Baklava is a rich, sweet, holiday ... for 10 minutes. Thanks for a great recipe . Mix well. Turned out delicious. Finish the remaining ⅓ of the phyllo pastry following the same process, laying one folded sheet at a time and brushing each layer with melted butter. Bring to a boil. This was amazing. Baklava is a great dessert to have during hot summer days. Then add sugar syrup on it. Unless you’re a pastry demon with the patience of a saint, I’d recommend using ready-made filo. ★☆ Using a good sharp knife, cut the pastry into diamond shaped pieces (anywhere from 24 to 36 pieces) about ½-inch deep. But it is hot to hot that gives the Gaziantep baklava its very special flavour. Baklava is the perfect make-ahead dessert because it’s even better the next day! The splattering sound is a result of pouring nearly cold syrup on hot Baklava. Make the Nut Mixture: In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. You'll know when your baklava is nearing the end of its life when it starts to dry out. Bake at 350° for 35-40 minutes or until golden brown. Baklava: the sultan of sweets, or a sugar bomb not worth the risk of diabetes? I so love having you here! Craving more phyllo recipes? I was intimidated of Baklava but excited to try it for the first time. I wish I could give it more than 5 stars. The sultan of sweets or a sugar bomb not worth the risk of diabetes? Hi Suzy For syrup Filed Under: Desserts, Egyptian Recipes, Greek Recipes, Middle Eastern Recipes Tagged With: greek, phyllo. Bring to a boil, then lower heat and let simmer for about 25 minutes. 2/3 cup water You can freeze already baked baklava for up to 4 months, if you like. Let Baklava … Again, brush each layer with a bit of the melted butter. No need to bake or roast the nuts for this recipe . Pour the hot honey syrup over the cold baklava, and stand for 30 minutes or until the baklava has absorbed the syrup. Put the phyllo dough between aluminum foil while I laid down the sheets and buttered them and had no problems. Remove from oven and let … I messed up my oven timer and it baked for 60 min instead of 45 ... but the layers of phyllo at the bottom saved it from burning! This baklava recipe is a bit on the nutty side and no one is ever mad about it! Which is why, perhaps, it would have been wiser not to learn how to make it. This will cause the beautiful pastry you worked so hard on to get soggy. Der Haroutunian cautions the cook to “press on the sheets as little as possible. Cut the Baklava Pastry Into Pieces: Using a sharp knife, cut the pastry into 24 diamond shaped pieces (you can get up to 36 smaller pieces). The temperature of the syrup and baked baklava is the key. Sabrina Ghayour uses a mixture of ground almonds and slivered pistachios in Persiana, and Sally Butcher (who wins my trust in Snackistan by admitting that baklava is “kind of addictive ... Quite a lot of self-confessed diabetics come into the shop to buy it, assuring us that they will just fiddle with their meds to compensate”) suggests ground almonds, but mentions that one could also use cashews, walnuts or pistachios. Your email address will not be published. Lightly sprinkle pan of baklava with cold water. The simplest syrup comes from Butcher, who, although she also gives a more conventional recipe, informs me that originally these pastries would have been made with honey or date syrup, and supplies a version that uses these, melted in water. Cashews, while nice, are too subtle to stand out here. If the baklava is hot, the syrup must be cold when it is poured on. My family’s secret baklava recipe combines layers of honey-soaked crisp phyllo pastry and a cinnamon-scented nut mixture with pistachios, walnuts, and hazelnut. This site uses Akismet to reduce spam. One for sure is how to work with paper-thin phyllo dough. So easy. Lay the filo out on a clear work surface near the tin, with the melted butter-and-nut mixture within easy reach. The good news is baklava is one of the few desserts you can make a few days ahead. While the baklava is still hot, slowly pour the cold syrup around the edges of the pan, in between all the cuts and over the top. Bake anywhere from 35 to 45 minutes or until the top of the baklava turns golden and a skewer inserted in the center comes out clean. The crunchy filling. Nuts are the one constant, credited in the Oxford Companion to Food to the Persian influence on the regime’s kitchen. My family's secret baklava recipe combines layers of honey-soaked crisp phyllo pastry and a cinnamon-scented nut mixture with pistachios, walnuts, and hazelnut. Baklava is the perfect make-ahead dessert because it's even better the next day! When the baklava is done, remove from oven and slowly pour the cold syrup over the hot baklava. Melt the butter. While pouring syrup, it's a good idea to pour it once from top to cover the whole top area. ★☆ My pleasure, Susan! Should I bake/roast the nuts first? Maybe I am just slow but it took me about an hour to carefully handle the phyllo dough so it wouldn't break and brush the butter on each layer. When you take your baklava out of the oven, you could be forgiven for being disappointed by the dry and crackly wasteland you’ve produced – which is where the syrup comes in.
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