I contemplated remaking it-the photos are circa 2015-and reposting in English, but honestly, I also remembered that I had eaten such a huge quantity the last time I made it, that I decided that 2015 iPhone photos were just fine!
Yes, I would still make the same choice today, as making baklava is a little time consuming on it’s own-just because you have to butter each layer of phyllo pastry one by one-so why not make it easier by any avoiding extra hassle?
A third very important ingredient is the honey. That has to be pure, as it flavours the whole baklava, thus I suggest you use Greek honey-of course!
If you do go ahead and make it, please tag me on Instagram, as I love to see my recipes being made and eaten!
- 1 pack thin phyllo pastry
- 200gr chestnuts, boiled and peeled
- 1 apple-any red apple will do
- 3/4 cup dried cranberries
- 1.5 cup peeled walnuts
- 1/2 cup light brown sugar
- 200gr butter
- 1 tsp cinnamon
- 1 tsp grated cardamom-around 10 pods
For the syrup:
- 1 cup caster sugar
- 1/3 cup Greek honey
- 1/2 cup water
- 1 cinnamon stick
- 1/2 tsp ground cardamom or 4-5 pods of whole cardamom which you will grind
- 1 whole unwaxed orange peel
- Preheat your oven to 160 degrees Celsius. You will need a mid sized oblong baking dish, around 23cm by 33cm.
- Place the walnuts on a baking tray lined with parchment paper, and place in the oven for 6-8 minutes. When they are done, grind them until quite thin.
- Peel the apple and cut into really small cubes. Cut the chestnuts in the same size.
- In a big bowl, mix the cranberries, the apples, the grated cardamom and cinnamon together.
- Add the grated walnuts, the sugar and chestnuts and mix well with a spoon.
- Melt the butter in a small pot or microwave it for 1.5-2 minutes.
- Open your pack of phyllo, remove from packaging, and cut all the phyllo in half with a big kitchen knife-or scissors. Cover it up with a kitchen towel while you work, as it dries up really really fast.
- Butter the cake pan well with a pastry brush, and place the first sheet of phyllo. Butter this one up as well and place the second one over it. Keep buttering and layering for 6 times repetitively.
- Cut any side lengths of the phyllo, and add half of the filling on to the first layer of phyllo.
- Add 6 more layers of phyllo-same as before, buttering in between layers-add the rest of the filling, and finish it off by adding the last 6 phyllo layers-again, buttering in between layers.
- Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the dish, and add the remaining butter spooning it over the whole balava.
- Place in the oven and bake for 20 minutes. Than, raise the temperature to 180 degrees Celsius, and bake for 15 more minutes, until the baklava gets a nice red finish.
- While it bakes, and during the 1st 20 minutes, prepare the syrup.
- Add all ingredients together in a small pot. Once the mixture starts to boil, lower the temperature and let the syrup simmer for 10-12 minutes. It will reduce to almost 1/2 of its volume. When it’s ready, remove from the pot and place in a fireproof glass container, so that it cools off as much as possible until the baklava is fully baked.
- Once the baklava is done, take it out if the oven and spoon over it all the syrup. Let it cool off completely before serving.