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Greek Walnut Baklava

By Groceree

Also known as Greek Baklava

Buttered filo layered with walnuts, cinnamon and cloves, cut into diamonds, baked until crisp and drenched in a honey syrup with lemon and cinnamon. Greek baklava is spicier and more honeyed than the Turkish pistachio kind.

Last updated

Diamond-shaped pieces of golden layered filo pastry with walnut filling, glistening with syrup
Servings
Makes 24 pieces
Prep
45 min
Cook
1 h
Total
7 h 45 min

Ingredients

Baklava

  • filo pastry500 g
  • walnuts400 g
  • caster sugar50 g
  • ground cinnamon2 tsp
  • ground cloves¼ tsp
  • butter250 g
  • whole cloves (optional)24

Honey syrup

  • caster sugar300 g
  • water250 ml
  • honey150 g
  • cinnamon sticks1
  • lemons1

Instructions

Syrup

  1. 01

    Pare a strip of peel from the and squeeze its juice. Boil the , , and peel for 10 minutes, then stir in the and the juice. Cool completely.

Baklava

  1. 02

    Heat the oven to 170°C. Melt the and use a little of it to grease a 30 x 23 cm tin. Finely chop the and mix them with the , the and the .

  2. 03

    Lay in 8 sheets of the (thawed, if frozen), brushing each with the melted . Keep the rest under a damp cloth so it does not dry out.

  3. 04

    Scatter over a third of the nuts, then 4 more buttered sheets. Repeat twice more.

  4. 05

    Finish with 8 buttered sheets on top and brush the top generously.

  5. 06

    Cut all the way through into diamonds with a sharp knife, and press a into each if you like.

  6. 07

    Bake for 50 to 60 minutes until deep golden and crisp.

  7. 08

    Pour the cold syrup over the hot straight from the oven, and leave uncovered for at least 6 hours before serving.

Notes

  • Cold syrup on hot pastry, never hot on hot — that is what keeps it crisp instead of soggy.
  • Cut it before baking. Baked filo shatters under the knife.
  • Leave it overnight, uncovered. The syrup needs time to soak in, and a lid makes it soft.

Nutrition per serving

Calories
330 kcal
Protein
4 g
Carbs
33 g
Fat
21 g

Estimated from the ingredients.

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