Gourmet Greek Baklava Delight
Discover the taste of Greece with this Gourmet Greek Baklava Delight, a luxurious pastry that embodies authentic Mediterranean flavors. This recipe features delicate layers of flaky phyllo dough, generously brushed with rich, melted butter, and filled with a heavenly combination of chopped almonds and pistachios. Each piece is soaked in a fragrant, spiced syrup made with honey, lemon, and a hint of warmth from cinnamon and cloves, creating a perfect harmony of sweetness and crunch in every bite. Perfect for celebratory occasions or as an indulgent treat, this baklava will transport your taste buds straight to a sun-soaked terrace overlooking the Aegean Sea. Impress your guests and elevate your dessert game with this classic recipe that serves 64 delectable pieces, perfect for sharing—or keeping all to yourself!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
sugar
2 cups (Granulated)
water
1 1/2 cups (Tap)
salt
1 teaspoon (Kosher or sea salt)
honey
2 tablespoons (Raw or local)
fresh lemon juice
2 teaspoons (Juice from 1/4 fresh lemon)
cinnamon stick
1 whole (Whole)
whole cloves
4 whole (Whole)
roasted almonds
1 cup (Finely chopped)
salt
1/2 teaspoon (Kosher or sea salt)
shelled pistachios
1 cup (Finely chopped)
sugar
1/2 cup (Granulated)
ground cinnamon
2 teaspoons
salt
1/2 teaspoon (Kosher or sea salt)
ground cloves
1/2 teaspoon
frozen phyllo pastry dough
1 lb (Thawed)
butter
1 3/4 cups (Melted)
Instructions
1
In a large saucepan, combine 2 cups of sugar, water, salt, honey, fresh lemon juice, a cinnamon stick, and whole cloves. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer gently for 15 minutes. Remove the cinnamon stick and cloves, and set the syrup aside to cool completely.
2
In a small skillet, lightly coat with nonstick cooking spray and heat over medium heat. Add the finely chopped almonds and roast them until they are lightly golden, stirring frequently. Once roasted, remove from heat and mix with the finely chopped pistachios and 1/2 teaspoon of salt. Set the nut mixture aside.
3
Remove the phyllo dough from the freezer and allow it to thaw in its wrapping for 30 minutes. Once thawed, carefully unroll the dough on a flat surface, covering it with wax paper and a damp cloth to prevent it from drying out.
4
Melt 3 1/2 sticks of butter on low heat in a small skillet and keep it warm while assembling the baklava.
5
Brush the bottom of a 15 1/2 x 11 1/2 x 3-inch baking dish with melted butter. Lay down 2 sheets of phyllo, brushing each with butter. Repeat this process until you have 8 layers of phyllo at the bottom.
6
Sprinkle a small handful of the nut mixture over the phyllo layers. Then, layer 4 more phyllo sheets, applying melted butter between each layer. Add another handful of the nut mixture on top. Continue this layering process until all phyllo sheets and nut mixtures are used, ensuring every sheet is buttered properly.
7
Once you reach the top, use the reserved 8 phyllo sheets to top off the baklava. Preheat your oven to 300°F (150°C).
8
Using a sharp knife, cut the baklava into small squares or diamond shapes. To achieve diamond shapes, make 6 evenly spaced lengthwise cuts, and then cut diagonally to intersect the lengthwise cuts.
9
Pour the remaining melted butter evenly over the top of the baklava. Bake in the preheated oven for 1 hour and 15 minutes, or until the top is golden brown and flaky.
10
Once baked, remove from the oven and immediately spoon the cooled syrup over the hot baklava. Allow it to cool in the pan for a bit before serving. For an elegant presentation, place each piece in decorative paper cups when serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Greek Baklava Delight?
Gourmet Greek Baklava Delight is a luxurious Mediterranean pastry featuring layers of flaky phyllo dough, butter, and a nut filling, all soaked in a fragrant honey and lemon syrup.
What nuts are used in this recipe?
This recipe uses a combination of finely chopped roasted almonds and finely chopped pistachios.
How many pieces does this baklava recipe make?
This recipe yields 64 delectable pieces, making it ideal for large gatherings or celebrations.
What ingredients are needed for the syrup?
The syrup is made from sugar, water, salt, honey, fresh lemon juice, a cinnamon stick, and whole cloves.
How long should the syrup be simmered?
Once the syrup mixture reaches a boil, you should reduce the heat and let it simmer gently for 15 minutes.
Do I use hot or cold syrup on the baklava?
The syrup should be cooled completely before being spooned over the hot baklava fresh from the oven.
How should the almonds be prepared?
Finely chop the almonds and roast them in a skillet over medium heat until they are lightly golden, stirring frequently.
What is the correct way to thaw phyllo dough?
Remove the phyllo dough from the freezer and let it thaw in its original wrapping for 30 minutes before use.
How do I prevent phyllo dough from drying out while working?
Keep the unrolled phyllo dough covered with wax paper and a damp cloth to maintain its moisture.
How much butter is required for the recipe?
The recipe calls for 1 3/4 cups (approximately 3 1/2 sticks) of melted butter.
How many layers of phyllo go on the bottom of the dish?
You should start by layering 8 sheets of phyllo at the bottom of the baking dish, brushing each layer with butter.
How many phyllo sheets are used between the nut layers?
Between each application of the nut mixture, you should layer 4 buttered phyllo sheets.
How many phyllo sheets are used for the top layer?
Reserve 8 phyllo sheets to create the top layer of the baklava.
What size baking dish is recommended?
A 15 1/2 x 11 1/2 x 3-inch baking dish is the recommended size for this recipe.
What temperature should the oven be?
Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
How long does the baklava need to bake?
Bake the baklava for 1 hour and 15 minutes, or until the top is golden brown and flaky.
How do I cut the baklava into diamond shapes?
Make 6 evenly spaced lengthwise cuts with a sharp knife, then cut diagonally to intersect those lengthwise cuts.
Should I remove the whole spices from the syrup?
Yes, remove the cinnamon stick and the whole cloves from the syrup after simmering and before cooling.
Can I use any kind of honey?
The recipe suggests using 2 tablespoons of raw or local honey for the best flavor.
When should the remaining butter be added?
Pour any remaining melted butter evenly over the top of the baklava after you have finished cutting it and before baking.
What is the best way to serve baklava?
For an elegant presentation, place each individual piece of baklava into a decorative paper cup.
What spices are added to the nut mixture?
The nut mixture is seasoned with salt, ground cinnamon, and ground cloves.
Is salt used in both the syrup and the filling?
Yes, salt is used in the syrup, the nut mixture, and to season the roasted almonds.
Should the baklava cool before serving?
Yes, allow the baklava to cool in the pan after the syrup has been added before you serve it.
How do I ensure the top of the baklava is flaky?
Ensure every sheet of phyllo is properly buttered and bake it at a low temperature (300 degrees F) for over an hour.
What kind of lemon juice is used?
The recipe specifies fresh lemon juice, approximately the amount from 1/4 of a fresh lemon.
Can I use walnuts instead?
While this recipe features almonds and pistachios, you can substitute with walnuts if you prefer that traditional flavor profile.
Is the nut mixture sweetened?
Yes, the nut mixture includes 1/2 cup of granulated sugar in addition to the cinnamon and cloves.
How do I brush the butter onto the phyllo?
Use a pastry brush to lightly but thoroughly coat each sheet of phyllo dough with melted butter during assembly.
What makes this baklava 'Gourmet'?
The use of high-quality ingredients like pistachios, raw honey, and whole spices, combined with careful layering and a slow-bake method, creates a gourmet experience.