Baklava with olive oil
8 servings
120 minutes
Baklava with olive oil is an exquisite dessert rooted in the depths of Greek culinary tradition. This treat, influenced by Eastern cuisine, delights with its crispy texture and the aroma of roasted nuts. A distinctive feature of this baklava variant is the use of extra virgin olive oil, which adds tenderness and a subtle Mediterranean flavor to the dessert. The phyllo pastry soaked in fragrant oil perfectly complements the sweetness of sugar syrup infused with lemon zest. Almonds add a nutty note and make each piece truly rich. Baklava is served chilled to allow the syrup to fully absorb while keeping the texture airy. It is the perfect dessert for festive evenings or cozy tea gatherings with loved ones, leaving a pleasant aftertaste and a desire for more.
1
Preheat the oven to 160 degrees. Evenly spread the almonds on a baking sheet, place in the oven for 12 minutes until the nuts start to darken. Let cool and grind.
- Blanched almonds: 300 g
2
Cut the dough into 2 parts. Place half of the dough in a deep baking dish, greasing each sheet with olive oil. Top with nuts and evenly distribute them over the entire surface of the dough, cover with the remaining sheets, greasing each with olive oil.
- Filo (phyllo) pastry: 40 pieces
- Extra virgin olive oil: 250 ml
- Blanched almonds: 300 g
3
Place the mold with the test in the refrigerator; after cooling, the mass should be easily cut with a knife.
4
Cut the baklava into square portions, sprinkle with water, and bake for 1 hour and 15 minutes. While the baklava is baking, prepare the syrup.
- Water: 350 ml
5
In a saucepan, mix 350 ml of water, 500 grams of sugar, and the zest and juice of 1 lemon. Bring to a boil, let the syrup cool, and pour it over the baklava as soon as you take it out of the oven.
- Water: 350 ml
- Sugar: 500 g
- Lemon: 1 piece
6
Let the syrup soak in and serve on the table.
