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Greek Walnut Baklava

Crisp, honey-soaked Greek baklava layered with buttered filo, walnuts, pistachios and cinnamon.
Print Recipe
Prep Time 40 minutes
Cook Time 50 minutes
Resting 6 hours
Total Time 7 hours 30 minutes
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
 

  1. Simmer the sugar, water, honey, cinnamon stick and lemon peel for 10 minutes. Add the lemon juice and cool completely.
  2. Chop the nuts finely and mix with the ground spices.
  3. Heat the oven to 170°C. Brush a 23 × 33 cm tin with butter and layer 8 filo sheets, brushing each.
  4. Sprinkle with a layer of nuts, cover with 3 buttered sheets and repeat until the nuts are used.
  5. Finish with 8 buttered sheets. Cut into diamonds all the way through before baking.
  6. 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.