HOW TO MAKE BAKLAVA
Deeply woven into the island’s culinary fabric, baklava has become a beloved dessert staple that is enjoyed throughout the year across Cyprus. Although baklava has roots that trace back to the ancient Mediterranean and the Ottoman Empire, Cyprus has managed to put its own signature touch on this dessert. The main distinction of traditional Cypriot baklava lies in its filling and its syrup. Spiced with a warm touch of cinnamon, cardamom, and cloves, the local filling is centred on locally harvested almonds, which are often combined with pistachios, walnuts, and hazelnuts. The signature syrup-soaked layers of phyllo pastry then use a rich honey-infused syrup scented with orange blossom or rose water for a distinctly aromatic finish. In addition to this, several Cypriot households make homemade versions using recipes that have been handed down through each generation. This recipe uses a standardised method that tries to keep things as simple as possible.
Ingredients:
- 2 cups of chopped almonds, hazelnuts, walnuts and Pistachio
- 1/2 teaspoon of ground cinnamon
- 1 teaspoon of ground cloves
- 1/2 teaspoon of ground cardamom
- A packet of ready-made phyllo pastry sheets
- 1 cup of unsalted butter
- 1/2 cup of granulated sugar
- 1 cup of water
- 1/2 cup of honey
- 1 teaspoon of vanilla extract
Instructions:
Pre-heat oven to 350°F (175°C)
Grease a large baking dish.
Using a bowl mix in the chopped nuts with the ground cinnamon, cloves, and cardamom.
Unwrap the phyllo pastry sheets and carefully cut them to fit the size of the baking dish.
Place each sheet of phyllo dough in the baking dish and brush it with melted butter.
Repeat this process, layering the phyllo sheets and butter until at least five times .
Spread the nut mixture evenly over the layered phyllo pastry.
Continue layering the remaining phyllo sheets on top of the nut mixture, brushing each sheet with melted butter.
Using a sharp knife to carefully cut the baklava into diamond or square shapes before baking for about 50 minutes, or until the top is golden brown.
Place the sugar, water, honey, and vanilla extract into a saucepan and bring the syrup mixture to a boil.
Reduce the heat and simmer for about 10 minutes.
Remove the hot baklava from the oven and immediately pour the syrup over the top.
Allow the baklava to cool and absorb the syrup for around 20 minutes before serving at room temperature.
