Baklava of Epirus
1.1 / 2kg baklava pastry dough
400 gr almonds
200 gr nuts
300 gr butter
2 tablespoons sugar
1 tablespoon ground cinnamon
3 tablespoons toasted breadcrumbs
For the syrup:
4 glasses water
4 glasses sugar
800 gr glucose
½ teaspoon brown cinnamon
Baklava of Epirus
Scald almonds in hot water to blanche. Brown in the oven and rub with paper towel. Mix with the sugar, cinnamon, breadcrumbs and walnuts. Melt the butter in a bain-marie. Brush the baking pan with a butter brush, spread two sheets of baklava dough at bottom, brush with butter and continue to spread 10 sheets. Next, begin to spread the phyllo dough adding a sprinkling of almonds to each layer after basting with butter. When layers reach the middle of the pan begin to sprinkle more almonds and continue. Close to the top of the pan, stop sprinkling almonds and spread 10 layers of dough. After finishing the last sheet, butter well and cut into portions that are not completely separated.
Baklava of Epirus
Bake the baklava for 1 1/2 hours at 180 C. When it is ready, boil the syrup well and pour on the warm baklava making sure the syrup covers the cuts in the dough.
