Sesame Baklava from Lakonia, Greece: Samousades

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Ingredients
4 sheets of country style (#10) phyllo, thawed and at room temp.
8 oz (about 250g) butter, melted
The Syrup:

1 and 1/2 cup (360ml) water
1 and 1/2 cups granulated sugar
1 cinnamon stick
orange rind
juice of an orange
1/2 cup honey
1 teaspoon pure vanilla extract
The Filling:

2 cups (200g) walnuts, finely ground
1 cup (100g) almonds, finely ground
2 oz (50g) sesame seeds
1-2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
zest of an orange
Instructions
Preheat the oven to 350 °F, 180 °C.

Make the Syrup: In a small saucepan, combine all of the syrup ingredients except for the honey and vanilla extract. Bring to a boil and remove from the heat. Add the honey and vanilla extract and mix together. Set aside to cool completely.

Make the Nut Filing:

Place the sesame seeds in a pan and toast over medium heat for 6-7 minutes.

Combine all of the filling ingredients together in a bowl and mix.

Assemble the Pastries:

Place 1 sheet of phyllo on a clean work surface and drizzle with butter. Place another sheet on top and drizzle with butter.

Spread half of the nut filling on top and roll the phyllo up tightly into a log. Drizzle butter on the phyllo as you arex rolling it up.

Repeat this step with the remaining phyllo and nut mixture.

Cut the rolls into diagonals and carefully transfer them into a 9 by 13-inch baking dish.

Brush the tops with the butter. STore any leftover butter in an airtight container in the refrigerator.

Bake on the center rack until golden. About 50-60 minutes.

Pour the syrup over the pastry and set aside to cool completely.

Serve with Greek coffee. Kali Orexi!

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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Комментарии

Serving gorgeousness and Greek delicacies. Love it!

radubradu

I love the way you not only explain the method of baking these delicious treats & add traditions!

kathygatos

Excellent outcome of samousades!! This is the way that grandma taught me too!! Greetings from Velanidia Lakonias, Cape Maleas!!! Congratulations on dispersing the greek spirit through recipes!!!

anitas

Always so beautifully put together! I love the new edit of ingredients

PastleLif

Great recipe
Μπράβο και πάλι Δημητρούλα

sophiesot

Συγχαρητήρια κυρία Δήμητρα.
Πρώτη φορά άκουσα για αυτήν την συνταγή, αν και στην Ελλάδα.

ΧρυσουλαΚακονυκτη

We have been trying your recipes for months now and look forward to making this now. We both enjoy making and eating these dishes. Your channel is wonderful.

hscollier

You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!

poppywilliams

Hello Dimitra! I was happy to hear you were in New Jersey! The food looks DELICIOUS as USUAL!😍 When you taste the food it leaves you SPEECHLESS!😁 Bye for now!

catherinebrown

I like the way you wave your spoon in the air like it's a magic wand! Lot of work making these but could give it a try ...

neilcam

You are the best...I just luv the vividly detailed videos and dishes are so amazingly grand. This one I plan to use this coming month for grand celebration..thank you😋🥰💕💕💕💕💕

yahsbeloved

Thank you for sharing! I love watching you make these treats🥰

marche

In Australia we have Nuttelex which is a vegan butter alternative, it's pretty much just margerine. I use it for all my baking projects and it works perfectly.

Nettkin

My family is from Gythiou Laconia. Ferry direct to Crete. You’re recipes are similar to my Mother& Grandma coooking

marielaganas

TY sweet Dimiroula mou! I will try to make this Samousades baklava since I have the leftover phyllo from the artichoke phyllo tart I made the other day I have to use up what I got.

tanvav