Authentic home cooking from Greece, with US measurements. 
Strawberry “Baklava” 👩🍳
🍓The strawberry is a low-growing herb in the rose family. It’s an unusual fruit because it has about 200 tiny seeds on its outer surface instead of inside...🍓
🍓Strawberry “Baklava” or Baklava with Strawberries? 🍓That was my dilemma when I started writing this recipe... Probably the first, since the fruit is up to your preference and the “baklava” is the base. I’ve also made it with mango or fruit salad.
🍓Preparation is fairly easy because you can do it in stages. The baklava and syrup can be made ahead of time, and the whipped cream and fruit can be prepared the day you serve the dessert...🍓
🍓The food styling is up to you and your imagination. I’m showing you two ideas...🍓
🍓...just know that your artistic creation will disappear very quickly. 🍓
Strawberry “Baklava” 👩🍳
🍓The strawberry is a low-growing herb in the rose family. It’s an unusual fruit because it has about 200 tiny seeds on its outer surface instead of inside...🍓
🍓Strawberry “Baklava” or Baklava with Strawberries? 🍓That was my dilemma when I started writing this recipe... Probably the first, since the fruit is up to your preference and the “baklava” is the base. I’ve also made it with mango or fruit salad.
🍓Preparation is fairly easy because you can do it in stages. The baklava and syrup can be made ahead of time, and the whipped cream and fruit can be prepared the day you serve the dessert...🍓
🍓The food styling is up to you and your imagination. I’m showing you two ideas...🍓
🍓...just know that your artistic creation will disappear very quickly. 🍓
Open in Cookpad AppSteps
- 1
Gather your ingredients.
- 2
Preheat the oven to 320°F (160°C).
- 3
For the “baklava”:
- 4
Roughly chop the almonds—not too fine. Place them in a bowl with the sugar, lemon zest, and cinnamon.
- 5
Place one sheet of phyllo dough on a baking sheet lined with parchment paper. Brush with melted butter.
- 6
Sprinkle with half of the almond mixture.
- 7
Add the second sheet, brush with melted butter, and sprinkle with the remaining almond mixture. Top with the third sheet and brush again with melted butter.
- 8
Chill the “baklava” in the refrigerator for 20 minutes, then cut into triangles. Lightly sprinkle with water.
- 9
Cover with parchment paper and bake in the preheated oven for 8–10 minutes, until golden. You may need to remove the parchment for the last 2–5 minutes to brown.
- 10
Once cooled, you can store in an airtight container until ready to use.
- 11
For the syrup:
- 12
Combine the lemon juice, sugar, orange zest, and star anise or cloves in a small saucepan.
- 13
Bring to a boil, then reduce the heat and simmer until it thickens into a syrup.
- 14
Let the syrup cool, then add the liqueur. If not using right away, refrigerate.
- 15
For finishing:
- 16
Wash, hull, and slice the strawberries in half.
- 17
Divide the strawberries among serving plates.
- 18
Whip the cream.
- 19
Decorate as you like with whipped cream and “baklava.” Drizzle lightly with syrup and dust with powdered sugar.
- 20
Good luck ~ enjoy! 👩🍳
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