Stelios Parliaros’ Baklava

Name: Baklava
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Greek
Ingredients: 300 g walnuts (grated into powder); 1 tsp ground cinnamon; 400 g clarified butter (see tips); 40 sheets filo pastry (cut into 30 x 40 cm); 650 g sugar; 400 ml water; 100 g glucose

Stelios Parliarosʼ Baklava recipe tastes incredible. See ingredients & method below.

The most beloved Greek dessert is baklava.

Successive layers of buttered filo sheets are put into the pan, along with crushed nuts, baked until they golden and crispy, and finally drizzled with hot syrup. Sweet, magnificent, airy and fine. ... More

prep

cook

yield

difficulty

Pairs with

Madeira

Muscat

Ingredients

Baklava

300 g walnuts (grated into powder)
1 tsp ground cinnamon
400 g clarified butter (see tips)
40 sheets filo pastry (cut into 30 x 40 cm)

Syrup

650 g sugar
400 ml water
100 g glucose

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Method

Tips

Baklava

Combine the walnut and cinnamon in a small bowl.
Grease a 30 x 40 cm rectangular baking pan (or another relatively large baking dish) with butter.
Lay half of the filo pastry sheets inside, one on top of the other, buttering them one by one.
Spread the walnut mixture over the entire surface of the sheets and cover with the remaining 20 sheets, each buttered well one by one.
Put the baking pan in the refrigerator for 1 hour, so that the butter freezes on the sheets and they can be cut more easily.
Preheat oven to 140°C fan-forced (160°C conventional).
With a knife, carve the pastry into small square pieces (5 x 5 cm, or in larger individual pieces of about 7 x 8 cm).
Bake for 2 hours.

Syrup

A few minutes before the baklava has finished cooking, start your syrup.
In a saucepan, combine the sugar, water, and glucose and bring to the boil. Cook for 2 minutes.

Bringing it all together

As soon as you remove the baklava from the oven, slowly pour the hot syrup over it.
Set aside the baklava until the syrup cools and absorbs.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Stelios Parliaros’ Baklava

Stelios Parliarosʼ Baklava recipe tastes incredible. See ingredients & method below.

The most beloved Greek dessert is baklava.

prep

cook

yield

difficulty

Pairs with

Madeira

Muscat

Ingredients

Baklava

300 g walnuts (grated into powder)
1 tsp ground cinnamon
400 g clarified butter (see tips)
40 sheets filo pastry (cut into 30 x 40 cm)

Syrup

650 g sugar
400 ml water
100 g glucose

Method

Baklava

Combine the walnut and cinnamon in a small bowl.
Grease a 30 x 40 cm rectangular baking pan (or another relatively large baking dish) with butter.
Lay half of the filo pastry sheets inside, one on top of the other, buttering them one by one.
Spread the walnut mixture over the entire surface of the sheets and cover with the remaining 20 sheets, each buttered well one by one.
Put the baking pan in the refrigerator for 1 hour, so that the butter freezes on the sheets and they can be cut more easily.
Preheat oven to 140°C fan-forced (160°C conventional).
With a knife, carve the pastry into small square pieces (5 x 5 cm, or in larger individual pieces of about 7 x 8 cm).
Bake for 2 hours.

Syrup

A few minutes before the baklava has finished cooking, start your syrup.
In a saucepan, combine the sugar, water, and glucose and bring to the boil. Cook for 2 minutes.

Bringing it all together

As soon as you remove the baklava from the oven, slowly pour the hot syrup over it.
Set aside the baklava until the syrup cools and absorbs.

Tips

How to make clarified butter: To make the clarified butter, cut the butter into small pieces and melt it in a bain-marie, without stirring, or in the microwave. Allow some time for the butter to separate from the milk and then collect the butter that accumulates on the surface - this is clarified butter. If you have any leftovers, you can keep it in the fridge for a month.
Pair this dish with Trentodoc Dolce or Madeira Sweet Malvasia.