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| Recipe from:dailydelicious Image Credit:dailydelicious |
Baklava
“And mysister is the one who took the photo for me. She told me that the syrup is toomuch, so I reduce the amount of the syrup so you won't have to same problem.” dailydelicious
Ingredients:
Phyllodough:
1
cups (320 ml) (185 gm/6½ oz) unbleachedall purpose (plain) flour
⅛ teaspoon (⅔ml) (¾ gm) salt
½ cup less 1tablespoon (105 ml) water, plus more if needed
2 tablespoons(30 ml) vegetable oil, plus additional for coating the dough
½ teaspoon(2½ ml) cider vinegar, (could substitute white wine vinegar or red winevinegar, but
could affect the taste)
Baklava Recipe:
Forthe syrup:
150 ml honey
150 ml water
140 gm sugar
½ cinnamonstick
Fresh citruspeel
Few cloves ora pinch or ground clove
Ingredientsfor the Filling:
1 (5-inch/125mm piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons (10 ml) (8
gm) ground cinnamon
15 to 20whole allspice berries (I just used a few pinches)
¾ cup (180ml) (170 gm/6 oz) blanched almonds
¾ cup (180ml) (155 gm/5½ oz) raw or roasted walnuts
¾ cup (180ml) (140 gm/5 oz) raw or roasted pistachios
⅓ cup (160ml) (150 gm/ 5 1/3 oz) sugar
phyllo dough(see recipe above)
1 cup (2sticks) (240 ml) (225g/8 oz) melted butter
Combinewater, oil and vinegar in a small bowl.
Combine theflour and salt together in the bowl.
Mix both wetand dry ingredients together until moisten, mix until you get soft dough, if it
appears dry add a little more water.
Take thedough out of the bowl and knead until smooth.
Shape thedough into a ball and lightly cover with oil.
Wrap tightlyin plastic wrap and let rest 30-90 minutes, longer is best.
When you putyour baklava in the oven start making your syrup.
When youcombine the two, one of them needs to be hot, I find it better when the baklavais hot
and the syrup has cooled
Directions:
Combine allingredients in a medium pot over medium high heat.
Stiroccasionally until sugar has dissolved
Boil for 10minutes, stir occasionally.
Once boiledfor 10 minutes remove from heat and strain cinnamon stick and lemon, allow
coolingas baklava cooks
Rollingyour Phyllo:
Use whatevermeans you have to get the dough as thin as you can.
Unwrap yourdough and cut off a chunk slightly larger than a golf ball.
While you arerolling be sure to keep the other dough covered so it doesn’t dry out.
Be sure toflour your hands, rolling pin and counter.
As you rollyou will need to keep adding, don’t worry, you can’t over-flour.
Roll out thedough a bit to flatten it out.
When you getit as thin as you can with the rolling pin, carefully pick it up with wellfloured hands
and stretch it on the backs of your hands as you would a pizzadough, just helps make it that
much thinner.
Roll out yourdough until it is transparent.
Note: youwill not get it as thin as the frozen phyllo dough you purchase at the store,it is made by machine
Set aside ona well-floured surface.
Repeat theprocess until your dough is used up.
Between eachsheet again flower well.
You will notneed to cover your dough with a wet cloth, as you do with boxed dough, it ismoist
enough that it will not try out.
Preheat ovento moderate 350°F/180°C/gas mark 4.
Combine nuts,sugar and spices in a food processor and pulse on high until finely chopped.
If you do nothave a food processor chop with a sharp knife as fine as you can.
Set aside.
Trim yourphyllo sheets to fit in your pan.
Brush bottomof pan with butter and place first phyllo sheet.
Brush thefirst phyllo sheet with butter and repeat approximately 5 times ending withbutter.
(Most recipes say more, but homemade phyllo is thicker so it's not needed)
Sprinkle ⅓ ofthe nut mixture on top
Continuelayering phyllo and buttering repeating 4 times
Sprinkle ⅓ ofthe nut mixture on top
Continuelayering phyllo and buttering repeating 4 times
Sprinkle 1⅓ ofthe nut mixture on top
Continuelayering and buttering phyllo 5 more times.
On the toplayer, make sure you have a piece of phyllo with no holes if possible, justlooks better.
Once you haveapplied the top layer tuck in all the edges to give a nice appearance.
With a Sharpknife cut your baklava in desired shapes and number of pieces.
If you can'tcut all the ways through don’t worry you will cut again later.
A 9x9-inchpan cuts nicely into 30 pieces.
Then brushwith a generous layer of butter making sure to cover every area and edge
Bake forapproximately 30 minutes; remove from oven and cut again this time all the way
through.
Continuebaking for another 30 minutes. (Oven temperatures will vary, you are lookingfor the
top to be a golden brown, take close watch yours may need more or lesstime in the oven)
When baklavais cooked, remove from oven and pour the cooled (will still be warmish) syrup
evenly over the top, taking care to cover all surfaces when pouring. It lookslike it is a lot but
over night the syrup will soak into the baklava creating abeautifully sweet and wonderfully
textured baklava!
Next morning all syrup is absorbed
Allow to coolto room temperature.
Once cooledcover and store at room temperature.
Allow thebaklava to sit overnight to absorb the syrup.
Serve at roomtemperature
Freezing/StorageInstructions/Tips: There are a few ways to store your Baklava. It is
recommended that you store your baklava at room temperature in an airtightcontainer, stored at room temperature your baklava will last for up to 2 weeks.You will notice as the days pass it
will get a little juicier and chewier. Youmay choose to store it in the fridge; this will make it a
little harder andchewy, but does increase the shelf life. You can also freeze your baklava and
then just set it out at room temperature to thaw.
Servings 30.
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