Mamma’s Greek Baklava

Pappas Greek’s Very Own Honey & Hazelnut Baklava

Baklava: flakey pastry with nuts and honey

Ingredients for Greek Baklava

1 lbs mixed nuts (chopped)

1 tsp ground cinnamon

1 package phyllo dough (16 ounce)

1 cup butter (melted)

1 cup white sugar

1 cup water

1/2 cup honey

1 tsp vanilla extract

1 tsp grated lemon zest

 Nuts mixed with cinnamon in bowl



Step 1:

Preheat your oven to 35oº F. Greece a 9×13 inch baking dish

Step 2:

Mix together the nuts and cinnamon. Unroll the phyllo and cut stack in half to fill in the dish. Cover the phyllo with a damp cloth to keep it from drying out.

Step 3:

Place two sheets of phyllo in the bottom of the dish. Brush heavily with the melted butter. Drizzle 2 to 3 tbl spoons of the nut mixture on the top. Repeat on all layers until the ingredients are all gone, finishing with 6 sheets of the phyllo. Using a knife, cut the baklava (all the way to the bottom) into four long rows, then diagonally to make diamond shapes.

Step 4:

Bake in preheated oven for 50 minutes, until the phyllo gets golden and crisp.

Step 5:

While the baklava is baking, mix together sugar and water in a small saucepan over medium heat and bring to a boil. Stir in the honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.

Step 6:

Remove the baklava from the oven and quickly spoon the syrup all over it. Be sure to let cool completely before serving. Store uncovered.

Pappas Greek's very own served baklava, a phyllo pastry with nuts and cinnamon

This is great recipe that we use when we serve Baklava. At home this is best served with almond caramel ice-cream and a warm coffee.

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