It’s been a loooong time. Hi everyone! Sometimes ‘real’ life has a habit of getting in the way of internet time, forums (fora?) friends and blogs. But now that the seas seem calm my kitchen time has increased, not only that, but my pleasure at creating has also returned.
Hubby loves baklava. He really adores it. He seems to have an aversion to icing (why is it that no ‘real’ Greek cakes/desserts have icing/frosting???) but when it comes to the over-the-top baklava sweetness, he can’t get enough? I have a theory that it’s because they remind him of his childhood growing up in Cyprus that no amount of icing would ever do.
And anyway, I enjoy making baklava for him. It’s the kind of dessert that looks like you’ve spent the whole day in the kitchen, when really it’s more of an assembly job – filo, butter or flavourless oil layered, even the nuts were bought ready chopped.
After half the filo has been layered, the nuts which have sugar and cinnamon added to them are added, followed by the rest of the filo. While it’s baking I make a syrup using 2 cups sugar and 2 cups water. The cold syrup is poured over the hot baklava.