Recipe

Greek Baklavas Recipe

Add Step-by-Step Photos	Ivy / All my dishes 1 year, 4 months ago My mom used to love baklava, and this is her recipe, although I added nutmeg, and substituted the almonds with pecans and walnuts. I learnt about pecans recently and have been using them often since then and they have become a killer combination in the flaky, sticky pastry. ... More Prep:30m Cook:65m Servings:32	Ivy
	phyllo layers nuts pecans greek syrup

pecans

ingredients

phyllo

adding the nuts

cutting the pieces

syrup

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Ingredients

1 packet of thin phyllo dough (500 grams)

½ cup of sugar

1 teaspoon cinnamon

1 teaspoon of nutmeg

150 grams of roasted pecans

75 grams of roasted walnuts

8 spoonfuls of sweet cream butter

For the syrup

½ cup of thyme honey

¾ cup of sugar

11/2 cup of water

1 cinnamon stick

10 cloves

3 spoonfuls of lemon juice

Directions

Combine sugar, honey, water, cinnamon stick, and cloves in a saucepan and bring to a boil. Lower heat and simmer for 10 minutes. Add lemon juice, stir and set aside.

Begin with pastry but as soon as baklava is in the oven make the syrup, so until it is baked it will still remain lukewarm.

Preheat oven to 180 degrees Centigrade, melt butter and grease a baking tin 33 x 40 cm.

Combine nuts, spices and sugar.

Layer 6 sheets of phyllo pastry in the baking tin, brushing in between each layer with butter.

Sprinkle with the nut mixture and repeat four times, each time brushing phyllo with butter.

Top with the remaining phyllo sheets, brushing each phyllo with butter but do not butter the last one.

With a very sharp knife cut pastry but not all the way through beginning with a cross, making 4 squares. Each square, cut diagonally making an X and again cut into a cross shape. In each quarter you will get 8 pieces.

Bake for 45 minutes, lower heat at 150 degrees and bake for 20 minutes.

When baklava is golden brown, remove from the oven and pour syrup spoon by spoon making sure that it has penetrated through all pieces. Allow to stand at room temperature until completely cooled and then cut it all the way through.

Do not store baklava in the refrigerator as the phyllo will loose its crunchiness and will become soggy. It’s better to leave it in the baking tin, if it’s stainless steel or remove to another vessel and cover with a napkin.

You may read more about baklavas here:

http://kopiaste.blogspot.com/2008/07/greek-baklavas.html

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Comments

jeffsgirl 1 year, 4 months ago said:
Hi Ivy. Your baklava recipe looks wonderful!I've never used pecans in mine. Only walnuts. I will have to try it your way. Hope you are doing well.I never have time to write you because I am always on this site copying recipes!LOL! Take care and have a great weekend.

ivy 1 year, 4 months ago said:
Thanks D.... the same to you.

ivy 1 year, 4 months ago said:
Chefmeow, you always amaze me as you silently leave your 5. Thanks a lot.

joe1155 1 year, 4 months ago said:
This looks great! I love baklava with a strong cup of coffee.

ivy 1 year, 4 months ago said:
Thanks joe1155, Jo,jo,ba and Greeekgirl for the 5.

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