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Thessaloniki Baklava
Thessaloniki — Mother recipe · en it
Classical Thessaloniki Baklava, a delightful sweet made from layers of phyllo dough and rich, nutty filling.
⏱️ 60 min prep + 30 min cottura · 8 porzioni · media
Ingredients
- 200g of phyllo dough
- 100g of honey
- 100g of sugar
- 1 liter of water
- 500g of almonds
- 100g of butter
- 100g of powdered sugar
- 100g of ground cinnamon
- oil for frying
Method
- Prepare the phyllo dough: moisten the dough pieces with a bit of sugar and lay them in thin layers.
- Prepare the compote: put water, honey, sugar, and oil in a pot, bring to a boil, and simmer for 10 minutes.
- Crack the almonds and mix them with butter, cinnamon, and powdered sugar.
- Combine the compote with the phyllo dough: dip the layers of dough in the compote and add the almond crust on top.
- Make the Baklava: wrap the dough with the almond crust in a cake shape.
- Fry the Baklava in hot oil until golden and crispy.
- Place the Baklava on a plate and let it cool before serving.
The story
Baklava has an ancient history dating back to the Caliphate era, but it has become particularly famous in Thessaloniki, where culinary traditions blend with Ottoman influence.
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