Wednesday, April 22, 2015

Baklava

A flaky, crispy, nut filled Middle Eastern multi layered pastry.
 
To make this, you will need phyllo dough, butter, chopped nuts (I used almonds),cinnamon, honey, sugar, water and vanilla extract

Start with mixing 1/2 tsp cinnamon and 2 cups chopped nuts and keep it aside.

Next we will make the syrup which needs to cool as the baklava bakes.
In a sauce pan bring 1/2 cup water to boil.
To this add 1/2 cup sugar.
Boil sugar and water until sugar is melted.

To this add 1/4 cup honey.

and 1/2 tsp vanilla extract.
Reduce the heat and let it boil for few more minutes.
Remove from the heat and let it cool while we make baklava.

Melt 1/2 cup butter

Thaw the phyllo dough in the fridge 24 hours before you make baklava.
This phyllo package has two rolls.I am using only one roll.
Now keep everything ready and work fast as the phyllo sheets dries very quickly.

Unwrap the phyllo and lay the sheets flat.Trim the phyllo dough to fit into the baking pan. Here I am using an 8x8 pan.

Cover the phyllo sheets with a plastic wrap and then with a damp towel to keep from drying out.

Butter the pan

Lay 4  phyllo sheets into the baking pan brushing each sheet with butter before adding the next.

Brush the top sheet with butter. Keep remaining phyllo covered with a damp towel at all times.

Then sprinkle a layer of nuts over the phyllo sheet

Add another 2 sheets of phyllo buttering each sheet

Sprinkle nuts. Repeat this four times.

Finish off with 6 sheets of phyllo and brush the very top with butter.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan.

Bake for about 45-50 minutes at 350 degrees F until baklava is golden and crisp.

Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava (you’ll hear it sizzle). This will ensure that it stays crisp rather than soggy.

Let it cool uncovered at room temperature for several hours. Serve in cupcake liners.

Adapted from allrecipes.com
Servings : 12

Ingredients
  • Cinnamon - 1/2 tsp
  • Chopped nuts (Walnuts or Almonds) - 2 Cups
  • Water - 1/2 Cup
  • Sugar - 1/2 Cup
  • Honey - 1/4 Cup
  • Vanilla Extract - 1/2 tsp
  • Phyllo Dough - 8 oz
  • Butter - 1/2 Cup

Directions:
  • Chop nuts and toss with cinnamon.
  • Boil sugar and water until sugar is melted.
  • Add vanilla and honey.
  • Simmer for about 10 minutes.
  • Remove from the heat and let it cool while we make baklava.
  • Unroll phyllo dough.Take one roll and trim to fit pan.
  • Cover phyllo with a dampened cloth to keep from drying out as you work.
  • Place four sheets of dough in pan, butter thoroughly.
  • Sprinkle 2 - 3 tablespoons of nut mixture on top.
  • Top with two sheets of dough, butter, nuts, layering as you go.
  • The top layer should be about 6 - 8 sheets deep.
  • Using a sharp knife cut into square shapes all the way to the bottom of the pan.
  • Bake for about 45-50 minutes at 350 degrees F until baklava is golden and crisp.
  • Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava.
  • Let it cool uncovered at room temperature for several hours. Serve in cupcake liners.