Classic Greek Baklava

READY IN: 2hrs 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Butter the bottoms and sides of a 9 by 13-inch pan.
  • Mix the nuts with cinnamon, 1/4 cup sugar, and 1/4 cup of melted butter. Set aside.
  • Unroll the phyllo pastry. Cut the whole stack in half to fit the pan. Cover the phyllo with a dampened clean kitchen towel to keep the phyllo from drying out as you work. Lay 2 phyllo sheets in the pan and using a brush, butter thoroughly. Repeat until you have 6 sheets layered.
  • Sprinkle 1 1/2 cups nut mixture on top. Layer with 2 phyllo sheets, brush with butter and add nuts to end up with 4 layers of nuts and dough. The top layer should be about 6 to 8 phyllo sheets deep.
  • 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. Bake for about 50 minutes, until the baklava is golden and crisp.
  • Make the sauce while the baklava is baking. Boil the water and remaining sugar until the sugar is dissolved. Add the honey and vanilla. Simmer for about 10 minutes.
  • Remove the baklava from the oven and immediately spoon the sauce over it. Let cool.
  • In the meantime, place the grapes on a baking sheet, drizzle with olive oil and remaining 2 tablespoons sugar. Bake in the oven for about 10 minutes, until the grapes start to burst.
  • Serve the baklava with Greek yogurt, the baked grapes and a drizzle of honey and crushed walnuts.
  • Cook's Notes:
  • Walnuts can be replaced by any kind of nuts or a combination of nuts. Phyllo pastry is available in the freezer section of most grocery stores.
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