Baklava with Lemon Syrup

I’m not really a syrup kind of pastry fan, I am more of a white chocolate with strawberry fan.  🙂  But because I do love to cook and bake I decided to make this Greek Syrup Pastry. Greeks tend to eat syrup based pastries, one of the favorites is Baklava. The Almonds and Walnuts added to this pastry, along with the lemon syrup just gives it a really delicious taste. 

I do enjoy eating a piece of Baklava once in a while….:)


1 cup Almonds crushed

1 cup Walnuts  crushed

1 tablespoon Cinnamon powder

250 gram of Butter

700 grams Baklava dough Sheets


2/5 cups Sugar

2 cups water

1 Lemon Peel

Preparation :

Start off by making the syrup, so that this has cooled off by the time the pastry is done.  In a sauce pan add the Sugar, Water, Lemon Peel let this boil at medium heat.  You will know when the syrup is ready by doing this test, take a knife and just pour two drops of the syrup to the tip of the knife, tip it over and if the syrup rolls off slowly then its ready.  🙂  



While the syrup is boiling, melt the butter and set aside. Separate the dough sheets into two halves, then take a baking pan and brush the pan with the butter and start adding in a dough sheet, one at a time…and brush each sheet with butter.  Add and brush very simple to do.   When you have finished the first half of the dough sheets, add in the mixture. Take all the excess dough sheets and cover the mixture, butter the sheets and continue adding the rest of the dough sheets and butter.


If you have left over butter spread it over the top of the Baklava and brush thoroughly. With a sharp knife start cutting into the pie and cut into small pieces diagonally, but keep in mind not to cut all the way down, cut just so that you have made small pieces.

Bake until golden brown at 180 degrees.  Once your Baklava has been baked, pour on the cold syrup and let it sit until the syrup has been absorbed.  🙂

Kali Orexi!






8 Comments Add yours

  1. Ellen Hawley says:

    A hundred years ago, when I was married to a Greek-American, we used to make this with Metaxa in the syrup. If was gorgeous.

    Liked by 1 person

    1. foodzesty says:

      Hi, Metaxa really? This is the first I have heard of Metaxa in the syrup. I don’t know anyone who has used Metaxa in the syrup. I am sure it must taste fantastic. I will try it next time! Thank you!!

      Liked by 1 person

      1. Ellen Hawley says:

        I have no idea where he got the recipe or the idea, but yes, it was wonderful. Hope it works for you, since I have no idea anymore of the proportions.

        Liked by 1 person

      2. foodzesty says:

        I will try to find in which part of Greece, they make Baklava with Metaxa. Unless, this was something he thought of and added it into the Pastry. 🙂

        Liked by 1 person

    1. foodzesty says:

      Thank you!!!!!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s