If you’re understandably devastated that Paniyiri has been cancelled this year for the first time in its 43 year history, we have some good news—the festival is going online. Not letting the famous third weekend in May go unmarked and unnoticed, the festival organisers are heading to Facebook Live this Sunday 24 May for Greek cooking demonstrations, Zorba dance classes and live Bouzouki sessions, all to get you in the Paniyiri mood.
If you want to take your home festival to the next level, they’ve also provided us with a recipe for flaky, golden baklava, for you to bake up at home and enjoy the tastes of Greece at home. Not up for the challenge? You could just order some takeaway from Nostimo Restaurant in West End, who’ll be dishing up specials all weekend.
Tune into the Facebook live from 2pm–4pm this Sunday here, and bake up a batch of baklava with the recipe below.
The Best Baklava Recipe
- 2 packets Filo pastry (total 750grams)
- 1 cup walnuts, chopped
- 1 cup almonds, chopped
- ½ cup sugar
- 1 Tsp cinnamon
- ¼ Tsp clove
- 4 cups sugar
- 2 ½ cups water
- ½ cup honey
- 1 Tsp of lemon juice
- Pinch of lemon rind
- 1 cinnamon stick
- Mix all the syrup ingredients together and bring to the boil in a heavy based pot.
- Simmer the syrup for ten minutes.
- Line a baking dish (approx. 30 x 28 x 5cm) with one packet of Filo pastry, brushing every second sheet with melted butter.
- Mix the nuts, sugar and spices together in a bowl and spread evenly over the Filo layers.
- Cover the lot with the second packet of Fillo sheets which have been buttered as above. Pour remaining butter over it and cut the baklava into diamond shapes.
- Sprinkle with water and bake in a moderate oven for 80-90 minutes. If pastry becomes golden brown too early, cover with foil.
- Allow to cool and pour the hot syrup over it (remove the cinnamon stick first). Serve cold.
Want to get out of the house this weekend? Check out our favourite day trips from Brisbane here.
Image credit: Hayley Williamson