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Sesame Baklava (Baklavas Sousamenios)

Sesame Baklava (Baklavas Sousamenios)

Serving this delightful and easy version of baklava, a layered sweet made with thin phyllo sheets, is an old custom on Christmas Eve in Thrace and other areas of Greece. Made with olive oil, the pastry meets Greek Orthodox Lenten-type fasting guidelines, and it's a delicious alternative to other versions of baklava, especially for those who avoid nuts.
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Prep Time 30 minutes
Cook Time 40 minutes
Servings: 32
Course: Dessert
Cuisine: Greek
Calories: 455
Ingredients Method Nutrition Notes

Ingredients
  

Baklava
  • 12 sheets phyllo dough
  • 1 2/3 to 2 1/2 cups sesame seeds
  • 3/4 cup extra virgin olive oil
  • ground cinnamon (optional)
Syrup
  • 2 cups water
  • 2 cups sugar
  • 3 slices lemon peel (about 1 inch x 1/4 inch)

Method
 

Baklava
  1. Preheat the oven to 350°F (about 178°C).
  2. Place the sesame seeds in a skillet over medium-high heat. Stirring or shaking constantly, lightly toast the seeds.
  3. Place 3 sheets of phyllo in the bottom of the pan. Trim or fold in to fit. Brush the top sheet with 2-3 tablespoons of olive oil, paying attention to edges.
  4. Sprinkle evenly with 1/3 to 1/2 cup of toasted sesame seeds. Sprinkle with a very little cinnamon (small pinch) if desired.
  5. Place 2 sheets of phyllo on top, brush the top sheet with 2-3 tablespoons of olive oil, and sprinkle with 1/3 to 1/2 cup of sesame seeds (and optional cinnamon). Repeat until 3 sheets of phyllo remain for the top.
  6. Place the 3 remaining phyllo sheets on top, brush with 2-3 tablespoons of olive oil, and sprinkle with 1/3 to 1/2 cup of sesame seeds. Score the top into 8 pieces without cutting all the way through to the bottom (down the middle and into 4 parts down the length of the pan).
  7. Bake on the rack just below the middle of the oven at 350°F (about 178°C) for about 40 minutes, until the top is nicely golden.
Syrup
  1. When the pastry is almost finished, make the syrup. Combine the water, sugar, and lemon peel in a saucepan and bring to a boil, stirring to make sure the sugar dissolves completely. Boil for 6-7 minutes, remove from heat, and set aside.
  2. As soon as the baklava comes out of the oven, remove the lemon peel from the syrup and pour evenly over the pastry, making sure to get the edges. Caution: the pan will be hot and the syrup may spatter and boil. Take necessary care.
  3. When pouring the syrup over the baklava, the sesame seeds on top may get displaced. As soon as the syrup is in the pan, gently redistribute them evenly, taking care not to disturb the phyllo.
  4. With a sharp knife, cut the pastry all the way through to the bottom of the pan, and set aside to give the syrup time to absorb and for the baklava to come to room temperature, 3-4 hours.
  5. When cooled, cut each of the 8 large pieces into 4 small pieces, either in strips or squares, to make 32 pieces.

Nutrition

Calories: 455kcalCarbohydrates: 70gProtein: 9gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 514mgPotassium: 116mgFiber: 3gSugar: 13gVitamin A: 1IUCalcium: 88mgIron: 5mg

Notes

In Greek: μπακλαβάς σουσαμένιος, pronounced bahk-lah-VAHS soo-sah-MEN-yohs.
This recipe works best in a non-stick or oiled deep baking or roasting pan measuring approximately 14.5 x 10.5 inches (about the size of a medium lasagna pan).
When the syrup has been absorbed and cools, the seeds will remain in place.

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