Greek Baklava
Layers upon layers of paper-thin phyllo with chopped walnuts and cinnamon, soaked in honey syrup. Sticky, crunchy, and addictive.
Ingredients
- 1 lb phyllo dough, thawed
- 1 lb walnuts (or pistachios), finely chopped
- 1 cup melted butter
- 1 tsp cinnamon
- Syrup: 1 cup sugar, 1 cup honey, 1 cup water, 1 cinnamon stick, 1 tsp lemon juice
Instructions
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1
Mix chopped nuts with cinnamon. Brush a 9x13 baking dish with butter.
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2
Layer 8 sheets of phyllo, brushing each with melted butter. Sprinkle a thin layer of nut mixture.
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3
Add 4 phyllo sheets (buttered), nuts, and repeat. End with 8 buttered phyllo sheets on top.
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4
Score into diamonds with a sharp knife. Bake at 350°F for 45 minutes until deep golden.
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5
Make syrup: Simmer all syrup ingredients for 10 minutes. Cool slightly. Pour the warm syrup over the hot baklava. Let absorb for at least 4 hours before serving.
