Βaklava is one of the most unique Greek desserts, yes many middle eastern nation claim it as well, but that is a story for another day! It is mostly loved for its walnuts & honey syrup combination! We kept those basic ingredients and created a savoury starter for those who love experimenting with more intense flavors!
- TIME NEEDED
- 75 minutes
- SERVES
- 10
INGREDIENTS
- 300 gr filo pastry sheets (11-13 sheets)
- 200 gr sundried tomatoes
- 300 gr crushed walnuts
- 200 gr crumbled Feta cheese
- 1 cup chopped Pitted Greek Kalamata Olives
- 1/2 cup GAEA Kalamata Extra Virgin Olive Oil
- 1 Glass of Honey
- 1 Glass of Water
- juice of 1 orange
METHOD
- Preheat the oven to 160°C
- Brush the base of a baking dish generously with Olive Oil. Cut the pastry to the exact size of your dish.
- Mix the sundried tomatoes, feta, Kalamata Olives and walnuts.
Assemble the baklava:
- Line 5 sheets of filo pastry whilst gently brushing each with the Olive Oil
- Spread part of the filling evenly on the base, then place two filo pastry sheets, one at a time, brushing each with Olive oil. Add another layer of filling and repeat with another 2 filo pastry sheets and filling. Take the last sheets of filo pastry, and place carefully on top to seal the baklava again one sheet at a time brushed with Olive Oil.
- With a sharp knife carve the baklava gently into squares, triangles or diamonds and bake in the oven for 40 min until golden brown and allow to cool.
- Place a small saucepan over a medium-high heat and dissolve the honey, water and orange juice. Stir well and when the syrup begins to boil remove from the heat and allow to cool to room temperature.
- Remove the baklava from the oven and whilst it is hot pour the syrup and set it aside for a few minutes before serving.
TIP
Before placing the baklava in the oven, spread gently a little water on the surface with your hands.