Greek-American Baklava
Greek-American Baklava combines traditional Greek ingredients and flavors with an American twist, creating a rich, golden pastry filled with a mix of nuts, cinnamon, and a luscious honey-sugar syrup. It is a perfect dessert for any occasion, providing a satisfying balance of crunchy, syrup-soaked filo dough and aromatic nuts.
Equipment
- 1 9x13-inch baking dish
- 1 Sharp knife (for cutting baklava)
- 1 Pastry brush
- 1 Small saucepan (for syrup)
- 1 Mixing bowl (for nut filling)
- 1 Large baking sheet (optional, for pre-baking filo dough)
- 1 Basting brush (for buttering filo dough)
Ingredients
For the Nut Filling:
- 2 cups Walnuts chopped
- 1 cup Pistachios chopped
- 1 cup Almonds chopped
- 1 tsp Ground cinnamon
- 1/2 cup Granulated sugar
For the Filo Dough Layers:
- 1 package Filo dough approximately 20-24 sheets
- 1 cup Butter melted (plus extra for greasing)
For the Syrup:
- 1 cup Honey
- 1 cup Granulated sugar
- 1/2 cup Water
- 1 tsp Fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the nut filling: In a bowl, combine the chopped walnuts, pistachios, almonds, cinnamon, and sugar. Set aside.
- Layer the filo dough: Brush the bottom of a 9x13-inch baking dish with melted butter. Place the first sheet of filo dough into the dish and brush it with butter. Continue layering and buttering sheets until you have about 8-10 sheets layered.
- Add the nut filling: Evenly sprinkle a thin layer of the nut mixture over the filo dough. Continue layering 4-6 more buttered filo sheets, then add another layer of nuts. Repeat until the ingredients are used up, finishing with 8-10 layers of filo dough on top.
- Cut the baklava: Use a sharp knife to cut the baklava into squares or diamond shapes.
- Bake the baklava: Place the baklava in the oven and bake for 45-50 minutes, or until golden brown and crispy.
- Make the syrup: While the baklava is baking, combine the honey, sugar, water, and lemon juice in a small saucepan. Bring to a boil, then lower the heat and simmer for about 10-15 minutes, until the syrup thickens slightly.
- Pour the syrup: Once the baklava is done baking, remove it from the oven and allow it to cool for 10-15 minutes. Pour the warm syrup evenly over the baklava, making sure it soaks into every layer.
- Rest and serve: Allow the baklava to cool completely and rest for several hours or overnight to fully absorb the syrup. Cut into squares or diamonds and serve.
Notes
- Nut variety: Feel free to adjust the nut types based on your preferences or availability. Walnuts, pistachios, and almonds are the traditional choices, but you can experiment with others like hazelnuts or pecans.
- Filo dough handling: Be sure to keep your filo dough covered with a damp towel while you work to prevent it from drying out.
- Storage: Store baklava at room temperature in an airtight container for up to 3-4 days. You can refrigerate it for longer storage, or freeze it for up to 2-3 months.
- Vegan & gluten-free options: To make vegan baklava, substitute the butter with plant-based options, and for a gluten-free version, use gluten-free filo dough.