# @seattlehanddoc on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DZ8QyJbyMwy
- **Gondola URL:** https://gondola.cc/posts/67004405-seattlehanddoc-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/5ecde73e8b.jpg
- **Posted:** 2026-06-23T20:21:48.000+00:00
- **Account Owner:** Wayne & Nancy (@seattlehanddoc) — https://gondola.cc/seattlehanddoc

## Caption

Baklava is one of THE easiest and most popular desserts to make.  It also happens to be one of Wayne’s favorite desserts of all time.  Our kids beg for it too.  If you let it sit on the counter for a day,  it will be even crispier, chewier and more decadent!  This recipe is by one of the most famous Greek chefs, Vefa Alexiadou who’s cookbook I treasure!  But it was my dear friend katerinasagropoulou who introduced me to Greek cooking and gave me this cookbook, and I am forever grateful for her patience!! 

Authentic Greek Baklava

Prep Time: 1 hour
Bake Time: 30–40 minutes
Ingredients
For the Baklava
•	2 cups diamondnuts coarsely chopped almonds
•	2 cups diamondnuts coarsely chopped walnuts
•	2 teaspoons cinnamon
•	1½ cups unsalted butter
•	1 box thawed ready-made phyllo pastry

For the Syrup
•	3 cups sugar
•	2 cups water
•	½ cup honey
•	1 teaspoon vanilla

Instructions

	
1.	Mix together walnuts, almonds, and cinnamon in a bowl. Set aside.
2.	Use a baking sheet the size of the phyllo pastry. If not available, cut the entire stack of phyllo sheets to fit your pan, intermixing trimmings between layers and brushing with butter.
3.	Generously grease the pan with butter. Lay 4 phyllo sheets on the bottom, brushing each with butter, then sprinkle nut mixture evenly.
4.	Continue layering phyllo, buttering each layer and adding nut mixture every second couple of layers until used, finishing with 4 layers of phyllo on top.
5.	Score the top into diamond or triangle shapes, brush with remaining butter, and sprinkle with a few drops of warm water to prevent curling.
6.	Bake at 350°F for 30–40 minutes until golden brown.
7.	Meanwhile, make the syrup by boiling sugar, water, and honey for 5 minutes; add lemon rind during boiling or stir in vanilla after removing from heat.
8.	Pour hot syrup evenly over baklava immediately after baking and let cool completely.
9.	Cut along scored lines, transfer to a serving dish, and store at room temperature uncovered for 1–2 weeks.
#greekfood #baklava #pastry #fromscratch #dessert

## Stats

- **Views:** 94,523
- **Likes:** 9,145
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- **Comments:** 197

## Tags

pastry, greekfood, baklava, dessert, fromscratch

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