Ingredients:
- 1 lb thin fillo dough, I use Apollo #4
- 1 lb fine grounded walnuts or pecans or a mix as I have
- 3 eggs
- 8 oz sugar
- 8 oz Greek yogurt or kefir
- 8 oz oil
- 1 Tbsp baking powder
- 1/2 cup butter (1 stick)
Simple syrup:
- 24 oz sugar
- 24 oz water
Instructions:
- In a baking pan, add 3 Tbsp oil and grease the pan. Do the edges too.
- In another bowl, mix the ingredients for the filling, eggs, sugar, Greek yogurt or kefir, oil and baking powder.
- Mix well until consistent.
- Add two (2) sheets in the pan, then add 5-6 Tbsp of the filling. If your pan is smaller than 12×17 (fillo sheet size), just fold the sheet. Rotate the pan 180 degrees, so next time you fold the sheet, the folding part is on the opposite side.
- Spread the filling so it covers the whole sheet.
- Repeat the process for the next 10 sheets. Take 2 sheets, 5-6 Tbsp filling and spread.
- When you are halfway, add 2 sheets but DO NOT PUT the filling. Add the walnuts/pecans instead and spread them.
- Then repeat the process until you have 2-3 sheets left (2 sheets -> 5 Tbsp filling -> spread).
- Stop when you have 2-3 sheets left.
- At this point add the remainder of the filling, spread and cover with the last 2-3 sheets.
- Cut the baklava in squares or diamonds.
- Melt one (1) stick of butter and spread evenly on top. Do not put the filling on the top, it’s melted butter only!
- Pre-heat oven to 300F (150C) and bake for 40 mins to an hour. Check after 30 mins and you’ll see when it’s ready.
- Remove the baklava from the oven and put it aside.
- Make the simple syrup with 24oz sugar and 24oz water. Boil and mix until you see a lot of bubbles. Boil for another min.
- Let the syrup cool for 10-15 mins and pour over the baklava. Leave it at room temperature for at least 8 hrs, better overnight.
- Store baklava at room temperature for a week. After that freeze.
