Greek Baklava

Steps Cook Recipes Greek Baklava using 14 ingredients and 11 steps

Greek Baklava - Put the cooled sauce on as soon as you pull the baklava out of the oven. It tastes like the baklava I buy in the Greek stores downtown and a LOT cheaper per piece. Greek Baklava is a delicious traditional dessert made of layers of crispy golden brown phyllo, filled with chopped walnuts and garnished with honey syrup. Sprinkle nut mixture evenly over buttered phyllo in pan. Layer remaining phyllo, one sheet at a time, over nut mixture, brushing each sheet evenly with butter.

Greek baklava appears to predominantly use walnuts as the nut of choice for the filling, with honey being another major player in their baklava recipes.

This Greek baklava, a Middle-Eastern dessert, is made from layers of phyllo or filo pastry which is filled with chopped walnuts, cinnamon, sugar, and butter and soaked in a honey syrup.

You can have Greek Baklava using 14 ingredients and 11 steps. Here is how you achieve it.

Ingredients make Greek Baklava

1. You need For the Baklava.
2. You need 2 (16 oz) packages phyllo dough.
3. You need 4 cups pecans milled or finely chopped.
4. You need 1 and a 1/2 tsp ground cinnamon.
5. It's 2 sticks melted unsalted butter, clarified.
6. It's 1 bottle whole cloves.
7. It's Pastry brush.
8. It's 1 9x13 pan.
9. It's For the syrup.
10. Prepare 2 cups water.
11. Prepare 1 cup sugar.
12. Prepare 1 cup honey (I use wildflower honey).
13. You need 1 lemon cut in half, only use half.
14. You need 1 cinnamon stick.

Greek Baklava instructions

1. Make the syrup: Take a saucepan and add the water, sugar, honey and cinnamon stick. Squeeze the juice from the lemon half and drop the whole lemon half in the pan.
2. Bring to a boil and stir until sugar and honey dissolves then down to medium heat for about 5 minutes, take off heat and cool to room temperature then take out the lemon half and cinnamon stick.
3. Make the Baklava: Mix pecans with the ground cinnamon, melt the butter, clarify it and butter the pan.
4. Place one sheet in the pan and brush butter all over it, repeat until you do 10 sheets on top of one another layering each with butter.
5. Place about a 1/4 of the nut mixture on top of the 10 buttered sheets.
6. It goes like this: 10 buttered sheets 1/4 nut mixture. 5 buttered sheets. 1/4 nut mixture. 5 buttered sheets 1/4 nut mixture. 5 buttered sheets. 1/4 nut mixture. 15 buttered sheets on top.
7. Butter the very top, even pour the rest of your butter and carefully cut baklava lengthwise 4 rows then cut diagonally for diamonds.
8. Place a whole clove in each diamond shape and bake at 300 degrees for one and a half hours depending on your oven. Make sure it is golden and flaky on top.
9. When baklava is done take out the oven and spoon or ladle the cool syrup all over the baklava concentrating in the cuts. Remember cool syrup, hot baklava.
10. Let it sit for at least 8 hours to overnight to soak up all the sweet syrup (I know it's hard to resist) 😇.
11. It can be stored at room temperature for a week, longer in the fridge ENJOY !! 😋❤️😋.

Greek Baklava - You can change the nut mixture according to what you have. Some tips: Cutting the baklava is best done with a large butchers knife and a gentle hand to hold down the top filo pastry layers while cutting. Greek and Turkish cuisine both built upon the cookery of the Byzantine Empire, which was a continuation of the cooking of the Roman Empire. Roman cuisine had borrowed a great deal from the ancient Greeks, but placenta (and hence baklava) had a Latin, not a Greek, origin—please note that the conservative, anti-Greek Cato left us this recipe." Pour the syrup onto the Baklava (cold syrup - hot Baklava). When the Baklava absorbs the syrup it is normal for the top layer of pastry to remain crispy. Allow the Baklava to cool and then knock yourself out -- the edges are extra delicious --*** Under no circumstances should an oven fan be used while baking the Baklava. The king of all Greek desserts, Baklava! Thank you and good luck