Adventures in Greek Cuizine – Baklava

So the final Greek adventure we had on New Years day was dessert. I have never really been a fan of baklava, but Mr. Steam LOVES it. And since we needed a dessert to wrap up our meal its seemed like the perfect additon to the menu. After all it seemed like a recipe that would take a lot of effort.

Surprisingly I had all of the ingredients in my pantry or freezer except for the honey.

  • 4 graham cracker sheets
  • 1/2 t cinnamon
  • 1 lb walnut pieces
  • 2 1/2 sticks of butter
  • 1 package fillo dough
  • 6 oz honey
  • 1 c sugar
  • 1 c water
  • 2 T lemon juice
  • 1 piece lemon peel (optional)
  • 1 cinnamon stick (optional)

Baklava - Ingredients

I didn’t get pictures of the assembly process because a) it is a two handed process so there was no free hand for picture taking and b) there’s really not much to show.

Preheat the oven to 350.

Put 2 1/2 sticks of butter into a pan to melt.

While the butter is melting, take 4 graham cracker sheets and put them in the food processor to turn them in to crumbs.

If you have walnut pieces you may want to put them in the food processor to get them a bit smaller. I processed mine until they were the size of pea.

Mix the graham cracker crumbs, nuts and cinnamon in a bowl.

Unroll the fillo dough and cut it so it will fit in the casserole dish  you are using. I needed to trim about 1/2″ of one side and about 2″ of the end. Cover the fillo pile with wax paper then a damp towel to keep it from drying out.

Brush the bottom of the casserole with melted butter.

Lay a sheet of filo in the casserole.

Brush the fillo with butter. Repeat until you have 10 layers of fillo.

1st nut layer – Spread out 1/4 of the nut mixture.

Then 4 layers of fillo spreading butter on each layer.

2nd nut layer – Spread out 1/4 of the nut mixture.

Then 4 layers of fillo spreading butter on each layer.

3rd nut layer – Spread out 1/4 of the nut mixture.

Then 4 layers of fillo spreading butter on each layer.

4th nut layer – Spread out last of the nut mixture.

Then 10 layers of fillo spreading butter on each layer.

Now cut your baklava in to squares inside the casserole. Then cut diagonals to make them into triangles.

Baklava - Ready for the oven

Bake the baklava for 1 hr until it is golden brown.

While the baklava is baking make the sauce. Put the sugar, water, and honey in a sauce pot. Bring it to a boil. Let it boil for 10 minutes. Add the lemon juice and cook for 2 more minutes.

Baklava - Ready for honey sauce

If you added lemon peel or a cinnamon stick to the sauce remove them.

Pour the sauce over the baklava making sure it gets into all the cracks and the edges. Let the baklava sit on the counter for several hours or overnight. Then enjoy the gooey goodness!Baklava

As I mentioned, I am not a fan of baklava. But I am addicted to this! It flaky, slightly gooey, and most of all NUTTY! YUMMO. And best of all Mr. Steam declared this the best baklava he has EVER eaten. Blush!

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About NotYourNormalSteam

I love to make things, food, paper, fabric, the medium doesn’t really matter. I am also an obsessive planner. The day after Christmas I am already working out plans for the next year.
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