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Traditional baklava
This Greek pastry is made of many layers of paper-thin filo pastry with a filling of honey and ground nuts.
Ingredients
Serves: 24
- 225g unsalted butter
- 1/2 (500g) packet filo pastry
- 220g chopped pecans
- 1 1/2 tablespoons whole cloves
- 5 tablespoons caster sugar
- 350ml water
- 1 cinnamon stick
- 350g honey
Method
Prep:30min ›
Cook:30min ›
Extra time:1hr cooling ›
Ready in:2hr
- Preheat oven to 180 C / Gas 4.
- Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 20x30cm baking dish. Layer 3 sheets of the filo pastry in the dish. Trim pastry to fit. Sprinkle 2 tablespoons of the pecans over the filo. Layer 3 more sheets of filo, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue filo-butter-pecan layers until dish is 3/4 full.
- With a sharp knife, score filo to form diamonds. Press a clove into the centre of each diamond. Pour remaining butter over the whole lot.
- Bake 45 to 50 minutes in the preheated oven, until golden brown.
- Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to the boil, stirring constantly. Simmer for 10 minutes.
- Add the honey and simmer for 2 minutes longer. Remove from the heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on a wire rack. Cut into diamonds.
Tip
Traditional Greek baklava uses walnuts, not pecans. Use the same amount of walnuts instead for a truly authentic dish.
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Reviews & ratings
Average global rating:
(30)
Reviews in English (21)
USE PISTACHIOs is the key to a more original baklava (according to my Turkish hubby). Walnuts are cheaper but pistachios definately make the baklava tastes better. Skip all those cloves and cinnamon, that stuff is for the Americanized taste. Taste the nut, butter and the good syrup. Here is my syrup: purified water 1 3/4 cup, a small rectangular 2 inch cinnamon bark, 2 thin slice of ginger, 2 inches lemon peel (yellow part only), a touch (approx 1 tsp) of lemon juice. Let all those things boiled and simmer until the liquid reduce to 1 cup. Add 3/4 cup sugar and stir until dissolve, 1/2 tsp pure vanilla, 1 tbsp orange juice (no pulp)and turn the heat off. Add 1/2 cup of honey. The syrup should be a light touch of golden color, and if you like you can put a 1/2 tsp of rose water or jasmine water. Just make sure the temperature of the Baklava and the syrup is not the same, one have to be cooler than the other or you will get some very soggy baklava. - 29 Dec 2003 (Review from Allrecipes US | Canada)
Some of the other reviews should definitely be consulted. I poured hot syrup on hot baklava and got a big moushy mess... I'll try it again with one or the other cold... - 30 Sep 2007 (Review from Allrecipes US | Canada)
THIS RECIPE IS THE BEST OF ALL THE BAKLAVA RECIPE'S I'VE TRIIED. - 27 Apr 2001 (Review from Allrecipes US | Canada)
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