Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, greek baklava. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

CUT the baklava after assembly and before cooking, and top with butter to make everything smooth and "pretty". Put the cooled sauce on as soon as you pull the baklava out of the oven. It tastes like the baklava I buy in the Greek stores downtown and a LOT cheaper per piece.

Greek Baklava is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Greek Baklava is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook greek baklava using 14 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Greek Baklava:

1. Prepare For the Baklava
2. Prepare 2 (16 oz) packages phyllo dough
3. Take 4 cups pecans milled or finely chopped
4. Get 1 and a 1/2 tsp ground cinnamon
5. Take 2 sticks melted unsalted butter, clarified
6. Prepare 1 bottle whole cloves
7. Make ready Pastry brush
8. Take 1 9x13 pan
9. Prepare For the syrup
10. Prepare 2 cups water
11. Prepare 1 cup sugar
12. Take 1 cup honey (I use wildflower honey)
13. Make ready 1 lemon cut in half, only use half
14. Make ready 1 cinnamon stick

Greek baklava appears to predominantly use walnuts as the nut of choice for the filling, with honey being another major player in their baklava recipes. Pistachios or a mix of pistachios and almonds are more often associated with countries like Turkey, Iran, Lebanon, and Azerbaijan. Classic baklava recipe, the traditional Greek pastry made with ground nuts, layers of phyllo and drizzled with honey syrup. I've had baklava now and then over the years, sometimes good, sometimes not so much.

Instructions to make Greek Baklava:

1. Make the syrup: Take a saucepan and add the water, sugar, honey and cinnamon stick. Squeeze the juice from the lemon half and drop the whole lemon half in the pan
2. Bring to a boil and stir until sugar and honey dissolves then down to medium heat for about 5 minutes, take off heat and cool to room temperature then take out the lemon half and cinnamon stick
3. Make the Baklava: Mix pecans with the ground cinnamon, melt the butter, clarify it and butter the pan
4. Place one sheet in the pan and brush butter all over it, repeat until you do 10 sheets on top of one another layering each with butter
5. Place about a 1/4 of the nut mixture on top of the 10 buttered sheets
6. It goes like this: 10 buttered sheets 1/4 nut mixture. 5 buttered sheets. 1/4 nut mixture. 5 buttered sheets 1/4 nut mixture. 5 buttered sheets. 1/4 nut mixture. 15 buttered sheets on top
7. Butter the very top, even pour the rest of your butter and carefully cut baklava lengthwise 4 rows then cut diagonally for diamonds
8. Place a whole clove in each diamond shape and bake at 300 degrees for one and a half hours depending on your oven. Make sure it is golden and flaky on top
9. When baklava is done take out the oven and spoon or ladle the cool syrup all over the baklava concentrating in the cuts. Remember cool syrup, hot baklava
10. Let it sit for at least 8 hours to overnight to soak up all the sweet syrup (I know it's hard to resist) 😇
11. It can be stored at room temperature for a week, longer in the fridge ENJOY !! 😋❤️😋

Some tips: Cutting the baklava is best done with a large butchers knife and a gentle hand to hold down the top filo pastry layers while cutting. When making this baklava recipe, it helps to think of the ingredients list in three different components: Phyllo pastry-find frozen phyllo dough in the freezer section next to things like pie crust. Nut mixture-pistachios, walnuts, hazelnut, sugar, ground cinnamon, pinch of ground cloves. You can change the nut mixture according to what you have. Greek and Turkish cuisine both built upon the cookery of the Byzantine Empire, which was a continuation of the cooking of the Roman Empire.

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