Aegean Baklava

Introduction to Aegean Baklava

Aegean Baklava is a traditional dessert originating from the regions surrounding the Aegean Sea, renowned for its layers of crispy phyllo dough, crushed nuts, and sweet honey syrup. This dish carries a rich history that dates back to ancient civilizations, including the Assyrians, who first made similar desserts. Over centuries, the recipe evolved through influences from the Ottoman Empire, giving us the delectable baklava we know today.

Ingredients

• Phyllo dough (16 sheets)
• 1 1/2 cups of mixed nuts (walnuts, pistachios, and almonds)
• 1/4 cup sugar
• 1 teaspoon cinnamon powder
• 1 cup of butter, melted
• 1 cup of honey
• 1/2 cup water
• 1/2 cup sugar (for syrup)
• 1 teaspoon of lemon juice
• 1 teaspoon of vanilla extract

Preparation

The first stage of making Aegean Baklava is preparing the phyllo dough layers and nut mixture. Begin by chopping the mixed nuts finely and combining them with sugar and cinnamon powder. This mixture will form the filling.

Layering the Phyllo

1. Preheat your oven to 350°F (175°C) to ensure it's ready once the baklava is assembled.
2. Using a pastry brush, coat a 9x13 inch baking dish with butter.
3. Place a sheet of phyllo dough in the dish and brush with melted butter. Repeat with half of the sheets.
4. Spread a layer of the nuts mixture evenly over the phyllo.
5. Continue layering the remaining phyllo sheets, brushing each with butter and covering with nut mixture, finishing with a top layer of phyllo sheets.

Cutting the Baklava

Before baking, use a sharp knife to cut a diamond or square pattern in the baklava, ensuring the cuts extend to the bottom of the dish (this will make it easier to cut and serve later).

Baking the Baklava

Place the dish in the oven and bake for approximately 45 minutes until the top is golden brown and crispy. For an accurate time check, use a cooking timer.

Making the Honey Syrup

1. In a saucepan, combine honey, water, and sugar. Bring to a boil, stirring until the sugar has dissolved.
2. Add lemon juice and vanilla extract, then reduce to a simmer for 10 minutes.
3. Allow the syrup to cool down slightly before pouring it evenly over the hot baklava. Ensure each cut section absorbs some of the fragrant syrup.

Enjoying Aegean Baklava

Aegean Baklava should be allowed to cool thoroughly, ideally overnight, to allow the syrup to soak through completely. This intensifies the flavor and gives the baklava its characteristic texture. Serve it cold or at room temperature, and pair it with a cup of strong, freshly-brewed coffee or traditional Turkish tea for an authentic experience.

Whether it's a festive occasion or a simple gathering of friends, Aegean Baklava will surely captivate everyone with its symphony of textures and flavors.