Island Baklavas

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Island Baklavas

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Ingredients

750 gr Crust sheets
500 gr walnuts coarsely cut
200 gr almonds coarsely cut
1½ tablespoons cinnamon
130 gr Rusks
butter fresh melted
2 tablespoon Thyme honey
1 pinch clove
FOR THE SYRUP
2 glasses brown sugar
2 glasses water
1 Cinnamon stick
1 Lemon slice
FOR THE FINISH
cloves
Mix of dry nuts
  • Medium

Ingredients

  • FOR THE SYRUP

  • FOR THE FINISH

Directions

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Taste of ether, joy, and celebration. Greek flavor with nuts, thyme honey, and spices. Tasty intense memories and enthusiasm when my dear friend, Giannis Vidalis, offered it to me next to the coffee.

The Vincenzo Hotel in Tinos is known for its breakfast in its amazing courtyard. Fine juices, fruits and vegetables from their garden organic, Tinos’ cheeses and whatever you can think of. Giannis and his sons who took over the hotel know the art of hospitality and the art of life. Their Baklava was one of the best I’ve ever tried.

tinos-breakfast-(1)

Island Baklavas

Authentic recipe from the family of Yiannis Vidalis

The article has been published by Sissy Nika also in Emvolos.gr

Steps

1
Done

Prepare the filling by blending well into the bowl the walnuts, the almonds, the cinnamon, the rusk, the cloves and the honey until the mixture is homogenized.

2
Done

Butter the tray and lay one crust sheet. We go through with a brush with melted butter. Caution: The sheets should come out beyond the tray because, in the end, we will turn them inwards to cover the baklava.

3
Done

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

4
Done

Lay two more sheets, buttering their surface, and sprinkle again with the filling. Repeat the process until the leaves and filling are finished. Caution: 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 we kept, also 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
50 minutes

Bake in a well-preheated oven at 170 ° C in air for 45 minutes. Caution: Baklava is ready once it gets a golden color. Remove it from the oven and let it cool down. At the same time, make the syrup, boiling in a large pot water with sugar, cinnamon and a lemon slice for 5 minutes.

8
Done
1 hour

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

9
Done

In the Aegean islands, at the celebrations they sprinkle the baklava with nuts.

TasteDriver

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χταπόδι_με_πιπερίτσες
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