nuts, cinnamon and a honey glaze combine with phyllo dough for a classic greek holiday dish that is the hit of our table every year!
Remember yesterday how I told you that it’s not Christmas in my house until we’ve made these gingerbread men?
Well, to my Greek grandmother (who we call Maia), it’s not Christmas until the Greek cookies and treats are made!
I can’t say I complain about that as the Greek baked goods are some of my favorite. And it makes me happy to know that my grandmother has a piece of her childhood Christmas every year as well.
I will warn you though, making this is not for the faint of heart (especially if you buy pistachios in their shells!) – but it is OH so worth it. The nutty, sweetened center has just a hint of cinnamon making every little bit perfectly satisfying.
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greek baklava
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Category: holiday baking
Description
nuts, cinnamon and a honey glaze combine with phyllo dough for a classic greek holiday dish that is the hit of our table every year!
Ingredients
For the Baklava:
- 16 ounces frozen filo dough (21 16x12 inch sheets)
- 1.5 cups butter or earth balance, melted
- 4 cups finely chopped walnuts
- 3 cups finely chopped pecans
- 3/4 cup pistachios
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
For the honey glaze:
- 2 cups sugar
- 1 cup water
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 4 inch cinnamon stick
Instructions
For the Baklava:
- Thaw the frozen phyllo dough at room temperature for 2 hours (if phyllo is a different size, cut to fit pan). Cover with a slightly damp towel.
- Preheat oven to 350 degrees F
- Lightly butter the bottom of a 13x9x2-inch baking pan.
- Layer nine of the half sheets of phyllo in the pan, brushing each sheet with some of the melted butter or earth balance spread.
- Mix the walnuts, pecans, pistachios, sugar and cinnamon.
- Sprinkle about 1 cup of the nut mixture over the phyllo in the pan.
- Drizzle with some of the melted butter.
- Top with four more half sheets of the phyllo, brushing each with more of the melted butter.
- Repeat the nut-and-4-half-sheet-filo layers five times more.
- Sprinkle with the remaining nut mixture.
- Drizzle with some of the melted butter.
- Cut into diamond-shaped pieces or squares, cutting to, but not through, the bottom layer.
- Bake 325 degrees F for 60 minutes.
- Finish cutting diamonds or squares; cool thoroughly.
For the honey glaze:
- Meanwhile, in a saucepan combine the 2 cups sugar, water, honey, lemon juice and stick cinnamon stick.
- Boil gently, uncovered, for 15 minutes – WATCH CLOSELY as it can bubble over!
- Stir until blended.
- Pour warm syrup over cooled pastry.
- Cool completely.
Notes
- Baklava will keep, covered, for 4-5 days at room temperature.
Keywords: baklava, holiday baking, greek, greek holiday
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