TRADITIONAL GREEK BAKLAVA - GREEK ORIGIN - STAVROS' KITCHEN - GREEK AND CYPRIOT CUISINE

Mix spices with nuts and sugar.

Prepare syrup using 2 glasses of boiling water, sugar, half a lemon, a cinnamon stick, and cloves. Boil until sugar is dissolved, then simmer for 10 minutes.

Turn off heat and add honey and rose water to the syrup. Let it cool completely.

Grease the tin with butter.

Lay the first five sheets of phyllo pastry into the pan, covering each with butter.

Spread one coat of nuts over the phyllo.

Lay two more sheets of phyllo pastry, then spread half of the remaining nuts.

Continue layering phyllo pastry and nuts until all are used, tucking in the ends to make it tidy.

Cut the baklava into squares, pouring any leftover butter into the gaps.

Bake in a preheated oven at 175°C for 40 minutes or until golden brown.

Pour cold syrup over the hot baklava.

Equipment Needed

Dietary

Allergens