Greek Baklava. CUT the baklava after assembly and before cooking, and top with butter to make everything smooth and "pretty". 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.
You can cook Greek Baklava using 14 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Greek Baklava
- Prepare of For the Baklava.
- It’s 2 (16 oz) of packages phyllo dough.
- It’s 4 cups of pecans milled or finely chopped.
- Prepare 1 of and a 1/2 tsp ground cinnamon.
- You need 2 sticks of melted unsalted butter, clarified.
- You need 1 bottle of whole cloves.
- Prepare of Pastry brush.
- It’s 1 of 9x13 pan.
- It’s of For the syrup.
- You need 2 cups of water.
- Prepare 1 cup of sugar.
- You need 1 cup of honey (I use wildflower honey).
- Prepare 1 of lemon cut in half, only use half.
- You need 1 of cinnamon stick.
Greek Baklava is a delicious traditional dessert made of layers of crispy golden brown phyllo, filled with chopped walnuts and garnished with honey syrup. Classic baklava recipe, the traditional Greek pastry made with ground nuts, layers of phyllo and drizzled with honey syrup. I've had baklava now and then over the years, sometimes good, sometimes not so much. In other words, not a huge fan, just kind of neutral.
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 !! 😋❤️😋.
But if you've ever had really good baklava, it's a game changer. Baklava is one of the best desserts of all time! It's made with flaky layers of buttered phyllo pastry stuffed with walnuts. Honey syrup is poured over the top so that every bit is deliciously sweet. It's a heavenly dessert recipe that is impossible to resist!
