Baklava

Baklava

  • Prep Time: 0 mins
  • Total Time: 1 hrs
  • Servings: 30

    • Ingredients

  • 1lbbutter, melted
  • 1lbfilo pastry
  • 1lb walnuts, shelled and chopped or 1 -2lbblanched almond, chopped
  • 2/3 cupsugar
  • 1egg
  • 1/4 cupbreadcrumbs( plain)
  • 2teaspoonscinnamon, ground
  • 1teaspoonallspice
  • 3dozenwhole cloves

    • SYRUP:

  • 1cuphoney
  • 1 1/2 cupswater
  • 2cupssugar
  • 2cinnamon sticks
  • 1teaspoonorange rind, grated
  • teaspoonvanilla extract

    • Directions

  • Combine all ingredients for syrup in saucepan, bring to boil, simmer for 10 min., strain, and allow to cool.
  • Mix egg, sugar, cinnamon and allspice well.
  • Coarsely grind or chop walnuts and almonds; mix thoroughly with bread crumbs and egg, sugar, cinnamon, allspice mixture.Brush a 9″x13″x2″ pan with butter; lay sheet of filo in bottom; brush with butter; cover with another sheet of filo; brush with butter, and repeat process until you have used a dozen sheets.
  • Then spread 1 thin layer of nut mixture on top of filo; cover with sheet of filo; brush with butter; cover with another layer of nuts and repeat process until all nuts are used.
  • Cover with remaining filo sheets; brush ea. sheet with butter.
  • With a very sharp knife, cut the top filo sheets into triangles (cutting diagonally across pan).Insert clove in center of ea. triangle.
  • Bake (350 degrees F.) for 1 hr. until baklava is evenly browned.
  • Remove from oven; pour cooled syrup evenly over it, so that it penetrates the layers.
  • Cool several hrs. before serving.

    • Reviews

  • “Ah, what a shame to see that this greco-turkish conflict is still to be found in recipes…Yet I cannot do anything but support the fact that baklava is from the middle east and that it was imported to greece during the Ottoman occuppation. Anyway, great foods to be found in both countries.”

  • “Baklava is definitely not Greek, but Turkish.It was the prime dessert in the Ottoman Cuisine and a feast never ended without a serving.In fact the word itself is Turkish, meaning “diamond-shaped” which was the way in which the pastry was cut before serving. Generally walnuts, pistachios and other nuts are used for the filling.”

  • “Loved it! It’s exactly the baklava I remember (from both Greece and Turkey — sorry guys 😉 and still one of the best pastries in the world.”

  • “Who cares where it came from! This was such a simple recipe, but delicious!I had been looking for a recipe like this for a long time!”

  • “We all loved it a lot! Next time, however, I’ll be more conservative with the butter. Everything else stays the same!”

  • “We made this for a Greek Gourmet Club dinner and I thought it was the best Baklava I’ve had in ages. Great recipe! Thanks!”

  • “I made this receipe when making an Albainan themed dinner for my boyfriend and father.I made it the night before, so that the syrup could really soak in the layers; it was really easy to put together.The finshed product was delicious.I’ve already have been asked to make this again.”

  • “I just made a different baklava recipe becuase I couldn’t find this one and now I am kicking myself for finally finding it. Two things – 1)this is a wonderful recipe and 2) the first time I ever had baklava was in the Medina in Morocco when my Dad was stationed there in the 50’s. Fatima, our housekeeper, made it and she said it was a Greek ‘cookie’. JMHOUPDATEI should say that I never make this in a 9×13 pan. The phyllo dough fits in a half sheet pan perfectly and gives better portions when cut on the diagonal. I use lemon instead of orange and prefer that.”

  • “This is the first time I’ve ever made Baklava and it turned out GREAT. My friends husband (who is Turkish) was amazed…..and I got rave reviews from everyone. In fact I was requested to make it for a party coming up in 2 days time!! Thanks alot.”

  • “This is the best I have tasted, I have made it about 10 times now and it was time for the review. This is easy to make and always turns out great. Thanks it is a keeper trust me.”

  • “Personally,I don’t care where the recipe originated but I’m grateful whomever created it. I love Baklava and this seems easy enough for me to make at home.”

  • “oh kids, does it really matter?I just love to make it and tell my friends that it’s “my recipe”and I’m Irish.I have my own recipe–but they’re all good.”

  • “Baklava is in fact Greek..I moved from Greece a little over 3 years ago and therefore your feeble-minded Turkish opinion means nothing.”

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