Learn how to make the best Greek-style Baklava from a Baklava expert!

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This Baklava recipe is the easiest and best Baklava. It's a generational recipe that has been passed down to me from my mother and I'm excited to share it with you!

Recipe

Ingredients
3 cups white sugar
1 cup water
2 sticks cinnamon
half lemon
1 box Phyllo Pastry
1½ cups chopped walnuts
1½ cups sliced almonds
1 tbsp cinnamon
1 pound unsalted butter

Directions:
Preheat oven to 375ºF.

Make your syrup by adding the white sugar, water, cinnamon sticks, and half lemon to a medium saucepan. Boil on high heat for 5 minutes. The contents should have taken on a thicker consistency and should fall like a hair off a teaspoon. Set aside to cool completely.

Take the chopped walnuts and the sliced almonds and put in a large bowl. Sprinkle the cinnamon and stir until every piece is coated with cinnamon. Set aside.

Melt the butter in a microwave safe bowl or on the stovetop in a small saucepan.

Prepare a 9×13 pan by lightly sprinkling the melted butter on the bottom of the pan with a pastry brush. Make sure the butter and brush are close by as you will be using these for every layer. Unwrap the box of phyllo and lay it flat.

Take one sheet of phyllo and set in the pan. Add a sprinkle of butter and the fold over the excess phyllo onto itself in the pan. Turn your pan around 180 degrees and repeat this step so each side is getting an equal amount of phyllo pastry.

Once you have done 4 layers, add a handful (about ¾ cup) of the nut mixture. Add another sheet of phyllo and butter and add another handful of the nut mixture. Repeat this until you have 4 layers of the nut mixture in the phyllo.

Finish the Baklava by saving a good piece of phyllo, putting it halfway over the pan, then folding the remaining 2/3 over the pan to cover it completely. This should leave no seams on the Baklava.
Take a sharp knife and cut the Baklava. This is done by cutting 9 square pieces then cutting those pieces in half, diagonally.

Sprinkle the remaining butter on top of the cut Baklava. Make sure not to use the “white” part of the melted butter as that is water and it will make your Baklava soggy.

Take your hand and wet it under your tap and flick water onto the Baklava. Although it seems counter-intuitive (especially since we don’t want the water from the butter on the Baklava), this will actually help make the top layer nice and crispy!

Put it in the oven for 45-50 minutes. Keep your eye on it and make sure the top is nice and golden brown.

Once the Baklava is done, take a ladle and pour the syrup over the hot Baklava until it’s all gone. Make sure you let the Baklava drink up all the syrup before cutting into it. It’s ideal to let it sit for 30-45 minutes before serving.

Enjoy!

Full recipe here: [ Ссылка ]

Chef: Tina Kokonas
Director: Elenee Young
Video Production: Narra Studios
Video Editing: Kim Capiral, Narra Studios
Second Shooter: Brittany Murphy
Hair and Makeup: Glaiza Capiral, The Beauty Depth
Photography and Styling: Jessie Mann, Jessie Mann Photography

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