A sweet favourite: Niki Louca’s authentic baklava recipe

·

Niki Louca from My Greek Kitchen shares her favourite recipe for baklava with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!

Ingredients:

  • 1 packet of Filo pastry – Antonio brand
  • light olive oil
  • 300-350 grams of ground almonds
  • 1tbls caster sugar
  • 1 tsp cinnamon powder
  • generous pinch of nutmeg
  • pinch of ground clove

Syrup:

  • 4 cups water
  • 4 cups white sugar
  • 1 cinnamon stick
  • 4 cloves
  • 1 piece of lemon rind

Method:

  1. First prepare your syrup.  Combine all syrup ingredients together and bring to a boil.  Reduce heat and simmer for 5 minutes.  Turn off the heat and cool completely.  You can prepare this days in advance.  It doesn’t go off.  Any excess store in a jar, it keeps for weeks.
  2. Combine all spices, and sugar with almonds.  Mix well and set aside.  Put some oil in a cup and have a pastry brush ready.
  3. Gently unwrap filo pastry and try to work as quickly as you can otherwise the pastry will dry out.
  4. Brush the top piece of filo with a little oil to help it stick to the next piece.  Turn the top sheet(oiled side down) to the second sheet and repeat by oiling.  Keep doing this till you have done 5 sheets.  On the 5th piece of filo, brush with oil generously because we want the almond mixture to stick.
  5. Spread 3-4 tablespoons of the almond mixture evenly over the filo sheet.
  6. Pick up the 5 sheets and gently but firmly roll them into one big roll.
  7. Repeat till all sheets of the packet are done.
  8. Put them in your greased tray and brush them on top with more oil.
  9. Score them deeply into sizes you wish.
  10. Bake in a moderate oven (170C) – fan force/180C no fan till golden brown.
  11. Once out of the oven and very hot, pour the cooled syrup over it – it will sizzle.  Pour enough to create a puddle in the baking dish.  Keep an eye because once its absorbed you will need to add more, and you must make sure there is enough syrup in the dish so its stays moist.  Otherwise it will dry up.
  12.  Once its cooled, cut through properly and enjoy.

Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at www.mygreekkitchen.com.au or Instagram @mygreekkitchen. You can email Niki at: niki@mygreekkitchen.com.au.

Advertisement

Share:

KEEP UP TO DATE WITH TGH

By subscribing you accept our Terms of Service and Privacy Policy.

Advertisement

Latest News

Movie ‘Arcadia’ picked for Oscars 2026 as Greek entry

The submission will represent the country at the 98th edition of the Academy of Motion Picture Arts and Sciences (AMPAS) in the United States.

Greece remains world’s maritime powerhouse in 2025

Greece continues to dominate global shipping, maintaining its position as the world’s top ship-owning nation by capacity.

WA Parliament hosts discussion on book honouring Colonel George Devine Treloar

The Hon. Maryka Groenewald MLC hosted an afternoon tea discussion on Tuesday, 30 September at the Parliament of Western Australia.

When does daylight saving start in Australia? Here’s everything you need to know

While it occurs twice yearly, it excludes the Northern Territory, Queensland, and Western Australia - and often causes confusion.

Greece wins first-ever UN, WHO award for public health prevention

Speaking at a related UN summit, Agapidaki underlined that prevention is now integrated into “everyday life” in Greece.

You May Also Like

Chalkidiki Brotherhood in NSW enjoy Queanbeyan and Canberra trip

The Brotherhood of Chalkidiki in NSW Incorporated went on their first excursion in nearly 10 years, now hoping to make it an annual event.

Peter Zervas, former Hells Angels bikie, charged with domestic assault

Former Hells Angels bikie Peter Zervas has been charged with assaulting his girlfriend last week by the Campbelltown Local Court.

Memory mapping project shows there’s still life and hope for Greeks from Turkey

The Imvrian Society of Melbourne held an event to show how a memory mapping project gives life and hope for Greeks from Turkey.