Grandma’s Baklava Recipe

Back in November I baked baklava for the first time. I was anxious about the outcome because not only it was my first attempt, but also I’m not really good with making syrup (an essential part of the baklava). Nevertheless I was eager to give it a try and take it along to my friends in Montreal. You see they had tasted my grandmother’s baklava last summer and loved it!

This weekend I baked another baklava and was definitely more confident than the first time. I came to realize that there’s no big deal after all, because there is no dough to rise and if the syrup is not dense enough it’s no problem either because the phyllo dough will soak it up anyways!

And now on to the recipe!

Ingredients

For the baklava

1 packet of phyllo dough (ideally this one, but I’ve made mine with this one and works fine, I’ll pop more notes about the phyllo dough below).

300gr/10.6 oz walnuts

250gr/8.8oz butter

200ml/a scant cup sugar

1 teaspoon ground cinnamon

For the syrup

800gr/4 cups sugar

2 cups water

juice from half a lemon

Notes:

1) The recipe calls for a 35cm x 27cm (14inx11in) pan. I used a 13inx9in one which is a tad smaller so I had to cut some excess dough.

2) I used Xrisi Zimi phyllo dough but you could use any other brand. Just make sure the dough is extra thin.

3) For the recipe you need 20 layers of dough. My packet had 10, but they were twice the size of the pan so I cut them in half (and then trimmed some more excess because as I said my pan was smaller than the one my grandmother uses)

4) You’ll absolutely need a pastry brush.

Instructions

Start off by cutting your phyllo dough in half (on the longer side).

Pulse the walnuts in the food processor. You don’t want to ground them, just chop them up a bit.

Combine the walnuts with the sugar (200ml) and the cinnamon and set aside.

Then melt your butter. I usually microwave it for a minute or so. You can melt half of it in the beginning and the other half later on when you’ll run out of butter.

Brush your pan with butter.

Layer 6 pieces of phyllo in the pan, brushing each piece with butter before adding the next. Spread 1/4 of the walnut mix over the phyllo dough.

Layer 3 pieces of phyllo on top of the walnut mixture, brushing each piece with butter before adding the next. Spread 1/4 of the walnut mix over the phyllo dough. Repeat the procedure for another 2 times (3 pieces+mix).

Layer 6 pieces of phyllo on top of the walnut mixture, brushing each piece with butter before adding the next.

Then cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake at preheated oven at 160C/320F until golden about 60 to 70 minutes.

About 15′ before the baklava is due, start working on the syrup. Place all ingredients (water, sugar and lemon juice) in a pan and bring to a boil on high heat. Boil for 10 minutes and test that the syrup is just sticky. To test take a bit of syrup with a wooden spoon, let it cool a bit and test with your finger.

Once the baklava is out of the oven pour the hot syrup on top. Leave it overnight, so that the syrup is soaked in by the dough and enjoy!

P.S. Never, ever place the baklava in the fridge or else it will stick and you won’t be able to enjoy it. Store it in an airtight container. It lasts for 2 or more weeks, but I’m pretty sure it will be eaten by then. Right?

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