Sunday, September 18, 2011


For the syrup:
1/2 cup of honey
1 cinnamon stick
1 cup of sugar
1 cup of water
2 teaspoon lemon juice

For the phyllo dough:
1/2 cup of water
1 egg
1 teaspoon salt
1 teaspoon vinegar
2 tablespoon of oil
3 1/2 cups of all purpose flour

For baklava filling:
1/3 cup of sugar
1/3 teaspoon ground cloves
1 cup of butter melted
1 teaspoon ground cinnamon
450 g. almonds
450 g. pistachios
450 g. walnuts
crushed pistachios for garnish (optional)


In a food processor combine walnuts, almonds, pistachios and crush the nuts until in small, even sized pieces.

Combine with sugar, cinnamon and cloves.

Mix it well and set aside.

To make phyllo dough mix all the ingredients water, egg, oil, vinegar, and salt.

Then add this wet mixtureinto the flour and mix it well.

Then knead thsi flour mixture using your hands for about 5 minutes.

If the dough it gets too sticky, spread a little oil continue knead, until the dough becomes smooth and elastic.

Now form a ball, coat it with a little oil.

Cover with a plastic and allow it to rest in the fridge for about an hour.

After it rests, using the rolling pin, roll the phyllo dough into a rectangle shape.

The phyllo sheets must be very thin, almost as a paper.

Make more 20 phyllo sheets.

Brush the baking tray with butter.

Brush 10 sheets of phyllo with melted butter.

Lay them on the dish one by one.

Spread the nuts filling in the layer and continue layering another 10 sheets of phyllo, buttering each sheets.

Now brush the topof the baklava with more butter.

Using very sharp knife, cut baklava into shape you want.

Bake 35 minutes or until turns into golden color.

In a saucepan combine sugar, lemon juice, honey, cinnamon stick, water and mix it well.

Bring to a boil, then reduce to medium heat and let simmer for 7 minutes and slightly thickened.

Remove the cinnamon stick and syrup allow to cool.

Remove baklava from oven and pour cooled syrup over the hot baklava and let it cool for at least 4 hours.

Garnish with crushed pistachios.

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