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Greek Baklava

1013joo - May 11, 2021 - 0 comments

One of many Greek desserts but this is definitely one of our personal favorites!


  • 1 (16 ounce) package phyllo dough
  • 1 pound chopped walnuts
  • 1 cup butter 
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1 cup white sugar 
  • 1 Tsp vanilla extract or 1 Tsp vanilla beans
  • ½ cup honey 
  • ½ cup butter
  • ½ cup flavored EVOO or Balsamic (we used Black Walnut Dark Balsamic)


Preheat oven to 350 degrees F(175 degrees C). Take a paper towel and fold it in half and take a little butter and spread over the bottoms and sides of a 9×13 inch pan. Repeat this process with your flavored EVOO or Balsamic but be careful not to fill up the bottom of the bowl, so lightly drizzle it over the butter, starting at the top, inside of the pan. You do not have to use any EVOO or Balsamic as this is only to enhance the flavor and crispiness of the phyllo dough!

In a separate bowl, chop nuts and mix them in with the cinnamon and then set aside. Now, unroll the phyllo dough and cut whole stack in half to fit pan. Cover phyllo with a dampened cloth, not a paper towel, to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly and repeat until you have 8 sheets layered and then sprinkle 2 – 3 tablespoons of nut mixture over the entire dish. Top it off with two sheets of dough, butter, nuts, layering as you go and the top layer should be about 6 – 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make the sauce while the baklava is still baking. Boil the sugar and water until sugar is melted then add in the vanilla and honey and reduce the heat to low and simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool and serve in cupcake papers or plate it on a serving dish. This also freezes very well but leave it uncovered as it gets soggy if it is wrapped up.


This recipe was altered but originally taken from: All Recipes: