Print

Easy Greek Baklava with Spiced Walnut and Pistachio Layers Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 15 reviews

This Easy Greek Baklava recipe features layers of spiced walnuts and pistachios sandwiched between delicate, crisp phyllo pastry sheets, all soaked in a fragrant honey syrup. Perfect for festive occasions or as a make-ahead dessert, this traditional treat offers a delightful combination of nutty crunch and sweet syrupy richness.

  • Author: Zara
  • Prep Time: 1 hour
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 16 to 20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek

Ingredients

Phyllo and Nut Layers

  • 1 (16-ounce) package phyllo dough, thawed according to package instructions
  • 1 1/4 cups melted butter
  • 8 ounces walnuts, finely chopped
  • 8 ounces shelled pistachios, finely chopped
  • 1 teaspoon ground cinnamon

Syrup

  • 1 cup granulated sugar
  • 3/4 cup water
  • 1/2 cup honey
  • 2 tablespoons lemon juice
  • 1 piece fresh orange peel (2 inches)

Instructions

  1. Thaw Phyllo Dough: Thaw the phyllo dough overnight in the refrigerator. About 10 minutes before use, remove it from the refrigerator and keep the box unopened at room temperature. Unroll the sheets, trim to fit if necessary, and cover with a damp towel to prevent drying out.
  2. Prepare the Syrup: In a medium saucepan over medium-high heat, combine sugar, water, honey, lemon juice, and orange peel. Bring to a boil, stirring until sugar dissolves. Reduce heat to medium-low and simmer without stirring for 4 minutes. Remove from heat and allow to cool completely while preparing baklava.
  3. Chop Nuts: Using a food processor, pulse walnuts and pistachios until coarsely ground (about 10-12 pulses), or finely chop by hand. Mix the chopped nuts with ground cinnamon and set aside.
  4. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Brush a 9x13 inch baking dish with melted butter.
  5. Layer Phyllo and Nuts - First Layer: Place 10 sheets of phyllo in the baking dish, brushing each sheet lightly with melted butter before adding the next. Spread approximately 3/4 cup of the nut mixture evenly over these layers.
  6. Add Nut and Phyllo Layers: Layer 5 sheets of phyllo, buttering between each, then sprinkle another 3/4 cup nut mixture. Repeat this layering three more times, each with 5 sheets of phyllo and 3/4 cup nuts, brushing each sheet with butter.
  7. Final Phyllo Layer: Finish with a final layer of 6-10 sheets of phyllo, buttering each sheet as you layer. Brush the top sheet generously with melted butter.
  8. Score the Baklava: Using a sharp knife, cut the baklava into 1 1/2-inch wide strips lengthwise, then cut diagonally to create diamond shapes or squares, as preferred. This makes slicing easier after baking.
  9. Bake: Bake uncovered at 325°F (163°C) for 1 hour and 15 minutes, or until the baklava is golden brown and crisp.
  10. Add Syrup: Remove the hot baklava from the oven and immediately drizzle the cooled syrup evenly over the top, allowing it to soak through the layers.
  11. Cool and Serve: Let the baklava cool completely at room temperature, uncovered, for 4 to 6 hours to absorb the syrup fully. Store at room temperature, covered, for 1-2 weeks.

Notes

  • Always thaw phyllo dough overnight in the refrigerator for best texture and handling.
  • Keep phyllo sheets covered with a damp towel during assembly to prevent drying and cracking.
  • Make sure the syrup is completely cooled before pouring it over hot baklava to avoid sogginess.
  • Cut baklava before baking for easier serving and to allow proper syrup absorption.
  • The syrup can be made ahead and refrigerated until ready to use.
  • Store baklava at room temperature covered for up to two weeks; avoid refrigerating to maintain crispness.

Find it online: https://zaracooking.com/easy-greek-baklava-with-spiced-walnut-and-pistachio-layers-recipe/