Quest Greek Islands

Baklava Recipe

Greek Baklava is a very sweet and delicious dessert ... perfect with a strong coffee! There are many different recipes for Baklava throughout Greece and the Greek islands, this is our own version with honey and walnuts. The actual origins of Baklava are certainly somewhere in this region, although the Greek's claim it is of Greek origins and the Turks claim it is of Turkish origins! This is typical of most recipes which come from old countries, the exact origin is hard to place - every group seems to have a claim of their own on this delicious pastry. The history of Baklava is as colourful as the lands of the Mediterranean and the Middle East. This may not be the easiest recipe we've featured, but ... it is certainly well worth the time and effort!

Ingredients:

500g filo pastry sheets (available everywhere nowadays!)
500g unsalted butter
500g of finely chopped walnuts
50g sugar
5ml vanilla essence
Half a cup of sugar
1 cup of honey
500ml water
5ml lemon juice
Teaspoon of cinnamon

Instructions:

Preheat the oven to 175 deg. C

In a pan, boil the water and half a cup of sugar for 15 minutes. Add the lemon juice and honey, boil for a further 10 minutes. Set aside to cool.

For the filling, combine the walnuts, 50g of sugar and vanilla essence.  Mix well.

Melt the butter in a saucepan and place two tablespoons in the bottom of a baking tray (I use 30cm x 20cm). Cut the filo to the size of the baking tray and place two sheets in the bottom, then again brush with melted butter.

Now spread a couple of spoons of the walnut mixture on the filo sheets. Add two more filo sheets, and again brush with melted butter. Continue in this manner of filo, walnut, filo, walnut until the ingredients are used up.

Cut the Baklava into individual portions before baking for around 1  hour until a lovely golden brown.

Let cool on a wire rack for 5 minutes the pour over the honey and sugar mixture which should have cooled by now and sprinkle with icing sugar. Let stand for at least another two hours - if you can!