Paper-thin phyllo pastry could be traced back as early as the 8th century BC (Assyria) and gets its name from the Greek word for leaf.


In this recipe, it is wrapped around the tantalizing spices of Greek cuisine, such as cinnamon and nutmeg, and the richness of nuts, honeys, and oils, to recreate the delicate yet striking and alluring gold death mask of Agamemnon (1550-1500 BC Mycenae, discovered in the 19th century stimulating historical imaginations of the time). The crisp, delicate layers of golden phyllo complement the nutty filling and sticky sweet syrup.

Ingredients


Syrup:

1/2 cup water

1 cup honey

1 teaspoon vanilla

1 teaspoon lemon zest

Generous pinch of cinnamon and nutmeg


Pasty and Filling:

1 pound chopped mixed nuts (such as walnuts, pistachios, almonds, hazelnuts)

2 teaspoons ground cinnamon

ΒΌ teaspoon ground nutmeg


1 package phyllo dough, 16 ounces (or from scratch)

1 cup butter melted


Edible gold lustre dust, optional

Directions


1. For the syrup: Combine water, honey, vanilla, lemon zest and spices in a small saucepan over medium-high heat and bring to boil. Reduce heat to medium low and simmer for ten to fifteen minutes, until thick, syrupy and fragrant. Remove from heat and allow to cool to room temperature.

2. For the pastry and filling: toss together chopped nuts and spices. Prepare phyllo but unrolling, cutting to fit desired baking dish, and covering with damp cloth to keep it from drying out. Place two phyllo sheets at the bottom of a greased dish, and brush generously with the butter. Sprinkle with 2 to 3 tablespoons of the spiced-nut mixture in the centre of the phyllo, creating an oval that will form the face of the mask. Repeat in layers, until all ingredients are used. Add scraps of pastry to finish building up relief of face, then cover with about 6 sheets of phyllo on the top (butter between every two layers).

3. In preheated oven (175 degrees C, 350 degrees F), bake for 50 minutes until golden and crisp, and smelling sweetly of roasted nuts, rich butter and pastry.

4. Immediately spoon cooled syrup over pastry, listening to it sizzle and hiss against the hot, golden pastry. Let cool completely. Brush with gold lustre dust to add sparkle to the golden pastry.


It is not known how far the recipe for modern Baklava dates back to, and it is unlikely that this recipe is a contemporary of the Mask of Agamemnon. Nevertheless, sources suggest that there is a long history of combining phyllo, nuts, honey, and spices into sweet Greek treats. Experiment with making your own phyllo, different combinations of nuts, and diverse spice combinations for endless flavour experiences.