Craving a sweet escape to the Mediterranean? These Greek Honey Walnut Baklava Bites are your perfect ticket! They’re delightfully flaky, bursting with nutty sweetness, and surprisingly simple to make right in your own kitchen. Get ready to impress your taste buds without all the fuss.
Key Ingredients & Substitutions:
- Phyllo Dough: Look for frozen phyllo in the freezer section. Thaw it completely in the fridge overnight before using. There’s no good substitute for phyllo’s unique flakiness!
- Walnuts: Essential for that classic baklava flavor. Pecans or a mix of nuts can work, but walnuts are traditional.
- Honey: Key to the golden syrup. A good quality honey makes a big difference. Maple syrup can be used for a slightly different flavor.
- Unsalted Butter: Important for brushing between phyllo layers to create flakiness. Clarified butter (ghee) also works wonderfully and prevents browning too quickly.
- Cinnamon: Adds a warm spice note to the nut filling.
Ingredients:
For the Baklava Bites:
* 1 lb (450g) frozen phyllo dough, thawed
* 1 ½ cups (170g) finely chopped walnuts
* ½ cup (113g) unsalted butter, melted
* 1 teaspoon ground cinnamon
* ¼ teaspoon ground cloves (optional)
For the Honey Syrup:
* 1 cup (240ml) water
* 1 cup (340g) granulated sugar
* ½ cup (170g) honey
* 1 cinnamon stick (optional)
* Strips of lemon zest (optional, from ½ lemon)
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Servings: Approximately 36 bites
- Tools Needed: 9×13 inch baking pan, small saucepan, pastry brush, sharp knife.
Step-by-Step Instructions:
1. Prepare the Honey Syrup:
Combine water, sugar, honey, cinnamon stick, and lemon zest (if using) in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer gently for 5-7 minutes. Remove from heat and let cool completely while you prepare the baklava. This is crucial for the best texture!
2. Prepare the Walnut Filling:
In a medium bowl, combine the finely chopped walnuts, ground cinnamon, and ground cloves (if using). Stir well to ensure the spices are evenly distributed throughout the nuts. This fragrant mixture will be the heart of your baklava.
3. Prepare Your Phyllo and Pan:
Gently unroll the thawed phyllo dough and lay it flat. Cover it with a slightly damp kitchen towel to prevent it from drying out. Brush your 9×13 inch baking pan thoroughly with melted butter. This prevents sticking and helps with even browning.
4. Layer the Phyllo Dough:
Place two sheets of phyllo dough in the bottom of the prepared pan, allowing them to hang over the edges slightly if needed. Lightly brush the top sheet with melted butter. Repeat this process until you have about 8-10 layers of phyllo, brushing every two sheets.
5. Add the Walnut Filling:
Evenly sprinkle half of your prepared walnut mixture over the buttered phyllo layers. Gently spread it out to cover the entire surface.
6. Continue Layering:
Add another 6-8 sheets of phyllo dough on top of the walnut layer, brushing every two sheets with melted butter. Then, sprinkle the remaining half of the walnut mixture evenly over these layers.
7. Finish the Layers:
Place the remaining phyllo sheets on top of the second walnut layer, brushing every two sheets generously with melted butter. Make sure the very top layer is well-buttered for that golden crisp finish.
8. Cut the Baklava Bites:
Using a sharp knife, carefully cut the baklava into diamond or square shapes. You can make about 6 rows by 6 rows for around 36 bites. Don’t worry if it’s not perfect; the syrup will seal everything together!
9. Bake to Golden Perfection:
Preheat your oven to 325°F (160°C). Bake the baklava for 30-35 minutes, or until it’s deeply golden brown and puffed up. Keep an eye on it to prevent over-browning.
10. Pour the Syrup:
Immediately after removing the hot baklava from the oven, slowly and evenly pour the cooled honey syrup over the entire pan. You’ll hear a satisfying sizzle! Let the baklava cool completely at room temperature for several hours or overnight before serving. This allows the syrup to soak in fully, creating tender, sweet Greek Honey Walnut Baklava Bites.
Storage Instructions:
Store your Greek Honey Walnut Baklava Bites in an airtight container at room temperature for up to one week. There’s no need to refrigerate them. For best texture, avoid stacking them too high.
Frequently Asked Questions (FAQ):
Q: Can I use pre-chopped nuts?
A: Yes, but for the best texture, ensure they are finely chopped. Large pieces can tear the phyllo.
Q: My phyllo dough keeps tearing. What am I doing wrong?
A: Phyllo is delicate! Ensure it’s fully thawed but still cool. Keep unused sheets covered with a damp towel to prevent drying out. Work gently and quickly.
Q: Can I prepare baklava ahead of time?
A: Absolutely! Baklava improves with a day or two for the flavors to meld. Store at room temperature once the syrup is absorbed.
Q: My baklava isn’t crispy. What happened?
A: This usually means the syrup was poured when hot. Always pour cold syrup over hot baklava for the crispiest result.
Q: Can I freeze baklava?
A: Yes, you can freeze baked baklava without the syrup for up to 3 months. Thaw, then make and pour the syrup. You can also freeze baked and syruped baklava for a shorter period, though the texture might be slightly softer after thawing.
Q: What if I don’t have a pastry brush?
A: You can use a clean, soft paper towel or even your fingers to lightly dab the melted butter onto the phyllo sheets.