Layers of crisp, buttery phyllo pastry filled with crushed walnuts and drenched in fragrant sugar syrup — Montenegro's most celebrated sweet.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large flat platter
Garnishes: crushed walnuts, cinnamon dust
Accompaniments: Turkish coffee
Instructions
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1
Layer half the phyllo sheets in a buttered pan, brushing each with melted butter.
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2
Spread crushed walnuts mixed with cinnamon evenly over the phyllo.
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3
Layer remaining phyllo on top, brushing each sheet with butter.
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4
Cut into diamond or square shapes with a sharp knife before baking.
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5
Bake at 170C (340F) for 40-45 min until deep golden and crisp.
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6
Meanwhile, boil sugar, water, and lemon juice 10 min into syrup. Add vanilla. Pour hot syrup over hot baklava. Cool completely before serving.
Did You Know?
Montenegrin hosts measure generosity by the size of the baklava pieces they serve guests — small pieces suggest stinginess.
Chef's Notes
Equipment Tips
- baking pan
- pastry brush
- saucepan
Garnishing
crushed walnuts, cinnamon dust
Accompaniments
Turkish coffee
The Story Behind Baklava
Baklava came to Montenegro during Ottoman rule and was adopted with such enthusiasm that it became essential to every celebration. The Montenegrin version favors walnuts over pistachios, reflecting the abundant walnut trees in the country's mountains. Every family recipe varies in spicing and syrup sweetness.
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