2012 Cooking Club Week 47: Baklava

INGREDIENTS


For the Baklava:
Thawed packet of filo pastry.
250g of Walnuts, Blanched Almonds, unsalted pistachios or a combination of all.
1 and 1/2 cups of milk.
25 grams of semolina.
250 grams of butter.
Teaspoon of ground Cinnamon.
1/4 teaspoon of ground Cardamon.
50 grams sugar.


For the Syrup:
1 cup sugar
1 cup honey
3/4 cup water
Lemon peel
1 tablespoon fresh lemon juice
1 cinnamon sticks
1 (1-inch) strip lemon zest
6 cloves.
Teaspoon of Rosewater. (Optional)


RECIPE:

1. Start by making the syrup, so that it will cool by the time the baklava is finished baking.
   Combine the honey, water, sugar, cinnamon stick, cloves and Lemon peel in a saucepan and set over medium heat.
   Stir with a wooden spoon, until the sugar has dissolved.
   Reduce heat to low, simmer until the flavors are infused (15-20 minutes).
   Cool, strain, and stir through lemon juice and rose or orange blossom water to taste.
   
   
   
2. Mix the semolina with a little milk. In a small saucepan bring the rest of the milk to the boil. Reduce to a low heat.
   Slowly add the semolina, stirring continuously, until the mix thickens into a custard. Set aside to cool.
   
   
3. Chop/Slice 25 grams of the pistachios, to be used later as a garnish.
   Coarsely chop, or process the rest of the nuts. Mix with 50 grams of sugar and the ground spices.
   
   
4. Pre-heat the oven to 180 degrees.
   
   
5. Melt the butter, skim any foam.
   
   
6. Take the filo out of its wrapper and cover with a damp cloth.
   This will stop the dough from drying out, and make it easier to work with.
   You can cut the pastry sheets to size at the start. Or you can fold them into the pan, and trim the excess.
   
   
7. Coat your dish in melted butter. Then start adding the filo one sheet at a time, brushing each lightly with the melted butter, before adding the next.
   Build up 8 layers. Spread a thin layer of custard, and top with Roughly 1/3 of the nut mixture.
   Alternate the filo, custard and 1/3 nut mixture twice more.
   Leaving 8 layers of filo to top the baklava in the end.
   
   
8. Using a sharp knife, score the baklava into individual diamond or square shaped pieces.
   Don't cut all the way through at this point, leave half an inch gap from the bottom of the pan. To discourage the syrup from collecting and making the bottom soggy.
   
   
9. Pour the remaining butter over the top and bake for 40-50 minutes, until golden.
   
   
10. Using a ladle slowly drizzle the cooled syrup over the hot baklava. Making sure every piece gets covered.
    Leave to stand for at least 8 hours, before finally cutting through and serving.

The baklava will keep for up to 5 days.


Tip: If you can try find filo in middle eastern/asian food market. It is better quality.

Wurly

I LOVE baklava. Will defo be making this.:)

quaalude

Moonbaby wrote: »

The baklava will keep for up to 5 days.

Not in my house, it won't!

Thanks Moonbaby, I've always wanted to make this - I'll be trying it out for sure.

RoseBlossom

Moonbaby wrote: »

You can cut the pastry sheets to size at the start. Or you can fold them into the pan, and trim the excess.


Coat your dish in melted butter.

I love baklava!

What sort of a dish do you use and what sort of "surface area" is needed? Would a 22cm square cake tin be okay?

Does it need to reach the edges or can it be a little tower in the middle of a larger tray?

Chronic Button

This looks beautiful. Looking forward to giving it a try. How much time does it take, Moonbaby?