By pouring the cool syrup on the warm baklava it will turn out crispy. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Chop nuts and toss with cinnamon. I make the syrup first and allow it to cool while I put together the baklava and bake it, then I can pour cooled syrup onto hot baklava (this helps keep it from becoming soggy). Remove the baklava from the oven and pour the warm syrup over the baklava. Today is my second time making. I had phyllo dough that had been in the freezer for a while and was starting to dry out, so I decided to make this recipe. The key for the most flavourful Baklava is to use a good quality fresh butter to butter the phyllo sheets. The more wrinkles the sheet has in it, the better. I let it adsorb overnight. This recipe is very good, almost similar and true to real Greek baklava. – Sprinkle the remaining nut mixture on top of second layer of fillo. Bring to a boil and cook over medium-high heat for 10 minutes, stirring and watching the syrup carefully. NOTE – In our video above Niki is using hot syrup over cooled baklava. Prepare the syrup. Everyone at our Easter table was impressed! At this point, there should be about 7 or 8 sheets left to cover the baklava. Congrats! In Central Greece baklava is made using only almonds, in Pelion with walnuts and northern Greece with pistachio. Sprinkle nut mixture evenly over buttered phyllo in pan. If it turns out soggy, it's from too much butter, not the sauce. “After completing my 10-week program, I had a regularly-scheduled appointment with my doctor. Baklava is a traditional and rich Greek dessert made with layers of phyllo pastry, which are filled with chopped walnuts and then drenched in a lemon syrup. I’ve updated the recipe to make sure its consistent . Its richness is further enhanced and sweetened with the drizzle of honey, cinnamon, and citrus-flavored syrup. Looks wonderful can’t wait to try it. I also use only 1/2 cup of water and a full cup on honey in the syrup. The syrup was sufficient as well but here is a hint from a Greek person for those who say it is too soggy: pour hot syrup over cool baklava or cool syrup over hot baklava to avoid it all seeping to the bottom and becoming soggy. I added a bit of sugar to the nut mixture (1/4 cup max) and the sugar caramelized nicely in the oven. Working with phyllo can be tricky as it’s brittle and can dry out very quickly. Set aside and let cool completely. – 1 x cinnamon stick. Does it make any difference anyway? Take it off the heat and stir in the honey. Keep you posted. So go ahead, give this super easy Greek baklava recipe a try and let everyone think you are a master chef! Remove from the fridge and using a sharp knife cut all the way down into pieces. Sprinkle 2 - 3 tablespoons of nut mixture on top. From extra syrupy cakes like portokalopita, karidopita or giaourtopita to Greek pastry desserts, like kataifi or galaktoboureko. You have to make it. A classic Baklava dessert with layers of phyllo, walnuts and honey to amaze your guests with it’s authentic taste, Keywords: Greek Baklava, Traditional Honey Baklava recipe, How to make Baklava, Baklava filling with Walnuts, Baklava origin.