Golden Greek Baklava Delight

Indulge in the irresistible allure of Classic Greek Baklava, a dessert so exquisite it transcends mere sweetness. Each bite offers a symphony of crisp, buttery filo layers, a rich, nutty filling, and the fragrant embrace of an orange blossom water-infused syrup. This isn't just a recipe; it's an heirloom, a culinary journey passed down through generations. My mother, a true kitchen virtuoso, crafted this baklava dessert with unparalleled passion, creating memories that still linger with every delightful taste. Prepare to create your own cherished traditions with this heavenly treat.

For those new to the delicate art of baking with filo (also known as fillo or phyllo) dough, fear not! Below, you'll find comprehensive tips to master these incredibly thin pastry sheets. Once you've conquered this fundamental skill, crafting this Baklava Recipe will become a joyous and rewarding endeavor, solidifying its place as a cherished favorite in your dessert repertoire.

Why This Classic Baklava Recipe Deserves a Place in Your Kitchen

Beyond its divine flavor, making homemade baklava is a deeply satisfying experience. Here’s why you simply must try this recipe:

• Impress Your Loved Ones: Imagine the admiration when you proudly announce that you’ve made authentic Greek Baklava from scratch! This impressive dessert is a conversation starter and a guaranteed crowd-pleaser for any gathering or special occasion.
• Easier Than You Think: While baklava might appear intricate, this recipe breaks down the process into manageable steps. With a little patience and our expert tips on handling filo dough, you'll discover that mastering this traditional sweet is well within your reach.
• A Nut Lover's Dream: If you adore the rich, earthy flavors and satisfying crunch of nuts, then this baklava is an absolute must-make. Loaded with finely chopped walnuts, each layer delivers an exquisite texture and robust taste that perfectly complements the sweet syrup.
• A Taste of History and Culture: Baklava is more than just a dessert; it's a culinary artifact with a rich history spanning centuries and cultures. Preparing it connects you to a timeless tradition, bringing a piece of the Mediterranean and Middle East right into your home.
• Unforgettable Flavor Profile: The delicate balance of crisp filo, fragrant nuts, and the unique citrusy notes of orange blossom water in the syrup creates a flavor profile that is truly unforgettable. It's a sweet indulgence that tantalizes all the senses.

My childhood was spent in the charming, unassuming university town of Ames, Iowa. Though it felt like the heart of nowhere, the college brought a world of experiences to our doorstep. We attended symphonies, theatrical performances, and spirited football games, never minding that the stars were often fellow students. More significantly, my parents befriended people from diverse corners of the globe, opening our family to a vibrant tapestry of new cultures and, most delightfully, new cuisines. It was in this environment that my mother, always adventurous in the kitchen, embraced recipes like this Classic Baklava, enriching our lives with incredible homemade dishes.

Key Ingredients for Authentic Baklava

Crafting the perfect homemade baklava relies on a few core ingredients. Understanding each component ensures a delicious and authentic result:

• Filo (Phyllo) Dough: This is the foundation of baklava. Filo is an exceptionally thin, unleavened dough, almost transparent, that becomes wonderfully crisp and flaky when brushed with butter and baked in layers. It’s what gives baklava its signature texture and delicate crunch. You'll typically find it in the frozen dessert or pastry aisle of your grocery store, usually near puff pastry. Be sure to follow the package instructions for proper defrosting.
• Nuts: Essential for that rich, satisfying filling. While my baklava recipe traditionally features walnuts for their robust flavor and texture, don't hesitate to experiment. Pistachios offer a vibrant color and distinct sweetness, while hazelnuts or almonds can provide a more subtle, buttery note. A blend of different nuts can also create a unique and complex flavor profile. Ensure your nuts are finely chopped for the best layering and consistency.
• Sweet Sugar Syrup: The soul of baklava, this syrup is what infuses the layers with moisture and sweetness. While many recipes incorporate honey, this version, akin to some Turkish traditions, uses a pure sugar syrup. What truly sets it apart is the delicate yet distinctive flavor of orange flower (or orange blossom) water. This aromatic ingredient imparts a subtle floral and citrusy note that elevates the baklava from merely sweet to truly enchanting.
• Unsalted Butter (or Olive Oil): Crucial for separating and crisping the countless layers of filo. Melted butter is generously brushed between each sheet, creating the ethereal flakiness that defines baklava. If you prefer, or for dietary reasons, some Mediterranean versions use olive oil, which can also contribute a rich flavor, though butter is more traditional for Greek baklava. Using unsalted butter allows you to control the overall saltiness of the dessert.

Mastering Filo Dough: Pro Tips for Perfect Baklava

Working with filo dough can seem intimidating at first, but with these expert tips, you’ll handle it like a seasoned pro, ensuring your homemade baklava is consistently flaky and delicious:

• Proper Defrosting is Key: Filo dough is almost always sold frozen. Always follow the defrosting instructions on the package meticulously. The best method is typically a slow defrost overnight in the refrigerator. This gradual thawing prevents the dough from becoming brittle and tearing easily.
• Keep it Covered: Filo sheets are incredibly delicate and dry out rapidly when exposed to air, making them fragile and difficult to work with. Do not remove the filo from its plastic packaging until all your other ingredients – chopped nuts, melted butter, and prepared baking pan – are prepped and ready for assembly.
• PRO-Tip for Working: Once you're ready to begin layering, carefully unroll the defrosted filo sheets onto a clean, flat work surface. Immediately cover them with a sheet of plastic wrap, and then place a slightly damp (not wet!) kitchen towel over the plastic wrap. This dual-layer covering creates a humid environment that keeps the filo pliable.
• Work Swiftly and Efficiently: When it’s time to take a sheet, lift the plastic and damp towel only long enough to retrieve one filo sheet. Quickly recover the remaining dough. Speed is your ally here; prolonged exposure to air will lead to dryness and cracking.
• Gentle Brushing Techniques: Use a soft pastry brush to apply melted butter or oil evenly between each filo layer, as directed in the recipe. Pay extra attention to the perimeter of the sheets, as these edges tend to dry out fastest. A gentle touch with the brush will minimize any tearing.
• PRO-Tip: Don't Panic Over Tears: It’s common for a filo sheet or two to tear – don’t despair! These imperfect sheets are perfect for using in the middle layers of your baklava. Once baked, surrounded by intact layers above and below, no one will ever know the difference. Your baklava will still be magnificent!
• Storing Leftover Filo: If you have any filo dough remaining, wrap it tightly in plastic wrap, then place it back in its original box or a freezer-safe bag. It can be stored in the freezer for up to 3 months, ready for your next culinary creation.

How to Make Authentic Baklava: A Step-by-Step Guide

Making baklava is a delightful process that becomes incredibly straightforward once you're familiar with a few key steps and techniques. Organization is crucial for success, especially when working with delicate filo dough. Before you begin, ensure all your components are ready: nuts finely chopped, filo dough thoroughly defrosted (ideally overnight in the refrigerator), and your damp tea towel standing by. The sugar syrup should also be prepared and chilled in advance, as it needs to be cold when poured over the hot baklava. Here’s a detailed guide on how to make baklava that will yield perfect results:

• Prepare Your Pan and Butter: Begin by melting your butter. Use a pastry brush to generously grease your baking pan. This ensures the bottom layers of filo don't stick and contributes to an even golden crust.
• Mix the Nut Filling: In a medium bowl, combine your finely chopped nuts with the sugar. Stir them together until evenly mixed. Set this delicious filling aside.
• PRO-Tip for Filo Management: Unpack your defrosted filo dough and carefully unroll it onto your work surface. Immediately cover the stack with the plastic or parchment paper it came with, followed by a slightly damp kitchen towel. This prevents the delicate pastry from drying out and becoming brittle. Remember to keep it covered throughout the layering process, only exposing a single sheet at a time.
• Layer the First Half of Filo: Take one sheet of filo at a time, lay it in your prepared baking pan, and lightly brush the entire surface with melted butter. Repeat this process, layering half of your filo sheets, brushing each individual layer with butter. Be sure to press gently into the corners and edges to create a compact base.
• Add the Nutty Core: Once the first half of the filo layers is in the pan, evenly spread the prepared nut and sugar mixture over the buttery surface. Distribute it right to the edges for a consistent filling in every piece.
• Complete the Layering: Continue the layering process with the remaining filo dough. Again, take one sheet at a time, place it over the nuts, and brush generously with melted butter. Work diligently until all filo sheets are used, finishing with a final buttered top layer.
• Pre-Cutting for Perfect Portions: Before baking, use a sharp knife to cut the baklava into your desired shapes. Traditional Greek baklava is often cut into diamond or rhombus shapes. First, cut diagonally in one direction across the pan, then cut diagonally in the other direction to form these characteristic lozenge shapes. This pre-cutting helps the syrup penetrate deeply and ensures neat, individual servings.
• Bake to Golden Perfection: Place the pan in your preheated oven and bake according to recipe instructions. The baklava should emerge beautifully puffed and golden brown, with crispy edges.
• Syrup Infusion: This is a critical step! As soon as the hot baklava comes out of the oven, immediately and evenly pour the cold sugar syrup over the entire surface. The contrast in temperatures causes the hot filo to absorb the cold syrup, resulting in a perfectly moist and flavorful dessert.
• Cool and Serve: Allow the baklava to cool completely to room temperature before serving. This resting period is essential, as it allows the syrup to fully saturate the layers and settle, enhancing both flavor and texture. Once cooled, dig in and savor your masterpiece!

Frequently Asked Questions About Baklava

Explore More Delicious Dessert Recipes

If you've fallen in love with the artistry of baklava, you'll surely enjoy these other delectable creations:

• Double Chocolate Nutella Toffee Skillet Brownie from Country Cleaver
• Pecan Tassies – delightful mini pecan pies.
• Old Fashioned Pecan Pie – a timeless Southern classic.
• Toffee Cookies with Walnuts – chewy, sweet, and nutty.
• White Chocolate Macadamia Nut Cookies – a beloved crispy and creamy combination.
• Plus, don't miss my extensive collection of Dessert Recipes and Bar Cookie Recipes for endless sweet inspiration!

The Recipe:

Classic Greek Baklava Recipe

Prep Time
20 minutes

Cook Time
30 minutes

Total Time
50 minutes

Yield
24 servings

A traditional Greek dessert that you can now master at home! This recipe guides you through creating flaky, nutty, and perfectly sweet baklava, infused with fragrant orange blossom water.

Ingredients

For the Orange Blossom Syrup:

• 1 cup granulated sugar
• ½ cup water
• 1 tablespoon fresh lemon juice
• 1 tablespoon orange blossom water

For the Baklava Layers:

• 1 pound (approx. 450g) filo dough, thawed according to package directions
• 1 cup unsalted butter, melted (approximately 2 sticks)
• 6-8 ounces (approx. 170-225g) walnuts, coarsely chopped
• 2 tablespoons granulated sugar (for the nut mixture)

Instructions

1. Prepare the Syrup: In a medium saucepan, combine 1 cup sugar and ½ cup water. Bring to a simmer over medium heat, stirring until the sugar completely dissolves. Continue to simmer gently for about 5-7 minutes, until the syrup slightly thickens enough to coat the back of a spoon. Remove from heat, stir in the lemon juice and orange blossom water, and let it cool completely. For best results, chill the syrup in the refrigerator until ready to use.
2. Preheat Oven & Prep Pan: Preheat your oven to 350ºF (175ºC). Lightly brush a 9 x 13-inch baking pan with some of the melted butter.
3. Prepare Filo and Nut Mixture: Unwrap your thawed filo dough and unroll it. Place the stack on a clean work surface and immediately cover it with plastic wrap, then a slightly damp kitchen towel. In a separate bowl, mix the coarsely chopped walnuts with 2 tablespoons of sugar; set aside.
4. Layer the First Half of Filo: Carefully place one sheet of filo into the prepared baking pan. Lightly brush the entire surface with melted butter. Repeat this process with half of the filo sheets (usually 10-12 sheets, depending on the brand), buttering each layer individually. Work quickly and keep the remaining filo covered to prevent drying.
5. Add the Nut Filling: Evenly spread the entire nut and sugar mixture over the top of the buttered filo layers in the pan.
6. Layer the Remaining Filo: Continue layering the remaining filo sheets over the nuts, brushing each individual sheet generously with melted butter, just as before. Ensure the top layer is also well-buttered.
7. Cut the Baklava: Using a sharp knife, carefully cut the baklava into diamond or rhombus shapes before baking. First, make diagonal cuts in one direction across the pan, then repeat with diagonal cuts in the opposite direction. Do not cut all the way through to the bottom of the pan initially; just score the top layers.
8. Bake the Baklava: Place the pan in the preheated oven and bake at 350ºF (175ºC) for 30 minutes. Then, increase the oven temperature to 450ºF (230ºC) and continue baking for another 15 minutes, or until the baklava is puffed, golden brown, and delightfully crisp.
9. Syrup Infusion: As soon as you remove the hot baklava from the oven, immediately and evenly pour the chilled orange blossom syrup over the entire surface. The sizzling sound is normal and indicates the syrup is being absorbed.
10. Cool and Serve: Allow the baklava to cool completely to room temperature. This crucial step allows the syrup to fully penetrate and moisten all the layers, resulting in the perfect texture and flavor. Serve at room temperature and enjoy!

Notes

Feel free to substitute walnuts with other nuts such as pistachios, hazelnuts, or almonds, or even a delightful combination of them for a unique flavor profile.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases, but only recommend products I genuinely use and love.

• Orange Blossom Water: Essential for that authentic floral note in the syrup.

• Silicone Pastry Brush: Ideal for gently and evenly buttering those delicate filo layers.

• 9 x 13 Ceramic Baking Dish: A sturdy and beautiful dish perfect for baking baklava.

Nutrition Information:

Yield:

24


Serving Size:

1 piece

Amount Per Serving (estimated):
Calories: 559Total Fat: 49gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 20mgSodium: 80mgCarbohydrates: 27gFiber: 4gSugar: 11gProtein: 9g