InstaBaklava
One of the most loved desserts from Greece, with roots dating back to Ancient Greece, characterized by layers of phyllo pastry sweetened with honey and nuts.
Source
View original recipeImported by: LetBite
This recipe was adapted from content found on @home.alexandras. Ingredients and instructions were restructured into a standardized format. The original recipe belongs to its author.
Syrup
Ingredients
- 400 mlwater
- 400 ggranulated sugar
- 200 ghoney
- 4 unitwhole cloves
- 2 Tbsplemon juice
- 1 unitcinnamon stick
Directions
- 1
Prepare the syrup first so that it has time to cool. In a pot, combine the water, sugar, honey, cloves, lemon juice, and cinnamon stick.
- 2
Bring to a boil, then reduce the heat and let simmer for about 5 minutes.
5 min - 3
Remove from heat and let cool completely.
Phyllo Layers
Ingredients
- 24 sheetsphyllo dough
- 400 gmelted and cooled butter at room temperature
Directions
- 1
Melt the butter and let it cool until it reaches room temperature.
- 2
Trim the phyllo sheets to fit the size of your baking pan.
- 3
Grease the bottom and sides of the baking pan.
- 4
Place one phyllo sheet in the baking pan and brush generously with melted butter. Repeat until you have a total of 12 brushed phyllo sheets.
Nut Filling
Ingredients
- 400 gwalnuts, coarsely chopped
- 100 gpistachios, coarsely chopped
- 50 gbreadcrumbs
- 1 Tbspground cinnamon
Directions
- 1
Pulse the walnuts and pistachios in a food processor. Do not over-process â you want to feel the texture.
- 2
Transfer them to a bowl and mix with the breadcrumbs and cinnamon.
- 3
Spread the nut mixture evenly over the phyllo layers.
Assembly and Cooking
Ingredients
- 12 sheetsphyllo dough
- 400 gmelted and cooled butter at room temperature
- a gostochopped pistachios
Directions
- 1
Layer the remaining 12 phyllo sheets on top, brushing each sheet with melted butter before adding the next.
- 2
Place the assembled baklava in the refrigerator for 20 minutes to help the dough firm up and make it easier to cut.
20 min - 3
Using a sharp knife, cut the baklava into diamond or square pieces.
- 4
Bake in a preheated oven at 170°C (340°F) for about 1.5 hours, or until deeply golden and crispy.
90 min - 5
As soon as the baklava comes out of the oven, slowly pour the cold syrup evenly over the hot pastry.
- 6
Let the baklava rest for several hours â or preferably overnight â so that it fully absorbs the syrup.
60 min - 7
Before serving, sprinkle with some chopped pistachios for extra color and flavor.