Quince baklava

To complicate a bit more one already complicated recipe is sometimes just too much. But adding some quince jam and dates to a baklava complicates it for me just about right.


Original recipe of pechen.bg from the series


…the reflected light of the abundance…


6 filo sheets (from Greek or Turkish shop)

120 gr butter

2 cups walnuts

1 cup dates

1 cup quince jam


For the syrup:

2 cups water

1 .5 cup sugar

few drops rose water(optional)

1 drop lavender oil (optional)


1. Quince jam and dates( stones removed) are put in a small pan on slow fire and boiled for 10 minutes.

Walnuts are baked slightly on a dry pan for 5 minutes( until fragrant and slightly turn color, but not browned!!) .

Mix together the quince mixture and nuts.

2. 3 filo sheets a put one by one in a baking dish(25/35 sm) and each sheet is brushed with melted butter really good all over.

Put the quince mixture on top of the last sheet and spread it.

On top of the spread put the other 3 filo sheets- each sheet is brushed with melted butter.

3. Bake the baklava in preheated oven on 170°C for 30 minutes( until golden brown). Take out of the oven and let cool down in the pan.

4. Make the syrup- put the water and sugar in a small pan on slow fire and boil for 45 minutes covered.

When cooled down to warm- put the rose water and lavender oil and stir.

Pour the warm( not hot) syrup over the cold baklava.

When it`s cold, cover it and put it in the fridge.

It`s best after few days in the fridge.








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