This Baklava recipe is from my most favorite chef ever, Chuck Hughes. Remember this little post about our trip to Montreal where we had the opportunity to visit his restaurant? Yeah, we still kinda love him. Like, a lot.
So when I was craving some Baklava, I decided to try to make it myself and this is the recipe I used.
Hope you enjoy.
Classic Greek Baklava
by Chuck Hughes.
NOTE: This recipe is exactly as the original, however, when I did mine, I halved everything and there was still a ton of delicious goodness!
Ingredients:
6 cups chopped Walnuts {can be replaced with any kind of nut, or a mix blend}
1 tsp Ground Cinnamon (5 ml)
2 1/4 cups of sugar (560 ml)
1 cup butter, melted (250 ml)
16 ounce package of Phyllo pastry
2 cups Water (500 ml)
1 cup Honey (250 ml)
1 tsp Vanilla extract (5 ml)
4 cups Corinthian Grapes
3 tbsp Extra Virgin Olive Oil (45 ml)
1 cup Greek Yogurt (250 ml)
Directions:
1. Preheat oven to 350F (180C). Butter the bottoms and sides of a 9 x 13 inch pan.
2. Mix nuts with cinnamon, 1/4 cup of sugar and 1/4 cup of melted butter. Set aside.
3. Unroll Phyllo pastry. Cut the whole stack in half to fit the pan. Cover Phyllo with a dampened cloth to keep from drying out as you work. Lay two sheets of Phyllo in the pan and butter thoroughly using a pastry brush. Repeat until you have 6 sheets layered. Sprinkle 1 1/2 cup of nut mixture on top. Layer with two sheets of dough, butter and add nuts to end up with 4 layers of nuts and dough. The top layer should be about 6 - 8 sheets deep.
4. Using a sharp knife cut diamond or square shapes all the way to the bottom of the pan. Bake for about 50 minutes until baklava is golden and crisp.
5. Make the sauce while the baklava is baking. Boil the water and remaining sugar until the sugar is dissolved. Add honey and vanilla. Simmer for about 10 minutes.
6. remove the baklava from the oven and immediately spoon the sauce over it. Let cool.
7. In the meantime, place the grapes on a baking sheet, drizzle with olive oil and remaining 2 tbsp of sugar. Bake in the oven for about 10 minutes until the grapes start to burst.
8. Serve the baklavas with greek yogurt, the baked grapes, and a drizzle of honey and crushed walnuts.
So when I was craving some Baklava, I decided to try to make it myself and this is the recipe I used.
Hope you enjoy.
by Chuck Hughes.
NOTE: This recipe is exactly as the original, however, when I did mine, I halved everything and there was still a ton of delicious goodness!
Ingredients:
6 cups chopped Walnuts {can be replaced with any kind of nut, or a mix blend}
1 tsp Ground Cinnamon (5 ml)
2 1/4 cups of sugar (560 ml)
1 cup butter, melted (250 ml)
16 ounce package of Phyllo pastry
2 cups Water (500 ml)
1 cup Honey (250 ml)
1 tsp Vanilla extract (5 ml)
4 cups Corinthian Grapes
3 tbsp Extra Virgin Olive Oil (45 ml)
1 cup Greek Yogurt (250 ml)
Directions:
1. Preheat oven to 350F (180C). Butter the bottoms and sides of a 9 x 13 inch pan.
2. Mix nuts with cinnamon, 1/4 cup of sugar and 1/4 cup of melted butter. Set aside.
3. Unroll Phyllo pastry. Cut the whole stack in half to fit the pan. Cover Phyllo with a dampened cloth to keep from drying out as you work. Lay two sheets of Phyllo in the pan and butter thoroughly using a pastry brush. Repeat until you have 6 sheets layered. Sprinkle 1 1/2 cup of nut mixture on top. Layer with two sheets of dough, butter and add nuts to end up with 4 layers of nuts and dough. The top layer should be about 6 - 8 sheets deep.
4. Using a sharp knife cut diamond or square shapes all the way to the bottom of the pan. Bake for about 50 minutes until baklava is golden and crisp.
5. Make the sauce while the baklava is baking. Boil the water and remaining sugar until the sugar is dissolved. Add honey and vanilla. Simmer for about 10 minutes.
6. remove the baklava from the oven and immediately spoon the sauce over it. Let cool.
7. In the meantime, place the grapes on a baking sheet, drizzle with olive oil and remaining 2 tbsp of sugar. Bake in the oven for about 10 minutes until the grapes start to burst.
8. Serve the baklavas with greek yogurt, the baked grapes, and a drizzle of honey and crushed walnuts.
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