My friend Yiorgos says baklava might as well be called the “powerbar of the gods” — and after tasting it, the name makes sense. Rich, sweet, and layered with crisp phyllo and toasted nuts, authentic Greek baklava is a dessert worth traveling for. Yiorgos generously showed me the family method for making it; below is a cleaned and natural English version of that recipe and method. A note: the original contains some earthy expressions, but the technique and spirit remain intact.
The Powerbar Of The Gods. A Recipe For Baklava.
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- Author: Baking The Goods
- Total Time: 2 hours 35 minutes
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Description
This is a traditional Greek baklava recipe, handed down through generations and shared here with respect for the original family version. It’s authentic, buttery, nutty, and fragranced with cinnamon and honey.
Ingredients
Units
You will need
- Roasting pan 16” x 12” x 2.5” deep — 1
- Fresh phyllo dough from a Greek deli (avoid frozen grocery phyllo) — 2 packages
Ingredients for the filling
- Unsalted butter, melted — 3–4 sticks
- Walnuts, chopped coarsely — 3 cups
- Blanched almonds, chopped — about 1 cup
- Sugar — 1/4 cup
- Cinnamon — a few teaspoons, to taste
Ingredients for the syrup
- Sugar — 4 cups
- Water — 2 cups
- One thick slice of lemon
- One cinnamon stick
- Honey — 1/2 cup
Instructions
- Obtain fresh phyllo if possible — the laborious work of separating and buttering sheets is much easier with high-quality phyllo.
- Preheat the oven to 350°F (175°C).
- Melt the butter in a small saucepan and set aside.
- Chop the walnuts and almonds to an even, coarse texture. Combine them in a large bowl with the 1/4 cup sugar and cinnamon. The mixture should smell nutty with a warm cinnamon note.
- Lightly grease your baking pan. Roll out the phyllo sheets on a clean surface, keeping them covered so they do not dry out.
- Place one sheet of phyllo in the pan and brush with melted butter. Repeat until you have seven layers as the base. Sprinkle a handful (a “houfta”) of the nut mixture over the phyllo.
- Continue layering: one or two sheets of phyllo brushed with butter, then another houfta of nuts. Repeat this pattern until you’ve used about two packages of phyllo or the pan is almost three-quarters full.
- Finish the filling layers and then add 8–10 top layers of phyllo, each brushed with butter. Before baking, score the top layer every two inches and cut along the lines so the pieces are easy to separate after baking.
- Optionally, cut each square in half diagonally to create diamond-shaped pieces — a traditional presentation.
- Optional: share a small celebratory drink before baking.
- Bake for 45–50 minutes, then rotate the pan and bake another 20–30 minutes until the top is a warm golden brown.
- While the baklava bakes, make the syrup. Combine 4 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until the mixture is clear and the sugar dissolves.
- Remove the syrup from heat and add the lemon slice, cinnamon stick, and honey. Allow the syrup to cool to room temperature.
- When the baklava comes out of the oven, pour the cooled syrup evenly over the hot pastry. The syrup should sizzle and sink into the layers.
- Let the baklava rest for at least 8 hours (preferably longer) so the syrup fully soaks through and the flavors meld.
- Enjoy with friends and savor this rich, traditional dessert.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 5 minutes