Greek Baklava
Layers of flaky filo pastry filled with a rich mixture of walnuts, pistachios, almonds, and warm spices create a sweet, nutty treat perfect for festive occasions or indulgent desserts.
Ingredients
Instructions
- Combine the finely chopped walnuts, pistachio nuts, almonds, sugar, cinnamon, and nutmeg in a bowl.
- Brush a 13 x 9 x 2-inch baking pan well with melted butter.
- Separate 25 sheets of filo pastry from the package and keep them under a damp towel to prevent drying.
- Layer the filo sheets in the prepared baking pan, brushing each sheet with melted butter before adding the next.
- Sprinkle the nut and spice mixture evenly over the layered filo sheets.
- Continue layering with remaining filo sheets, brushing each with melted butter and adding the filling as needed.
- Once assembled, cut the baklava into serving-sized pieces before baking.
- Bake in a preheated oven at 350°F (175°C) for about 45 minutes or until golden brown.
- Allow the baklava to cool slightly before serving.
Tips & Substitutions
To enhance the flavor of your baklava, consider adding a splash of orange blossom water to the nut mixture. If you can't find filo pastry, you can use phyllo dough as a substitute. Make sure to keep the dough covered with a damp cloth to prevent it from drying out while you work. For a different twist, try mixing in dried fruits like raisins or figs with the nuts.
Serving Suggestions
Serve baklava at room temperature, drizzled with honey or a warm syrup made from sugar, water, and lemon juice. It pairs beautifully with Mediterranean recipes like Mediterranean Feta Dip or a robust coffee. For a delightful contrast, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Reheating
Baklava can be stored at room temperature in an airtight container for up to a week. If you want to keep it longer, refrigerate it for up to a month. To reheat, place the baklava in a warm oven for about 10 minutes to restore its crispiness before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Baklava contains roughly 667 calories, with 5g protein, 19g carbohydrates, and 65g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of protein. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make baklava ahead of time?
Yes, baklava can be prepared in advance. Assemble it, then refrigerate it unbaked for up to a day. Bake it just before serving for the best texture. This allows the flavors to meld, creating a richer taste.
What can I use instead of nuts?
If you need a nut-free option, you can substitute the nuts with seeds like sunflower or pumpkin seeds. Alternatively, consider using crushed cookies or granola for a different texture, but keep in mind that the flavor will change.
Why is my baklava soggy?
Sogginess can occur if the syrup is added too soon after baking. Allow the baklava to cool for about 10 minutes before drizzling the syrup. This helps the layers maintain their crispiness while absorbing just enough moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).