Traditional Greek Baklava

Treat yourself to a slice of Greek history with our easy Baklava recipe, made even easier with the help of your Thermomix® Appliance. This traditional dessert boasts layers of crispy filo pastry, crunchy nuts, and sweet honey, creating a heavenly combination of flavors and textures.

With its origins in the Ottoman Empire, baklava has a rich and storied past that has made it a beloved sweet pastry around the world. Experience the mouthwatering taste of this classic dessert in the comfort of your own home.

Ingredients

For the baklava:

• 375g filo pastry
• 150g almonds
• 180g walnuts
• 80g pistachios
• 1 tsp ground cinnamon
• ⅓ tsp ground cloves
• 250g butter

For the syrup:

• 180g water
• 180g sugar
• 80g honey
• Juice of 1 lemon

Directions

• Lightly grease a 20x30cm slice pan or line with a TM Essentials Baking Liner. Preheat the oven to 180°C.
• Defrost the filo pastry. When thawed, roll out the filo pastry and slice in half so that they fit in the slice pan. Cover with a damp tea towel to keep from drying out.
• Place the almonds, walnuts, pistachios and spices in the Mixing Bowl and chop for 15 sec/Speed 5. Set aside.
• Place the butter in the Mixing Bowl and melt for 90 sec/90°C/Speed 3.
• Place a sheet of filo pastry in the pan. Using a pastry brush, lightly cover with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being brushed with melted butter.
• Spoon on a thin layer of the nut mixture. Cover with three more sheets of filo, brushing each one with butter.
• Continue to repeat the nut mixture and three buttered sheets of filo until the nut mixture is all used up. The top layer should be 8 filo sheets thick, each sheet brushed with butter. Do not worry if the sheets crinkle up a bit.
• Cut into 24 equal sized squares or diamonds using a sharp knife.
• Bake at 180°C for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.
• While baking, make the syrup. Place all syrup ingredients in a clean and dry Mixing Bowl. Cook for 15 min/120°C/Speed 3.
• Pour the syrup over the cooked Baklava and let cool for at least 4 hours.
• Keeps for 4-5 days.

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