Classic Greek Baklava
Get this quick and easy Greek baklava recipe by Chuck Hughes from Chuck's Day Off.
- 30 minutes
- 60 minutes
- 1 serving
- 6 cups (1.5 l) chopped walnuts
- 1 teaspoon (5 ml) ground cinnamon
- 2¼ cups (560 ml) of sugar
- 1 cup (250 ml) butter, melted
- 1 (16 ounces) package of phyllo pastry
- 2 cups (500 ml) water
- 1 cup (250 ml) honey
- 1 teaspoon (5 ml) vanilla extract
- 4 cups (1 l) Corinthian grapes
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 cup (250 ml) Greek yoghurt
- Preheat oven to 350°F (180°C). Butter the bottoms and sides of a 9 x 13 inch pan.
- Mix nuts with cinnamon, 1/4 cup of sugar and 1/4 cup of melted butter. Set aside.
- 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 brush. Repeat until you have 6 sheets layered.
- Sprinkle 1 1/2 cups 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 to 8 sheets deep.
- Using a sharp knife, cut diamond or square shapes all the way to the bottom of the pan. You may cut 4 long rows then make diagonal cuts.
- Bake for about 50 minutes until baklava is golden and crisp.
- Make the sauce while the baklava is baking.
- Boil water and remaining sugar until the sugar is dissolved. Add honey and vanilla. Simmer for about 10 minutes.
- Remove the baklava from the oven and immediately spoon the sauce over it. Let cool.
- In the meantime, place the grapes on a baking sheet, drizzle with olive oil and remaining 2 tablespoons of sugar.
- Bake in the oven for about 10 minutes until the grapes start to burst.
- Serve the baklavas with Greek yoghurt, the baked Corinthian grapes and a drizzle of honey and crushed walnuts.
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