This recipe for greek baklava gives an ultra-sweet, rich dessert or tea-time snack. Due to its richness, you will be able to tolerate only a very small piece, thus making it an economical snack.
Apparently the Greeks and Turks still argue over which dishes were originally Greek and which Turkish. I always think of baklava as Greek.
Sweet Greek treat Baklava
For the Syrup
- ½ cup castor sugar superfine
- 3 pieces of cinnamon sticks
- 1 whole clove
- 2 green cardamom pods crushed
- 5 tbsp very strong brewed coffee
For the Filling
- 50 grams blanched almonds chopped
- 50 grams pistachio nuts chopped
- 6 tbsp castor sugar superfine
- 75 grams butter melted
- 6 sheets filo pastry thawed if frozen
- Preheat the oven to 180ºC (350°F).
- Add the Almonds, Pistachio nuts, and sugar to a small bowl and mix well.
- Stir to coat the nuts in sugar.
- Brush a shallow baking pan with a little melted butter.
- Using the tin as a guide, cut six sheets of filo pastry with a very sharp knife so it will fit in the tin precisely.
- Cut through all the sheets at once.
- Lay a sheet of pastry in the tin and brush with melted butter.
- Lay the second sheet of pastry in the tin and brush with melted butter.
- Add the third sheet, brushing it with melted butter.
- Sprinkle half of the nut mixture over the pastry, making sure it is covered evenly.
- Layer three more sheets of pastry on top of the nut mixture, brushing every layer of pastry with melted butter as you go.
- Spread the remaining nut mixture over the pastry, even it out over the surface.
- Adding all the remaining sheets of pastry brushing them with melted butter as you go.
- Smoothly press down around all the edges to seal properly.
- Before placing the Baklava in the preheated oven, use a very sharp knife and mark the top of the pastry into diamond shapes.
- Bake for 20 - 25 minutes until golden brown, all crisp over.
Making the Syrup
- Put the sugar, spices, and coffee in a small pan and heat gently until the sugar has dissolved properly.
- Be careful to not overcook the sugar as there is a high proportion of it to the liquid.
- Cover up for 20 minutes, giving the spices time to flavour the syrup.
Return to pastry
- Take the baklava out of the oven, reheat the syrup on low heat then strain it evenly over the pastry, leaving it to cool in the tin.
- Set aside for 6 hours or overnight to allow the flavours to mix well.
- Serve the baklava cut into diamond shapes following the lines prior to baking.
We hope you enjoyed this baklava recipe!