Easy Greek Walnut Baklava: A Decadent Twist on a Classic!
Discover a new take on a traditional dessert with this Easy Greek Walnut Baklava! Featuring layers of flaky pastry filled with walnuts and a just-right sweet yogurt filling, this baklava hits the perfect balance of flavor and texture. It’s surprisingly simple to make and promises a crispy, rich result that’s not too sweet—ideal for any dessert lover looking to impress. So, here is the best Greek baklava recipe ever!
Why Will You Love this Recipe?
- Rich and Flavorful: This baklava combines the earthy richness of walnuts with the subtle sweetness of yogurt, creating a delightful contrast that’s not overwhelmingly sweet. The flavor deepens with the cinnamon and lemon-infused syrup, offering a sophisticated twist to every bite.
- Perfect Texture: The flaky layers of phyllo pastry provide a satisfying crunch that perfectly complements the creamy filling. Each layer is baked to golden perfection, ensuring that every piece has that irresistible crispy texture.
- Simple and Rewarding: While baklava might seem daunting to make, this recipe is straightforward and enjoyable. You’ll love how easy it is to layer everything together, and the final product is incredibly rewarding.
Recipe Variations
- Nut Variations: Feel free to experiment with different types of nuts according to your preference. Almonds, pistachios, or a mix can offer a new flavor profile and texture.
- Spice It Up: Add a hint of cardamom or nutmeg to the syrup or the nut mixture for an extra layer of spice that enhances the overall flavor of the baklava.
- Less Sugar: If you prefer it less sweet, reduce the sugar in the syrup slightly and enjoy the natural flavors of the nuts and pastry.
Tools You’ll Need
- Food Processor: A food processor is great for grinding the walnuts quickly and evenly, which is essential for the filling.
- Large Baking Dish (at least 9” x 13”): A good-quality baking dish ensures even baking and is crucial for achieving the layered look and crispy edges of perfect baklava.
- Sharp Knife
- Pan: For cooking the sugar syrup.
FAQ
Can I freeze this baklava?
- Yes, baklava freezes quite well. Wrap it tightly in plastic wrap and then foil. It can be stored in the freezer for up to 3 months and enjoyed whenever you crave something sweet.
How should I store this baklava?
- Store the baklava covered at room temperature for up to 2 days or in the refrigerator for up to a week. This helps maintain its crispness and flavor.
How long does this baklava last?
- Properly stored, baklava will last for about 2 days at room temperature or up to a week in the refrigerator. It tends to soften over time but will still be delicious.
What should I serve with this baklava?
- This baklava pairs beautifully with a cup of strong coffee or tea. It’s also lovely with a scoop of vanilla ice cream for an extra indulgent dessert.
Is this baklava suitable for every diet?
- This recipe includes nuts, dairy, and gluten, so it is not suitable for those with allergies to these ingredients.
Other Recipes You’ll Love
- Chocolate Peanut Butter Pie
- Mini Peach Puff Pastry Tarts Recipe
- No Bake Pistachio Cheesecake
- Lemon Blueberry Cake
- Deep-Fried Derby Pie
- German Chocolate Cupcakes With Frosting
- Apple Enchilada
Easy Greek Walnut Baklava
This the best easy Greek Walnut Baklava is a joy to make and ev traditional Greek baklava and more delightful to eat. Its rich layers and satisfying crunch make it perfect for any gathering or as a special treat for yourself. Give this authentic Greek dessert recipe a try for your next festive occasion or when you simply want to indulge in something sweet and satisfying. Your taste buds will thank you!
Equipment
- 1 Pan
Ingredients
- 12 oz water
- 12 oz sugar
- 2 packets vanilla sugar
- Juice of 1 lemon
- 1 lemon sliced
- A pinch of cinnamon
- 5 eggs
- 3.5 oz sugar
- 12.7 oz liquid yogurt
- 5.6 oz oil
- 14 oz walnuts
- 1 tsp baking powder
- 17.6 oz phyllo dough
Instructions
- For the syrup, combine water, sugar, vanilla sugar, lemon juice, lemon slices, and cinnamon in a saucepan. Cook over medium heat for 10-15 minutes.
- Preheat the oven to 400°F (no fan).
- Check walnuts for shells, then grind them. Mix thoroughly with baking powder.
- In a mixing bowl, whisk eggs and sugar until frothy (about 3 minutes). Once the mixture has increased in volume and is frothy, mix in oil and yogurt briefly.
- Gently fold in the ground walnuts in 2-3 additions using a spatula. Combine gently but thoroughly.
- Lightly grease a deep baking dish with oil or butter and layer two sheets of phyllo at the bottom. Spread a layer of the nut mixture, then a phyllo sheet, and repeat until all the nut mixture is used.
- Top with two more phyllo sheets; the final sheet is added after cutting the baklava into diamond shapes.
- Bake at 400°F for 20 minutes, then reduce to 350°F and bake for another 15-20 minutes.
- Immediately pour the cooled syrup over the hot baklava after removing it from the oven. Use a ladle to ensure even distribution.
- Allow the baklava to sit at room temperature for a few hours to let the flavors meld together. Enjoy!
