My Greek Kitchen - Baklava (Print it)

BAKLAVA !

This most famous of Greek desserts is made with nuts, spices, butter, phyllo pastry, patience and TLC.

PRE-HEAT OVEN: 300-325 degrees

TIP: Try to keep your kitchen cool; it will cut down the drying out of the phyllo.

BAKING TIME: Approximately 45 minutes to 1 hour (depending on your oven). Your Baklava should be "golden." If it starts to look brown, remove it from the oven.

TOOLS:

8 x 14 x 2- or 3-inch Pan (do NOT use glass/Pyrex -- I use one of those black rectangular roasting pans)

Soft-bristled pastry brush

Sharp, long-bladed knife

Small saucepan to melt butter

Flour sack towel - damp

INGREDIENTS:

1 pound (4 cups) walnuts, finely ground (be careful to not over-grind or you'll end up with a nut paste). This can be done ahead of time, put into an air-tight container or zip-lock bag and stored in refrigerator.

3/4 Cups sugar

1 Tablespoon ground cinnamon

1 pound package of phyllo pastry

4 sticks (1 pound) unsalted butter, melted (for brushing phyllo)

SYRUP:

2 Cups water

3/4 Cup sugar (or less, depending on your sweet-tooth)

2 Teaspoons lemon zest

3/4 Cup orange blossom honey (I use less sugar, more honey)

PREPARATION:

Combine ground walnuts, sugar and cinnamon in large bowl.

Lay out phyllo.

REMINDER: Keep unused phyllo covered with clean, damp towel while you're working.

Brush bottom of baking pan liberally with melted butter; place 1 sheet of phyllo in bottom of pan and brush lightly with melted butter. Repeat until you have 6-8 sheets. EVERY sheet will be brushed with butter. If your butter begins to solidify, give it a quick warming. See WORKING WITH PHYLLO PASTRY

Sprinkle top sheet of phyllo evenly, with approximately 1/4 cup nut mixture.

Cover with 2 buttered phyllo sheets.

Repeat the layering/buttering process until the nut mixture is used up.

Place 8 more sheets of phyllo on top, buttering each sheet.

TIP: The phyllo sheets may not exactly fit your pan; if the overage begins to build along the sides of the pan, just fold them down onto the layers. The last 2 sheets on top should be folded UNDER for better presentation.

With SHARP knife, cut Baklava into small diamond-shaped pieces (about 1-1/2 inches). Try to make your cut deep to the bottom of the pan. When you begin making the diagonal cut, which will form the diamond shape and individual pieces, you may need to hold the top layers of phyllo in place with your fingers. They tend to slide around.

While Baklava is in the oven, prepare the SYRUP:

Combine in a 2 quart saucepan: water with all ingredients EXCEPT the honey. Bring to a boil and simmer for about 15 minutes. Add the honey and simmer about 5 minutes more. Remove from the stove and allow to cool.

When Baklava is done, remove from oven and immediately pour the cool syrup evenly over the hot pastry, a little at a time until used up. It may appear that the Baklava is swimming in the syrup, but this will be absorbed in a couple of hours -- I hope.

Let the Baklava stand in the pan overnight in a cool place, or in your refrigerator if it's necessary.

PRESENTATION: It has been traditional to place each piece of Baklava in a paper pastry cup and present on a serving tray or platter.

Option: If you choose, you may stud each piece of Baklava with a single clove for decoration and to add flavor. I don't do this because it could be accidentally swallowed by a child and cause choking.

My Greek Kitchen	Baklava	Moussaka
Pastitso	Spanakopita	Working with Phyllo

Feel free to EMAIL ME if you have any problems or questions.