Snack · 75 min · greek

Baklava

This is the kind of Greek snack you’ll make on repeat — phyllo dough and walnuts, 75 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 8 oz Phyllo dough
• 8 oz Walnuts
• 1/2 cup Unsalted butter
• 1 cup Sugar
• 1/2 cup Honey
• 3/4 cup Water
• 1 tbsp Lemon juice
• 2 tsp Ground cinnamon
• 1/4 tsp Ground cloves

Steps

1. Make the syrup first and let it cool completely — cold syrup on hot pastry is the law of baklava. Simmer the sugar, water, honey, lemon juice, and cloves 10 minutes until it coats a spoon.
2. Pulse the walnuts with the cinnamon to a coarse meal, not dust — you want texture that crunches, not paste.
3. Melt the butter slowly and skim the foam; clarified butter browns the layers instead of steaming them. Brush a 9x9 pan and lay down 6 phyllo sheets, buttering each.
4. Layer nuts and buttered phyllo in thirds — 6 sheets, nuts, 6 sheets, nuts, 6 sheets — ending with buttered phyllo. Cut into 12 diamonds before baking; the syrup needs the channels and you cannot cut flaky layers after.
5. Bake at 350°F for 40 minutes until deeply golden and the edges pull from the pan.
6. Pour the cool syrup slowly over the hot pastry and listen — it should hiss and bubble. Rest at least 4 hours so every layer drinks the syrup. Room temperature only; the fridge kills the crisp.

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