How To Make Greek Cypriot Baklava | ggmix

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds can provide a similar texture and flavor.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup offers a lower glycemic index.

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower fructose content.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Add 2 cups of sugar, 2 cups of water, 2 cinnamon sticks, and 5 cloves to a pan and bring to a boil.

Once boiling, add 1 teaspoon of lemon juice and simmer for 5 minutes.

Turn off the heat and add 1 tablespoon of honey and a splash of rose water.

In a bowl, mix 200 grams of chopped almonds, 100 grams of ground almonds, 1.5 teaspoons of cinnamon, 5 tablespoons of sugar, and 0.5 teaspoon of ground mastiha.

Preheat the oven to 160 degrees Celsius.

Melt 250 grams of butter.

Cut 400 grams of phyllo dough in half for easier handling.

Grease a 28 by 23 centimeters baking pan with melted butter.

Layer the first sheet of phyllo in the pan and drizzle with butter, repeating for 10 sheets.

Spread the nut mixture evenly over the phyllo layers.

Add another layer of phyllo (5 sheets) drizzled with butter, followed by another layer of nuts, and repeat until all ingredients are used, finishing with phyllo on top.

Refrigerate for 30 minutes to harden the butter.

Score the top layer into squares or diamonds.

Bake for 40 minutes or until golden brown.

Pour the syrup over the baked baklava and let it set for at least 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens