There’d be no bigger or bolder way to launch this blog than with the most famous of the Greek desserts, Baklava!  Not only does it exist in the title of this blog, but my love for this dessert penetrates much deeper than its sweet goodness.  This is a dessert that defines my culture.  I learned how to make Baklava before I was 10 years old.  Modeling the enormous trays of homemade Baklava that my Thea Marigo created in the village of Aliveri, Greece, my mother would make this traditional dessert often during the Christmas season.  My favorite part would be watching my mother carefully cut the buttered phyllo layers into diamonds and then having the honor of personally tucking a whole clove into each individual piece before it went into the oven.  I eventually developed the courage to make it on my own from start to finish at some point.  I can’t remember exactly how old I was, but I’ve been making it for many years…following the exact same recipe my mom used.  I’ve sampled Baklava made by others and it’s never quite like the one that comes out of your own oven.  This philosophy has grown out of the blood, sweat, and tears…not to mention the love, that goes into making a batch of Baklava.  I do admit that I’ve never made my own phyllo dough.  Who does that?  I have a lot of patience, but not quite enough to get me through that age-old process.  I think I remember my mother telling me that my Greek Theas did make their own phyllo dough.  Props to them!  It’s a very difficult dough to work with because it’s tissue-paper thin.  There is a trick to it though, one I learned from my mother who learned it from whomever handed it down to her.  Place the unrolled phyllo dough between two damp towels while you’re working with it to keep it from drying out and flaking.  Another tip for working with phyllo…work quickly! 

Chopping the walnuts for this dessert when I was younger is also a favorite memory.  My mother had a nut chopper that was so fun to use.  Similar to a Pampered Chef Food Chopper, but attached to a jar to hold the nuts.  I’d pound that thing and make all kinds of noise until my hand hurt.  Getting through 2 lbs. of walnuts took a little while back then but my Kitchenaid food processor makes it much quicker nowadays.  Don’t let this dessert intimidate you.  There are several steps to the process but it’s not all that difficult if you have an expert walk you through it the first time.  Below is the recipe that has been passed down to me.  Enjoy!

Greek Baklava: Photographs by Julia K Photography

Greek Baklava
1 1/2 lbs unsalted butter
2 lbs chopped walnuts
2 tsp cinnamon
1 tsp ground cloves
2 lbs phyllo pastry sheets
Combine walnuts and spices in large mixing bowl.  Melt butter.  Brush bottom of pan 14×20″ with melted butter and place one pastry sheet in bottom of pan.  Brush with melted butter, repeating this process until four pastry sheets line the bottom of the baking pan.  Brush fourth layer with melted butter and sprinkle with nut mixture.  Add another pastry sheet, brush with melted butter, sprinkle with nut mixture, repeating this process until all ingredients are used, ending with four top layers.  Brush top with butter and cut into diamond shapes.  Insert whole clove in each diamond.  Bake for 1 hour at 300° until golden brown.  While pastry is baking, prepare syrup.

Greek Baklava Syrup
4 c sugar
2 c water
1 slice lemon
1 cinnamon stick
1/2 c honey
While pastry is baking, boil water and sugar with a slice of lemon and a cinnamon stick to form a thin syrup.  Stir in honey and cool.  Spoon cool syrup over hot pastry.