Last night I tried to bake Baklava.It's a sweet "cookies" (do not know how to classify it's group).Originated from Turkey and its very popular in the Middle East adn in the Mediterranean especially in Greek. Covered with phyllo pastry and layered with grounded pistachios and/or walnut, almond.....and poured with syrup. I got the recipe from Simply Recipes by Garrott Mc Cord. Of all the recipe I've read this (to me) is the best and it turns out very delicious too.
Preparation time : 2.5 hours
Baking: 30-40 minutes
Yield : approx 1.1 Kg
For the baklava:
1 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)
1 lb of phyllo dough (Pampas - can buy from Jaya Jusco or Giant Supermarket)
1 cup of butter, melted - you may use Ghee (for those who can stand the Ghee aroma)
1/3 cup of sugar
1 teaspoon of ground cinnamon
1/3 teaspoon of ground cloves
1 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)
1 lb of phyllo dough (Pampas - can buy from Jaya Jusco or Giant Supermarket)
1 cup of butter, melted - you may use Ghee (for those who can stand the Ghee aroma)
1/3 cup of sugar
1 teaspoon of ground cinnamon
1/3 teaspoon of ground cloves
For the syrup:
1 cup of water
1 cup of sugar
1/2 cup of honey
1 cup of water
1 cup of sugar
1/2 cup of honey
2 tablespoons of lemon juice
1 cinnamon stick
Finely ground pistachios for garnish (optional)
1 cinnamon stick
Finely ground pistachios for garnish (optional)
Method
1. Lightly grease a 9x13 pan and set the oven to 350°F.
2 .Thaw the phyllo dough according to manufacturer's directions (this may take overnight).
1. Lightly grease a 9x13 pan and set the oven to 350°F.
2 .Thaw the phyllo dough according to manufacturer's directions (this may take overnight).
When thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan.
Cover with a damp towel to keep it from drying out.
3. Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves.
3. Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves.
In a separate bowl, melt the butter in the microwave.
4. Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with
4. Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with
melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with
the butter.
5. Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each
5. Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each
one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until
the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being
individually buttered. Do not worry if the sheets crinkle up a bit, it will just add more texture.
6. Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until
6. Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until
lightly golden brown, and edges appear slightly crisp.
7. While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and
7. While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and
water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7
minutes and slightly thickened. Remove the cinnamon stick and allow to cool.
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