07/03/2026
Baklava was never something Yiayia made in a hurry. It was a quiet ritual in her kitchen, with layers of phyllo pastry laid down one by one, each brushed gently with butter, each sheet treated with care as though it mattered — because it did!
The nuts were always chopped by hand, never processed into dust, and the syrup made with real organic raw honey and simmered slowly until it reached just the right consistency, and the citrus and spice flavours were delicately infused in the syrup.
Only once the pastry had slow baked to a deep golden colour would she pour the syrup, letting it settle naturally into every fold and layer.
At Yiayia’s Table, we continue to make Baklava in this same spirit. Fresh ingredients combined with technique, tradition, and immense patience. 💛