How to Make Greek Baklava
Greek Pastry is Delicious
Greeks Know How to Cook
I've never been to Greece (yet), but we do have Greek Town in Detroit, and that is the next best thing. A Greek-Australian friend of mine came to see us in Detroit, and we took her to Greek town for dinner. She had just spent 2 years in Athens. I held my breath throughout the meal waiting for her critique of the food. She pushed back from the table after finishing her meal and said it was very close to the real thing. I was so pleased, because I've been going there for many years, and I'd like to think it is authentically Greek.
I like to have Saganaki (flaming cheese),Greek salad and moussaka when I go to Greek Town, and I always end my meal with baklava.
It's not hard to make, and it is so worth it. I hope you enjoy this recipe.
- 1 pound package phyllo sheets, thawed
- 1 cup butter, melted
- 2 cups walnuts, pecans, almonds, or pistachios, finely chopped
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cup honey
- 3/4 cup granulated sugar
- 1/2 teaspoon lemon juice
- Separate phyllo pastry sheets according to package directions. Keep pastry covered with clean, damp cloth to keep it from drying out. Place 1/3 of pastry sheets in a greased 15x10x1-inch baking pan, one by one, quickly brushing each sheet all over with melted butter.
- Combine nuts, ½ cup sugar, and cinnamon; divide mixture in half: sprinkle ½ of nuts, sugar, cinnamon mixture over buttered pastry. Place another 1/3 of pastry sheets on top, again brushing each sheet with melted butter. Sprinkle remaining ½ of nuts, sugar, cinnamon mixture over buttered pastry. Place remaining 1/3 of pastry on nut mixture, buttering each sheet.
- Cut baklava pastry Into 2-inch diamonds. Bake at 400° until brown and crisp, about 30 to 35 minutes.
- Meanwhile, in a saucepan, combine remaining ¾ cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil the baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.
Be sure to let us know what you think about this recipe.