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  • Baklava

    Cooking Instructions


    For the Filling
    2 cups finely chopped almonds
    1 cup finely chopped walnuts
    1/4 cup caster (superfine) sugar
    2-3 teaspoon bread crumbs (optional)
    2 teaspoon ground cinnamon
    1/8 teaspoon ground cloves

    For the syrup
    2 cups sugar
    2 cups water
    1 stick cinnamon
    1 teaspoon lemon juice

    For the cover
    150 gr unsalted butter, melted
    375gr Avgoustinos filo pastry

    1. Place all the filling ingredients in a bowl.

    2. Combine until blended. Meanwhile place all the ingredients for the syrup together in a saucepan and bring it to a boil, while stirring for the sugar to dissolve. Simmer for 10 minutes and leave it to cool.

    3. Brush a 12X10 in baking dish with butter. Brush 10 sheets of filo with melted butter.

    4. Lay them on the dish one by one.

    5. Spread the filling in the dish.

    6. Now top it off with further 10-12 sheets of pastry, buttering each sheet as needed. You can trim off the excess pastry hanging on the side of your baking dish. Now brush the top of the pastry with more butter.

    7. With a sharp knife, score the top layers in large diamond shapes.

    8. Bake in a preheated 160C oven for 1 hour or until the top turns golden brown. If you find that the top is turning color too quickly, then cover the top with foil.

    9. Remove from the oven and slowly pour the syrup over the top.

    10. Now you have to let it sit for at least 5-6 hours for it to absorb the syrup. And it’s ready to serve.