Name: Greek Walnut Baklava
Prep time: 40 min
Cook time: 50 min
Total time: 450 min
Ingredients: 300 g walnuts; 150 g pistachios; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 250 g butter (melted); 450 g filo pastry; 300 g sugar; 250 ml water; 150 g honey; 1 cinnamon stick; 1 strip lemon peel; 1 tbsp lemon juice

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Crisp, honey-soaked Greek baklava layered with buttered filo, walnuts, pistachios and cinnamon.

About this Greek recipe

Baklava is made across Greece, Turkey and the Middle East. Greek versions often use walnuts, cinnamon and a honey syrup.

Ingredients you will need

The main ingredients are walnuts, pistachios, ground cinnamon, ground cloves, butter, filo pastry. Exact quantities are in the recipe card below.

How long it takes

Allow 7 hr 30 min in total: 40 min of preparation, 50 min of cooking and 6 hr of resting, chilling or soaking. The recipe serves 24.

Greek Walnut Baklava

Crisp, honey-soaked Greek baklava layered with buttered filo, walnuts, pistachios and cinnamon.

Print Recipe

Prep Time 40

Cook Time 50

Resting 6

Total Time 7 30

Servings: 24 servings

Course: Dessert

Cuisine: Greek

Calories: 250

Ingredients Method Notes

Ingredients

300 g walnuts
150 g pistachios
1 tsp ground cinnamon
1/2 tsp ground cloves
250 g butter melted
450 g filo pastry
300 g sugar
250 ml water
150 g honey
1 cinnamon stick
1 strip lemon peel
1 tbsp lemon juice

Method

Simmer the sugar, water, honey, cinnamon stick and lemon peel for 10 minutes. Add the lemon juice and cool completely.
Chop the nuts finely and mix with the ground spices.
Heat the oven to 170°C. Brush a 23 × 33 cm tin with butter and layer 8 filo sheets, brushing each.
Sprinkle with a layer of nuts, cover with 3 buttered sheets and repeat until the nuts are used.
Finish with 8 buttered sheets. Cut into diamonds all the way through before baking.
Bake for 50 minutes until deep golden. Pour the cool syrup over the hot baklava and leave uncovered for at least 6 hours.

Notes

Leave the baklava uncovered while it soaks. Covering it traps steam and softens the filo.