Greek Baklava

Baklava traces its roots to the Ottoman Empire and was perfected in the pastry kitchens of Constantinople, becoming a cornerstone of Greek festive cooking, particularly in regions like Thessaloniki and Athens. Layers of paper-thin phyllo, crushed walnuts, and warm spices are drenched in a honey-lemon syrup that seeps into every golden, flaky crevice.

Ingredients

450g (1 lb) package frozen phyllo dough, thawed overnight in refrigerator

450g (4 cups) raw walnuts, finely chopped

1 tsp ground cinnamon

1/4 tsp ground cloves

2 tbsp granulated sugar

225g (1 cup / 2 sticks) unsalted butter, melted and clarified

1 1/2 cups granulated sugar

1 cup water

3/4 cup good-quality Greek honey

1 cinnamon stick

4 whole cloves

1 strip lemon peel (3 inches long)

1 tbsp fresh lemon juice

Instructions

Preheat your oven to 175°C (350°F). Brush a 23x33cm (9x13 inch) baking pan generously with melted butter and set aside.

In a medium bowl, combine the finely chopped walnuts, ground cinnamon, ground cloves, and 2 tablespoons of granulated sugar. Stir until evenly mixed and set aside.

Unroll the thawed phyllo dough and lay it flat on a clean surface. Cover immediately with a slightly damp kitchen towel to prevent it from drying out — phyllo dries and tears very quickly when exposed to air.

Place one sheet of phyllo into the prepared baking pan and brush it thoroughly with melted butter, covering the entire surface including edges. Repeat this process, layering and buttering each sheet, until you have used 10 phyllo sheets total.

Spread half of the walnut mixture (approximately 2 cups) evenly over the top of the buttered phyllo stack.

Layer 8 more sheets of phyllo on top of the walnut layer, brushing each sheet thoroughly with melted butter as before.

Spread the remaining walnut mixture evenly over this second phyllo stack.

Layer the remaining phyllo sheets on top, again brushing every sheet with butter. Brush the very top layer generously with remaining butter.

Using a very sharp knife, cut the baklava into diamond shapes: first make 5 straight cuts lengthwise, then make diagonal cuts across the pan to form diamond or triangle shapes. Cut all the way through to the bottom of the pan — this is essential as you cannot cut cleanly after baking.

Bake in the preheated oven for 45 to 50 minutes, until the baklava is deep golden brown and the top layers are visibly crisp and flaky.

While the baklava bakes, prepare the syrup. Combine 1½ cups granulated sugar, 1 cup water, honey, cinnamon stick, whole cloves, and lemon peel in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Remove from heat, stir in the lemon juice, and discard the cinnamon stick, cloves, and lemon peel. Allow the syrup to cool to warm room temperature.

As soon as the baklava comes out of the oven, pour the warm syrup slowly and evenly over the entire hot surface, making sure it seeps into all the cut lines. You will hear it sizzle — this is correct.