Baklavas

What a wonderful Easter party we had last Sunday at home! Lots of lovely people enjoying the beautiful spring weather, each other’s company, and delicious food. Everybody brought something and everything was beyond!  My treat for you will be to share this divine baklava recipe that our friend D. made following a recipe by Mamalakis.  You must!

Recipe

Ingredients

How to make: Start with the filling. In a big bowl, mix the crushed walnuts with the sugar, ground cinnamon, crushed or ground cloves, and pepper. Mix well.

Now, save 12 phyllo layers intact, 6 for the bottom and 6 for the top. You can, optionally, chop the rest in big pieces. Lay six sheets of phyllo at the bottom of the baking pan. Do not oil. Spread evenly 2-3 tablespoons of the walnut mix. Cover with a phyllo layer or phyllo pieces if you have chopped the phyllo layers. Spread evenly another 2-3 tablespoons of walnut mix. Repeat until you run out of phyllo layers and walnut mix. Cover with six layers of phyllo. Again, no oil.  Use a sharp knife to cut the baklava diagonally as in the photo. Be sure to cut deeply. Dip the knife in ice water if it becomes too sticky.

Warm the olive oil in a sauce pan until it just about starts smoking. Pour the hot oil evenly on top of the baklava, making sure it penetrates the cut points. The hot olive oil has already started cooking the phyllo.

Cook the baklava in a pre-heated over at 325F /170C for about 45 minutes until the phyllo gets a light brown color.

Heat the honey in a small saucepan until it is runny. Pour the honey evenly on the baklava, while it’s still hot, making sure it penetrates the cut points. Let the baklava stand for at least 1/2 hour to absorb the honey.

Serve and make people happy!