Sunvil are a lovely travel company who have over 40 years’ experience and an amazing amount of expertise on all aspects of the Greek islands. They’re passionate about their destinations: their people, their culture and, of course, their food, so they’ve decided to start posting a recipe every month on their website to celebrate the wonderful food of the area. Baklava hails originally from Crete and seems a rather lovely place to start. I’ve never actually made baklava, so when Sunvil challenged me to give it a go as part of the new Sunvil Supper Club, I jumped at the chance.
First of all, I’d say don’t be daunted by filo pastry. I think I dithered a bit too long trying to make sure that every part of every sheet was brushed with the butter/oil mixture, which allowed the waiting pastry to dry out a little bit. Cover your pastry in a piece of damp kitchen towel, and you’ll be fine.
This lovely recipe really doesn’t take long to prepare and is a total showstopper. I also loved bubbling away the sugar syrup to make the final caramel-coloured honeyed syrup which is spooned over the warm baklava. Utterly delicious.