Greek Recipes from the Constantia Restaurant kitchen Cromer Norfolk

Recipe of The Month - Baklava

Welcome to The Constantia Cottage recipe page. This is where you will find a recipe for a dish every month. Dish of the month for May is Baklava. Baklava - Multi layers of filo dough brushed with butter, stuffed with pistachios, nuts, and drizzled with a honey syrup. Place 1 pastry sheet in well-buttered baking pan and brush with butter. Place second pastry sheet on top of the first and butter again. Repeat until 6 layers of buttered pastry sheets have been built up. Mix walnuts or almonds, breadcrumbs, sugar, cinnamon and cloves. Sprinkle top pastry sheet thick with walnut mixture and place two buttered pastry sheets over this. Repeat in same manner until all ingredients have been used, ending with 6 pastry sheets. Brush top with remaining butter and trim edges with sharp knife. Cut diagonal lines the length of the pan to make diamond shaped pieces. Sprinkle with water. Bake in moderate oven for about 1 hour or until golden. Prepare syrup: boil sugar, water and lemon juice for 10 minutes. Pour hot syrup over cooked Baklava. Allow to stand several hours before serving.

Baklava

1 lb. Filo (pastry sheets)
1 1/2 cups Butter
1 lb. Nuts finely chopped: Almonds, Pistachios or Walnuts
1/2 cup Breadcrumbs
1/4 cup Sugar
1 teaspoon Cinnamon
1/2 teaspoons Cloves

For the Syrup

4 cups Sugar
2 cups Water
1 juice of Lemon

Paklava: layers of filo pastry with mixed nuts and cinnamon laced with syrup, popular with customers at Constantia Cottage Restaurant, East Runton, Cromer, Norfolk, NR27 9NX.

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		Recipe of The Month - Baklava Welcome to The Constantia Cottage recipe page. This is where you will find a recipe for a dish every month. Dish of the month for May is Baklava. Baklava - Multi layers of filo dough brushed with butter, stuffed with pistachios, nuts, and drizzled with a honey syrup. Place 1 pastry sheet in well-buttered baking pan and brush with butter. Place second pastry sheet on top of the first and butter again. Repeat until 6 layers of buttered pastry sheets have been built up. Mix walnuts or almonds, breadcrumbs, sugar, cinnamon and cloves. Sprinkle top pastry sheet thick with walnut mixture and place two buttered pastry sheets over this. Repeat in same manner until all ingredients have been used, ending with 6 pastry sheets. Brush top with remaining butter and trim edges with sharp knife. Cut diagonal lines the length of the pan to make diamond shaped pieces. Sprinkle with water. Bake in moderate oven for about 1 hour or until golden. Prepare syrup: boil sugar, water and lemon juice for 10 minutes. Pour hot syrup over cooked Baklava. Allow to stand several hours before serving. Baklava 1 lb. Filo (pastry sheets) 1 1/2 cups Butter 1 lb. Nuts finely chopped: Almonds, Pistachios or Walnuts 1/2 cup Breadcrumbs 1/4 cup Sugar 1 teaspoon Cinnamon 1/2 teaspoons Cloves For the Syrup 4 cups Sugar 2 cups Water 1 juice of Lemon Food Photography © Fuoco 2007 Andreas Yiasimi Norwich All rights reserved Constantia Cottage Restaurant Site Map