Baklava

NEVE:

Last night I was looking for a tagine recipe and during my search found a recipe for baklava. I love baklava and the image looked like a bar, meaning it would fulfill October’s requirement for the blog – BONUS!

Let’s Tarantino this one…First, the results:

Baklava

1 lb. phyllo pastry, thawed
1 cup butter, melted
4 cups nuts (first measured, then fine chopped). I used a mixture of blanched almonds, pistachios and walnuts.
1/2 cup sugar
1 tbsp cinnamon

syrup
3/4 cup water
1/2 cup sugar
1 cinnamon stick
2-inch slice of lemon peel
2-inch slice of orange peel
3/4 cup honey

Preheat oven to 350F (approx. 180C) (I don’t preheat until I’m almost done with the assembly).

Mix the nuts, sugar, and cinnamon together, set aside.

Brush bottom of a 9×13 pan with butter. Layer phyllo then butter so that you have 8 sheets/layers. If your sheets are twice the size of the pan, then butter one half, fold the sheet over the buttered half and butter the top half. That counts as two layers.

Sprinkle 1/3 cup of nut mixture over the phyllo in the pan. Set down two layers of phyllo/butter. Sprinkle with 1/3 cup of mixture. Repeat two layers of phyllo/butter and 1/3 cup of mixture until you finish with 8 layers of phyllo/butter on top.

Cut slices in the pan with a sharp knife – either diamonds or squares/rectangles. Bake for 45 minutes, or until a lovely golden brown on top.

Meanwhile, simmer the water, sugar, peels and cinnamon stick for 15 minutes. Add the honey and let boil for 2 more minutes.

When baklava is done, immediately pour the syrup over the hot pan being sure to get in between all the slices. The syrup will essentialy boil when it hits the hot pan causing it to get nicely cooked into the layers of phyllo and nuts.

Cool and serve.  Or, if you’re like me and can’t wait..scoff down three pieces at midnight and head off to bed. YUM!

TIPS:

1) Be sure to cover your phyllo with a damp cloth while you are busy buttering your layers, otherwise it will dry out, crack and become useless.

2) Buy shelled nuts…no explanation needed.

I’m off to the kitchen now for another piece 🙂

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3 Responses to Baklava

  1. Erla says:

    Brillant! I wa just searching for my October experiment!

    This looks delish!

  2. Gene says:

    looks delish, but makes me reach for my epi pen just looking at it!!! Never had Baklava (or pecan pie)…never will 😦
    Good job Tarantino-ing it!!!

  3. This looks very good. I always like to have baklava every once awhile. My site with recipes is still pretty new, but maybe you might find something you can use.

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