Greek Baklava
This decadent baklava is true to the versions found in Greek eateries. It features layers of buttered phyllo pastry filled with a mixture of walnuts, pecans, sugar, cinnamon, and cloves. Once baked, it is drenched in a sweet syrup made from sugar, water, honey, and lemon. For the best results, let it rest overnight so the syrup fully permeates the pastry. You can adjust the nut blend, using almonds alongside the walnuts if you prefer. The recipe yields 24 to 30 pieces.
Ingredients
- 1 lb walnuts (sub some almonds in for a portion of the walnuts if desired for a nutty medley)
- 1 lb pecans
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1 dash ground cloves
- 1 lb butter
- 1 lb phyllo dough
- 4 cups granulated sugar
- 2 cups water
- 3 tablespoons honey
- 1 cinnamon stick (or 1/2 teaspoon cinnamon)
- 1/2 lemon, squeezed
Method
- Coarsely grind the nuts and combine them thoroughly with the sugar, cinnamon, and cloves.
- Melt the butter and use some to brush the inside of a 13 x 9 inch pan.
- Trim the phyllo sheets so they fit the dimensions of your pan.
- Lay down 8 sheets of phyllo for the base, brushing melted butter between every layer.
- Distribute about 1 cup of the nut mixture evenly over the phyllo base.
- Add 3 more buttered phyllo sheets on top. Continue layering nuts and 3 buttered sheets, saving 8 sheets for the final top layer. Brush the top with butter.
- Use a sharp knife to score the top layers into individual portions.
- Bake at 325 for 1 hour until the pastry is golden brown and crisp.
- Once baked, immediately pour the cooled syrup over the hot baklava. Allow it to stand overnight before serving.
- For the syrup.
- Put all syrup ingredients into a saucepan and bring to a boil. Let it simmer gently for 20-30 minutes. Cool the syrup completely before using.
Nutrition (per serving)
Sodium228100 mg
Recipe details
CategoryDessert
AuthorShabby Sign Shoppe
