Monday, April 11, 2011


We were invited for New year's party last year at an elderly couples house. After a nice karnatakan food we were offered dessert. Our stomach was so full with the delicious homemade food I didn't feel like eating desserts. They packed it for us. Uncle, told me he had got it baked from a Greek baker who specializes in Greek baking. Next day we tried it out and instantly fell in love with it. I had to try it out and the best part was that my husband who is not found of sweets liked it. I had no clue what this dessert was except that it was from Greek baker. I browsed the internet and figured it out that it was called Baklava. I tried it the very next day and it was an instant hit with my hubby and friends. We have baked it several times for parties, to take to India and just to eat at home.  It's one of those delicious desserts I love baking often. 
It's nutty delicious, can't stop at one. 

What you need:

1 (16 ounce) package phyllo dough (I used half of it)
1 pound chopped nuts (walnuts or pecans)
1 cup butter
1 teaspoon ground cinnamon
2 tablespoon sugar

3/4 cup water
1 cup white sugar
1 teaspoon vanilla extract
3/4 cup honey

How it's Made:
Sauce : Make sauce earlier and cool it . I normally put it in the refrigerator once it gets cooled.
Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. Until its thick and viscous.
Chop nuts and toss with cinnamon and sugar and set aside.
Preheat oven to 350 degrees F. Apply butter to the bottoms and sides of a 9x13 inch baking pan.
Assembly : Start it with lots of patience. The phyllo dough sheets are very thin , you need to be very gentle and patient while handling them. Unroll phyllo dough. Cover phyllo with a dampened cloth to keep from drying out as you work. Place one sheet of dough in baking pan, spread it gently and apply butter with a pastry brush. Repeat until you have 8 sheets layered,while applying butter at every single layer. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, apply butter, sprinkle nuts, than two sheets of phyllo dough, repeat again, layering as you go. The top layer should be about 6 - 8 sheets thick.

The sheet is thin and very fragile
Using a sharp knife cut into square shapes all the way to the bottom of the pan. You can than cut it diagonally to get triangle shaped pieces. Bake for about 40-50 minutes until the top crust is golden and crisp. 

Remove baklava from oven and immediately spoon sauce over it. Let it cool. Leave it uncovered as it gets soggy if it is wrapped up.
Store in cool place. It tastes better the next day as the layers will absorb the sauce better.


  1. hmm.. when u coming next to India :)
    Dad n Anu waiting for it... not me not me :P


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