Baklava (in a large baking pan)

Name: Baklava (in a large baking pan)
Ingredients: 1 package phyllo dough; 1 cup butter (about 250 grams, unsalted or sheep's milk); 1 2/3 cups finely chopped almonds (about 400 grams); 1 tablespoon ground cinnamon; 3 slices dry bread or 3 rusks, finely crumbled; For the syrup:; 4 cups water (about 950 ml); 2 cups sugar (about 400 grams); 1 teaspoon ground cinnamon; Lemon peel

NikiKat @NikiKat

Traditional recipe from Livadeia. In the past, home cooks would roll out the phyllo dough by hand with a rolling pin. They used to say the filling should be white, and the thinner and crispier the phyllo, the better the cook.

NikiKat @NikiKat

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Ingredients

1 packagephyllo dough
1 cupbutter (about 250 grams, unsalted or sheep's milk)
1 2/3 cupsfinely chopped almonds (about 400 grams)
1 tablespoonground cinnamon
3 slicesdry bread or 3 rusks, finely crumbled
For the syrup:
4 cupswater (about 950 ml)
2 cupssugar (about 400 grams)
1 teaspoonground cinnamon
Lemon peel

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Steps

1

Mix the filling ingredients (cinnamon, chopped almonds, and crumbled bread or rusks) in a bowl.
2

Layer 5 sheets of phyllo dough in a large baking pan, brushing each sheet with butter. Sprinkle a little of the filling over the phyllo. (Divide the filling so it lasts for all the layers.)
3

Continue layering one sheet at a time, brushing each with butter and sprinkling with filling, until all the filling is used. Finish with 3 more buttered phyllo sheets on top.
4

Cut the baklava into diamond-shaped pieces. If you like, stick a whole clove into each piece. Pour any remaining butter over the top. Sprinkle lightly with water.
5

Bake at 350°F (175°C) for 1 hour.
6

Meanwhile, boil the syrup ingredients for 2-3 minutes. Pour the syrup over the baklava when it is half-cooled. Use cold syrup on hot baklava, or hot syrup on cooled baklava.

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NikiKat @NikiKat

Published in the US on July 20, 2025 14:01

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