Baklava. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. Combine the nuts, cinnamon and ground crackers in a bowl. USE PISTACHIOs is the key to a more original baklava (according to my Turkish hubby).
You can cook Baklava using 10 ingredients and 15 steps. Here is how you cook that.
Ingredients of Baklava
- You need 1 packages of Phyllo dough (comes with 2 rolls).
- It’s 4 cup of Pecans or Walnuts (I use pecans).
- It’s 1 tsp of Cinnamon.
- Prepare 1 1/2 stick of Butter (melted).
- Prepare 2 cup of Honey (16oz).
- Prepare 1/2 cup of Water.
- You need 1/2 cup of Sugar.
- Prepare 3 tsp of Vanilla extract.
- It’s 1 tbsp of American Honey whiskey (optional).
- You need 1 stick of Butter (for sauce).
Baklava is normally prepared in large pans. Many layers of filo dough, separated with melted butter and vegetable oil, are laid in the pan. A layer of chopped nuts—typically walnuts or pistachios, but hazelnuts are also sometimes used—is placed on top, then more layers of filo. Most recipes have multiple layers of filo and nuts, though some have only top and bottom pastry.
Baklava step by step
Pre-heat oven to 350. Unroll the phyllo dough and place a moist kitchen towel over the sheets. Do NOT let the dough d.
Generously butter your choice of baking pan. If the phyllo dough is a lot larger trim the dough with kitchen scissors. You will always be using 2 phyllo sheets at a time..
Melt butter (1 1/2 sticks).
Mix nuts and cinnamon in a bowl. Set aside.
Pick up 2 phyllo sheets and place into the buttered baking dish.
Using a basting brush, brush melted butter onto the phyllo sheets you placed in the baking dish.
Repeat steps 5 & 6 three more times.
Sprinkle nuts on top of the buttered phyllo. (A single layer that covers the dough).
Pick up 2 phyllo sheets and place on top the nuts, butter, add nuts.
Repeat until you run out of nuts (approx 4 more times).
Now begin layering and buttering just the phyllo dough like in steps 5 & 6. Repeat 4-5x.
Using a sharp knife, cut into squares and then into a diamond pattern. Place in the oven for 30-40 min or when the baklava is a deep golden brown..
In a saucepan melt 1 stick of butter, water, sugar, honey, vanilla, whiskey (optional). Bring to a boil and then reduce heat to low. Simmer for 15-20 minutes.
Remove baklava from the oven and slowly pour 1/2 the sauce over the golden baklava. Once absorbed, pour the remaining sauce..
Allow the baklava to cool uncovered for serval hours. It tastes better with time. Note: It can get soggy if covered..
Baklava Many ethnic festivals are held in my city throughout the year. One in May is the Greek Hellenic Festival. My family enjoys baklava—a traditional walnut strudel. Baklava is a delicious phyllo pastry popular in Middle Eastern countries. Its supposed origins are Turkish, dating to the Byzantine Empire (or even further), though many cultures claim it for their own.
