μπακλαβά

baklavá

baklava

Ingredients

  • 12 sheets of phyllo dough
  • 1 lb (450g) of chopped almonds, walnuts, or pistachios (or use a combination of them)
  • 1 cup (230ml) of butter, melted
  • 1/3 cup (110g) of sugar
  • 1 tsp (4g) of ground cinnamon
  • 1/3 tsp (2g) of ground cloves

Syrup

Overview and Technique

  • 1 cup (230ml) of water
  • 1 cup (330g) of sugar
  • 1/2 (170ml) cup of honey
  • 2 (30ml) Tbs lemon juice
  • 1 cinnamon stick
  • 1/8 tsp (1/2g) orange zest (optional)

Serves 4-6 

 
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Step 1 - Layer the Dough

  • Set the oven to 350°F (180°C)
  • If frozen, thaw the phyllo dough in the refrigerator overnight. 
  • Lightly grease two 10 inch (25cm) cake rounds or or one 9 inch x 13 inch (22cm x 33cm) pan.
  • Once thawed, unroll the dough and cut to fit the pan.
  • Keep dough covered with a damp towel to prevent drying.
  • Melt butter and set on work surface in bowl with pastry brush.

Step 2 - Assemble the Baklava

  • Process the nuts into small, even-sized pieces. Combine with sugar, cinnamon and cloves.
  • Place a sheet of phyllo dough into the pan.
  • Coat the phyllo sheet with melted butter.
  • Pressing lightly, work the sheet to fit to the edge of the pan.
  • Use a spoon to spread 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 individually buttered, including the top.
  • Cover and chill in refrigerator for at least 30 minutes, 
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Step 3 - Bake the Baklava

  • Use a sharp knife, make one slice all the way through, from corner to corner.
  • Continue cutting, criss-crossing until you have a bunch of diagonal pieces.
  • Bake at 350°F (180°C) for 30-35 minutes or until lightly golden brown and edges appear slightly crisp.

Step 4 - Make the Syrup and Finish the Baklava

  • While baklava is baking, make the syrup.

  • Combine the sugar, cinnamon, Greek honey, lemon juice and water in saucepan.

  • Bring to a boil, reduce heat and simmer for 6-8 minutes until beginning to thicken.
  • Remove the cinnamon stick then cool the syrup.
  • Drizzle the the syrup evenly over hot baklava.
  • Let it cool for 3-4 hours.

                                                    Serve!

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