Greek Baklava

This Baklava recipe was given by my friend Elisa Ho. She make the yummiest muffin in the world hahah..thinkin' of her muffin make me craving already.. umm...
okay back to baklava..

*credits*

image from internet

This recipe dessert can keep fresh in fridge for 1 week as long no syrup is added.  Bangsar Village selling baklavas at RM16.00 per 100gm haiyooo sgt mahal..The cheapest to make are the peanuts baklavas..

GREEK BAKLAVA (original source from Vogue Entertaining Magazine)
Ingredients: (Make about 24pcs)
3 cups walnuts/pistachios/peanuts/cashews/macadamias/pinenuts
or any type of nuts of your choice
6 tablespoons raw sugar
2 teaspoons cinnamon powder
pinch of ground cloves
1 packet fillo pastry (PAMPAS brand, buy from Cold Storage)
melted butter
extra nuts (for sprinkling) Syrup:
2 cups water
½ cup honey
1 cup sugar
3 whole cloves
2 cinnamon sticksMethod• Finely chop the nuts, then mix with sugar, cinnamon powder and ground cloves.
• Place 2 sheets of filo pastry on a flat surface and brush with melted butter. Spread the nut mixture across the width of the pastry, roll up tightly and brush with melted butter.
• Repeat with the remaining nut mixture and filo pastry.
• Place the rolls in a greased ovenproof dish, cut int diagonal pieces and bake in a preheated 190 degree Celcius oven for 45 minutes.
• Place all the syrup ingredients in a saucepan and cook over low heat , stirring constantly until the sugar dissolves. Bring to the boil, then reduce the heat and cook over low heat until the mixture is syrupy. Remove from the stove and cool.
• When the baklava is cooked, remove the dish from the oven and pour the syrup over the baklava. Set aside to cool then serve sprinkled with chopped nuts.

Additional notes:
• You may wish to replace the syrup with golden syrup as it is less pungent with spices and needs no preparation. Just squiggle some golden syrup on top of the baked baklava the night before you plan to consume or as and when required.
• If need to reduce heavy smell of cinnamon and cloves, just use golden syrup(Can get 1 x 500ml bottle from “Bake with Yen” at RM 3.50)

• Try baking the baklava for 35 minutes, test to see if OK first. If not adequately browned, then bake another 5-10 minutes

GREEK ALMOND SHORTBREAD
Ingredients:
500g unsalted butter
¾ cup sugar
2 egg yolks
4 cups self-raising flour 2 cups crushed almonds
dash of brandy  * ni tak yah laa taruk heheh haramm*
1 teaspoon vanilla
icing sugar for sifting
Method
• Cream the butter and sugar with the eggs until light and fluffy, fold in the remaining ingredients and mix until well combined.