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Baklava in the Greek Way

Updated: Feb 14

  • This delicacy is adored by everyone and everyone has their own way of preparation, a wonderful treat and known all over the world, here is one of the ways it is prepared in Greece. Follow recipe.

Ingredients: simple, total time: 3h.

For the Syrup:

  • 600 g granulated sugar

  • 400 ml of water

  • 60 g glucose (sugar)

  • 1 cinnamon stick

  • 3 cloves

  • 1 orange/ cut in half

For the Baklava:

  • 500 g crust sheets for sweets

  • 400 g butter/ melted

  • 1 Tbsp full of cinnamon/ grated

  • 1 Tbsp chopped cloves/ grated

  • 400 g walnuts

  • 50 g breadcrumbs

  1. Baklava is a rich, syrupy, buttery sweet that consists of many crunchy crusty leaves stuffed with chopped nuts. It is delicious!

For the Syrup

In a saucepan over high heat, put the sugar, water, glucose, 1 cinnamon stick, cloves and orange cut in half. Once the sugar boils and melts and the mixture becomes transparent, remove from the heat and leave to cool.

For Baklava

  1. Add the walnuts, cinnamon, breadcrumbs, and cloves in portions to the multipurpose machine and beating, chop them finely but do not want to make them a powder.

  2. Pour the mixture into a bowl and mix with a 1 Tablespoon butter, and the mixture is ready for the baklava filling.

  3. Butter a 35×25 cm baking tray well with the help of a brush.

  4. Place the pan with its large side parallel to you.

  5. Start to spread crust, making the base.

  6. Carefully spread the first sheet of crust, with its large side, covering 2/3 of the surface of the pan and let the edges of the sheet protrude from the sides of the pan. Press lightly with your hand so that the sheet is well layered in the corners of the pan.

  7. Repeat the process with the second sheet, but this time lay it on the other side of the pan and lightly overlap the first sheet.

  8. Sprinkle the crust with melted butter, but without the brush touching the crust.

  9. Then, spread the third sheet along the entire surface of the pan, again laying the sheet in the corners as before. Butter in the same way.

  10. Spread 1 handful of the filling over the entire surface of the pan.

  11. Spread one more sheet, putting its small side touching the upper big side of the pan. Butter in the same way. Spread 1 handful of filling over the entire surface of the pan.

  12. Spread one more sheet with butter and add filling with the same procedure.

  13. Repeat the process of filling, sheet, butter in succession, for the remaining sheets, leaving 3 for the end.

  14. Make sure that all the filling is empty.

  15. Turn the edges of the crust inwards and press well.

  16. Then, add 2 more crust sheets without filling, buttering each one as before.

  17. Put the last sheet, press around the edges and turn the edges inwards with the help of the brush. Pour the remaining butter on top.

  18. Put the butter in the fridge for 20 minutes to cool and be able to carve our baklava.

  19. Preheat the oven to 150 °C in air.

  20. Cut the baklava with a sharp knife, but not all the way down.

  21. Bake in the oven for 2-2 ½ hours until crispy.

  22. When the baklava is cooked, while it is still hot, pour syrup to it with the cold syrup.

  23. Allow cooling and strain the syrup. After it cools, cut and serve. Buon appetito!

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