Greek Baklava

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Medium Brush Stroke Medium Brush Stroke Chopped walnuts Medium Brush Stroke Phyllo dough Medium Brush Stroke Water Medium Brush Stroke Butter Medium Brush Stroke Lemon peel Medium Brush Stroke Vanilla extract Medium Brush Stroke White sugar Medium Brush Stroke Ground cinnamon Honey Full Ingredients

How to make

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Pour the walnuts and cinnamon into a food processor and blitz until fine crumbs.

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Remove the filo dough from the package and cut them in half (if the sheets are large) to fit the pan. Cover the sheets with a dampened cloth so that they don't dry out.

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Place two layers of phyllo sheets into the baking pan and brush with melted butter. Repeat this step until you have 8 phyllo sheets.

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Sprinkle 3 tablespoons of the nut mixture over the buttered sheets.

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Lay another 2 buttered sheets on top, followed by the nut mixture, and repeat until all the mixture has been used. The top layer should have 6 or 8 sheets of phyllo.

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Use a sharp knife to cut the baklava lengthways 4 or 5 times and then cut across it diagonally to create diamond shapes.

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Bake the prepared Greek baklava in the preheated oven for 50 minutes until golden brown and crispy.

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Make the sweet syrup by boiling the sugar, lemon peel, and water until the sugar has dissolved. Pour in the vanilla extract and honey and turn the heat to a simmer until reduced and thickened.

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Remove the hot baklava from the oven and pour the cooled syrup over the top. Let the hot baklava cool at room temperature to soak up the syrup before serving.

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Cooking Tips

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Greek Baklava

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Greek Baklava

How to make

Follow our easy step by step instructions

1

2

3

4

Pour the walnuts and cinnamon into a food processor and blitz until fine crumbs.

1

Remove the filo dough from the package and cut them in half (if the sheets are large) to fit the pan. Cover the sheets with a dampened cloth so that they don't dry out.

2

Place two layers of phyllo sheets into the baking pan and brush with melted butter. Repeat this step until you have 8 phyllo sheets.

3

Sprinkle 3 tablespoons of the nut mixture over the buttered sheets.

4

Lay another 2 buttered sheets on top, followed by the nut mixture, and repeat until all the mixture has been used. The top layer should have 6 or 8 sheets of phyllo.

5

Use a sharp knife to cut the baklava lengthways 4 or 5 times and then cut across it diagonally to create diamond shapes.

6

Bake the prepared Greek baklava in the preheated oven for 50 minutes until golden brown and crispy.

7

Make the sweet syrup by boiling the sugar, lemon peel, and water until the sugar has dissolved. Pour in the vanilla extract and honey and turn the heat to a simmer until reduced and thickened.

8

Remove the hot baklava from the oven and pour the cooled syrup over the top. Let the hot baklava cool at room temperature to soak up the syrup before serving.

Cooking Tips

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