Politiko Baklava

I’ve been making this version of Baklava for a few years. There are many styles and varieties but this one is my favourite. A round tray is used, I have a diagram below that demystifies how to cut the baklava pieces into diamonds and when you look at the whole pan, it looks like a star.

November 17th is International Baklava Day and while I don’t pay too much attention to these “food name days”, I couldn’t resist not skipping this one!

Politiko Baklava

For the Syrup

2 3/4 cups water

3 3/4 cups granulated sugar

1 cinnamon sticks

juice of 1/2 lemon

For the Baklava

1 packages of frozen phyllo (454gr. each), thawed overnight in your fridge

1 cups melted unsalted butter (clarified even better)

Nut Mixture

2 1/2 cups coarsely ground nuts (I use half walnuts/half almonds)

1/2 cup ground rusk (unseasoned bread crumbs)

1 1/2 tsp. ground cinnamon

1/2 tsp. ground clove

1/2 cup granulated sugar

1 –  12″ or 30 cm. diameter round pan

Pre-heated 300F oven

1. Add all your syrup ingredients into a medium pot. Turn heat to medium and and once water is aboil, simmer for 15 minutes. Take off heat and allow to cool.
2. Take out one package of phyllo out of the fridge and allow 15 minutes to come to room temperature.
3. Melt your butter in a medium pot, set aside.
4. Add your nuts into a food processor and pulse until coarsely ground. Empty into a bowl and add the ground rusk, cinnamon, clove, sugar and stir to combine well.
5. Butter the bottom and side of your pan. Open your package of phyllo and count out the number of sheets (you should have 24).
6. Count out 8 sheets of phyllo and cover the rest with a slightly damp towel. Place the pan on top of the 8 phyllo and cut around the pan so you have 8 round phyllo sheets.
7. Don’t throw the scraps/end pieces – arrange them on evenly on the bottom of the pan and brush with butter.
8. Now place the 8 layers of round phyllo sheets, brushing each layer with butter.
9. Spread half of the nut mixture evenly over the phyllo.
10. Count another 8 sheets of phyllo, cut to the diameter of the round pan and once again arrange the phyllo scraps in the pan. Brush with butter and layer the next round phyllo sheets.
11. Spread the remaining nut mixture over the phyllo.
12. Cut the remaining phyllo sheets to the diameter of the pan, lay the scraps on top of the nuts and then the remaining round phyllo sheets, buttering between each layer.
13. Butter the top of the Baklava and use your brush to gently push down edges of phyllo around the pan. Wait 5 minutes for the butter to harden before cutting.
14. Cut the baklava into diamond shapes (photo below), spritz the top of the baklava with water (I use a spray bottle) and place in your preheated oven for 90 minutes. The baklava should be golden.
15. Take out of the oven and slowly pour cooled syrup over the hot baklava with a ladle. Allow to cool 3-4 hours to overnight uncovered.
16. Store for up to one week covered in foil at room temperature.