I love the quintessential New York City coffee cups. Not only because they are so Greek but also because whenever I see one, I always think of a beautiful morning in NYC!

I am often hired to create a lovely (and usually outdoor) summer meal that compliments my specialty – my Greek heritage. Michigan summers tend to get extremely hot and humid. Baklava Sundaes are the perfect modern twist to a more traditional meal, and they’re extremely easy to serve!

Recipes for Baklava vary, but I always stay true to my Yiayia Georgia’s recipe. One of my favorite memories of baklava was when my mother would make a large pan and send it into my father’s restaurant, to have as a special dessert offering.

To be completely honest, this recipe was part of an accident. When you start taking the pieces of Baklava out they always seem to fall apart, which is where the Sundae idea come into play. First, place a scoop of locally made vanilla ice cream in the cup, then add some broken pieces of baklava. You then add another scoop of ice cream and top it off with a full piece of Baklava. I also love to add a sprig of mint for color and flavor! This can be made in any cup or bowl, but the NYC coffee cup is definitely the most fun! OPA!

Baklava Sundaes

Print Recipe
Serves: 2 Cooking Time: 2 hours

Ingredients

  • 2 1/2 Cups walnuts, finely chopped
  • 1/2 teaspoon of cinnamon
  • 2 pound of phyllo pastry dough
  • 1 1/2 pound melted, unsalted butter
  • Syrup
  • 5 cups of sugar
  • 2 1/2 Cups of water
  • 1 Cup of honey
  • Juice of 1/2 lemon

Instructions

1

Mix walnuts with cinnamon and set aside

2

Grease a 11x16 inch pan with melted butter

3

Place 6 pieces of phyllo in a pan brushing each generously with melted butter

4

Rotate the sheets

5

Spread a thin layer of walnut and cover with 3 sheets buttering each sheet

6

Alternate in this way until walnuts and phyllo are used, topping with the remainder 6 phyllo sheets

7

Score the pieces with a knive

8

Bake at 300 for 1 1/2 hours

9

Remove from oven and pour cold syrup on the top

10

or pour hot syrup over cooled baklava

11

Syrup:

12

Bring sugar and water to a boil

13

Simmer for 10 mins

14

Add lemon juice and honey

15

Bring to a slow boil

16

Cool

Notes

It has been a long discussion about if you pour the syrup on the baklava cold or hot, I personally do what my mom did, and pour the syrup when it is hot on cold baklava. Every family has their own way! I loved listening to our church ladies debate while they prepared the baklava for our festivals!

baklava, sundaes, greek dinner, bbq, summer in greece,

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