Greek Baklava with almonds and pistachio nuts

On the 6^th of March, we had the Carnival Parade in Limassol, my hometown. This year I decided to make Ivy’s sweet called Kataifi Orange Pudding but my father wanted to eat baklava so I asked Ivy for a recipe. She gave me good tips on how to make it and I also found another baklava recipe in lolfoodie’s blog.  Both recipes made me confident enough to proceed in making the sweet and not only that but to change, add or omit some of the ingredients as well.  I am proud to say that I made a very nice dessert. My father and father-in-law were very pleased with the result.  I hope you like it too.

  

Here you can find my version of baklava.

Greek Baklava with almonds and pistachio nuts

Syrup
250gr caster sugar
2 cups of water
1 tbsp of glucose
1 tbsp of honey
1 stick of cinnamon
3 whole cloves
1 tbsp of rose water
1 tsp of orange zest
1/2 tsp of fresh lemon juice

Put all ingredients in a small pot and allow to boil, on low heat, for 15 minutes. Set aside and allow to cool completely.

Baklava Layers
500gr phyllo dough for sweet recipes (13 phyllo sheets)
250gr butter or extra virgin Greek olive oil
250gr almonds
150gr pistachio nuts
¾ cup caster sugar
3 tbsps of cinnamon powder
3 tbsps of water (to sprinkle on top of phyllo just before baking)

1) Finely chop the almonds with a food processor; add ½ a cup of sugar and 2 tbsps of cinnamon powder. Mix well and set aside.

2) Do the same with the pistachio nuts adding to them the rest of the sugar and cinnamon.

3) In a small saucepan or in the microwave melt the butter. Be careful not to burn it.

The rest of the preparation method can be found in Ivy’s blog kopiaste or in lolfoodie’s blog.

Sorry guys my four kids are demanding my attention so I have to go. Both blogs give exact instructions on how to proceed with the recipe.

If you try to make baklava I suggest you put your own touch to the recipe, as I did with the syrup ingredients. Enjoy!

In case you need any help on how to proceed with the recipe please let me know.