Ingredients Jump to Instructions ↓

  1. 1 cup 4 ounces finely chopped walnuts

  2. 2 cups (8 ounces) finely chopped almonds

  3. 1/4 cup (2 ounces) caster sugar

  4. 2-3 tablespoons bread crumbs

  5. 2 teaspoons ground cinnamon

  6. 1/8 tsp ground cloves Ingredients for Syrup

  7. 2 cups (1 pound) sugar

  8. 1 stick cinnamon

  9. 1 tablespoon lemon juice

  10. 2 cups water Ingredients for Syrup

  11. 2 cups sugar

  12. 1 cup water

  13. 1/2 teaspoon rose water

  14. 1/2 teaspoon orange flower water

  15. 1 slice of lemon Ingredients for Pastry

  16. 1 packet (1 pound) phyllo pastry

  17. 1 1/2 cups unsalted butter (melted)

  18. 1 1/2 cups finely cut walnuts

  19. 1/3 cup sugar

  20. 1/2 teaspoon cinnamon

  21. 1/2 teaspoon nutmeg Ingredients for Syrup

  22. 3 cups sugar

  23. 2 tablespoons honey

  24. 3 cups water

  25. 1 teaspoon lemon juice

  26. 1 cinnamon stick

Instructions Jump to Ingredients ↑

  1. Directions for Preparation For this recipe, use 12 ounces packet of phyllo dough for the cover. In a mixing bowl, combine together the filling ingredients - walnut, almond, sugar, cinnamon and cloves. Combine well the mixture and keep aside. Working on the syrup part, add sugar, cinnamon, lemon juice and water in a saucepan and put over medium high heat. Bring it to a boiling temperature and simmer for 10 minutes. Remove from heat and allow to cool down. Take a baking dish (12X10 inch size) and brush it with melted butter. Simultaneously, brush 10-12 sheets of phyllo with butter and lay them over the baking dish (one above the other). Add filling mixture over the phyllo sheets and spread evenly. Then, lay 12 sheets of buttered phyllo sheet one by one. You can brush butter on top surface of the pastry. Now, score pastry into diamond shapes by using a sharp kitchen knife. The final step is to bake baklava in a preheated oven (325 degrees F) for approximately one hour. Before serving, pour syrup over baklava pastry and allow to absorb for 3-4 hours. Greek Baklava Ingredients Ingredients for Pastry Phyllo pastry 18 ounces finely ground walnuts 1/2 cup granulated sugar 2 tablespoons rose water 2 tablespoons orange flower water 1/2 cup butter 1/2 cup oil


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