KI-generiertes Bild
Crisp layers of buttery phyllo, toasted walnuts, and cinnamon are baked until deeply golden, then soaked with a lemon-scented honey syrup for a classic Greek dessert with delicate crackle and generous richness.
KI-generiertes Bild
KI-generiertes Bild
Brushing every phyllo layer with butter creates separated, brittle sheets, while the walnut filling adds toasted depth. A lemony honey syrup balances the richness and keeps the interior tender without sacrificing the crackly top.
Cover and store at room temperature for up to 5 days. Avoid refrigerating, which can soften the phyllo.
Baklava is best served at room temperature and does not need reheating. If desired, warm individual pieces in a 160°C oven for 5 minutes to restore some crispness.
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