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- My dad's easy Greek baklava recipe has been in our family for generations. Here's how to make it.
My dad's easy Greek baklava recipe has been in our family for generations. Here's how to make it.
- My Greek grandfather was a phyllo maker, and his baklava has been in my family for generations.
- My dad makes baklava every Christmas and showed me how it's done.
- The recipe isn't as intimidating as it seems, and it will impress everyone during the holidays.
Baklava has always been an important part of my family's history.
My pappou — Greek for grandfather — was a phyllo maker, and my dad grew up watching him make baklava and kataifi at his store, Φύλλο κρούστα ΚΩΝΣΤΑΝΤΙΝΙΔΗΣ, in Thessaloniki.
According to family lore, my pappou actually helped invent frozen phyllo. Why I'm not a frozen phyllo heiress partying with Paris Hilton on a yacht in Mykonos, I do not know, but I'm still proud!
Our family makes my pappou's baklava every Christmas, so I asked my dad to finally share its history and recipe with the world.
Here's how to make it.
My dad told me that my pappou started giving people the flyers — which also included recipes for Greek treats like trigona and galaktoboureko — because they were constantly asking how he made them.
His baklava recipe is less than 70 words and basically translates to: "We add breadcrumbs and a bit of sugar in the mix. We lay the phyllo in layers of two. We add the mix in multiple layers, not just the middle."
During the holiday season, my dad would always help my pappou at the store. But he didn't start making the dessert himself until he moved to the US, wanting to continue the tradition while more than 6,000 miles away from his entire family.
Like my dad, every Christmas memory I have includes baklava. It doesn't feel like the holidays without it. And since my dad taught me how to make his famous pastitio and avgolomeno soup, it was only natural that baklava would be next on the list.
And, lucky for you, he was more than happy to share the family recipe — and prove that baklava is a lot easier to make than it looks.
To make my dad's baklava, you'll need:
- 1 packet of phyllo dough
- 2 sticks of unsalted butter
- 2 cups of chopped walnuts
- 2 cups and 2 tablespoons of sugar
- ½ cup of plain breadcrumbs
- 1 tablespoon of cinnamon
"As Paul Hollywood would say, you need good lamination," my dad told me sagely as he watched to ensure the butter didn't burn.
"You don't want them to be a powder," he told me.
No food processor? No problem. My dad said it's also perfectly fine to roughly chop your walnuts with a knife or buy pre-chopped walnuts from the supermarket.
We added the walnuts to a large bowl with 2 tablespoons of sugar, as well as the cinnamon and breadcrumbs.
My dad told me that breadcrumbs help the baklava absorb the syrup better, a helpful trick that was actually discovered by accident.
"Walnuts in Greece used to be very expensive, and people would cheat with breadcrumbs," he said. "But they found that the breadcrumbs actually really help with absorption."
Just make sure the breadcrumbs are plain — no Italian seasoning!
As the scents of cinnamon and walnuts twisted together, I felt like I could already smell the baklava.
It brought me back to being a kid, where I'd walk by the kitchen every Christmas break and watch my dad dutifully prepare this mix.
No one expects you to make your own phyllo — this isn't "The Great British Bake-Off." But make sure to leave your phyllo in the fridge for a day or two before you make the baklava. It can't be used frozen.
My dad's pro tip is to take your pan (he recommends using one that's medium-sized and has a rectangular shape) and place it over the sheets. Then, using a sharp knife, cut the phyllo to almost match the size of the pan.
"It's OK to fold a little phyllo on the side, so give yourself some extra dough," my dad said. "But you don't want a huge amount."
Make sure you save some of your best sheets for the bottom of the baklava (you need a strong base) and the top (so it looks extra impressive).
You don't need much; just a thin layer will do.
As you build the baklava, you always add two phyllo sheets at a time and brush the second layer with a little butter.
"Not too much," my dad said. "It doesn't have to be soaked, or else the baklava will be very oily."
"Sprinkle the whole pan with a thin layer of your mix," my dad said. "And put a bit more of the mix around the middle of your phyllo."
"But you don't want areas where there's no filling," he added. "You want some in every bite."
Remember, the breakdown is:
- Two layers of phyllo at a time, the top brushed with butter
- Every six layers of phyllo, add some of the walnut mixture
Place the strips next to each other, as we did above, to mimic a full sheet and get the most out of your box of phyllo. Just make sure you're still doing two layers at a time.
"It's not an arts and crafts project; it's food!" my dad said. "You're not going to see any of this when you cut the baklava, just multiple layers of phyllo."
And if you end up missing the count and accidentally put three layers of phyllo instead of two or the walnuts on top of layer seven instead of six, my dad said it's "not the end of the world."
"The key is you just want to make laminated layers with the filling," he added. "Don't panic, and do the best you can."
For this pan of baklava, we actually did four final layers instead of six since we ran out of phyllo.
If you want, you can always make more mix. And if you have extra phyllo, you can use it to make tiropitakia (cheese pies) or spanakopita (spinach pies) and really turn this into a Greek feast.
This is why you want to use full sheets of phyllo on top — it's very hard to butter broken layers.
And don't forget to butter the edges. My dad says this will help protect the phyllo from burning.
Before baking, use a sharp knife to cut the baklava into small triangles or squares.
"If you don't cut it, the baklava will not cook," my dad told me. "Raw baklava is not good. Plus, it's very hard to cut after you cook it because the baklava is very flaky."
It helps the cooking process, and it's the traditional shape. First, cut the baklava into squares, then slice them diagonally.
My dad said the baking time will take 45 to 55 minutes. Every oven is different, so check on yours until you get that beautiful color.
To begin the syrup, mix the 2 cups of sugar with 1 cup of water.
My dad told me that lemon juice helps prevent the syrup from crystallizing, which makes the baklava last longer.
Then mix the syrup as you wait for the first boil.
"Wait a few seconds after it starts boiling, then take it off of the heat," my dad said. "Don't let it boil for more than a minute."
My dad recommends using a ladle for this step and says it's important to pour the syrup evenly over the baklava.
It's also important to note that your baklava needs to cool completely before adding the syrup. My dad usually lets the baklava sit overnight, but he said you can just wait a couple of hours if you're in a crunch for time.
This helps the baklava absorb all that delicious syrup.
To make sure the syrup doesn't crystallize, my dad says it's important to always use a clean knife when you're cutting new pieces and always avoid using a wet knife or wet utensils.
Also, there's no need to refrigerate. You can let your pan sit out in the kitchen for days (if it's not eaten before then!).
There are so many incredible textures and flavors that dance together as you bite into a piece of baklava. You've got the flakiness from the phyllo, combined with that sweet, sticky syrup. And then there's that satisfying crunch of the walnuts in the middle, bringing everything together as it melts in your mouth.
I brought some of my dad's baklava on a road trip with friends years ago, and they still talk about it to this day. My boyfriend and his roommates said it was so good it gave them goosebumps.
This recipe has won my dad baking contests at his office and has been the talk of every Greek holiday party we've ever attended.
I'm telling you, this is the real deal.
The most special thing about food to me has always been the stories it can bring. My pappou passed when I was 4 years old, but I've been able to keep a connection with his spirit through the baklava that my dad has made every Christmas. And now that I can make it as well, it's a tradition I know I'll always honor.
While I know it can seem intimidating, my dad's recipe proves that you don't have to be a Greek phyllo maker (or the descendant of one) to make some amazing baklava for your family and friends.
So, whether you only make this baklava once or it earns a permanent spot on your family's holiday menu, I hope you feel the love in this recipe.
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- I've been to 15 European countries. Skip the crowds in Italy and Spain — go to this less-visited gem instead.
I've been to 15 European countries. Skip the crowds in Italy and Spain — go to this less-visited gem instead.
- In my travels to Europe, I've never come across a country I feel is more underrated than Estonia.
- It has much of what popular destinations like Italy or Spain have to offer but with fewer visitors.
- It's the perfect spot for travelers to see the colorful beauty of European cities and eat good food.
I've traveled around the world and to 15 countries in Europe, but I've yet to come across a place as special as Estonia.
The European country has retained a lot of its old-world charms, with architecture and history that rivals that of popular European destinations such as Italy and Spain.
Yet, it feels like a hidden gem because it doesn't attract the same level of tourists. In 2023, the country reportedly welcomed around 4 million tourists, compared to Italy's estimated 60 million and Spain's 85 million.
Estonia's relatively low tourism rates surprise me since it has what many popular European destinations offer: a rich history, delectable food, a unique blend of old and new worlds, and lots of culturally significant sites.
When I first told friends I was visiting Estonia, many revealed that they had never heard of it. Yet, as I walked through the cobblestone streets of its capital, I realized that it's actually Europe's best-kept secret.
Tallinn's Old Town feels like it belongs in a fairy-tale
Tallinn's Old Town is Estonia's capital and cultural epicenter. It's also a UNESCO World Heritage Site.
This quaint and colorful town has historic defensive walls, which helped preserve a lot of the city's incredible structures.
Some of Tallinn's Gothic architecture dates back to medieval times — and the colorful designs create an enchanting setting.
It's an ideal destination for art connoisseurs and history buffs
Estonia is also home to many art museums and galleries. Tallinn alone houses dozens— so pack some good walking shoes and wander around town for a museum-hopping day.
My favorite stop was the Niguliste Museum, which displays in its collection a large fragment of the fascinating Danse Macabre (The Dance of Death). The late-15th-century painting is considered to be Tallinn's most famous artwork.
Niguliste Museum also has an observation deck that offers stunning views of the city that rival those from Giotto's Bell Tower in Florence, Italy.
Unlike the bell tower in Florence, the Niguliste Museum has an elevator that can take you straight to the sky deck if you want to give your feet a break.
Other must-visit museums include the Estonian National Museum and Kadriorg Art Museum.
For contemporary art, head to PoCo Pop and Contemporary Art Museum. I also highly recommend the Estonian Museum of Applied Art and Design, which has thousands of product designs, ceramics, and other art pieces from Estonia and beyond.
Estonia is also a foodie haven
Estonia should be a top destination for foodies, especially with so many chefs experimenting with and reinventing local specialties right now.
Travelers looking for a gastronomical adventure should make a reservation at Olde Hansa, a popular restaurant that offers a feast with candles, waitstaff decked in costumes, and generous portions of delicious food cooked following centuries-old recipes.
For a more cozy dining experience, dine at the Rataskaevu 16, which has a rich history dating back to the 15th century. This was a highlight of my trip due to its top-notch service, possibly the best I've experienced in Europe.
Britain's most-loved chocolate brand was stripped of its royal seal of approval
- Cholocate brand Cadbury has lost its royal warrant, which signified its use by the royal family.
- Cadbury was awarded its warrant by Queen Victoria in 1854 and held it for 170 years.
- The brand has been owned by US company Mondelez since 2010.
Cadbury, a storied chocolate maker, has lost its royal warrant from the British monarchy for the first time in 170 years.
The warrant, which symbolizes that a company supplies goods or services to the royal family, was initially awarded by Queen Victoria in 1854.
But Cadbury was absent from the list that was updated by The Royal Warrant Holders Association this month.
The company had held its warrant uninterrupted for 170 years, according to The Telegraph.
The chocolate maker has a long history and huge popularity in the UK. According to trade publication The Grocer, its Dairy Milk was the most popular chocolate brand in the UK in 2024.
MailOnline reported that companies that didn't have their warrants renewed were notified by letters, but that, per protocol, the letters didn't give a reason.
Cadbury was bought by US conglomerate Kraft in 2010, with Kraft's food division later becoming Mondelez.
The Royal Warrant Holders Association said on its website that businesses can apply for a warrant if they have regularly supplied goods and services to the Royal Household for at least five of the last seven years and meet other criteria, such as sustainability.
It said companies can lose their warrant if their products or services are no longer made, orders have fallen, the company has gone bankrupt, or if "there is a significant change in the control or ownership of the Royal Warrant-holding company."
The association added a warrant is typically granted for up to five years, and that the company is reviewed a year before its warrant is set to expire.
A Mondelez spokesperson said: "Whilst we are disappointed to be one of hundreds of other businesses and brands in the UK to not have a new warrant awarded, we are proud to have previously held one, and we fully respect the decision," the BBC reported.
Brands with a royal warrant often feature the royal coat of arms on their packaging. The coat of arms shows a lion representing England and a unicorn representing Scotland holding a shield featuring symbols of other parts of the UK.
At the bottom of the shield is a description of which royal family member granted it.
Hundreds of brands risked losing their royal warrants after Queen Elizabeth II's death in September 2022.
At the time, if they wanted to keep their warrant, they had to prove that the royal family still used their products.
Food brands that still have a royal warrant as of the latest update include Nestlé UK and Heinz Foods UK, as well as chocolatiers Bendicks and Prestat.
Cadbury was founded in Birmingham, England, in 1824 and makes products that are sold around the world, including Dairy Milk, Creme Eggs, and Mini Eggs.
Some changes have taken place since the company was bought by Mondelez, including the first changes to its Dairy Milk recipe in a century.
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12 snacks children around the world leave for Santa Claus
- In the US, it's common for children to leave Santa Claus milk and cookies.
- But this tradition looks different for children around the world.
- In Ireland, some families leave Santa a pint of Guinness.
From the Yule Lads of Iceland to the traditionally green-clad Father Christmas of the UK, the Santa Claus Americans are accustomed to looks a little different throughout the rest of the world, and so do certain Christmas traditions.
While it's common for people around the world to leave their gift-giver a treat for their arrival, the choice of snacks and drinks vary.
Many American children, for example, are known to leave milk, cookies, and the occasional reindeer-friendly snack, such as a carrot, but it's common for kids to leave Santa Claus a stronger drink — like beer or wine — in European countries such as France and Ireland. And for children in Germany, snacks are skipped altogether in favor of handwritten letters.
Whether you're looking to mix up your Santa's snacks or just learn something new this holiday season, here's a peek at how Christmas is celebrated around the world through 12 treats families leave for the man with the bag.
In the US, many children leave out a glass of milk and a plate of cookies for Santa.
Some families also leave carrots and celery for Santa's reindeer.
Although Australians leave cookies for Santa to snack on, they replace the glass of milk with a cold glass of beer. December is actually summer for Australia, so the beer might be just what Santa needs in the hot weather.
Some families in Ireland leave a pint of Guinness for Santa on Christmas Eve.
According to Culture Trip, children usually place the cold beer near the tree to offer Saint Nick a quick pick-me-up for the long night ahead.
Like in Australia and Ireland, children in the UK also leave Santa alcohol.
Families believe Father Christmas needs some sherry to warm up on Christmas night. It's also tradition to pair the sherry with a mince pie.
In the Netherlands, children often leave carrots and hay to help energize Sinterklaas's horses — yes, horses — on their trip around the world.
In some parts of Europe, like Denmark, Belgium, and the Netherlands, children don't believe Santa's sleigh is pulled by reindeer. Instead, they think he is being pulled by horses, so children leave food for them on Christmas Eve, and sometimes this food is left in their shoes.
Rather than leave snacks for Santa, children in Argentina leave out hay and water for the Three Kings' horses. They also leave out their shoes, so their gifts can be placed in them, Ecela Spanish reported.
Children in Argentina usually receive their presents on January 6, Three Kings Day, which honors the day the Three Kings delivered their presents to baby Jesus.
Kids in Denmark don't leave anything for Julemanden — the Danish term for Santa — to eat, but they do leave out treats for their nisse, or house elf.
According to Atlas Obscura, the Danish tradition calls for families to leave a bowl of risengrød (rice pudding or sweet porridge) out on Christmas Eve for the house elf.
In 2017, then-press officer of the Swedish Embassy in Washington, DC, Kate Reuterswärd told NPR that her family would leave a bowl of risgrynsgröt (rice porridge) outside their door.
"The rice porridge is thickened with milk and flavored with cinnamon and a little salt. Some families add almonds, butter, jam, or molasses, but the traditional version doesn't have to be sweetend," she said.
Some families in Sweden may also leave Jultomte a cup of coffee.
Rather than Santa Claus, children in Iceland await the arrival of the 13 Yule Lads, who, beginning on December 12, each bring them a small present, Nordic Visitor reported. In return, families leave out laufabrauð, which translates to leaf bread and tastes like a crispy wafer.
In France, children leave Père Noël wine and leave Gui, his donkey, treats like carrots or hay, which is left in their shoes, History.com reported.
Germans have a Christmas angel, the "Christkind," instead of Santa Claus, and they don't leave any snacks.
Instead, they write the angel letters. Some families mail the letters ahead of the holiday, while others leave them out on Christmas Eve, History.com reported.
In Chile, children leave pan de pascua, a traditional fruitcake, for Viejito Pascuero, "Old Man Christmas." Some of the fruitcake's key ingredients are dulce de leche, rum, candided fruits, and nuts.