Baklava

With its layers of crunchy roasted nut filling, light and flaky crust, and thick, sweet syrup, this will make you want to skip right to dessert!


October 2011 | By Robbie Goco of Cyma
Baklava
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at a glance

Main Ingredient

Others

Type

Dessert

Preparation Time

00:00:00


Date Published

October 2011

With its layers and layers of crunchy roasted nut filling, light and flaky crust, and thick, sweet syrup, this cinnamon- and clove-spiced treat will make you want to skip right to dessert! 
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Serves 10 to 12
Prep Time 1 hour
Cooking Time about 2 1/2 hours

Suggested menu:
    •   Appetizer:   Trio of Greek Dips
    •   Salad:           Roka Salata
    •   Entree:         Moussaka
    •   Dessert:        Baklava


For the nut filling
300 grams walnuts,
      chopped roughly
50 grams cashew nuts,
      chopped roughly
50 grams pistachio nuts,
      chopped roughly
1 cup sugar
1 teaspoon cinnamon powder
1/3 cup breadcrumbs

For the syrup
2 cups water        
1/3 cup sugar
1/3 cup honey
3 whole cloves
1 piece cinnamon bark
juice from 1 lemon
1 (20-sheet) box phyllo pastry
1 cup butter, melted, for brushing
whole cloves for garnish

In a pan, toast nuts until aroma is released. Transfer to a bowl. Toss in sugar, cinnamon, and breadcrumbs; set aside.

Make the syrup: In a saucepot, boil water, sugar, and honey together. Stir.

Add cloves, cinnamon bark, and lemon juice to the syrup. Simmer until thick and fragrant. Remove cloves and cinnamon bark. Set aside.

4  Preheat oven to 325ºF.

To assemble, brush an 8x12-inch baking pan with butter. Layer pan with 7 phyllo sheets, brushing with butter between each layer. Add a layer of nut filling on top of the seventh sheet. Add 5 layers of phyllo pastry, brushing with butter between each layer. Add another layer of nut filling on top. Add 7 layers of phyllo pastry, brushing with butter between each layer.

Bake in the oven for about 1 hour and 30 mins.

Pour in syrup. Slice into squares or diamonds and garnish each piece with one whole clove. Serve.




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