This week’s recipe is for one of the best known sweets on the Greek menu, Baklavas. This is the recipe generally used on Crete, although there is a similar dish called ‘Gastrin’ which uses ordinary pastry and originates in Ancient Crete and was recorded by the writer Athenaeus.
METHOD
Mix the ingredients for the filling together.
Using melted butter or oil, paint the inside of a baking tin and lie with 3 or four sheets of phyllo, brushing each sheet with the butter or oil.
Spread a third of the filling on to the phyllo and cover with two more sheets of phyllo coating each one with butter or oil. Spread another layer of filling and then phyllo again and then repeat again until the filling is used up.
Spread a further six or so sheets of phyllo on top, making sure you brush each one with butter or oil.
Score the top layer into squares or diamonds if you want to show off and pour over the rest of the butter or oil.
Ingredients
Half kilo ready made ‘filo’ or ‘phyllo’ pastry
Three quarters cup unsalted butter or olive oil.
FILLING
2 cups each lightly roasted coarse ground almonds and walnuts.
2 teaspoons ground cinnamon
1 teaspoon ground clove
3 tablespoons honey.
SYRUP
1 and half cups sugar
1 cup water
4 tablespoons honey
2 tablespoons lemon juice
Sprinkle a couple of tablespoon of water over the whole lot and bake in a medium oven until golden brown.
While it is cooking mix all the ingredients for the syrup in a pan over a low heat and keep it warm, pour it over the baklavas while they are still hot.
To serve cut into pieces along the score lines.
Enjoy with a nice cup of coffee!
This is me, Ralfa. Aren't I just gorgeous?