Baklava (Μπακλαβάς)

By Birgitta

Ingredients

• Filling:
• 1 package of commercial phyllo (454g(thawed overnight in the fridge)
• 1 cup of melted , clarified butter
• 2 cups of walnuts
• 2 cups of roasted & skinned almonds
• 1/2 tsp. ground clove
• 2 tsp. ground cinnamon
• 4 Tbsp. sugar
• 3/4 cup of ground rusk
• Syrup:
• 1 cup of water
• 1 1/2 cups of sugar
• 1/4 cup of honey
• juice of 1/4 lemon

Details

Servings 1
Adapted from kalofagas.ca

Preparation

Step 1

one 10″X12″ baking vessel (about 2 inches deep)

pre-heated 300F oven (middle rack)

In a food processor, pulse your walnuts, almonds into a crumbly, grainy consistency. Now ground your rusks and add into a bowl with the remaining filling ingredients. Set aside. Take your phyllo out of the fridge and allow to come to room temperature (15 minutes). Pre-heat your oven and have melted butter ready.

Grease your baking pan with your choice of vegetable oil. Lay four sheets of phyllo overhanging halfway over each of the four sides. Now place one sheet of phyllo to directly into the pan (total of 5 phyllo sheets). Remember to brush melted butter between each sheet of phyllo.

Sprinkle a layer of filling over the area of phyllo. Repeat each layer (4 sheets of phyllo) followed by equal amounts of nut filling (5 phyllo sheets bottom + 4 sheets X 3 layers + 4-5 sheets of phyllo for top layer).

Now fold in those overhanging flaps from the bottom layer of phyllo. Now place the remaining sheets of phyllo to finish your top layer (folding the phyllo to fit the dimensions of your baking vessel is perfectly fine).

Brush your top layer of phyllo with a good coating of melted butter. Using a sharp knife, cut the phyllo into your desired shaped for the pieces of Baklava (important to do this step before baking). Insert whole cloves into the center of each piece (optional). Bake in your pre-heated oven for 90 minutes or until light brown.

Prepare your syrup by adding your water, sugar, honey and bring to a boil. Simmer for 10 minutes. Now add your lemon juice and bring to a boil then simmer for another 10 minutes.

There are two ways to introduce the syrup to your Baklava: hot baklava and cold syrup or cold baklava and hot syrup - it’s your choice. My family prefers hot baklava and cold syrup. Use a ladle to pour the syrup over the entire surface of the Baklava.

Allow to cool before serving and to allow the syrup to penetrate the entire dessert. Store in an airtight container at room temperature (NEVER place in the fridge).