I finally decided to try making Baklava after watching the Australian Junior Masterchef. When I went travelling in Melbourne years ago, many different types of Greek's sweet were selling in the Greek pastry shops. Some were in a roll and some were in layers but they all look awfully sweet. We bought a few for sampling and you couldn't eat too much as they were very rich. It is a nice compliment to go along with a cup of coffee. Anyway, we enjoy our trip and never forget the awesome looking of all the different varieties of Greek sweet. I follow the kids in the Junior Masterchef to make the Baklava in a roll rather than in flat layer as stated in my recipe. Oh, my goodness! It's crispy, crunchy, buttery and not as sweet as the one I have tasted. The honey-lemon syrup cuts into the saltiness of the pastry. I take a big bite of it and thinking whether I should have a second piece. It's never too old learning tricks from kids. My Baklava is based on the recipe from Cooking Class Cookbook from the Australian Women's Weekly.
Make 6 pieces
15 sheets fillo pastry (about 23cmx23cm), thawed
2-3 tablespoons of butter, melted
1 cup walnut, finely chopped
3/4 teaspoon cinnamon
2 tablespoons sugar
1/4 cup sugar
1/4 cup water
2 tablespoons lemon juice
2 tablespoons honey
- Line the non-stick baking paper onto the tray. This will be your working station.
- Place the first sheet of pastry onto the tray. Brushing it with melted butter. The fillo pastry I have is about 23cmx46cm, I cut it in half and work on the square shape.
- Repeat the brushing process for each layer of pastry. Fillo pastry is as fine as rice paper. Try to patch it if it breaks rather than throwing the whole sheet away. You don't notice it in the end product.
- Combine walnuts, cinnamon and sugar, sprinkle evenly over top layer.
- Fold the two ends of the pastry toward the middle. Then fold it again so you have one end stacking on top of the other like a roll. Brush the top and side of the roll with butter.
- Bake in the pre-heat oven at 170C for about 30 minutes or until crisp and golden brown.
- Combine sugar and water in a small saucepan pan, stir over low heat until sugar has dissolved. Add in lemon juice and honey and boil until the syrup starts to thicken.
- Trim the end of the roll, then cut the roll into 2cm thick pieces. Drizzle hot syrup over the Baklava.