Traditional Baklava

Written by Giorgos Erotokritou
Category: Deserts Recipes Date: Friday, 17 February 2017 12:57


Υλικά :


  • 30 pastry sheets
  • 1 cup of sheep butter
  • Some raw, milled “Aigina” peanut flesh
  • 2 cups of sugar
  • 2 cups of water
  • Few drops of lemon juice


Method :


Having the butter in about 25 degrees, apply it on a baking dish for baklava. Spread 15 pastry sheets, one over another, in the buttered baking dish. Sprinkle with some melted butter between the pastry sheets. Sprinkle all the milled, raw peanut in one level and spread the rest of the pastry sheets one by one, sprinkling them with a little bit of butter. With a sharp knife remove the exceeding edges. Inscribe in pieces the baklava with a sharp knife and pour over on the surface the mild, melted butter. Shake the baking dish so that the butter can go everywhere. Bake in a very well preheated oven in 150 degrees for about 1 hour and 30 minutes, until it gets well browned. It must get brown until the bottom of it. All the pastry sheets should have a golden-brown color. .
For the Syrup
Put in a pot the water and the sugar and stir them until it starts boiling. Finally, add the juice. Pour slowly the hot syrup over the hot baklava. Leave it until it gets cold and absorbs all the syrup.