Greek Baklava. Baklava, for example, is claimed by both countries. Greek and Turkish cuisine both built upon the cookery of the Byzantine Empire, which was a continuation of the cooking of the Roman Empire. This Greek Baklava recipe has walnuts and cinnamon layered between flaky phyllo dough with a Greek Baklava Recipe.
Easy baklava recipe made with layers of honey-soaked crispy phyllo pastry and a delicious nut mixture. Baklava is the perfect make-ahead dessert because it's even better the next day! Keep unused sheets covered with plastic wrap while assembling baklava to prevent drying. You can have Greek Baklava using 14 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Greek Baklava
- You need of For the Baklava.
- You need 2 (16 oz) of packages phyllo dough.
- It’s 4 cups of pecans milled or finely chopped.
- It’s 1 of and a 1/2 tsp ground cinnamon.
- It’s 2 sticks of melted unsalted butter, clarified.
- You need 1 bottle of whole cloves.
- You need of Pastry brush.
- It’s 1 of 9×13 pan.
- You need of For the syrup.
- You need 2 cups of water.
- You need 2 cup of sugar.
- You need 1 cup of honey (I use wildflower honey).
- Prepare 1 of lemon cut in half, only use half.
- Prepare 1 of cinnamon stick.
The Greek's major contribution to baklava was the creation of the dough technique that allowed it to This led to a "baklava war" proclaiming "Baklava is Turkish, we will not allow the Greek Cypriots to. No matter how we make our baklava one thing is certain. It's done with a tremendous amount of love.. This heavenly Baklava combines honey-soaked layers of flaky phyllo pastry with spiced walnuts.
Greek Baklava step by step
- 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.
- 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.
- Make the Baklava: Mix pecans with the ground cinnamon, melt the butter, clarify it and butter the pan.
- 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.
- Place about a 1/4 of the nut mixture on top of the 10 buttered sheets.
- 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.
- Butter the very top, even pour the rest of your butter and carefully cut baklava lengthwise 4 rows then cut diagonally for diamonds.
- 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.
- 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.
- Let it sit for at least 8 hours to overnight to soak up all the sweet syrup (I know it's hard to resist) 😇.
- It can be stored at room temperature for a week, longer in the fridge ENJOY !! 😋❤️😋.
It's a great make-ahead dessert perfect for the holidays or special occasions. 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. Authentic Greek Food Recipes, Greek Desserts Recipes. Baklava is a rich, sweet pastry made of layers of phyllo pastry filled with chopped nuts and sweetened with syrup. The iconic Baklava is astonishingly straight forward to make!