Recipe for the weekend: Baklava

Published on Friday, 28 December 2012 by Webmaster

Recipe for the weekend: Baklava
Baklava is a Mediterranean dessert made with Phyllo dough, nuts, butter, and sugar. After baking to perfection, a sweet syrup is poured over the pieces allowing the syrup to be absorbed into the layers.

Ingredients

2 teaspoons ground cinnamon
6 ounces blanched almonds
6 ounces raw or roasted walnuts
6 ounces raw or roasted pistachio
2/3 cup sugar
1 pound phyllo dough, thawed
8 ounces clarified unsalted butter, melted

For the syrup:
3/4 cup sugar
3/4 cup honey
1 cup water
1 tablespoon lemon juice

Heat the oven to 400 degrees F.
Place the almonds, walnuts, pistachios, sugar and cinnamon into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery.

Trim the sheets of phyllo to fit the bottom of a 13 by 9 by 2-inch pan. Brush the bottom and sides of the pan with butter; lay down a sheet of phyllo and brush with butter. Repeat this step 9 more times for a total of 10 sheets of phyllo. Top with 1/3 of the nut mixture and spread thinly.

Layer 6 more sheets of phyllo with butter in between each of them, followed by another third of the nuts.

Repeat with another 6 sheets of phyllo, butter and the remaining nuts.

Cut baklava pastry into 2-inch diamonds or squares. Bake at 400° until brown and crisp, about 30 to 35 minutes.

For the syrup combine the honey, water, sugar and lemon juice in a saucepan and set over high heat. Stir occasionally until the sugar has dissolved. Once boiling, boil for 10 minutes, stirring occasionally. Remove from the heat.

After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before. Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool.









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