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Greek Baklava

chefallen's picture
This is a kid Friendly Greek Baklava Recipe. My wife likes this Greek Baklava recipe. Whenever my son gets annoyed, my wife uses this dish to delight him. The interesting fact about this dish is that the very mention of it delights my son. So this dish brings joy to my home.Try this Greek Baklava recipe and brings joy to your home.
Ingredients
  Walnut meats 1 Pound, coarsely ground
  Cinnamon 1 Tablespoon
  Unsalted butter 1 Pound
  Filo pastry dough 1 Pound
  Water 1 1⁄2 Cup (24 tbs)
  Sugar 2 Cup (32 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Lemon 1 , juiced
Directions

Step1-Mix walnuts with cinnamon. Grease large pan 9x13 with melted butter.

Step2-Place 6 filo in pan, brushing each generously with melted butter.

Step3-Sprinkle with thin layer of walnuts and cover with filo.

Step4-Alternate in this way until walnuts and filo are used, topping with 6 buttered filo at end.

Step5-Cut pastry into small square shapes.

Step6-Bake at 300 degrees fareinhite for 75 minutes until lightly browned.

Step7-Remove from oven and pour hot syrup over cold baklava.

Step8-Let stand overnight before removing from pan for syrup to be absorbed.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Kids, Party
Ingredient: 
Nut
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes
Servings: 
5

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Average: 4.4 (12 votes)

10 Comments

Ganesh.Dutta's picture
Surely this is a kid friendly recipe. Baklava is a very popular dish in Greece and mediterranian region.I once heard that Gaziantep, a city in Turkey, is famous for its baklava and, in Turkey, is widely regarded as the native city of the dessert.The history of baklava is not well-documented; but although it has been claimed by many ethnic groups, the best evidence is that it is of Central Asian Turkic origin, with its current form being developed in the imperial kitchens of the Topkapı Palace. By the way , Greek baklava is a delicious dish. Thanks for posting this nice baklava recipe.
shantihhh's picture
Baklava is considered an aphrodisiac due to the honey and pistacios- Read on to find out why. he Assyrians are said to have originated baklava around 8th century B.C. as they were the first known to put together a few layers of thin bread dough, with chopped nuts in between those layers, added some honey and baked it in their primitive wood burning ovens. This earliest known version of baklava was baked only on special occasions. In fact, historically baklava was considered a food for the rich until mid-19th century. In Turkey, to this day one can hear a common expression often used by the poor, or even by the middle class, saying: "I am not rich enough to eat baklava and boerek every day". There are many regional variationsin Greece, Turkey, former Yugoslavia, The Greek seamen and merchants traveling east to Mesopotamia soon discovered the delights of Baklava.They brought the recipe to Athens. The Greeks' major contribution to the development of this pastry is the creation of a dough technique that made it possible to roll it as thin as a leaf, compared to the rough, bread-like texture of the Assyrian dough. In fact, the name "Phyllo" was coined by Greeks, which means "leaf" in the Greek language. My son-in-law's mother who is a chef from the former Yugoslavia (born in Croatia) makes phyllo dough so paper thin rolling it ut on the dinning room table. She also makes a borek dough which is a touch thicker and it is often filled with meat or potato and or cheese. Armenian, Greek, Persian, Egyptian, Assyrian and occasionally Serbian, Hungarian or even French chefs were brought to Constantinople, to be employed at the kitchens of the wealthy. These chefs contributed enormously to the interaction and to the refinement of the art of cooking and pastry-making of an Empire that covered a vast region to include the Balkans, Greece, Bulgaria, Yugoslavia, Persia, Armenia, Iraq and entire Mesopotamia, Palestine, Egypt, North Africa and the Mediterranean and Aegean islands. Towards the end of 19th Century, small pastry-shops started to appear in Constantinople and in major Provincial capitals, to cater the middle class, but the Ottoman Palace have always remained the top culinary "academy" of the Empire, until its end in 1923. There's a special reason for baklava being the top choice of pastry for the Turkish Sultans with their large Harems, as well as for the wealthy and their families. Two principal ingredients, the pistachio and honey, were believed to be aphrodisiacs when taken regularly. Certain spices that were added to baklava, have also helped to fine-tune and to augment the aphrodisiac characteristics of the pastry, depending on male or female consumer. Cinnamon for females, and cardamom for males and cloves for both sexes. Shanti/Mary-Anne
Ganesh.Dutta's picture
Thanks shanti for these useful informations about baklava! Really now this page can be called " Baklavapedia"
slovina's picture
Baklava is a great Greek dish. I like it.
onurarif's picture
I hate that I need to that but still.... Baklava is not a freek desert. I don't know of course if there is any well known producer in Greece but all baklavas I ate in Thessolonika was exported from Istanbul. Baklava is a Turkish desert.
Anonymous's picture
Hi, you are correct Baklava is a Turkish dessert, more precisely of Central Asian Turkic origin. But, i think here the chef is trying to share with the Baklava in Greek style; may be with his/her own variations to it.
_PerfecTurk_'s picture
baklava is turkish sweet.not greek ...I am from gaziantep.this is the center of baklava.I like it
Samina.Tapia's picture
Baklava is characteristic of the cuisines of the former Ottoman Empire and much of central and southwest Asia. Many Ottoman sweets are similar to Byzantine sweets using dough, sesame, wheat, nuts and fruits, and some were similar to the Baklava. However there is strong evidence that it is of Central Asian Turkic origin. This recipe is not the typical Turkish Baklava and seems to be a Greek version of the sweet.
k sawkins's picture
I don't much care were it comes from - though it may be interesting, I think this tastes great and is so simple to make - even my children enjoy bashing up the nuts!!!(wrapped in teatowel and bashed with meat tenderisor!) also making shapes out of filo - which can be a bit fiddly but Dad loves helping with this bit.So we all contribute and love to eat.
Samina.Tapia's picture
Very true. There are so many variations you can try and this family loved dessert is perfect for any occasion. Make it on a Sunday and enjoy it all week!If you find that dipping the pastry in sugar syrup or honey makes it too sweet, try drizzling maple syrup or sprinkling brown sugar on top.