Greek Festival kicks off this weekend - Hawaii News Now - KGMB and KHNL

Greek Festival kicks off this weekend

Vicki Shiroma Vicki Shiroma
Baklava Baklava
Baklava Baklava
Austin Vali Austin Vali

HONOLULU (HawaiiNewsNow) - Vicky Shiroma and Austin Vali are putting together the Greek Festival coming up this weekend.

Last year, 20,000 people showed up for the two-day event.

So this year, they're cooking up extras.

 

Greek Festival

McCoy Pavilion, Ala Moana

Saturday and Sunday

Starts at 12pm, $3 admission

FREE for military, keiki under 11

 

Greek Festival Hawaii Baklava Recipe

Pan:  17" x 11 ½", Makes approx. 50 pieces

 

1 ½ lbs fillo, defrosted

1 lb unsalted butter, clarified

 

Nut Mixture: 1 lb walnuts, chopped (by weight)

1 Tablespoon cinnamon

2 Tablespoons sugar

 

Syrup: Stir syrup ingredients to dissolve sugar.  Boil for 10 minutes until slightly sticky and thicker than water.

 

4 cups sugar

2 cups water

1 cinnamon stick

Rind and juice of ½  lemon

 

Assemble:

Brush bottom and sides of pan with melted butter.

Evenly butter every layer of fillo once placed in pan.

Place 2 sheets side-by-side width-wise in pan to make one layer of fillo, covering the bottom and up the sides of the pan.  Allow 2" of the fillo to hang over the edges of the pan.

Repeat layer with another 2 sheets but lay length-wise in pan to overlap the length-wise edges of pan .

"Wrinkle" the next 8 layers. Wrinkling fillo sheet slightly will give height to pastry.

 

Nut Layers:

Lay one flat sheet of fillo, allow excess to go up the side of the pan.

Spread 1 cup of the nut mixture of cinnamon and sugar evenly over flat buttered fillo.

"Wrinkle" the next 3 layers.

 

Repeat nut layers until nut mixture has been used.

Butter fillo hanging over edge of pan. Flip back into pan, spreading corners evenly.

Fold 1 sheet of fillo in half, widthwise and place in the center of the pan.

Lay 10 flat fillo sheets in pan.  Cut off excess going up sides of pan. Butter top layer and edges very well.

 

Score the top 10 layers into diamond shaped pieces before baking.

 

Bake at 350* for 1 hour until golden brown and fillo crunches when knife cuts through to the bottom of the pan.

 

Cut lengthwise cuts to bottom of pan. Pour 3 cups cooled syrup evenly onto hot pastry. 

Cool overnight to allow syrup to be absorbed.

 

Note: Do not use hot syrup on hot pastry or baklava will be soggy.  Baked fillo dough should be crisp, so do not cover while cooling pan or steam will also make pastry soggy. 

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