Preparation time: 45 minutes
Quantity for an oven pan
Ingredients for crispy Petite-Beurre filling
1 package Petite-Beurre PAPADOPOULOU
45 g (3 tablespoons) Starch (Corn Flour)
30 g (2 tbsp) icing sugar
2 egg whites
Ingredients for the honey syrup
1 kg Cretamel honey
150 g glucose syrup
150 ml water (3/4 cup)
Ingredients for the baklava
1 package phyllo pastry (450 g)
200 g butter (or soft margarine)
Preparation of Crispy Petit Beer
Crubmle the cookies with a roller
Mix the crushed cookies with the starch and sugar
Add eggs whites and use hands to mix up into granules.
Bake at 180 degrees Celsius for 7 minutes
Preparation of Honey Syrup
Add all ingredients in a saucepan and boil for one minute
Preparation of Baklava base layers
Melt butter or margarine and spread using a cooking brush on a rectangular oven pan (size 42x29 cm)
Cut the phyllo pastry according (matching) to oven pan size
Layer the first 4 sheets of phyllo pastry, spreading each one lightly with butter or margarine
Spread '½ of "crunchy Petite-Beurre filling; continue and layer another 4 sheets of phyllo on top.
Spread the remainder ½ of "crunchy Petite-Beurre filling; and cover with the last sheets of phyllo (approx five sheets).
Carve the desert in squares without cutting all the way down and bake at 170 degrees Celsius for 17 minutes
Finally, spread all over the baked baklava warm honey syrup and finally cut pieces all the way down.