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Greek Baklava
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Greek Baklava
Theodore's recipe reduces the amount of sugar and pastry, so the nutty, spicy flavour comes through more dramatically.
- Preparation time: 35 minutes
- Cooking time: 45 minutes to 60 minutes
-
Total time:
1 hour 20 minutes
to 1 hour 35 minutes
Makes: 24
Ingredients
- Baklava
- 400g walnuts, chopped
- 100g caster sugar
- 100g caster sugar
- 2 tbsp ground cinnamon
- 200g unsalted butter, melted
- 600g filo pastry
- 200g semolina
- 24 cloves (optional)
- Syrup
- 150g clear honey
- 1 lemon, zest and juice
Method
- For the syrup, place 200ml water, the honey, sugar, and lemon juice and zest in a pan; heat till dissolved. Turn up the heat and boil until thick and syrupy. Cool and refrigerate.
- Mix together the walnuts, sugar and cinnamon. Brush a 30cm x 20cm baking tray at least 5cm deep with melted butter. Lay down a sheet of filo that has been cut to fit the tray, or use 2 overlapping sheets. Brush with butter, scatter with semolina and lay another sheet on top. Repeat until you have 6 layers. Scatter over ¼ of the nut mixture, then top with 3 sheets of pastry, treated as above. Repeat to make 4 nut layers. The top layer should have 11 sheets. Brush with butter. Set in the fridge for 6–7 minutes.
- Preheat the oven to 180°C, gas mark 4. Divide the baklava into squares 5cm wide, cutting half-way down. Pierce each square with a clove. Bake for 30 minutes. Turn the oven down to 140°C, gas mark 1 and continue baking for 25–30 minutes until golden.
- Once the baklava is cooked, finish cutting through. While still hot, pour the syrup into the cuts.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1451.848kJ 347.0kcal |
|---|---|
| Fat | 23.6g |
| Saturated Fat | 6.8g |
| Sugars | 18.4g |
| Salt | 0.3g |
Per piece.
This recipe was first published in April 2007.
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