Hello everyone!

We took a much-needed break from the blog after the New Year, and it feels so good to reset, especially as we step into 2025. How is the new year treating you so far? Wishing you all a beautiful year filled with good health and happiness.

Now, let’s get to the main topic of today’s blog post: baklava!

After making baklava for nearly 30 years, I think it’s finally time to share my tips and tricks. I’ll show you how to make a beautiful baklava where you can truly taste all the layers of this delicious dessert. I always say there are three main steps to a great baklava. Read on to discover what they are, along with some special tips about must-see places in Crete!

Baklava 101 with Chef Krystina

Here are the three key steps to creating a perfectly textured and flavorful baklava:

1. Toasting the Walnuts (or Any Nuts You Use)

Toasting the nuts is essential! It brings out a richer flavor and improves the texture. My go-to is a mix of walnuts and pecans, but any nuts will work. I like to use anywhere between 2-3 pounds of walnuts in my baklava recipe. This ensures that you have good thick layers of the nut mixture following the phyllo layers. You can adjust your nut mixture proportions as you like.

2. Room-Temperature Phyllo Dough

Letting your phyllo dough come to room temperature before using it is a must. Frozen or overly dry phyllo is hard to work with and can tear. Thaw your phyllo dough in the refrigerator for at least one day before making baklava to ensure the best results. I usually take my phyllo dough out of the refrigerator 10 minutes before I start using it.

Speaking of phyllo dough, many people find it intimidating, but practice makes perfect! I learned from a few Greek grandmothers in Preveza years ago, and their wisdom has stuck with me. If you’re new to phyllo, try it a few times, and you’ll get the hang of it.

For store-bought options, I recommend brands like Athens Phyllo or Filo Factory. Surprisingly, the Safeway Select brand works well too! If your sheets tear, don’t worry—just layer another sheet over the broken one to “patch” it.

3. The Syrup: My Secret to Perfect Baklava

This is the “money” step in my recipe. I prefer a thick, golden syrup that balances sweetness without soaking the layers. My syrup is unique because it resembles honey and caramel while keeping the baklava flavorful but not overly sweet.

Key ingredients: water, honey, vanilla extract, and a pinch of salt. Boil the mixture for about 30-35 minutes until it reduces by half. Trust me, this syrup makes all the difference!

Other Tips for Perfect Baklava

• Butter Matters: Clarified butter is ideal, but you can skip it. Just avoid using the milk solids left behind after melting the butter, as they won’t benefit your phyllo sheets.
• Scoring Before Baking: Pre-slice the phyllo before baking—it makes cutting and serving much easier.
• Syrup Application: Always pour room-temperature syrup over hot, freshly baked baklava. This method ensures the syrup penetrates the layers evenly without making them soggy.
• Flavors & Variations: Experiment with different flavors! My favorites include raspberry-infused, pumpkin, chocolate, lavender, and apple with brandy.

Travel Tip: Must-Visit Spot in Crete

While I love my Greek culture, I admit that I’ve rarely had exceptional baklava in Greece—except for one place! On my last adventure to Crete, I discovered Taverna Spiliaraki in Topolia, near Chania. The food was amazing, and the owners were so welcoming. If you’re in the area, I highly recommend visiting this spot!

I hope these tips inspire you to make baklava with confidence. Whether you stick to tradition or explore new flavors, the key is to enjoy the process. Let me know if you try out my recipe—tag me and share your creations!

Wishing you a sweet and flavorful start to 2025.

Krystina’s Baklava Recipe

Servings: 38-45 pieces

Ingredients:

• 2 sticks + 1/4 of unsalted butter melted (see notes)
• 1 package of phyllo dough, room temperature
• 2 pounds of walnuts (see notes)
• 1 1/2 teaspoons of ground cinnamon, and more to serve

Tools: 

• Pastry brush
• 1 – 13 x 9 inch square baking pan (you can use round pans as well)

Syrup:

• 4 cups of cold water
• 1 1/2 cups granulated sugar (for a thicker syrup use demerara)
• 2 1/2 cups honey
• 1 cinnamon stick ( use 2 if you like the cinnamon taste)
• 1 orange or lemon reserve peel (optional- see notes)
• 2 teaspoons vanilla extract
• A small pinch of finely ground sea salt

Method:

Prepare the syrup ( I do this ahead of time)

1. Boil water, sugar, and honey. Add the cinnamon stick, orange or lemon peel, salt, and vanilla.
   Simmer for about 30 minutes or until the syrup has reduced in half. It should resemble almost a golden honey sauce. Set aside until the baklava is ready. Make sure your sauce reduces down because you do not want it watery!
2. Preheat the oven to 350 degrees F(175 degrees C).
3. Butter the bottom of the pan and sides. Set aside.
4. In a food processor, chop the nuts, until they are medium fine coarse. Place nuts inside a large bowl and add 1 1/2 teaspoons of cinnamon powder to the mix. Stir to combine.
5. Unroll phyllo dough. Cut the phyllo in half, and place a lightly damp towel over the top of the phyllo. Make sure to trim phyllo according to pan size.
6. Place 7 sheets of phyllo on the bottom of the pan, making sure to butter each sheet.
7. Then sprinkle 1 1/4 cups of nut mixture in an even layer, then place 3 sheets of phyllo over the top. Repeat this process two more times. You should have “3” layers of nut mixture. You should have 8 sheets of phyllo left, and place them over the top. Butter each sheet.
8. Using a sharp knife cut into square-shaped pieces. You can also make triangle shapes by cutting the squares diagonally.
9. Bake in the middle rack of the oven for about 15 minutes, then move the pan to the bottom for about 15 minutes to ensure it is getting color. After 30 minutes of baking time, move the pan back to the middle for an additional 15 minutes or until the baklava is golden brown.
10. Remove the baklava from the oven and immediately serve the warm sauce over the baklava.
11. Serve with powdered cinnamon over the top & toasted nuts.
12. Do not refrigerate baklava, as it will get soggy. ( You can keep the baklava on a plate, wrapped with foil.)
13. Baklava will last up to two weeks.

I’ve received so many wonderful comments from my customers who have ordered my baklava, and I hope you receive great feedback too.

Put your twist on my baklava recipe and come up with fun creations! I would love to see how yours turns out. Let me know in the comments if you try this recipe.

Happy baking!