Traditional Baklavas
It'll be all Greek to you once you give this traditional baklava dish a try. This dessert is downright divine. In fact, it's so good it's become an international favorite. Now, bake your own batch.
Ingredients
- 17 3/5 ounce(s) fine sheet pastry
- 10 1/2 ounce(s) .walnuts, coarsely chopped
- 7 ounce(s) fine breadcrumbs
- 18 tablespoon(s) fresh butter
- 1/2 cup(s) sugar
- 1 teaspoon(s) ground cinnamon
- 1 cloves
- 16 ounce(s) water; Syrup
- 4 cup(s) sugar; Syrup
- 1 small lemon, juice; Syrup
Instructions
- Mix the walnuts, breadcrumbs and cinnamon.
- Butter the pan and place 5 sheets of the pastry on the bottom, one by one, buttering each individually as you place it on the bottom.
- Cover the remaining pastry sheets with a damp towel for the time being so they will not dry out.
- With a large spoon, evenly place 1/2 the nut filling over all the pastry.
- Cover the filling with another 3 pastry sheets, again individually buttering each as you place it.
- Evenly spoon in the remaining 1/2 of the nut mixture and place another 5 pastry sheets on top, again evenly buttering each individually as you place it.
- Pat the top pastry sheets down very gently.
- Cut the Baklava into triangle servings.
- Place a clove on every third or so piece, puncturing the pastry with the stem of the clove.
- Bake in a well-heated oven at 350 degrees for 1 hour approximately or until golden.
- Prepare the syrup: Boil the water, sugar and lemon juice over a gentle fire for about 10 minutes.
- Allow it to cool.
- Pour the syrup onto the Baklava.
- When the Baklava absorbs the syrup it is normal for the top layer of pastry to remain crispy.
- Under no circumstances must an oven fan be used while baking Baklava.
- It will soon burn the top and bottom of pastry layers.
Nutrition
Calories: 9868.92kcalCarbohydrates: 1269.74gProtein: 106.61gFat: 526.46gSaturated Fat: 202.47gCholesterol: 540mgSodium: 4290.5mgFiber: 38.66gSugar: 922.74g
Tried this recipe?Let us know how it was!