Traditional Baklava By Kouzounas Kitchen

There are many many different variations of baklava, and it depends on what part of Greece you are from. In my case, I learned how to make baklava from my yiayia. Enjoy~

Traditional Baklava Recipe

baklava

Ingredients:

  • 1 package phyllo dough or fresh phyllo Recipe>> https://kouzounaskitchen.com/2013/07/14/the-best-home-made-phyllo-dough/

  • 1 pound chopped toasted walnuts & toasted almonds

  • 1 cup clarified butter

  • 1 teaspoon ground Saigon cinnamon

  • 1 cup water

  • 1 cup demerara sugar or granulated sugar (For thicker syrup use demerara)

  • 2 Orange peels
  • 1 Cinnamon stick
  • 1.5 teaspoon vanilla powder

  • 1/2 cup honey

Directions:

  1. Preheat oven to 350 degrees F(175 degrees C).
  2. Butter the pan bottom, and sides.
  3. In a food processor, chop the nuts, until medium course grind.  Set aside.
  4. Unroll phyllo dough. Cut the phyllo in half, and place a lightly damp towel over the top of the phyllo.
  5.  Place three sheets of phyllo on the bottom of the pan, making sure to butter each sheet. Sprinkle about 2 tablespoons of nut mixture over the top, making sure all the sheets get some nut mixture.
  6. Repeat this process until you use all the phyllo sheets.
    Using a sharp knife cut into square shape peices.
  7. Bake for about 45 minutes, or until the top is golden brown. (Make sure the bottom phyllo is golden brown as well.) You can place a piece of foil over the top if the bottom isn’t fully cooked.
    While the baklava is baking, prepare the sauce. I say the sauce makes the baklava.
  8. Boil sugar, water, and honey. Add 1 stick of cinnamon, orange peel, and vanilla.
  9. Simmer for about 20 minutes or until the syrup is thick.
  10. Remove baklava from oven and immediately serve the warm sauce over the baklava.
  11. Serve with powdered cinnamon over the top.
  12. Do not refrigerate baklava, as it will get soggy.( You can keep baklava on a plate, wrapped with foil.)

Kali Orexi!

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31 thoughts on “Traditional Baklava By Kouzounas Kitchen

    1. Yes me too! I actually cater baklava the past years, and just recently ended my markets to take a break, but I just got another order in today to make half chocolate and half traditional. 🙂

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    1. Yes I know right?! All Greeks manage to say they make the best here in California haha. So what you do is add chocolate to the nut mixture then you add the nut mixture to the phyllo. I have been doing nutella baklava for the past year which no one heard about where I live and everyone loved it. With nutella you would add 2 heaping tablespoons to butter and blend together. Then add to the nut mixture. 🙂

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      1. Lol, no worries. I am actually in the middle of my cookbook now, and I can’t wait to share a preview of it. (The majority of the recipes in the book are my yiayias.) I am sure your mothers recipe is amazing. 🙂

        Liked by 1 person

      2. Oh yeah.. I read that you’re writing a book. Your daughter inspired you! Are you UK based or somewhere else?

        And a lot of the best recipes are from Yiayias/Nonnas/Abuelas…

        Thanks for following

        Liked by 1 person

  1. My hubby and I love Baklava. We first discovered this on Honeymoon to Crete in 2011 and since then have often bought it when we have seen it in the shops. However,store bought just isn’t the same as the ones we had in Crete. I will need to try this recipe out.

    Liked by 1 person

    1. Hello! Thank you for following me and liking my posts. 🙂

      Nice to meet you. Yes I agree, nothing beats home made Baklava!!! Please do try out my recipe, and I also just came out with my first Greek cookbook called Back To My Roots.

      I haven’t been to Crete yet, but it’s on my next trip. 🙂

      Liked by 1 person

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