Honey-Kissed Greek Baklava

Allergens

Nuts (walnuts)

Ingredients

• 12 sheets phyllo pastry 2 cups chopped walnuts 1/4 cup granulated sugar 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1 cup unsalted butter, melted 1/2 cup water 3/4 cup honey 1/2 teaspoon lemon zest

Instructions

1. Preheat oven to 350°F (180°C).
2. In a bowl, combine the walnuts, sugar, cinnamon, and cloves.
3. Brush a 9x13 inch baking dish with some melted butter.
4. Place one sheet of phyllo pastry in the prepared dish and brush with butter. Repeat with remaining sheets, brushing each with butter and covering any exposed layers with plastic wrap to prevent drying out.
5. After all the phyllo sheets have been layered, evenly sprinkle the walnut mixture over the top layer of phyllo.
6. Using a sharp knife, cut the assembled baklava into squares or diamonds.
7. Bake for 30 35 minutes, until golden and crisp.
8. While the baklava bakes, prepare the honey syrup by combining water, honey, and lemon zest in a saucepan and bring to a boil. Reduce heat and let simmer until slightly thickened.
9. Remove the baked baklava from the oven and immediately pour the warm honey syrup over it. Let it cool for at least 4 hours or overnight.
10. Serve chilled with a drizzle of additional honey, if desired.

Chef’s Insight

Allow the baklava to cool completely before cutting, as this helps maintain its flaky texture.

Notes

This recipe can be adapted to suit a variety of dietary needs with substitutions and modifications.