Lenten Baklava

Name: Lenten Baklava
Yield: Makes about 80 small pieces
Cuisine: Greek
Ingredients: 1 pound walnuts, coarsely chopped; ½ pound almonds, blanched and coarsely chopped; 1 teaspoon ground cloves; 1 teaspoon freshly grated nutmeg; 1 cup dry bread crumbs; 3 teaspoons ground cinnamon; 1½ pounds thick commercial phyllo; About 1½ cups light olive oil and sunflower oil (50-50), for brushing; About 1½ cups light olive oil and sunflower oil (50-50), for brushing; ½ cup sugar; 1 lemon, cut in half; 2½ cups water; 2½ cups sugar

Preparation info

Makes about
80 pieces

Difficulty
Easy

Appears in

The Foods of Greece

By Aglaia Kremezi

Published 1993

About

The recipe for this excellent and light traditional Baklava was given to me by my sister’s mother-in-law, Eleni Margaritouli, from Volos, Thessaly. She is an able cook, and often sends packages of food to both her sons in Athens.

For best results, choose the thickest commercial phyllo you can find.

Ingredients

1 pound walnuts, coarsely chopped
½ pound almonds, blanched and coarsely chopped
1

Europe
Greece
Thessalia
Dessert
Mediterranean
Vegetarian

Method

Preheat the oven to 300°F.

In a bowl, mix the walnuts, almonds, bread crumbs, spices, and sugar. Toss well. Brush a 15-inch round pan with oil, and lay in 2 sheets of phyllo. Brush again, and layer in another 2, brush, and layer another 2. Spread some of the nut mixture evenly