Easy Baklava Recipe

It’s been almost a year since my trip to Greece and I’m still obsessed. I really hadn’t expected to fall in love with the country as hard as I did. While I can’t replicate the experience, I can attempt some of the food. If you know anything about Greek food, I’m guessing you know baklava. Every family in Greece has their own variation and there wasn’t a single piece I had while there that I didn’t like. This easy baklava recipe is reminiscent of afternoons in Greece and will have you wanting to plan your next rip.

 

Ingredients:

For the baklava –

• 2 cups unsalted butter, melted
• 1 – 16 oz package phyllo dough
• ¼ cup sugar
• 2 tablespoon cinnamon
• ⅛ teaspoon cloves
• 1 cup shelled pistachios
• 1 cup walnuts
• 1 cup hazelnuts

For the syrup-

• 1 cup water
• ¾ cup sugar
• 1 cup honey
• 5 whole cloves
• 2 tablespoons lemon juice

Prep time:  20 minutes

Bake time: 40-45 minutes

Servings: 16

Directions:

Preheat the oven to 350 degrees.

In a medium bowl, melt the butter.

Using a food processor if available, pulse the pistachios, walnuts and hazelnuts until coarsely chopped.

In a medium bowl, combine the chopped nuts, sugar, cinnamon and cloves.  Mix thoroughly.

Lay out your baking dish – approximately 13×9 or similar with sides.

Carefully unroll the phyllo dough.  It will dry out if left out, so cover if needed while you work or work quickly.  Use a sharp knife to trim the phyllo, if needed, to fit your baking dish.  Discard the scraps.

Using a pastry brush, spread a thin layer of butter in the bottom of the pan.  Carefully separate the phyllo sheets and place one single sheet in the bottom of the pan.  Spread another thin layer of butter over the surface of the dough.

Repeat with another sheet of phyllo and butter until you’ve used approximately ⅓ of the package or approximately 12-13 sheets.

Spread half of the nut mixture over the first layer of phyllo.

Repeat with another layer of phyllo and butter layers using another ⅓ of the phyllo sheets.

Use the remaining nut mixture and spread over the phyllo dough.

Finish with another section of phyllo dough, using the remaining sheets and a layer of butter between each sheet.  You should need the whole 2 cups worth of melted butter.  If a little heavy handed, melt a bit more butter to ensure each sheet gets a coat of butter.  The top layer should have a coat of butter as well.

Using a sharp knife, cut the baklava into pieces, ensuring you’re cutting all the way to the bottom.

Bake in the preheated oven for 40-45 minutes or until the phyllo is golden brown.

While the baklava bakes, make the syrup.  In a small saucepan, combine the sugar and water and heat over medium until dissolved.

Add in the honey and whole cloves.  Simmer over low heat for approximately 20 minutes or until slightly thickened.

Remove from the heat and allow to cool to room temperature.

Add in the lemon juice and remove the cloves.

Once the baklava is removed from the oven, pour the syrup evenly over the baklava.

Allow to cool completely and set for the syrup to absorb, at least one hour.

Storage:  Baklava can be stored in an airtight container in the fridge for up to 3 days.

This truly is an easy baklava recipe and I can’t help but reminisce about Greece each time I take a bite. While I can’t actually visit museums or explore amazing hikes, I can enjoy this delicacy and daydream.