415 - Welcome to Nikonos
In taking you on our trip to Greece, I thought I'd treat you with something sweet: my recipe for Baklava.
- ½ cup honey
- ¾ cup water
- ½ lemon, peel on
- 1 tbsp orange blossom water (*can use regular water, but orange blossom water adds a wonderful flavour)
- 1 cup butter
- 1 ½ cup nuts, chopped (*we used almonds, pistachios, and walnuts)
- 1 tsp cinnamon
- 1/8 tsp cloves
- 2 tsps sugar
- Phyllo dough
In a medium saucepan, bring honey, water, and lemon (squeeze a little juice in first) to a boil. Reduce heat and allow to simmer until this mixture reaches a syrupy consistency.
Withdraw lemon and add orange blossom water. Give it a quick stir. Turn element off and allow to cool.
Melt butter in a medium-sized skillet. In a separate bowl, combine nuts, cinnamon, cloves, and sugar.
Grease a rectangular-shaped baking pan. Carefully place four layers of phyllo dough into the pan. (*Do this quickly because phyllo dough dries in no time.) Using pastry brush, add butter to the pastry. Do a generous sprinkling of the nut mixture on top of the phyllo. Repeat this process two more times.
When done, brush the top with more butter and a final sprinkling of the nut mixture. Using a sharp knife score the entire baklava with diagonal indentations. Begin baking at 350º for 30 minutes. Then, bake at 475º for 15 minutes.
Remove from oven, and pour the cooled syrup over the top. Sprinkle with another handful of nuts and the baklava is complete!
Serve this classic Greek dessert and watch how it instantly transports you and your guests to the Greek Isles.