This is a truly traditional Christmas dessert that is made by many people across the globe. It is a sweet treat made with Phyllo dough, nuts, honey or sugar. This dessert is extremely rich and decadent.
It seems there is a secret to making the best Baklava, this secret is to go slowly, layer carefully.
“This is a variation on pralines. Use cinnamon and nutmeg to taste, and dust a little powdered sugar on top. Yum!”
Well, OK, not really fat. But Big. And Greek. And Baklava!
This stuff is amazing. Really.
It’s a little time consuming if you don’t have a food processor. Which I didn’t when I first started making it.
But oh, so worth it.
And today I just happened to be home all alone so I decided to go play in the kitchen.
Christmas baklava, layers of filo pastry with cinnamon, and fruit mince, soaked in a little homemade syrup and topped with crushed almonds.
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