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Homemade Classic Greek Baklava photo

Classic Greek Baklava

This Classic Greek Baklava is a heavenly treat! Layers of flaky filo dough, rich nuts, and sweet syrup create a dessert to impress.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

For the Syrup:
  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon orange blossom water
For the Baklava:
  • 1 pound filo dough high-quality
For the Nut Filling:
  • 2 cups finely chopped nuts walnuts or pistachios
  • 1 pinch cinnamon

Equipment

  • 9x13-inch Baking Dish
  • Pastry brush
  • Sharp knife
  • Medium saucepan
  • Mixing bowl

Method
 

Prepare the Syrup:
  1. In a medium saucepan, combine 1 cup sugar, 1 cup water, and 1 tablespoon lemon juice. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Once boiling, reduce the heat and let it simmer for about 10 minutes. Remove from heat and stir in 1 tablespoon orange blossom water. Allow the syrup to cool.
Prepare the Filling:
  1. In a mixing bowl, combine your choice of finely chopped nuts. Add a pinch of cinnamon for extra flavor, mixing well to combine.
Layer the Filo Dough:
  1. Preheat your oven to 350°F (175°C). Unroll the filo dough and cover it with a damp cloth to prevent it from drying out. Take one sheet of filo and place it in the baking dish, brushing it lightly with melted butter. Repeat this process, layering and buttering each sheet, until you have about 8-10 layers.
Add the Nut Filling:
  1. Once your base layer is ready, spread a thin layer of the nut filling evenly over the filo. Continue layering the remaining filo sheets, brushing each one with butter and adding more nut filling every 8-10 layers until you run out of nuts. Make sure to finish with a layer of buttered filo on top.
Cut and Bake:
  1. Using a sharp knife, carefully cut the baklava into diamond or square shapes, making sure to cut through the top layers. Bake in the preheated oven for about 45-50 minutes, or until the baklava is golden brown.
Add the Syrup:
  1. Once the baklava is done baking, remove it from the oven and immediately pour the cooled syrup evenly over the hot baklava. Allow it to soak for several hours or, ideally, overnight for the flavors to meld.

Notes

  • Baklava can be made a day in advance for better flavor.
  • Ensure each layer of filo is buttered for perfect texture.
  • Store in an airtight container at room temperature for up to a week.