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Crispy Greek Baklava Recipe with Honey Syrup Perfect for Nut Lovers

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A quick and easy Greek baklava recipe featuring crispy layers of filo dough, a nutty filling of walnuts and pistachios, and a warm honey syrup drizzle. Perfect for gatherings and nut lovers seeking a sweet Mediterranean treat.

Ingredients

Scale
  • 1 package (16 oz / 450 g) filo (phyllo) dough, thawed
  • 1 cup (225 g) unsalted butter, melted
  • 2 cups (about 200 g) mixed nuts, roughly chopped (1 cup walnuts, 1 cup pistachios)
  • 1/2 cup (100 g) granulated sugar
  • 1 tsp ground cinnamon
  • 1 cup (340 g) honey, preferably Greek thyme honey
  • 1/2 cup (120 ml) water
  • 2 tbsp (30 ml) lemon juice
  • 1 tsp vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking dish lightly with some melted butter to prevent sticking.
  2. In a bowl, combine 2 cups mixed chopped nuts, 1/2 cup granulated sugar, and 1 tsp ground cinnamon. Stir well to distribute evenly.
  3. Keep the filo covered with a damp towel while working to prevent it from drying. Place one sheet of filo in the baking dish and brush generously with melted butter. Repeat layering about 8 sheets, brushing each with butter.
  4. Sprinkle a thin layer of the nut mixture evenly over the buttered filo layers.
  5. Add another 5-6 sheets of filo on top of the nuts, brushing each with melted butter as before.
  6. Sprinkle the remaining nut mixture evenly over the second filo layer.
  7. Finish layering with the remaining filo sheets (about 8-10), each brushed with butter. Make sure the top layer is generously buttered.
  8. Cut the baklava into diamond or square shapes with a sharp knife before baking.
  9. Bake in the preheated oven for 45-50 minutes or until golden brown and crisp.
  10. While baking, prepare the honey syrup: In a saucepan, combine 1 cup honey, 1/2 cup water, 2 tbsp lemon juice, and 1 tsp vanilla extract. Bring to a gentle boil, then simmer for 8-10 minutes until slightly thickened. Remove from heat and let cool slightly.
  11. Once the baklava is out of the oven, immediately pour the warm honey syrup evenly over it.
  12. Let the baklava cool completely at room temperature for at least 3-4 hours, ideally overnight, before serving.

Notes

Keep filo sheets covered with a damp towel to prevent drying. Brush each filo layer generously with melted butter for crispness. Cut baklava before baking to allow syrup penetration. Pour warm syrup over hot baklava immediately after baking to maintain crispiness. Let baklava rest at room temperature for several hours or overnight for best texture and flavor. Store at room temperature in an airtight container for up to 5 days; avoid refrigeration to keep crisp layers. Baklava freezes well; re-crisp in a warm oven before serving.

Nutrition

Keywords: baklava, Greek dessert, honey syrup, nuts, filo dough, walnut baklava, pistachio baklava, crispy baklava, Mediterranean dessert, nut lovers

Find it online: https://bouncybowl.com/crispy-greek-baklava-recipe-with-honey-syrup-perfect-for-nut-lovers/