Crispy baklava, perfectly baked and syrupy with a delicate butter scent. This is Grandma Mimi’s baklava. How does this sounds to you?
If anything was ever missing from the childhood Easter table it is my grandmother’s baklava. In fact, I remember as a child, me and my sister, having a very different view of what features a good baklava has. We wanted it almost uncooked, and dripping syrup. So Grandma Mimi’s baklava was not our favorite. Over the years, however, my opinion has changed about what is a good baklava. And my grandmother’s baklava was then, but it is still the perfect baklava. Crispy, perfectly cooked, evenly syrupy and with a delicate scent of butter.
GRANDMA MIMI’S SECRETS FOR BAKLAVA
So since I now prefer my baklava crispy, I asked my grandmother how I would achieve this. In order to achieve a crispy baklava, you have to bake it slowly and at a low temperature. Prolonged baking will properly bake the phyllo. After you cook it properly, you should store it properly. Grandma Mimi says not to add it in the fridge because it will lose its crunchy texture. I heard her.
As for the correct baklava syrup, as in any syrupy dessert, so in this we follow the rule hot dessert – cold syrup. Grandma Mimi draws your attention, however, so that the syrup does not become sugary, as soon as it boils, do not mix it.
WHAT FILLING CAN I ADD?
My grandmother, and I, remain loyal to the walnut-cinnamon-sugar. However, if you want to try something different, do not hesitate to add a little pistachio (200 g walnuts – 200 g peanuts). Of course, if you want, you may add exclusively pistachios, without adding any walnuts.
THE INGREDIENTS OF THE RECIPE
So if you also want to enjoy Grandma Mimi’s baklava this Easter, then all you have to do is check which of the following you have in your house:
- phyllo dough sheets
- goat and sheep butter
- walnuts
- cinnamon (powder, and stick) and cloves
- sugar
- breadcrumbs
Grandma Mimi’s baklava
Equipment
- 1 baking pan 35*25
Ingredients
For the syrup
- 400 ml water
- 600 gr granulated sugar
- 1 cinnamon stick
- 3 cloves
For the baklava
- 500 gr phyllo dough sheets
- 400 gr goat and sheep butter, melted
- 400 gr walnuts
- 70 gr breadcrumbs
- 70 gr granulated sugar
- 1 tbsp ground cinnamon
Instructions
For the syrup
- In a saucepan over high heat, put the ingredients for the syrup. After it boils and the sugar melts, remove from the heat and leave to cool.400 ml water, 600 gr granulated sugar, 1 cinnamon stick, 3 cloves
For the baklava
- With the help of a blender, chop the walnuts. Add the chopped walnuts in a large bowl along with the cinnamon, breadcrumbs and sugar and mix with a spoon. Set aside.400 gr walnuts, 70 gr breadcrumbs, 70 gr granulated sugar, 1 tbsp ground cinnamon
- With the help of a brush, butter a pan well.400 gr goat and sheep butter, melted
- Spread three sheets of phyllo dough and then drizzle with melted butter. Be careful, we do not touch the sheet with the brush, we just drizzle.500 gr phyllo dough sheets, 400 gr goat and sheep butter, melted
- Add three more sheets of phyllo dough and drizzle them with butter.
- Spread half the filling over the entire surface of the phyllo.
- Add three more sheets of phyllo dough and drizzle them with butter.
- Continue with the remaining sheets of phyllo dough, drizzling every three leaves.
- In order to be able to carve the baklava, add the pan in the fridge for 20 minutes so that the butter freezes.
- Preheat the oven to 150°C in air.
- Cut the baklava with a sharp knife.
- Bake in the oven for 1½-2 hours until crispy.
- When the baklava is cooked, while it is still hot, we syrup it with the cold syrup. Allow to cool. Serve after it cools down.
So that’s my recipe – or rather Grandma Mimi’s recipe – for our beloved baklava. Grandma Mimi’s baklava. Crispy, perfectly cooked, evenly syrupy and with a delicate scent of butter.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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