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PRE-HEAT OVEN: 300-325 degrees |
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TIP: Try to keep your kitchen cool;
it will cut down the drying out of the phyllo. |
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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. |
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TOOLS: |
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8 x 14 x 2- or 3-inch Pan (do NOT use
glass/Pyrex -- I use one of those black rectangular roasting pans) |
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Soft-bristled pastry brush |
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Sharp, long-bladed knife |
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Small saucepan to melt butter |
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Flour sack towel - damp |
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INGREDIENTS: |
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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. |
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3/4 Cups sugar |
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1 Tablespoon ground cinnamon |
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1 pound package of phyllo pastry |
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4 sticks (1 pound) unsalted butter,
melted (for brushing phyllo) |
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SYRUP: |
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2 Cups water |
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3/4 Cup sugar (or less, depending on
your sweet-tooth) |
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2 Teaspoons lemon zest |
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3/4 Cup orange blossom honey (I use
less sugar, more honey) |
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PREPARATION: |
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Combine ground walnuts, sugar and cinnamon
in large bowl. |
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Lay out phyllo. |
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REMINDER: Keep unused phyllo
covered with clean, damp towel while you're working. |
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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 |
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Sprinkle top sheet of phyllo evenly,
with approximately 1/4 cup nut mixture. |
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Cover with 2 buttered phyllo sheets. |
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Repeat the layering/buttering process
until the nut mixture is used up. |
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Place 8 more sheets of phyllo on top,
buttering each sheet. |
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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. |
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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. |
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While Baklava is in the oven, prepare
the SYRUP: |
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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. |
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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. |
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Let the Baklava stand in the pan overnight
in a cool place, or in your refrigerator if it's necessary. |
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PRESENTATION: It has been traditional
to place each piece of Baklava in a paper pastry cup and present on a serving
tray or platter. |
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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. |