The grand Greek finale: a sticky sweet baklava

Nothing is more appropriate to complete a Greek feast than another dish with at least one 'k' in its name: baklava.

According to Joyce M. Stubbs, author of The Home Book of Greek Cookery, baklava is best made a day or two ahead to give the syrup time tostadas into all the layers and make it super sticky. I thought pistachios were the nut of choice, but the recipe in this book contains walnuts (see also the lamb - moussaka misunderstanding). While walnuts are popular, pistachios are apparently considered the "grandest" (and are still the most expensive of nuts), so I went with a mix of both - always trying to please everyone.

I expected these to be tricky to make, as the displays on stalls at farmers' markets look so delicate. They weren't - the most difficult bit was chopping the nuts. One slight addition I might make if I were to do these again (I'm doing them again) would be a drop or two of rose water in the syrup to balance the sweetness.

Here's the money shot:

More foodporn available on Instagram (@fourhobsinarow)

Ingredients

(Makes 8-10 servings)

100g unsalted butter
100g sugar
100ml hot water
150g pistachios and/or walnuts, chopped
3 sheets ready made filo pastry
Ground cinnamon

For the syrup:
100g sugar
100ml honey
100ml water
Juice from half a lemon

Method

1. To make the filling, melt half the butter with the sugar and hot water then add the chopped nuts. Melt the rest of the butter in a separate pan for brushing pastry layers.

 2. Line a baking tin with 4 layers of filo pastry, cut to size (I used a 26cm x 20cm dish), brushing each layer liberally with melted butter

3. Add a layer of nut filling, sprinkle with cinnamon, and cover with 2 more sheets of buttered pastry. Repeat until all the filling is used up (I made four layers).

4. Finish with another four sheets of buttered pastry and brush the top with butter. Score into diamonds with a sharp knife and bake at 180C for 15 minutes until golden and crisp.

  5. While the baklava is baking, make the syrup by boiling the sugar with the honey, water and lemon juice 

6. While the baklava is still hot, slowly pour over syrup, letting it seep into the layers - you probably won't need all of it but keep any leftovers to serve cold. Leave at room temperature overnight. 

Serve with a dollop of Greek yoghurt and a drizzle of leftover syrup (not the fake rose petals / actually inedible geraniums used in the money shot...) - a perfect ending to a delicious culinary adventure.

And that, ladies and gentlemen, completes this Greek tragedy, with a total absence of leftovers and some rather sticky pans to wash up. I hope your guests enjoy it as much as ours did!