Yianni's Cappuccino Baklava
We start out with large walnuts, grind them down, add a little cinnamon and layer them on fresh fillo, never frozen. That is why our Greek baklava looks so perfect. We bring in the fillo fresh twice a week. We layer them with warm strained unsalted butter. Twenty sheets of fillo on the bottom for good support, ten fillo in the center and twenty fillo on top for great fluffiness. Before buttering your baklava it has to be scored and then cut to squares and then triangles. Butter until soaked throughout and then place in the oven preheated at 375 degrees. When coming out of the over drizzle it with honey cappuccino syrup and chocolate. If you had baklava before and like coffee you will appreciate this dessert. It has a subtle coffee flavor not too strong where it takes away from the baklava. Greek food and especially Greek baking has to be pricicely done or else you will end up with an overdone or dry pastry
Posted by gyros2nv 
