Baklava. 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). Walnuts are cheaper but pistachios definately make the baklava tastes better.
You can have Baklava using 15 ingredients and 14 steps. Here is how you cook that.
Ingredients of Baklava
- Prepare 6 oz of shelled pistachios, coarsely chopped.
- Prepare 6 oz of walnuts, coarsely chopped.
- It’s 6 oz of hazelnuts, coarsely chopped.
- You need 1/4 cup of sugar.
- It’s 2 tbsp of ground cinnamon.
- It’s large pinch of of ground cloves.
- Prepare 16 of package phyllo dough, thawed.
- You need 18 tbsp of unsalted butter, melted.
- You need of honey syrup.
- You need 3/4 cup of sugar.
- You need 1 cup of cold water.
- You need 1 cup of honey.
- Prepare 1 tbsp of orange extract.
- Prepare 5 of whole cloves.
- Prepare 1 of lemon.
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 Many ethnic festivals are held in my city throughout the year.
Baklava step by step
Set aside 3-4 tbsp of chopped pistachios for garnish. Combine the remaining chopped nuts in a mixing bowl. Add 1/4 cup of the sugar, cinnamon, and ground cloves. Stir to mix..
Preheat the oven to 350 degrees F..
Unroll phyllo and measure briefly against a 13 “x 9″ x 2” baking pan. Trim a little of the phyllo to better fit your baking dish..
Now spread the phyllo sheet on top of a damp towel, and cover with a second damp towel. This will help keep the phyllo dough from breaking while you work to assemble the baklava..
Lightly brush the baking dish with a bit of the melted butter. Take one sheet of phyllo and line the baking pan with it, fold in any excess. Brush the phyllo sheet with butter and gently press in the corners and sides of the baking pan..
Lay another phyllo sheet on top, brush with butter, and press into the pan as you have done with the first sheet. Lay another sheet on top, brush with butter, and press into the pan as before. Continue layering and buttering each phyllo sheet until you have used up 1/3 of the phyllo package. Distribute half of the nut mixture evenly over the top sheet..
Layer another 1/3 of the phyllo following the same process as before. Now distribute the remaining half of the nut mixture over the top layer..
Layer the remaining phyllo sheets following the same process as before..
If needed, trim off excess phyllo. Generously brush the very top layer of phyllo with butter..
With a knife, cut diagonal lines, 1/2 inch deep, in the phyllo to make out 1 1/2 inch diamond pieces. Do not press the knife all the way down..
Bake on a low rack for 45 mins to 1 hour, or until golden and a skewer inserted in the center comes out clean. IMPORTANT…Because ovens vary, be sure to check your baklava half way through baking..
While the baklava is baking, make the honey syrup. Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract, and whole cloves; stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat and let cool to lukewarm. Add lemon juice. Remove the whole cloves..
When ready, remove the baklava from the oven and immediately pour the cooled honey syrup to cover the entire hot baklava. Let set to completely absorb the syrup..
A few hours later, cut the baklava carefully through the earlier marked pieces. Serve with a garnish of chopped pistachios..
One in May is the Greek Hellenic Festival. My family enjoys baklava—a traditional walnut strudel. Baklava is the quintessential Greek dessert. Who can resist the layers of delicate, buttered phyllo dough filled with cinnamon and walnuts? Its richness is further enhanced and sweetened with the drizzle of honey, cinnamon, and citrus-flavored syrup.
