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Exploring Greek Baklava: Layers of History and Sweetness

Greek baklava is more than just a dessert; it’s a testament to rich cultural traditions and a love for indulgent flavors. This iconic pastry is made by layering thin, flaky phyllo dough with a mixture of crushed nuts, often almonds or walnuts, all spiced with hints of cinnamon and cloves. After baking, it’s drenched in a syrup made with honey, sugar, and sometimes a splash of lemon or a touch of rosewater, creating a sticky, sweet glaze that enhances every bite.

Baklava’s origins are widely shared across the Mediterranean and the Middle East, each country adding its twist. Greek baklava is distinct for its use of honey syrup, which gives it a unique depth and richness, complementing the nutty filling. Traditionally, baklava is cut into diamond shapes, a symbol of good fortune, especially during holidays and celebrations.

Whether enjoyed with a hot cup of Greek coffee or as the grand finale of a meal, baklava is a beloved treat that brings people together. And while it might seem intricate to make, every buttery, syrup-soaked layer is worth the effort—just ask any Greek cook!

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Ingredients

1 package phyllo sheets

400g chopped walnuts

400g ghee butter , melted

2 tsp ground cinnamon

1/2 tsp ground cloves

Syrup

400g water

600g sugar

1 cinnamon stick

1 lemon peel + juice

Directions

Preheat the oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13-inch pan.

Make the syrup first.

Add the water and sugar, cinnamon stick and the lemon peel in a saucepan and stir until the sugar starts to melt.
As soon as the syrup comes to a boil, do not stir again. Let the syrup boil for 7 minutes. Finally, add the lemon juice.
Let syrup to cool completely.

Chop walnuts and toss with cinnamon and clove. Set aside.

Unroll phyllo dough. Cover phyllo with a dampened cloth to keep from drying out as you work.
Place two sheets of dough in the buttered pan (12-9 inch), and sprinkle with plenty of butter.
Repeat until you have 8 sheets layered.

Sprinkle a generous amount of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 to 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 then make diagonal cuts. Bake for about 1 hour, until baklava is golden and crisp.

Remove baklava from the oven and immediately spoon cold syrup over it. Let cool.

NOTE : Sprinkle the phyllo sheets with melted butter but WITHOUT the brush touching the phyllo sheets.