Crete tourist guide

Components

on a small two-layer baklava:
• about 200 g of filo pastry
• about 70 g of melted butter

filling:
• about 200 g of walnuts
• 1 tablespoon of sugar
• about ⅓ teaspoon of ground cinnamon
• about ¼ teaspoon of ground cloves
• optional pinch of ground cardamom
• spoon of melted butter

syrup:
• about 150 ml of water
• juice from all oranges
• 1.5 tablespoons of honey
• ½ cup of sugar (about 100 grams)
• ⅓ teaspoon of ground cinnamon
• 2-3 cloves
• skin peeled from 1 orange

1. We start the preparation of the baklava from the filling. Chop the nuts, mix with spices, sugar and melted butter.

2. Melt the butter and spread it on the baking mold. Preparing the dishes made of filo pastry, I melt the butter in portions, which is why the amount of ingredients I give is rather approximate.

3. At the bottom of the baking dish, put a few pieces of filo each of them in turn lubricating with butter using a silicone brush. Many people advise you to cover the rest of the dough with a damp cloth while lining subsequent sheets of filo, as it has a tendency to dry out. I never do it, because I apply layers and layers at a fast pace.

4. After applying 5-6 slices of filo on the bottom of the dish, spread half of the previously prepared nut filling on them. Lay the next two slices on the layer of nuts and grease each one of them, then put the rest of the nuts. On the top, put the rest of filo pastry and carefully apply the butter on each piece.

5. Top layers of filo cut with a knife in diamonds, so that after baking baklava can be cut easily. You just need to be careful not to cut the bottom layers.

6. Bake Baklava at a very low temperature of about 150 degrees without air circulation, for about 50-60 minutes. It is important that the dough is browned and crispy.

7. During baking the baklava should be prepared syrup, which will soak it after baking. Put water, honey, sugar, juice, orange peel and spices on slow heat for about 15 minutes. After preparing the syrup you have to cool it down.

8. Pour the hot baked baklava over the ice with a uniformly cooled down syrup and set aside for a few hours in a cool place so that the dough absorbs the syrup.