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Greek baklava with honey and lemon

5 from 2 votes
A sweet confection, this Greek baklava is made with honey and lemon. Delicious at room temperature, but may be served warm (not hot).
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Servings: 30 pieces
Ingredients Method

Ingredients
  

Filling
  • 350 gr walnuts
  • 50 gr butter
  • 84 gr honey
  • 1 ml cinnamon
Base
  • 1 package filo
  • 10 sheets phyllo (filo) 6-7 sheets on base 4 sheets top, folded
  • 250 ml butter
Syrup
  • 200 gr honey 350 grams
  • 150 ml water
  • 15 ml lemon juice

Method
 

  1. Set the oven to 325º F / 160º C
Syrup
  1. Blend the honey and water in a pot and cook for 20 minutes at 180º F / 82º C
  2. Filling
Melt the butter in a pan at medium heat
  1. Add the honey and cook until the two are blended, then add the walnuts
  2. Coat the walnuts in the honey butter mixture and cook gently until they are goey and sticky, about 5 minutes.
  3. Set aside
Crust/Assembly (option one)
  1. Lay one sheet of phyllo on a clean, dry work surface
  2. With a pastry brush, coat the sheet with butter and lay a second sheet onto it, overlapping to create one extra large sheet, brush this overlapped sheet also with butter
  3. In the centre of these two sheets, lay one sheet so that there is equal overlap on either side, coat this sheet with butter and lay another on top
  4. repeat until there are at least 5 full layers, and more if you like
  5. Lay this series of sheets into a 22cm x 33cm rectangular pan so that the single sheet on the base falls evenly on either long side of the pan
  6. Fill with walnuts, making sure to smooth the filling down, so that it evenly covers the base
  7. Fold the sides of the base over top of the filling
Covering the baklava
  1. Lay a fresh sheet of phyllo on your clean dry surface, and as before, layer 4 sheets with butter between them
  2. Fold these sheets from the outside into the center so that the edges are hidden below and place this on top
  3. Score the top of the baklava as you wish it to be served, cutting right through from one edge to the other
Crust/Assembly (option two: rolled)
  1. Lay one sheet of phyllo on a clean, dry work surface
  2. With a pastry brush, coat the sheet with butter
  3. Fold 3" of the filo up to create a small double layer along the longer axis
  4. Lay a line of filling along the top 1.5" of the double-layer
  5. Fold the bottom 1.5" of the double-layer over the walnut filling and roll upwards until the filo is all wrapped.
  6. Cut each roll into 5-6 equal pieces and lay them in the baking dish in even rows, seam side down
Baking
  1. Put the baklava into the oven, reduce the heat to 325º F / 162º C and cook for 35 minutes.
  2. When the baklava is removed from the oven, immediately pour the syrup over it
  3. Let rest for 30 minutes before serving, or serve at room temperature