Baklavas

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Baklavas

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Ingredients

750 gr Crust sheets
500 gr walnuts coarsley cut
200 gr almonds coarsely cut
1 1/2 tblsp Cinnamon powder
butter fresh melted
2 tblsp Thyme honey
1 soupcon clove powder
130 gr Rusks
For the syrup
2 glasses Brown sugar
2 glasses water
1 Cinnamon stick
1 slice Lemon
For the decoration
clove whole
Mix of dry nuts
  • Medium

Ingredients

  • For the syrup

  • For the decoration

Directions

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Baklavas

A tasty creation that plays a leading part at the festive traditional gatherings… The best baklava that I have tasted is by my dear friend and important member of Emvolos, Fotini Kassaveti, with ancestry from Lemnos.

The recipe is easy and relatively quick with admired honey from the thyme of Lemnos, walnuts, almonds, and spices since according to the tradition nuts bring joy and happiness to the house which is shared with others.

 

Μπακλαβάς_mpaklavas2

 

Baklavas

By Fotini Kassaveti, Alexandria

 

 

Steps

1
Done

Prepare the filling by mixing well into the bowl the walnut, the almond, the cinnamon, the rusk, the clove and the honey until the mixture blends in.

2
Done

Butter the pan and lay one crust sheet. Brush it through with melted butter. The sheets should go out of the baking pan because at the end, we will turn them inwards to cover the baklava.

3
Done

On the first crust sheet we spread two more, buttering the surface of each one as soon as we lay them, we press them with our palm and sprinkle them with the stuffing.

4
Done

Lay two more sheets, buttering their surface, and sprinkle again with filling. We repeat the process until the sheets and stuffing are finished. We hold three sheets aside.

5
Done

Afterwards turn the sheets inwards one by one and butter them. Cover the baklava with the three sheets that we kept aside, buttered, and cut them with a sharp knife in order to cover the surface exactly without spreading.

6
Done

Cut into pieces up to the middle (not down) with a big knife and nail a clove in each piece.

7
Done
45 minutes

Bake in a well-preheated oven at 170 ° C in air for 45 minutes. Baklava is ready once it gets a golden color.

8
Done

Pull it out from the oven and let it cool down.

9
Done
5 minutes

At the same time, make the syrup, boiling in a large pot the water with the sugar and the cinnamon for 5 minutes.

10
Done
1 hour

As the syrup is hot, pour it into the baklava and after one hour cut it into pieces and serve.

TasteDriver

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