Pasteli Baklava (Samos Baklava)
INGREDIENTS
(12 servings)
For the syrup:
500g water
250g sugar
100g honey
1 orange cut in half
2 cinnamon sticks
For the baklava:
400g peeled almonds, coarsely chopped
250g sesame seeds
2 tsps cinnamon
2 tsps cloves
1 whole nutmeg, grated
2 tbsps breadcrumbs (optional)
5 tbsps sugar
Zest from 1 orange
¼ tsp salt
1 package shortcrust pastry (“phyllo kroustas”)
500g melted butter
INSTRUCTIONS:
For the syrup:
Put the water, sugar, honey, orange and cinnamon into a pot and allow them to come to a boil, stirring until the sugar melts.
Lower the heat and simmer for 10 minutes, and then allow the syrup to cool completely.
For the baklava:
Put the almonds, sesame seeds, clove, nutmeg, salt and sugar into a bowl.
Mix and put to the side.
Butter a rectangular pan measuring 23x34 cm (or a round one having a diameter of 34-36 cm), and lay out 3 sheets of phyllo (that have been buttered in-between) on the bottom of the pan.
Sprinkle with a little filling and cover with a sheet of phyllo, then butter and sprinkle again with a little filling.
Repeat the process until there is no filling or phyllo left, placing 3 phyllo sheets on the top part of the baklava.
Refrigerate the pan for 1 hour.
After removing the pan from the refrigerator, cut the baklava into trianglar pieces and pour the remaining butter over it.
Bake in a preheated oven at 160 degrees Celsius for about 1 hour and 15 minutes, until evenly cooked.
Remove the baklava from the oven and pour the syrup over it.
Allow the baklava to cool and absorb all of the syrup.
NOTES:
Pistachios may be used instead of almonds.
Baklava may be served with ice cream, if so desired.