Baklava of course! In keeping with our theme week we wanted to include a Greek recipe to add to your files. The Greeks seem to like layers, Phyllo dough and sweet desserts. If you’re like me you probably use recipes as guidelines; adding a little bit of this and a dash more of that. Of course you need to be more careful when baking, since the results are much more favorable when measurements are exact. I of course critique my final outcome and jot down notes on how I would change it next time to better suit my taste (more salt, more lemon, etc,etc). You’ll see some notes at the end of the recipe.
Preface: Phyllo dough is not the easiest to work with, but don’t let that deter you. I prepared this recipe with a friend and it was not so intimidating. It took much less time than we had anticipated. We had fun doing something together, we caught up on the latest happenings in our lives and we had a delicious dessert to share! So, gather up a girlfriend and get started!
Baklava
Syrup:
- 1 c honey
- 1 1/4 c sugar
- 1 c water
- 1 cinnamon stick
- 2 tsp lemon juice
- 1 tsp lemon zest
- 2 pinches ground clove or allspice
- 1 pinch ground cardamom
- pinch of salt
Filling
- 1/2 lb walnuts, finely chopped
- 1/2 lb almonds, finely chopped
- 1 tsp ground cinnamon
- 1 tsp ground allspice or cardamom
- 1/4 c sugar
- pinch of salt
- 1 box of phyllo dough (found in freezer section)
- 1 lb (4 sticks) butter-clarified
In medium bowl mix walnuts, almonds, 1/2 c sugar, and the filling spices. Set aside
Preheat oven 350 degrees. Unroll 1/2 of the phyllo dough on a flat surface. Keep it covered with parchment paper and a damp cloth. Brush the bottom of an 11″x15″ pan with the clarified butter. Layer on the first sheet of phyllo dough and brush with butter, be sure to get the edges. Repeat for 8 layers. Sprinkle 1/3 of the nut mixture on top. Layer 6 more sheets of phyllo in the same manner with the butter, 1/3 nut mixture and repeat. For the top layer you will want eight pieces of phyllo. Brush the top with butter. (You may have butter left over)
Place baklava in the oven for 30 minutes and make the syrup. Combine the honey, sugar, water, lemon juice, lemon peel, salt and cinnamon stick. Bring to a boil in a saucepan and then reduce to a low simmer for 10 minutes, stirring occasionally. Remove from heat and remove the cinnamon stick. Stir in the spices and let cool.
After the 30 minutes, remove the baklava from the oven and carefully cut the baklava into lengthwise strips and then on an angle to form the traditional diamond/trapezoid shape. Return back to oven for 30 more minutes.
Allow baklava to cool for 20 minutes and then re-cut. Pour the syrup over the baklava making sure it covers the top evenly and soaks down between the cuts. Allow to rest several hours before serving. Enjoy!
Notes:
- You will want to chop your nuts fine, but not too fine or powdery so be careful if using a food processor to do this
- We found that there was a little too much syrup. Baklava is supposed to be full of honey-sticky goodness, but I think next time we will either make a little less syrup or not use all of it
- Taste everything. We preferred to add a bit more spices
- When I refer to salt I mean sea salt or kosher salt *NOT iodized table salt
- Don’t worry if the phyllo sheets rip in half. Just piece them together to form one layer.
- Did I mention that it is much more fun and much easier to bake this with a friend
