Best baklava!

I’m writing this post from a hotel in Europe. Yes, still trying to get home. Wish me luck for tomorrow when I go on the transatlantic leg. To baklava now. This is the best baklava I ever had! Made by kyrios (Mr.) Dimitris who kindly shared it at the Easter feast we had at our house. Remember? Of course, I asked for the recipe and he… delivered.  Many thanks!



  • 1 pound walnuts, crushed
  • 1 cup sugar
  • 1-2 teaspoons cinnamon (to taste)
  • one packet fillo sheets
  • 3 sticks unsalted butter (1 1/2 cups)
  • another 2-3 cups sugar for the syrup
  • 1-2 teaspoons vanilla extract

How to make: Bring fillo sheets to room temperature. Mix the crushed walnuts with the sugar and the cinnamon and set aside. Put the butter in a small pot. Put the small pot in a larger pot with water (bain marie). Bring the water to boil and keep the butter melted. Brush a clean and flat surface with butter, the size of a fillo sheet. Place the first fyllo sheet. Brush with butter again and then lay the second sheet. Repeat until you have four sheets layered and buttered. Now spread about two fistfuls  of  the walnut mix evenly and begin rolling from the long side brushing more butter as you roll. Place the roll on a pan. Repeat for the next roll. Cut each roll to piece-size (cut only half-way). Bake in pre-heated  350 F/180C oven in the middle rack for about 40 to 50 minutes or until golden brown.  While the baklava is baking, prepare the syrup boiling  2-3 cups of sugar and 1-1 1/2 cups water. When the syrup is  a little cool add the vanilla extract. When the baklava is done, pour syrup evenly over each roll, then pour in all syrup; let cool and finally cut the rolls into pieces and place in cup-cake paper cups.  Yummy!

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