Subscribe To This Site
Baklava RecipeThis is the easiest and most authentic Baklava recipe that we have ever tasted. It is absolutely delicious and very moreish...so watch the calories! Its very simular to the first one that we shared many moons ago in a little taverna in Cyprus. It is not clear exactly where Baklava originates but it has certainly been on the go since the days of the Ottoman Empire and this version probably came from Turkey and made its way to Greece via Cyprus. Anyway - it's quite straightforward and we've tried to simplify it as much as possible.  New!
We're proud to announce our: Spanish Cooking Courses. Come and stay with us in a great garden apartment on Spain's sunny Mediterranean coast. <<<< Click on the photo to find out more. Learn to cook and Experience the real Spain.  Baklava Recipe Ingredients for 12 portions
1. Preheat the oven to 180C/350F/Gas 4. 2. Grease a 7" x 11" Baking Pan (17cm x 28cm) with some of the butter. 3. Melt the remaining butter in a saucepan over low heat or in a microwave. 4. Lay 4 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next. 5.  In
a bowl, mix together the nuts and the cinnamon and spread 4 tablespoons
of the mixture over the pastry in the tray.6. Layer up 2 more sheets on top of the nut mixture, brushing each sheet with butter as before and spread 4 more tablespoons of nuts over the pastry. 7. Repeat this process 5 more times. 8. Top the last layer of nuts with the remaining 2 sheets of pastry, brushing each well with the remaining butter 9. Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry. 8. Place baklava in the preheated oven for about 40-50 minutes, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly. 9. For the syrup, heat the sugar, water, and vanilla essence and honey in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.) 10. Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve. Ask Pam
if
you have any recipe queries........she
loves to help. |
18
sheets ready-made filo pastry 
New! Comments
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.