Classic Greek Baklava
Classic Greek Baklava
Get this quick and easy Greek baklava recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 60 minutes
  • Yield 1 serving
  • 6 cups (1.5 l) chopped walnuts
  • 1 teaspoon (5 ml) ground cinnamon
  • 2¼ cups (560 ml) of sugar
  • 1 cup (250 ml) butter, melted
  • 1 (16 ounces) package of phyllo pastry
  • 2 cups (500 ml) water
  • 1 cup (250 ml) honey
  • 1 teaspoon (5 ml) vanilla extract
  • 4 cups (1 l) Corinthian grapes 
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 1 cup (250 ml) Greek yoghurt
  1. Preheat oven to 350°F (180°C). Butter the bottoms and sides of a 9 x 13 inch pan.
  2. Mix nuts with cinnamon, 1/4 cup of sugar and 1/4 cup of melted butter. Set aside.
  3. Unroll phyllo pastry. Cut the whole stack in half to fit the pan.
  4. Cover phyllo with a dampened cloth to keep from drying out as you work. Lay two sheets of phyllo in the pan and butter thoroughly using a brush. Repeat until you have 6 sheets layered.
  5. Sprinkle 1 1/2 cups of nut mixture on top. Layer with two sheets of dough, butter and add nuts to end up with 4 layers of nuts and dough. The top layer should be about 6 to 8 sheets deep.
  6. Using a sharp knife, cut diamond or square shapes all the way to the bottom of the pan. You may cut 4 long rows then make diagonal cuts.
  7. Bake for about 50 minutes until baklava is golden and crisp.
  8. Make the sauce while the baklava is baking.
  9. Boil water and remaining sugar until the sugar is dissolved. Add honey and vanilla. Simmer for about 10 minutes.
  10. Remove the baklava from the oven and immediately spoon the sauce over it. Let cool.
  11. In the meantime, place the grapes on a baking sheet, drizzle with olive oil and remaining 2 tablespoons of sugar.
  12. Bake in the oven for about 10 minutes until the grapes start to burst.
  13. Serve the baklavas with Greek yoghurt, the baked Corinthian grapes and a drizzle of honey and crushed walnuts.

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