Introduction
Baklava is perhaps the most famous Greek dessert, consisting of many layers of paper thin phyllo dough held together with melted butter and filled with a mixture of chopped nuts. In the Greek tradition, the filling is primarily made of walnuts, though almonds are also common, and it is heavily scented with warm spices like cinnamon and cloves. After being baked to a deep golden brown, the pastry is drenched in a cold, spiced honey syrup that infuses every layer, resulting in a treat that is simultaneously crunchy, buttery, and incredibly sweet. According to custom, a traditional Greek Baklava is made with 33 layers of phyllo, representing the years of Christ's life, making it a staple for religious holidays and major celebrations alike.
Ingredients
The Nut Filling
500g walnuts, coarsely chopped (or a mix of walnuts and pistachios)
2 tbsp sugar
1 tbsp ground cinnamon
1/2 tsp ground cloves
The Pastry and Butter
1 package (450g) phyllo pastry, thawed
250g unsalted butter, melted and clarified
1 tbsp vegetable oil (mixed with the butter)
The Syrup
2 cups sugar
1 1/2 cups water
1/2 cup honey
1 cinnamon stick
3 whole cloves
1 tbsp lemon juice
1 strip of lemon peel
The Finishing Touches
Finely ground pistachios for sprinkling
Whole cloves (one for each individual piece)
Preperation
Nuts: Pulse the walnuts, pistachios, and almonds in a food processor until coarsely ground and mix with ground cinnamon and cloves.
Phyllo: Thaw the phyllo dough completely and keep it under a damp kitchen towel to prevent it from becoming brittle.
Butter: Melt a generous amount of clarified butter or ghee and have a pastry brush ready for coating each layer.
Syrup: Combine the sugar, honey, water, and a cinnamon stick in a pot and simmer until slightly thickened.
Assembly: Prepare a sharp knife for scoring the layers into traditional diamond shapes before the tray enters the oven.
Step by Step
The Nuts: Pulse walnuts, pistachios, or a blend of both in a food processor until finely chopped but not powdery. Mix the nuts with ground cinnamon, a touch of ground cloves, and a little sugar to create the aromatic filling.
The Pastry: Thaw phyllo dough and keep it under a damp towel. Melt a generous amount of clarified butter or high quality unsalted butter to use for brushing between the thin sheets.
The Layering: Brush a rectangular baking pan with butter and layer about 10 to 12 sheets of phyllo on the bottom, brushing each individual sheet thoroughly with butter as you go.
The Assembly: Spread a layer of the nut mixture over the dough, followed by two sheets of buttered phyllo. Repeat this process until all the nuts are used, then finish with another 10 to 12 sheets of buttered phyllo on top.
The Cutting: Use a very sharp knife to score the top layers into diamonds or squares, cutting almost all the way to the bottom. This allows the heat and later the syrup to penetrate all the layers evenly.
Baking: Bake at 160°C for about an hour or until the pastry is puffed up and a deep golden brown. The low temperature ensures that the inner layers become crisp without burning the surface.
The Syrup: Boil sugar, water, honey, and a cinnamon stick with a piece of lemon peel for about 10 minutes. Pour the cooled syrup slowly over the boiling hot baklava as soon as it comes out of the oven.
Resting: Allow the baklava to sit uncovered for at least 6 to 8 hours, or ideally overnight. This resting period is essential for the pastry to absorb the syrup while maintaining its signature crunch.
Origin:
Pan-Hellenic
Diet
Vegetarian, Contains Nuts
Equipment Needed:
9x13 baking pan, Pastry brush, Sharp knife.
Cultural History
Baklava is the crowning achievement of the multi-layered pastry tradition, a dessert whose complex architecture traces its lineage through the Imperial kitchens of the Ottoman Empire. The Greek version is distinguished by its use of thirty-three layers of phyllo, a symbolic reference to the years of Christ’s life, which are brushed with butter and filled with a mixture of crushed walnuts, cinnamon, and cloves. Unlike variations that use honey alone, Greek baklava is traditionally drenched in a spiced sugar syrup that preserves the pastry's crispness while creating a luscious, saturated base. It remains the ultimate symbol of opulence and craftsmanship, reserved for the most significant milestones and religious feasts, representing the enduring legacy of Byzantine and Eastern culinary exchange.
Yiayias Secret
The secret to a majestic Baklava is the quality of the butter and the precision of the syrup. Use high-quality clarified butter (ghee) to brush between every single layer of phyllo; the lack of water in clarified butter ensures the pastry stays extraordinarily crisp rather than chewy. When layering the nuts, use a mix of walnuts and pistachios seasoned with a touch of clove and cinnamon for a deep, complex warmth.
The most critical moment is the temperature contrast during the soak. You must pour room temperature syrup over the piping hot baklava as soon as it comes out of the oven. This creates a hissing sound that signals the syrup is being pulled into every crevice without making the layers soggy. Finally, let the pan sit uncovered for at least six hours or overnight; this allows the flavors to meld and ensures the pastry retains its shattering crunch.
Substitution Notes
The Nuts: While walnuts are the most traditional filling, pistachios or blanched almonds are popular regional variations. You can also use a 50/50 blend of walnuts and pistachios to achieve a balance of earthy and sweet flavors.
The Crust: If Phyllo dough is unavailable, you can use Puff Pastry rolled out very thin, though the result will be more like a Napoleon pastry than a traditional flaky Baklava. Always keep Phyllo covered with a damp kitchen towel while working to prevent it from cracking.
The Fat: Clarified butter (ghee) is ideal because it has a high smoke point and provides a clean, buttery flavor without burning the delicate dough. If you need a dairy-free option, a neutral vegetable oil or melted coconut oil can be used, though the flavor will be less rich.
The Syrup: Thyme honey mixed with sugar and water creates the classic sticky glaze. You can substitute maple syrup or agave nectar for a different sweetness profile. Adding a cinnamon stick or whole cloves to the syrup during the boil is highly recommended for spice depth.
The Acid: Lemon juice is added to the syrup to prevent crystallization. You can substitute this with a teaspoon of white vinegar or orange juice, the latter of which will add a subtle citrus note that pairs beautifully with the nuts.
Wine Pairings
Baklava is a decadent and multi-textured dessert that features layers of crispy, buttery phyllo, a spiced nut filling, and a deep, aromatic honey or sugar syrup.
Dessert Wine (The Traditional Choice): A Vinsanto from Santorini is the most iconic pairing, as its naturally high acidity and flavors of dried figs, coffee, and raisins perfectly match the richness of the nuts and honey. A Tokaji Aszú also offers a complex sweetness that stands up to the cinnamon and clove spices.
Sparkling Wine: A Moscato d’Asti provides a light and fruity effervescence that prevents the dessert from feeling too heavy on the palate. The wine’s notes of peach and orange blossom provide a floral lift that brightens the dense, syrupy layers of the pastry.
The Contrast: A glass of chilled Metaxa or a dark Commandaria brings notes of oak, spice, and sun-dried grapes that provide a sophisticated, slightly bitter edge to balance the intense sweetness of the sugar soak.
Storage Instructions
Refrigeration: Baklava is best stored at room temperature in an airtight container for up to 5 days to preserve the crispness of the phyllo. If you prefer it chilled or live in a very humid climate, you can refrigerate it for up to 2 weeks, though this may cause the syrup to crystallize and the pastry to harden slightly.
Freezing (Cooked): This dessert freezes very well for up to 4 months. Wrap the fully cooled and syruped baklava tightly in plastic wrap and then aluminum foil. Thaw at room temperature for several hours before serving to allow the honey or syrup to soften.
Freezing (Unbaked): You can assemble the layers of phyllo and nuts in a pan and freeze the dish before baking. Wrap it securely to prevent freezer burn and store for up to 3 months. Bake directly from frozen, adding about 15 to 20 minutes to the original baking time, and pour the room temperature syrup over the hot pastry as usual.
Reheating: Baklava is traditionally served at room temperature. If you prefer it warm, place a piece in the oven at 150°C for only a few minutes. Avoid using a microwave, as it will instantly turn the crisp phyllo layers soggy and cause the syrup to become unpleasantly hot and runny.
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