Recipies / Desserts

Greek Traditional Baklava with Petite Beurre

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.

Serve cold.