Traditional Baklava Recipe

5 from 1 vote

Traditional Baklava Recipe

This is an authentic Cypriot baklava recipe made with almonds, layered pastry, and spiced honey syrup. This is a tray-style baklava recipe that makes about sixteen portions of diamond-shaped sweets. Use the best quality honey you can fine and make it the day before you serve. This gives the dish time for the flavors to infuse.

Course Dessert

Cuisine Greek

Keyword honey recipe

Prep Time 40

Cook Time 20

Infusing time 1

Total Time 1 1

Servings portions

Calories 262kcal

Author Tanya Anderson

Cost 15

Equipment

Ingredients

Honey Syrup

1.5 cups honey 510 g
1.5 cups white sugar 330 g
2 TBSP lemon juice 35 g
1/4 tsp ground cinnamon
5 cloves (whole)

Nut Filling

2 cups chopped almonds 180 g
2 cups chopped mixed nuts (your choice) 180 g
1 tsp ground cinnamon
1/4 cup white sugar 110 g
1 cup salted butter 200 g

Pastry

24 sheets filo pastry 1 x 250 g (8 oz) pack
1/2 cup salted butter 100 g

Instructions

Make the Spiced Honey Syrup

Place all the syrup ingredients in a saucepan and heat on low to medium until dissolved. Stir regularly.
Bring the heat to medium and allow the syrup to simmer for five minutes. Stir regularly.
Take the syrup off the heat, remove the cloves, and allow it to cool.

Make the Nutty Filling

Chop the nuts by hand or in a food processor. They should be roughly chopped rather than finely ground.
Although optional, you can toast them for an extra nutty flavor. Lightly brown them in a pan or toast them on an oven tray. Watch them and stir regularly to prevent burning.
Place all the nut filling ingredients into a bowl and stir well.

Layer the Baklava

Preheat the oven to 350°F /180°C or 160°C for fan-assisted ovens.
Melt the 1/2 cup of butter and, using a basting brush, grease the bottom and sides of the dish.
Begin layering. Place a single pastry sheet in the dish and then brush it lightly with melted butter. Repeat this process until you have eight sheets of buttered filo in the dish.
On top of this layered pastry, spoon half of the nut filling and spread it evenly.
Next, butter and layer eight more pieces of filo pasty.
Spread the remaining nut filling on top.
To finish, add eight more layers of buttered filo pastry on top.

Cook the Baklava

Using a sharp knife, score the top of the pastry in a diamond design. Three horizontal lines lengthwise and then diagonal lines*.
Sprinkle the top of the pastry with cold water and then place it in the oven. The water helps to keep the top layer of filo from puffing up.
Bake for 20 minutes, then reduce the heat to 300°F /150°C or 140°C for fan-assisted ovens. Bake for an additional 10-15 minutes or until the top is golden brown.

Soak the Baklava

Take the baklava out of the oven and cut through the scored lines all the way to the bottom of the dish. Next spoon the cooled syrup all over the pastry while it’s still hot, making sure it drizzles down every cut.
Cover lightly with a tea towel or tin foil and let the syrup infuse into the pastry for six to twenty-four hours. The longer, the better. Left at room temperature, this traditional baklava recipe will last a whole week.

Notes

You can cut the lines after you bake, but it can make the top of the pastry flake off.

Nutrition