Authentic Greek Baklava

• portions: 20 servings
• temps actif: 50 minutes
• temps total: 2 hours 20 minutes

Ingrédients

650 grams (1.4 pounds) phyllo dough (about 1½ package)

270 grams (9.5 ounces) almonds

270 grams (9.5 ounces) walnuts

2 tablespoons ground breadcrumbs

2 tablespoons sugar

1½ teaspoon ground cinnamon

⅓ teaspoon ground cloves

350 grams (12.3 ounces) butter (melted)

200 ml olive oil

OPTIONAL whole cloves (to decorate on top)

450 grams (2 + ¼ cups) sugar

500 ml (2 cups) water

100 grams (3.5 ounces) honey (+ extra to drizzle on top)

2 tablespoons fresh lemon juice

1 stick of cinnamon

Instructions

Thaw phyllo in the fridge overnight, then leave it at room temperature for about an hour, unopened, within its package.

Preheat the oven to 150°C / 300°F.

Finely chop the nuts. Use a food processor and pulse the almonds and walnuts until finely chopped.

Make the filling. Mix the chopped nuts with the breadcrumbs, 2 tablespoons of sugar, ground cinnamon, and ground cloves.

Cut the phyllo in half so the sheets fit inside a 9 x 13-inch (23 x 33 cm) pan. Cover with a tea towel so it won't air-dry.-See Notes Below.

Combine melted butter with olive oil.

Brush the bottom of the pan generously with the butter-oil mixture.

Add 6 phyllo sheets at the bottom. Begin with 2 phyllos, brush with butter, add 2 more, and repeat.

Sprinkle 3-4 tablespoons of the filling.

Add 2 more phyllo sheets and brush with butter. Repeat making layers until you use up all the filling.

Top with 8-10 phyllo sheets, brushing them with butter in between.

Cut the Baklava into pieces. Cut into 3 long strips (lengthwise) first, then cut diagonally to form diamond shapes. Cut all the way through to the bottom of the pan.

Pour the remaining melted butter on top.

Decorate with cloves (optional). Press a whole clove to the center of each piece.

Bake for about 1 hour and 30 minutes in the lower rack of the oven. Until the pastry turns honey-golden in color and becomes very crispy.

Make The Syrup:

Begin making the syrup 20 minutes before removing the Baklava from the oven.

Add sugar, honey, water, cinnamon stick, and lemon juice to a small cooking pot or large saucepan. -See Notes Below.

Bring to a boil, then cook for 6-7 minutes (time counts from the moment it starts to bubble hard).

Ladle the hot syrup over the hot Baklava as soon as you get it out of the oven.

Let the Baklava cool to room temperature, then serve or transfer it to the fridge (ideally) for the syrup to cool and set. It tastes even better the next day!

Serve drizzled with raw honey.

Nutrition

• Calories: 581 kcal
• Lipides Totaux: 41 g
• Lipides Saturés: 12 g
• Lipides Insaturés: 27 g
• Acides Gras Trans: 1 g
• Cholestérol: 38 mg
• Sodium: 279 mg
• Glucides Totaux: 51 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 29 g
• Protéines: 8 g