Baklava
A classic Greek syrup dessert made with layers of buttered filo pastry, cinnamon‑spiced nuts, and a fragrant lemon syrup. Crisp, sweet, and irresistibly traditional.
Ingredients
Main
- 1kg phyllo pastry
- 1/2kg walnuts, coarsely chopped
- 1/2kg raw almonds, coarsely chopped
- 3 tbsp finely ground cinnamon
- 1 tbsp finely ground cloves
- 600g fresh butter, melted
Syrup
- 6 cups sugar
- 500ml glucose or honey
- 1 litre water
- Rind of two lemons and two cinnamon sticks
Method
- Combine the nuts and spices in a bowl.
- Grease an ovenproof dish with melted butter.
- Layer the first 5 phyllo sheets, brushing each lightly with butter.
- Sprinkle some of the filling mixture over the phyllo.
- Continue layering phyllo with butter and nuts, leaving 4-5 sheets for the top.
- Finish with the remaining sheets and score the top into diamonds or squares.
- Pour melted butter over the top and sprinkle with cold water.
- Bake at 180°C for about 50 minutes until golden.
- Boil syrup ingredients for 5 minutes.
- Pour hot syrup over the baklava and allow to absorb uncovered.
Additional Tips
Brush each phyllo sheet gently to keep the baklava light and crispy.
