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
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
- Preheat oven to 350 degrees F(175 degrees C).
- Butter the pan bottom, and sides.
- In a food processor, chop the nuts, until medium course grind. Set aside.
- Unroll phyllo dough. Cut the phyllo in half, and place a lightly damp towel over the top of the phyllo.
- 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.
- Repeat this process until you use all the phyllo sheets.
Using a sharp knife cut into square shape peices.
- 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.
- Boil sugar, water, and honey. Add 1 stick of cinnamon, orange peel, and vanilla.
- Simmer for about 20 minutes or until the syrup is thick.
- Remove baklava from oven and immediately serve the warm sauce over the baklava.
- Serve with powdered cinnamon over the top.
- Do not refrigerate baklava, as it will get soggy.( You can keep baklava on a plate, wrapped with foil.)