Baklava

Our very own Scott and Noula were featured on Good Day Atlanta. They showed Atlanta how to make the most amazing baklava. Baklava is a rich, sweet dessert of chopped nuts and cinnamon in between thin, crispy layers of filo.

Use the below recipe to recreate this signature pastry. When you eat it all (and want more!) visit the our Pastry Shop during the Atlanta Greek Festival.

 
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Baklava

  • 1 lb. walnut meats, or almonds, ground

  • ½ cup sugar

  • 2 teaspoons cinnamon

  • 1 lb. fila

  • 1 lb. butter, melted and clarified

  • Whole cloves (optional)

  • Syrup (recipe below)

Combine coarsely ground walnuts with sugar and cinnamon. Set aside. Line bottom of buttered pan, 9” x 12”, with 10 to 12 fila, brushing each with melted butter. Sprinkle with thin layer of nut mixture. Cover with 3 fila, brushing each with melted butter. Sprinkle with more nut mixture. Repeat process, until all nut mixture is used, usually in 4 layers. Cover with remaining buttered fila. Chill 25 minutes. Cut pastry into small diamond shapes. Brush again with melted butter. Insert whole cloves in center of each piece. Bake in slow oven 325 degrees for 1 to 1 ½ hours. When slightly browned remove from oven; slowly pour enough cooled syrup over baklava until completely absorbed.

Syrup

  • 3 cups sugar

  • 1 ½ cup water

  • Juice of ½ lemon

  • 1 cup honey

Combine sugar, water, and lemon juice. Boil 10 minutes. Slowly add honey, and simmer 5 minutes.

George Koulouris