Baklava

I almost married a Greek chick forty years ago. She’d bring me a fresh box like that from the big bake sale they had at the Greek Orthodox church in Charlotte every year.

I’d eat the whole box in a day.
 
fieldgrade said:
I almost married a Greek chick forty years ago. She’d bring me a fresh box like that from the big bake sale they had at the Greek Orthodox church in Charlotte every year.

I’d eat the whole box in a day.
Click to expand...
It’s not hard to make . This wasn’t the prettiest but taste and texture was spot on
36 layers of dough each brushed with butter
Every 5 layers a sprinkle of the nut mixture
Bake at 325 for an hour and 10 mins
As soon as you take out of oven drizzle syrup mixture over each piece and you can hear it sizzle

Nut mixture
A couple handfuls of pecans , walnuts or something similar. Today was pecans. Toasted them in the oven while it was preheating .
Throw nuts in food processor along with a few shakes of cinnamon and a tsp of brown sugar - pulse 4 -5 times

Syrup
3/4 cup water
1 cup white sugar
1/2 cup of honey
Bring to a boil - stirring constantly, reduce to a simmer and let it go 4-5 mins no more stirring. It will bubble and froth up. After the 5 mins are up remove from heat at set aside
 
That looks similar to the way my Cypriot Greek buddy taught me to make it. His recipe uses almonds (or walnuts as a substitute) and his spice mixture is cinnamon, nutmeg and ground clove. He tosses in a cinnamon stick while boiling the syrup mixture and also adds a tablespoon of lemon juice. You can't really taste the lemon juice in the syrup, and he said that it does something to help with getting the right syrup consistency. It is a labor intensive dessert when you hand butter all those phyllo dough layers, but it is amazing when done correctly.
 
You must log in or register to reply here.
Back
Top Bottom