With its layers and layers of crunchy roasted nut filling, light and flaky crust, and thick, sweet syrup, this cinnamon- and clove-spiced treat will make you want to skip right to dessert!
Click for more Greek recipes)
Serves 10 to 12
Prep Time 1 hour
Cooking Time about 2 1/2 hours
• Appetizer: Trio of Greek Dips
• Salad: Roka Salata
• Entree: Moussaka
• Dessert: Baklava (this recipe)
For the nut filling
300 grams walnuts,
50 grams cashew nuts,
50 grams pistachio nuts,
1 cup sugar
1 teaspoon cinnamon powder
1/3 cup breadcrumbs
For the syrup
2 cups water
1/3 cup sugar
1/3 cup honey
3 whole cloves
1 piece cinnamon bark
juice from 1 lemon
1 (20-sheet) box phyllo pastry
1 cup butter, melted, for brushing
whole cloves for garnish
1 In a pan, toast nuts until aroma is released. Transfer to a bowl. Toss in sugar, cinnamon, and breadcrumbs; set aside.
2 Make the syrup: In a saucepot, boil water, sugar, and honey together. Stir.
3 Add cloves, cinnamon bark, and lemon juice to the syrup. Simmer until thick and fragrant. Remove cloves and cinnamon bark. Set aside.
4 Preheat oven to 325ºF.
5 To assemble, brush an 8x12-inch baking pan with butter. Layer pan with 7 phyllo sheets, brushing with butter between each layer. Add a layer of nut filling on top of the seventh sheet. Add 5 layers of phyllo pastry, brushing with butter between each layer. Add another layer of nut filling on top. Add 7 layers of phyllo pastry, brushing with butter between each layer.
6 Bake in the oven for about 1 hour and 30 mins.
7 Pour in syrup. Slice into squares or diamonds and garnish each piece with one whole clove. Serve.
Photography by Miguel Nacianceno | Styling by Paulynn Chang Afable | Props From Rustan's Department Store (printed dessert plate and multiple choice dessert plate with blue edges)
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!