Grecian Baklava Recipe
Add a photo
1 of 1 Photo

Grecian Baklava

By: schwintosky  
"This is a great baklava recipe I've developed after eating many different types and styles of baklava. It's certainly worth the time it takes and makes a great breakfast or dessert."

Rating: This weblink has been rated 3 times with an average star rating of 5.0 Read Reviews (3)

Rate/Review | 149 people have saved this

Prep Time:
45 Min
Cook Time:
1 Hr 15 Min
Ready In:
3 Hrs

Servings  (Help)

Calculate

 

Original Recipe Yield 36 pieces
 

Ingredients

  • Syrup:
  • 3/4 cup water
  • 3/4 cup white sugar
  • 1/4 cup orange juice
  • 1 1/2 cups honey
  • 1 tablespoon ground cinnamon
  •  
  • Pastry:
  • 3/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 cups ground walnuts
  • 1 (16 ounce) package phyllo dough
  • 1 1/2 cups melted butter

Directions

  1. Make the syrup by bringing the water, 3/4 cup sugar, orange juice, honey, and 1 tablespoon cinnamon to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Remove from heat and allow to cool to room temperature.
  2. Preheat an oven to 325 degrees F (165 degrees C). Butter a 10x15 inch baking dish.
  3. Stir together 3/4 cup sugar, 1/2 teaspoon cinnamon, nutmeg, and ground walnuts until evenly blended; set aside.
  4. Press 2 sheets of phyllo into the prepared dish and brush with melted butter. Continue adding phyllo sheets brushed with butter two at a time until you have 12 sheets total. Sprinkle 1/3 of the walnut mixture evenly over the phyllo, then add another 6 sheets, buttering between every two. Sprinkle 1/2 of the remaining walnut mixture evenly over the phyllo; top with another 6 buttered phyllo sheets. Finally, sprinkle the remaining walnut mixture onto the phyllo. Place the remaining phyllo on top of the baklava, buttering every two sheets. Brush the remaining butter onto the top of the baklava.
  5. Bake in the preheated oven until the phyllo is golden brown and crispy, about 1 hour. Remove from the oven; pour the cooled syrup over the hot baklava. Cool to room temperature before cutting into 1-inch squares or diamonds to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 211 | Total Fat: 11.3g | Cholesterol: 20mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2009 by chrismother 
It's the Best!! Thank you! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by Ann 
This turned out great!! It is time consuming to prepare, but is well worth it. I would... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2009 by tina 
More like the ones I had in the Greek coffee house when I went downstairs to get my Dad's... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?