Baklava with filo pastry, nuts, cinnamon and honey syrup
Greek Recipe

Baklava

For baklava, filo pastry leaves are layered with butter, filled with walnuts or pistachios and then soaked with aromatic syrup after baking. After that, baklava must rest for several hours.

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Total time 5 hr 20 min
Calories 390 kcal
Servings 12 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Baklava with filo pastry, nuts and honey syrup

Baklava needs patience and careful layering. The filo pastry dries out quickly and is therefore covered during work. After baking, the hot pastry is poured over with cooled syrup so that the layers become crisp and juicy at the same time.

Mediterranean Cuisine Greek Recipes

Recipe

Baklava

Baklava consists of many buttered filo pastry layers, nuts, cinnamon and syrup made of honey or sugar. Hot pastries absorb cold syrup particularly well.

Ingredients

12 servings

Method

  1. 1

    Cook syrup

    Simmer sugar, water, honey, lemon juice and, if desired, cinnamon stick for 8 minutes. Let the syrup cool.

  2. 2

    Mix nuts

    Chop nuts coarsely and mix with cinnamon. Cover the filo pastry during work.

  3. 3

    Layers

    Put in several filo pastry leaves and spread each one with butter. Spread nuts on them and further layer.

  4. 4

    Cut and bake

    Cut baklava into diamond or squares before baking. Bake golden brown at 170 degrees 40 to 45 minutes.

  5. 5

    Watering and letting go

    Pour hot baklava with cooled syrup and let it rest for several hours.

Kitchen know-how

Tips for Baklava

Protect filo pastry

Cover filo pastry during work so that it does not break.

Combining hot and cold

Hot pastries and cold syrup ensure good absorption and better texture.

Move

Baklava tastes much better after several hours because syrup and layers connect.

Variations

How to adapt this recipe

Pistachios make Baklava finer and greener. Walnuts taste stronger and more classic for many home recipes.

Some orange peel in syrup gives a more fruity aroma and fits well with cinnamon.

Nutrition per serving

390kcal
42.0 gCarbohydrates
6.0 gProtein
22.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Baklava

After baking the filo pastry is very crispy and breaks more easily. Before it can be cut cleanly.

A good method is hot baklava with cooled syrup. So it becomes juicy, but remains more structured.

Several hours, better overnight, then the syrup spreads evenly.

Walnuts, pistachios, almonds or mixtures fit. Walnuts taste strong, pistachios finer.

Keep cooking

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