By Lynn Livanos Athan. Greek Food Expert
Baklava may be the dish many people consider once they think Greek dessert. This specific version will certainly please not just individuals who love Greek food. but additionally individuals who favor nuts within their desserts. Within this situation, walnuts and almonds get this to form of the Greek pastry unique and flavorful.
Baklava is really a perennial favorite, a vintage Greek pastry created using flaky phyllo dough that's layered having a cinnamon-spiced nut filling, and bathed in sweet syrup. It’s crunchy and sweet and incredibly decadent.
The dish is becoming so familiar to many people that you could almost contemplate it a standard dessert. For the family, it remains a attempted and true favorite which recipe is a that's been passed lower from one generation to another.
Ingredients
- For that filling:
- 1 lb. walnuts, coarsely ground
- 1/2 lb. almonds, coarsely ground
- 1/2 cup sugar
- 1 tablespoons of. ground cinnamon
- For that syrup:
- 2 cups water
- 1 1/2 cups sugar
- 10 whole cloves
- Juice of half a lemon
- 1 lb. phyllo pastry sheets
- 1/2 lb. unsalted butter. melted
Increase grocery list
Preparation
If you work with a mixer to grind the nuts, process the almonds individually in the walnuts. Almonds take a little more time for you to grind than walnuts and also you don’t want the walnuts to become ground too finely.
Mix the walnuts, almonds, sugar, and cinnamon inside a bowl. Put aside.
Preheat the oven to 325 levels.
Carefully take away the Phyllo roll in the plastic sleeve. Most packages are available in 12 x 18 inch sheets when opened up fully.
Continue Studying Below
Utilizing a scissor or sharp knife, cut the sheets in two to create two stacks of 9 x 12 " sheets. To avoid drying, cover one stack with wax paper along with a moist paper towel while dealing with another.
Assemble the Baklava:
Utilizing a pastry brush, brush the underside and sides of the 9 x 12 rectangular pan. Start by layering six sheets of phyllo ensuring to clean each with melted butter.
Add 1 / 2 of the nut mixture within an even layer. Pat it lower having a spatula to flatten.
Continue layering another 6 sheets of phyllo. Add some remaining nut mixture within an even layer. Top using the remaining phyllo sheets .
Before baking, score the very best layer of phyllo (ensuring to not go beyond the top filling layer) to allow simpler cutting of pieces later. I put the pan within the freezer to harden the very best layers after which make use of a serrated knife.
Bake inside a preheated 325 degree oven for around forty-five minutes or before the phyllo turns a wealthy golden color.
Prepare the Syrup As the Baklava is Baking:
Inside a medium saucepan, combine water and also the sugar and blend well.
Add some cloves and simmer over medium high temperature for around twenty minutes. You would like the syrup to become slightly thickened. Remove in the heat and discard the cloves. Stir within the juice of half a lemon. Permit the syrup to awesome slightly.
Once the baklava has run out of the oven but still warm, ladle the syrup carefully in to the pan. Baklava could be refrigerated or stored at 70 degrees.
