Christmas without this, simply is not Christmas! I opened the celebrations season with kantaifi (click on the word to visit), and now I want to share with you, this 4th generation recipe.
One of the oldest sweet recipes. Juicy, crispy, full of taste but above all this, so! so! sweet!
First of all you need 1 package pastry dough “filo”. It’s 450 gr, 10 pieces (10 fila).
You pull them out of the freezer two hours before use.
Second important step is to prepare your filling. You need walnuts, breadcrumbs, sugar & cinnamon.
You put the walnuts into grinder and crumble. After that you put the grinded walnuts in a bowl and add 2 tablespoons breadcrumbs, 1 tablespoon sugar and 1 teaspoon cinnamon.
Your filling is ready to use!
You take a glass cooking dish (or pyrex if you like) and spread melted butter before you start to apply the pastry filo.
You must put the first pastry dough (filo) and spread melted butter. As you can see the half of the pastry dough remains out of the pyrex on purpose. You put above a second pastry dough and start to make thin layers with the filling. About 4 tablespoons in every layer is ok. So, you apply every pastry dough with the half part out of pyrex, next layer of filling, then fold the outside part and make another layer. The last 2 pastry doughs you put them without filling on the top to cover the pie.
Now you are ready to bake. But before that, you need to carve your pie into desirable pieces and spread with the rest of the melted butter.
1 package fresh butter or margarine 250 gr. You put it in a small saucepan and slowly melt, because you don’t want to burn it.
Pour the hot butter on pie.
You must bake in preheated oven at 160°C for 1h & 15′. The secret here is the very slow baking.
After the pie baking is completed, just pull the pie out of the oven and start with the syrup preparation. Water, sugar, fresh lemon juice and 1 cinnamon stick are the ingredients.
Boiling time is 10′.
You pour evenly the hot syrup onto the freshly baked pie.
It needs 12 hours least to absorb the syrup.
Baklava, like all the other syrup sweets has the amazing ability to become better day by day. As hours pass, the flavours blend and the syrup is being absorbed by the baked dought.
Crispy, sweet juicy layers is what you get. You can serve with ice cream or fresh cream.
But the truth is that it needs nothing at all! It’s one man’s show!
If I have your attention now, you are gonna need these:
1 package pastry dough (filo)
250 gr fresh butter or margarine
FOR THE FILLING
400 gr walnuts crumbled
2 tablespoons breadcrumbs
1 tablespoon sugar
1 teaspoon cinnamon
FOR THE SYRUP
750 gr sugar (3 cups)
625 lt water (2,5 cups)
1 tablespoon fresh lemon juice
1 cinnamon stick
HOW TO MAKE IT
You start with the filling preparation. You put in a bowl your crumbled walnuts, breadcrumbs, sugar, cinnamon and mix.
You take a pyrex and spread melted butter at the bottom. After, you take the first piece of pastry dough and lay it with the half part out of pyrex. Apply second filo with the same way.
Now, you make a thin layer of filling (4 tablespoons). You apply every pastry dough with the half part out of pyrex, another layer of filling, then fold the outside part and make the next layer. You continue until the 2 last pastry doughs, which you apply them like the first 2 (without filling), in order to cover the pie.
You carve your pie into pieces and pour the melted butter.
You bake in preheated oven at 160°C for 1h & 15′.
When baking is done, you pull out the pie from the oven and it’s time to make the syrup.
In a pot you put water and sugar. You mix well until the sugar melt in the water. After you add lemon juice and cinnamon stick.
Boilling time is 10′.
With a scoop you start to pour the hot syrup.
You let the pie for at least 12 hours as it is the time needed for baked dought absorb the syrup. The more you let it, the better it gets!
Now it’s time to serve!