of the oven, let it cool for about 5 minutes, and then carefully spoon the cooled syrup over the top, ensuring every piece is soaked in sweet goodness.
16
Allow the baklava to stand overnight to let the flavors meld, then cut along the scored lines and serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Greek Walnut Baklava?
Decadent Greek Walnut Baklava is a traditional dessert featuring rich, indulgent layers of flaky phyllo dough, finely ground walnuts and almonds, honey, and warm spices.
What types of nuts are used in this recipe?
This recipe calls for two cups of finely ground walnuts and one cup of finely ground almonds.
How many sheets of phyllo dough are used for the bottom layer?
The base consists of 8 sheets of phyllo dough, with each sheet brushed lightly with melted butter.
What is the recommended oven temperature for baking baklava?
The oven should be preheated to 325°F (160°C).
What size pan should be used for this recipe?
A 9x12 inch pan is recommended for this recipe.
How long should the honey syrup simmer?
The syrup should simmer over medium heat for about 10 minutes until it is slightly thickened.
Should the syrup be hot or cold when applied to the baklava?
The syrup should be cooled to room temperature before being spooned over the hot baklava.
How do you score the baklava into diamond shapes?
Using a sharp knife, cut 3 strips lengthwise and 8 strips widthwise, then cut diagonally to create diamond shapes.
What spices are included in the nut mixture?
The nut mixture includes cinnamon, nutmeg, and ground cloves.
What citrus elements are added to the syrup?
The syrup includes lemon juice, lemon zest, and orange zest, with the rinds added in strips to be removed later.
Can I use parchment paper in the pan?
Yes, you can consider lining the pan with parchment paper for easier removal of the baklava.
How long does the baklava need to bake?
Bake the baklava for 30-40 minutes or until it turns beautifully golden brown.
How long should the baklava stand before serving?
The baklava should stand overnight to allow the flavors to meld properly.
How many phyllo sheets are used for the final top layer?
The baklava is topped with 8 additional sheets of phyllo, each brushed with melted butter.
What kind of butter is best for this recipe?
The recipe specifies using melted unsalted butter.
Is honey a main ingredient in the syrup?
Yes, the syrup uses 1 cup of honey as a primary sweetener.
How do I prevent the dough from sticking to the pan?
Generously brush the bottom and sides of the pan with melted unsalted butter before layering the dough.
Why is water sprinkled on the dough before baking?
A few drops of water are sprinkled over the surface to create steam while baking, which helps the texture.
What is the purpose of folding the draping phyllo sheets?
Folding the draping sheets over the nut layers creates a compact, sealed envelope around the filling.
How much brown sugar is used?
The nut mixture contains 2 tablespoons of brown sugar.
What is the total amount of phyllo dough needed?
The recipe requires 1/2 lb of phyllo dough.
When should the citrus rinds be removed from the syrup?
The rinds should be removed from the syrup after it has finished simmering and before use.
How many layers of nuts are in this baklava?
There are two distinct layers of the nut mixture.
What are the ingredients in the syrup?
The syrup is made of honey, water, sugar, ground cinnamon, lemon juice, lemon zest, and orange zest.
How many total widthwise strips should be cut for scoring?
You should cut 8 strips widthwise.
How many total lengthwise strips should be cut for scoring?
You should cut 3 strips lengthwise.
How much ground cinnamon is in the syrup vs the nut mix?
The syrup uses 1/4 teaspoon of ground cinnamon, while the nut mixture uses 1/2 teaspoon.
Should I pour the syrup all at once?
The recipe suggests carefully spooning the cooled syrup over the top to ensure every piece is soaked.
When do you perform the final cutting of the pieces?
You cut along the pre-scored lines after the baklava has rested overnight.
How much butter is required for the recipe?
The recipe requires 1/4 lb of melted unsalted butter.