Samos Nectar and Strudel Baklava

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Samos Nectar and Strudel Baklava

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1 teaspoon whitened almonds
1 teaspoon unsalted pistachios of Aegina
1 teaspoon hazelnuts
2 teaspoon couverture 55% very finely chopped or grated on the coarse side of the grater
½ teaspoon brown sugar
150 gr. cow butter (or margarine), melted but not burnt
7 Crust sheets or Beirut
200 ml water
½ teaspoon sugar
1 teaspoon soup with Lemon Juice
1 Cinnamon stick
3 tablespoons soup honey
  • Medium





Samos Nectar and Strudel Baklava

Love at first sight!

February 14th, the day that has been dedicated to love for years, was the occasion for the distinguished chef Dina Nikolaou to be “inspired” by the lovable quality and favorite taste of the wines of EOS Samos, proposing a seductive dessert:

Strudel baklava with chocolate and syrup from the sun-dried, aged, wonderful Samos Nectar.

The sun-dried Samos Nectar, the most historic wine of Samos, is a wine that travels the senses between intense aromas but also a rich sweetness that leaves the feeling of unique balance and its long, unforgettable aftertaste.

A wine with such complexity in taste and aromas that its combination with the appropriate dessert can only raise the enjoyment in the 7 heavens!

The incomparable aromas of raisins, plums and roasted cinnamon by Samos Nectar harmoniously match the aromas of the couverture and the fresh nuts of this special strudel proposed by the internationally renowned chef Dina Nikolaou,thus creating a unique “romantic” couple.

To close the evening, choose the baklava strudel with chocolate and Samos Nectar’s  syrup.

The feast of flavors and aromas promises to “sweeten” your heart and make your erotic mood distinct!

Strudel baklava with chocolate and syrup with Samos Nectar


3 - 4 minutes

We put all the nuts in a comfortable pan and we roast them on a strong grill for 3-4 minutes, until golden brown. We leave them to cool and we coarsely grind them in the blender or mortar, in portions.


We mix in a large bowl with the chopped couverture and brown sugar and we set the mixture aside.
We preheat the oven to 180 ° C. We line a large shallow pan with non-stick baking paper.


We spread 1 sheet of crust on a flat and clean surface and we spread it with melted butter. We sprinkle with the nut mixture. We cover with the second sheet, butter it too and we sprinkle with the nut mixture.

45 - 50 minutes

We continue the process until the sheets are finished (all buttered) and the mixture of nuts. We wrap the sheets all together in a roll, from the narrow side, bringing in the inside and the side edges so that the filling is trapped. We put the roll in the lined pan and bake for 45-50 minutes, until golden brown.

8 minutes

Meanwhile, we prepare the syrup: We put the water, Samos Nectar, sugar, lemon juice and cinnamon in a saucepan and we boil for 8 minutes (from the moment they boil), until the syrup sets.


We remove the saucepan from the heat, we add the honey and we mix well to dissolve. We keep the syrup as hot as possible.


When the strudel is cooked, we take it out of the oven and we leave it to cool. We pour hot syrup over it. In order for the sheets to stay crisp, the dessert must always be cold or lukewarm and the syrup hot. We cut the strudel into slices and we serve, accompanied by the fragrant Samos Nectar!


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