A friend of mine from Greece gave me her grandfather’s recipe and I cannot contain my excitement on how beautiful it came out! 🥹 I’ve never made it before but I’ve watched videos on it and I could almost cry as it came out perfect. I can’t wait to try it tonight as it’s been years since I’ve had it fresh!
by Interesting_Move_753
28 Comments
I’d say you nailed it.
Looks heavenly! Amazing job!!
This baklava looks absolutely peeerfect! I even envy you, I think it was very tasty.
Looks amazing! Would you mind sharing the recipe
Wow! You aced it! Be proud, job well
Done!
Beautiful!
That it truly a thing of beauty.💞👍
They look perfect!
Omg! Please send me some 🤤
Totally nailed it.
It looks perfectly baked golden.
That looks heavenly. Yummy
Idk what baklava looks like but these look so good
Stunning!
Looks LOVELY!!!
Looks like tou have been doing this for a minute. Looks divine, I bet it tastes like that too.
Gorgeous!
I love making baklava! This looks wonderful ❤️❤️
Well done. Looks lovely 💜
This looks perfect
Looks awesome!
Looks perfectly amazing
It looks like a professional baker made it! It looks perfect!
Amazing!!
Oh my…..
That is gorgeous baklava.
Oh, boy!
Big time sugar rush!!!
as a proud Greek American this made me drool and gave me flashbacks to my grandma’s baklava. looks delicious!
Ok here’s the recipe! It was absolutely amazing and will be making this again many times in the future!
Walnut Baklava
Syrup:
3 cups of sugar
2 cups of water
1/2 cup glucose syrup
1 cinnamon stick
Peels of 1 lemon
Baklava:
1 pack Beirut Phyllo Pastry (16 oz)
2 cups melted butter
4 cups finely chopped walnuts
1 level tablespoon ground cinnamon
1/4 teaspoon ground cloves
Whole cloves (optional)
Instructions:
Syrup
1. To make the syrup, place a pot over high heat and add the sugar, water, corn syrup, cinnamon stick and lemon peels. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and keep on boiling the mixture for 5 minutes without stirring. Turn the stove off and keep the pot on the warm hot plate.
2. The syrup needs to remain warm so that when you put it over the baklava immediately out of the oven, it’ll prevent it from getting soggy and stay crispy.
Baklava
1. Thaw phyllo dough according to package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hour before starting your recipe to bring it to room temp).
2. Trim phyllo dough to fit your baking sheet, if necessary. You can trim one stack at a time then cover with a damp towel to keep from drying out.
3. Butter the bottom and sides of a 13×9 non-stick baking pan.
4. Pulse walnuts in a food processor until coarsely ground/ finely chopped. In a medium bowl, stir together the finely chopped walnuts, 1 tablespoon of cinnamon and 1/4 teaspoon ground cloves.
5. Place 6 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it’s in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.).
6. Keep remaining phyllo covered with a damp towel at all times. Sprinkle about a handful of filling over phyllo dough.
7. Add 2 buttered sheets of phyllo, then another layer of nuts. Repeat until you have run out of filling. Finish off with 4 layers of buttered phyllo sheets. Drizzle with all of the remaining butter.
8. Preheat over to 325*F.
9. Cut pastry all the way down with a sharp knife, creating diamond-shaped pieces.
10. Stud with a whole clove in the center of each diamond-shaped piece (optional).
11. Bake at 325 F for 1 hour and 15 min or until tops are golden brown.
12. Remove from oven and immediately spoon the warm syrup evenly over the hot baklava. Let baklava cool completely, uncovered and at room temperature. Store at room temp, covered with a tea towel for 1 to 2 weeks.