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Baklava from Kos
Dedicated to my mother—these are the first Christmas holidays without her. Thank you for teaching me patience, love for cooking, and good manners. Even when I failed, she always encouraged me with kind words and taught me so much. I hope I can live up to her example. Everything traditional I make, I learned from her. It smells like Mom!
Baklava from Kos
Dedicated to my mother—these are the first Christmas holidays without her. Thank you for teaching me patience, love for cooking, and good manners. Even when I failed, she always encouraged me with kind words and taught me so much. I hope I can live up to her example. Everything traditional I make, I learned from her. It smells like Mom!
Cooking Instructions
- 1
Make the syrup first so it can cool. Combine the water, sugar, lemon, and cinnamon stick in a saucepan. Bring to a boil and simmer for 10 minutes. Remove from heat and stir in the honey.
- 2
In a large bowl, mix the ground almonds, breadcrumbs, sugar, cinnamon, and nutmeg until well combined.
- 3
Brush a baking pan with melted butter. Layer 4 sheets of phyllo dough in the pan, brushing each with butter. Add a layer of the almond filling, then continue layering phyllo and filling, saving 4 sheets for the top. Keep the unused phyllo covered with a damp towel so it doesn't dry out. When the filling is used up, brush the last 3 sheets with butter, add the fourth sheet, and cut the baklava into pieces. Decorate each piece with a whole clove and drizzle with a little more butter.
- 4
Bake at 340°F (170°C) for 1 1/2 hours. If it browns too quickly, cover with parchment paper.
- 5
As soon as you take it out of the oven, pour the cooled syrup evenly over the baklava using a ladle. Let it rest for 5 hours before serving.
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