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Baklava
Recipe
This 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.
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Baklava
Recipe Ingredients
for 12 portions
18
sheets ready-made filo pastry
225g/8oz unsalted butter
225g/8oz mixed nuts, finely chopped
1 tsp ground cinnamon
For
the syrup
250g/9oz granulated sugar
250ml/8.5 fl oz water
1 tsp vanilla essence
125ml/4 fl oz honey
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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 Pamif
you have any recipe queries........she
loves to help.
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New! Comments
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