Directions:

The process of this recipe is very similar to the “galaktoboureko”.

Mix all the filling ingredients in a bowl.

Preheat the oven to 250C.

Place half of the phyllo to line the bottom and sides of the baking dish and brush butter onto the sheets. Once you have used 5 layers of pastry, sprinkle a thin layer of filling all over the surface and add 3 more layers. Sprinkle a thin layer of filling and place 2 more sheets of phyllo on top. Layer the remaining sheets of phyllo dough over the top, brushing each one with melted butter as you lay it on. Sprinkle a few dashes of water over the top. Use a knife to slice through the top layer of pastry in a diagonal pattern.

Sprinkle on all the remaining filling, spreading it evenly, and cover with 7-8 more layers of phyllo, brushing individually with butter. Fold any excess pastry on either of the sides over the filling and brush it with butter. Brush the top layer liberally with butter in order to get it crisp and golden. Trim any excess pastry with a small sharp knife, keeping in mind that it will also

 Cut the top layers of phyllo carefully, either diagonally into diamond shapes or straight, which will result in square or elongated pieces. Be careful not to cut right down to the base, but only the top layers. This is done in order to make cutting and lifting the pieces out, once cooked easier. 

Using the tips of four fingers, sprinkle drops of water all over the surface or use my grandma’s way: the bottle of spraying the flowers – but make sure you have not used for any other usage.

Bake for an hour and 15 minutes in 170 C, until the crust is golden brown.

In the meantime, prepare the syrup. Place all the syrup ingredients, apart from the honey, in a saucepan and stir to dissolve the sugar. Simmer for 6-8 minutes; add the honey and simmer for a further 5 minutes until it thickens slightly. Let the baklava cool down and the syrup to become cold and then pour it slowly all over. Let it stand and absorb the syrup for at least an hour before serve.

Tip:

This cake is very well known in Greece and it stays for days fresh, not in the fridge. It is very well served with Greek coffee without sugar as it is very sweet by itself.