Best Traditional Greek Baklava Recipes

TRADITIONAL GREEK BAKLAVA

Steps:

• Mix the walnuts, breadcrumbs and cinnamon. Butter your baking pan (large enough to lay out the pastry while lining the sides of the pan as well) and place 5 sheets of the pastry on the bottom, 1 by 1, buttering each individually as you place it on the bottom. Cover the remaining phyllo sheets with a slightly damp kitchen towel for the time being so they do not dry out.
• With a large spoon evenly spread 1/2 the nut filling over all the pastry. Cover the filling with another 3 sheets of phyllo pastry, again individually buttering each as you place it. Evenly spoon on the remaining 1/2 of the nut mixture and place another 5 sheets of phyllo pastry on top, again buttering each individually as you place it. Pat the top pastry sheets down very gently and cut away any excess round the edges with a very sharp knife.
• Cut the Baklava into triangle servings. Place a clove on every 3rd or so piece, puncturing the pastry with the stem of the clove. Bake the Baklava in a well preheated oven at 180ºC - 350ºF for 1 hour approximately or until the pastry is golden. Remove the Baklava from the oven.
• Prepare the syrup by boiling the water, sugar and juice of your preference in a saucepan over a gentle flame, stirring with a whisk, for about 10 minutes and then allow the syrup to cool. Pour the syrup onto the Baklava (cold syrup - hot Baklava). When the Baklava absorbs the syrup it is normal for the top layer of pastry to remain crispy. Allow the Baklava to cool and then knock yourself out -- the edges are extra delicious --
• *** Under no circumstances should an oven fan be used while baking the Baklava. It will burn the top pastry layers and edges within minutes.

HOW TO MAKE THE TRADITIONAL GREEK BAKLAVA

Steps:

• For the honey syrup: in a small saucepan, combine the sugar, water, cinnamon stick and orange peel and bring to a boil over medium-high heat. Add the honey and boil for 3-4 minutes so the syrup thickens slightly. Remove from heat and set aside to let cool. You can refrigerate the cooled syrup in an airtight container for 4 days. (*If you are only making half the recipe [i.e., a small batch], make only half the syrup.*)
• For the nut filling: Place the walnuts in a food processor and pulse them a few times until they are chopped to a medium-fine consistency (making sure to not over-process them or the nuts will become a paste). Put the chopped walnuts in a bowl and combine them with the sugar, breadcrumbs, cinnamon and cloves. Divide the mixture into two equal portions; one for each of the two round pans.
• Preheat the oven to 350° F.
• To assemble the small batch baklava: unwrap and unfold the filo. Place it on a large cutting board, and, using the bottom of an 8" cake pan as a guide, cut the sheets of filo into two stacks of 8" circles (see photo). Set aside the second stack of filo sheets and cover it with plastic wrap and a towel. Brush the sides of the first pan with some melted butter. Place one filo sheet in the bottom of the pan and brush it with some butter. Repeat with 7 more filo sheets, placing each one in the pan and making sure to butter each one of them. Sprinkle ⅓ cup of the first nut mixture evenly over the eighth sheet. Layer the next 2 buttered filo rounds and sprinkle another ⅓ cup of nuts. Repeat with two more layers of buttered filo and the last ⅓ cup of nuts. Continue layering the rest 8 sheets of filo sheets until they are all used. There should be about 20 filo sheets in total, depending on the thickness of the filo and the brand. Repeat the same with the second stack of filo rounds and the remaining half of the nut mixture. (* If you are making half the recipe [i.e., a small batch], wrap the second pan with plastic wrap and then with heavy duty aluminum foil and place it in the freezer for another time.*]
• Scoring and Baking: using a serrated knife with a pointed tip, cut the baklava into small squares or diamond-shaped pieces, or, follow the star pattern of the photo. If you wish, top each piece with a small, whole clove for decoration. Bake, uncovered, for about 45-50 minutes or until the top layers of filo are light golden and crisp. Every oven is different, so the cooking time may vary.
• Remove from the oven and pour the cooled honey syrup slowly and evenly over the top of the baklava and especially over the cut lines (the syrup will sizzle). It might look like a lot of syrup initially, but it will all be absorbed as it cools down. Let the baklava sit uncovered for at least 8 hours (overnight is best) before serving. It can be covered loosely and stored for a week at room temperature.