Gastrin recipe – ancient Baklava of Crete

It looks like baklava but it’s slightly different, its called Gastrin – the ancient version of baklava originating from the Greek island of Crete.

Gastrin Recipe – A sweet prepared in Crete during ancient times.

1 packet Antoniou chilled Filo
180g Butter, melted

👉For the filling

300 grams roughly ground hazelnuts
300 grams roasted and coarsely ground almonds
300 grams coarsely ground walnuts
100 grams poppy seeds
100 grams roasted sesame seeds
1/2 teaspoon pepper
1/2 cup honey

👉For the syrup

1 cup sugar
1/2 cup water
1/4 cup grape-juice syrup
1 cup honey
2 tbsps lemon juice

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it looks like baklava but it’s quite different this is called gastrin and it comes from creit and it was made during the ancient times the syrup is made using sugar water beesi which is grape molasses honey and lemon for the filling we use almonds hazelnuts as well as walnuts give that a good mix add black pepper poppy seeds and sesame seeds and slightly warm through the honey brush the baking dish with butter and lay six to seven sheets on the bottom layer followed by half of the filling and half of the honey repeat the process of layering fillow and then adding the mixture turn the overhanging pieces of filler inwards brush with butter and cover with the remaining fillow sheets always making sure that all of the fillow sheets are covered with butter tuck the edges in and brush the top of the fillow with more melted butter score the top into your desired shape or design bake in a preheated oven at 180° until it’s golden and crunchy on top mine took about 45 minutes use a ladle to put the cold sugar syrup over the hot pastry and enjoy