Baklava

During my time here in Greece I’ve experienced some fantastic cuisine. Those of you who follow The Social Chef know that while I am a Food Lover, desserts have never been one of the things I live for. Unless of course it’s tiramisu, then it’s best you keep all extremities as far away as possible…it’s for your own safety. But being in Greece for My BIG Fat Greek Culinary Tour, I had to experience the desserts they are renowned for and baklava just so happens to be one of them.

Baklava is made up of layers of phyllo dough, melted butter and lots of chopped nuts, usually walnuts or pistachio. After it’s baked a syrup is poured over the baklava

One thing for certain, I love nuts and pretty much every nut you can imagine. Possibly the greatest thing I am going to take home with me is this recipe for my mom because my mother loves nuts. Dad too but my mother will think she died and gone to heaven when she tastes this baklava.

Baklava
1 lb Phyllo dough thawed
1 lb chopped finely walnuts
1 cup toasted breadcrumbs
1 teaspoon cinnamon
1 pinch nutmeg
1 teaspoon ground cloves
2 tablespoons sugar
2 sticks unsalted butter
1 cup vegetable oil

Syrup
3 cups water
1 cup sugar
½ cup honey
juice of 1 lemon
½ teaspoon cinnamon
5 whole cloves

Using a large mixing bowl add walnuts, toasted breadcrumbs, cinnamon, nutmeg, sugar, cloves, vegetable oil and fold well to combine. In a saucepan over medium heat melt butter.

Lightly coat a 15×10-baking dish with the melted butter using a pastry brush. On a clean surface place individual sheets of phyllo

dough and cover with a damp cloth so they do not dry out. Place a total of 8 sheets of phyllo in baking dish and lightly brush melted butter on every other sheet. Using a spoon add 1/2 of the mixture on top of phyllo gently spreading evenly. Add two more sheets of phyllo lightly coating top with butter. Add remaining mixture spreading evenly. Add remaining phyllo sheets brushing every other layer and brush the top with remaining melted butter. Cut into triangles as seen in side image.

Preheat oven to 300 degrees and bake for 1 ½ – 2 hours on middle of rack or until golden brown. Remove from oven and allow cooling to room temperature.

Syrup: In a medium saucepan over medium high heat add all ingredients stirring occasionally until sugar is dissolved. Reduce heat to low stirring occasionally until it is a syrup consistency. Using a ladle pour the hot syrup over the baklava, which will absorb the majority of syrup. Serve in 5-10 minutes.

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EAT WELL…COOK WITH PASSION!!