September 16, 2021
Fermentation is all the rage in foodie circles. From kombucha to kimchi, yogurt to sauerkraut, it may seem like the next new food fad. Fermented…Read This Post
What is Baklava? Baklava is a traditional dessert from the eastern Mediterranean basin, and is especially prevalent in Greece and Turkey, but also the Caucuses and the Middle East. There is no consensus about where or when it originated, but some date it back almost 3000 years! The ingredients can change slightly, but they always include phyllo (or filo) sheets, chopped nuts, some type of sweet syrup, and some type of oil (usually butter).
You can make this delicious dessert yourself on one of our cooking vacations in Greece or in Turkey. During our Greek Gastronomy on Santorini cooking vacation you can even make your own phyllo pastry! It’s easy enough to make at home as well. I make it with the help of my kids, who love the sticky goodness of it.
Prep time: 45 minutes
Cook time: 50-60 minutes
Cook method: bake
1. Bring phyllo sheets to room temperature before starting. Preheat oven to 325 degrees F. Butter the bottom of a 9×13 inch baking dish.
2. Make the syrup by combining the water, honey, sugar, and lemon juice, heating until all the sugar is dissolved. Set aside and let cool slightly before using.
3. Mix the nuts and the cinnamon.
4. Melt the butter.
5. Layer 8 layers of phyllo in the pan, brushing each layer with butter before adding the next. (You might need to cut the phyllo sheets to fit the size of the pan.) Keep the rest of the phyllo covered with a damp towel to keep it from drying out.
6. Sprinkle with 1/2 to 3/4 c. of the nuts.
7. Cover with 4 more sheets of phyllo, brushing each layer with butter.
8. Repeat these layers until the nuts are gone, making the top layer at least 8 buttered phyllo sheets.
9. Cut the baklava before baking. To achieve the classic diamond shape, cut horizontal strips, then cut diagonally.
10. Bake for about 50-60 minutes or until the top is golden brown. Remove from oven and top with syrup. Cool to room temperature.
You can serve it with your favorite digestif, perhaps an ouzo (or other pastis)!
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