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>> http://kouzounaskitchen.com/2013/07/14/the-best-home-made-phyllo-dough/
1 pound of toasted walnuts “finely chopped”
- 1/4 cup of demerara sugar
1 cup clarified butter
1 teaspoon ground Saigon cinnamon
1 cup of water
1 cup demerara sugar or granulated sugar (For thicker syrup use demerara)
- 2 Orange peels
- 1 Cinnamon stick
2 teaspoons vanilla
1 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-coarse grind. Set aside.
- Unroll phyllo dough. Cut the phyllo in half, and place a lightly damp towel over the top of the phyllo.
- Place 7 sheets of phyllo on the bottom of the pan, making sure to butter each sheet.
- Then sprinkle 1 1/4 cup of nut mixture in an even layer, then place 3 sheets of phyllo over the top. Repeat this process two more times. You should have “3” layers of nut mixture. You should have 8 sheets of phyllo left, and place them over the top. Butter each sheet.
- Using a sharp knife cut into square shape pieces.
- 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 of 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.)
- Make sure when you make the syrup it becomes thick like honey. This is the key to good baklava!!
- When you take the baklava out of the oven, pour the syrup over right away and let the syrup soak on the counter.
- I used the largest size pan I had in my kitchen. So I recommend using 9”x 13”x 2” but you can use a bit bigger or smaller.
- Do not place baklava in the fridge, because this will cause the phyllo to become soggy.