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Baklava Recipe - Greek/Mediterranean Dish

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by Tema (subscribe)
Write because you want to, not because you have to.
Published August 29th 2012
Sinful and sweet
Baklava is a delicious, syrupy and sticky pastry dish that hails from Greece, but has been experimented with several times in different parts of the world to have their own version.

To celebrate the Muslim festival of Eid two weeks ago, I decided to make some for my housemates and friends. And it turned out to be a huge success.

Here's the recipe I used, with a bit of manipulation with some of the ingredients. It is a lengthy process to make it, but oh so worth it!

150g butter (unsalted) - melted
350g walnuts/pecans/pistachios/any other dried nuts
150g icing sugar
15ml ground cinnamon (or try cardamom if you like a stronger taste)
375g filo pastry

450g sugar
30ml rose water
1 cinnamon stick


Making the Syrup
Before starting the pastry mixture, prepare the syrup first.

Heat 300ml water in a large saucepan with the sugar. Bring to boil and then add a cinnamon stick to the mixture. Let the mixture simmer for about 10 minutes till it becomes syrupy. Add the rose water and let it cool aside.

Making the Pastry Mixture
Preheat the oven to about 160 degrees centigrade (fan-forced) or 180 degrees centigrade.

Brush a large rectangular baking tin with some of the melted butter.

Mix the nuts, sugar, cinnamon (or cardamom) together to have the pastry-filling mixture.

Get a filo pastry, one sheet at a time, and brush with melted butter.

Place this sheet on the bottom of the tin. Spread about 6-8 such sheets (all buttered up) into the tin. Then use half of the filling mixture to spread across the tin - make sure you press it down with a spoon.

Take another 6-8 buttered sheets and place them on top of the filling mixture. Then use the remaining mixture and spread them on top of the sheets.

Get a final 6-8 layers of the filo pastry (buttered) and place them on top.

Place in the oven for about 20 minutes, then raise the temperature to 200 degrees centigrade. Leave it to bake for another 15-20 minutes (till golden brown).

Remove from the oven and cut the pastry in diagonal diamond shapes. Drizzle the syrup mix over the baked baklava and leave to cool.

And there you have it - delicious, sweet baklava for everyone.
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Why? Because it's a delicious, sweet dessert item.
When: Any day
Where: In your home.
Cost: $$
Your Comment
I make an Aussie 'bush tucker' version using macadamia nuts and either home made lemon myrte or aniseed myrtle syrup...yummo
by glenop (score: 2|823) 2543 days ago
Might be an idea to tell the novice to chop the nuts?
by rbrec (score: 0|2) 2545 days ago
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