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Greek Baklava

One of Nick’s friends at work brought in some homemade baklava a while ago and once trying it on the train on my way home from work, I said to Nick “ask for the recipe!”, as I absolutely love baklava.

This is a Greek recipe for baklava, which is has lovely flaky pastry, great flavours and is dripping in syrup and very sweet (if you prefer your baklava less sweet, reduce the amount in the syrup and/or walnut mix).

If you want to add a little colour to the top, process some pistachios and place on top once cooked.

Greek Baklava
Recipe from Arthur X’s mum

1 pack (375g) Fillo Pastry
500g cracked walnuts
1 teaspoons cinnamon powder
1 teaspoons clove spice powder
1 cup sugar

Canola Oil (we used melted butter)

Sugar Syrup
4 cups sugar
4 cups water
Juice of half a lemon

Grate walnuts (I processed them in a food processor) and place the walnuts, spices and sugar into a bowl and mix well.

Oil a baking tray and put in 6 layers of Fillo pastry and brush canola oil on each individual sheet. Put a thin layer of walnut mixture onto the Fillo pastry and then cover with another layer of fillo pastry and brush with canola oil.

Repeat this until all Fillo sheets are used (around 10 sheets) and remember to keep 6 sheets aside for the top of Baklava. Once all mixture is used put 6 sheets on the top and brush each sheet of Fillo pastry with canola oil.

Cut the Baklava into a diamond pattern, almost to the bottom before putting into a fan forced oven at 180 degrees for around 40 minutes.

{don't put the pistachios on at this point like I did as they will brown too much}

While the Baklava is cooking you have to make the syrup and then let the syrup cool down to room temperature.

Put 4 cups of sugar and 4 cups of water into a saucepan and the juice from half a lemon and put into stove. Let the syrup boil until it thickens and then put aside to cool down.

Once the Baklava has finished cooking take it out put it into a serving tray and pour the room temperature syrup onto the hot Baklava and set aside to cool for at least 6 hours.