Recipe for Traditional Round Greek Baklava
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This is a variation on the regular baklava that is made in a 9 x 13 pan. Like most baklava recipes, this one is made from nuts such as walnuts, sugar, and spices and is finished with a flavorful syrup.
Traditional Round Greek Baklava (Saragli) Recipe Ingredients:
For the Baklava:
- 1 cup ground walnuts
- 1/4 cup ground almonds
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg or allspice
- 1 tablespoon granulated sugar
- 1 pound phyllo dough
- 1 stick butter, melted
For the Syrup:
Instructions on How to Make Round Baklava:
Preheat the oven to 350 degrees Fahrenheit.
Add the walnuts, almonds, cinnamon, nutmeg, and sugar to a mixing bowl and stir with a wooden spoon.
Place 1 piece of phyllo on a clean work surface and brush with butter. Repeat three more times. Sprinkle the fourth layer with some of the nut mixture. Add one sheet of phyllo and brush with butter. Repeat this one more time and brush the second sheet with phyllo.
Repeat the above pattern as many times as needed until you run out of mixture. Once you do, roll it lengthwise so that the phyllo forms a long. Brush the top of the log with butter and then cut the log into 1 1/2 – 2-inch pieces. Place the pieces on a baking sheet and place in the preheated oven. Bake until golden brown. This should take about 30 – 40 minutes.
While the baklava is baking, prepare the syrup. Stir together the sugar, honey, water, cinnamon stick, and orange juice in a medium saucepan. Heat the syrup over medium until it starts to bubble. Once it does, simmer the syrup for about ten minutes until it just begins to thicken. Remove from the heat and let it cool.
Remove the baking sheet with the saragli out of the oven and let it sit on the counter for about five minutes. Arrange the pieces in a serving platter and pour the syrup over it, being careful to cover each piece with the syrup.
**Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.
This post was written by GreekBoston.com