Hello Bakers,
As promised here is the recipe from Saturday’s demo - Baklava. My version used walnuts but you can use any combination of nuts. If you have a collection of leftover nuts in your freezer this is a great way to use them all up. Personally, I love freeing up space in the freezer.
Ok here we go - as I said in the demo (excerpted below) make sure all your ingredients and equipment are organized and making this will be a breeze. It’s a winner. And it’s perfect to bring to a gathering.
If you post photos of your beautiful baklavas - please tag me! I love to see your beautiful work.
Happy Baking! Colette
Baklava: - Step by Step
Thaw filo dough in the refrigerator overnight - do not unwrap
Clarify 3 sticks of butter (370g) of butter or use ghee. 340g is how much butter or ghee is needed for the baklava. Vegan butter can also be used - vegan butter just needs to be melted.
Then make the syrup: It needs to chill
Equipment: Whisk, medium sauce, container
350g granulated sugar
263g water
133g honey
1/2 lemon or orange zested
25g of lemon or orange juice
Aromatics: cinnamon sticks, star anise, cardamom pod - 1-2 pieces mix - use all or chose a favorite
1. Combine all ingredients except honey in a medium saucepan. Bring to a boil over medium heat until the sugar dissolves. Remove from heat and add honey. Set aside to cool to room temperature and then chill in refrigerator until cold.
Make the filling:
Equipment: scale, food processor
400g Nuts, walnuts, pistachios, pecans and they can be used in combination
40g sugar
4g cinnamon (1 teaspoon)
1g cloves (1/4 teaspoon)
pinch allspice
pinch salt
1. Place the ingredients in the bowl of a food processor - grind until fine but not powdery.
Set aside.
Assembling the Baklava
Equipment: 113x9” pan glass or metal, knife to trim baklava, pastry brush, damp cloth or paper towel to keep filo dough from drying out.
1. Brush the pan well with the melted butter.
2. Cut the filo to fit the bottom of the pan - keep the dough covered when not building the baklava.
3. Layer the first sheet in the pan and brush with melted butter - repeat with 7 more layers.
4. Top with 1/3rd of the filling - make sure it evenly covers the dough.
5. Repeat with 4 more layers of buttered filo.
6. Top with another 1/3rd of filling.
7. Repeat with 4 more layers of buttered filo.
8. Top with the last 1/3 of filling.
9. Finish with 8 more layers of buttered filo. Make sure top layer is well buttered.
10. Chill baklava for 2 hours - it can chill overnight as well.
Preheat oven to 350 degrees 20 minutes before baking.
11. Score the baklava before baking - see demo below.
12. Bake at 350 degrees for 60 minutes - check at the 50 minute mark but it normally takes an hour. The baklava should be a beautiful deep golden brown.
13. When hot right out of the oven pour the cold syrup over the hot baklava. Let cool and set for at least 2 hours before serving.
14. Store leftover baklava, well wrapped at room temperature. it will be at it’s best for 2-3 days.
Hot hot baklava and very cold syrup…