CHEF JOHN'S BAKLAVA
I tend to enjoy a generous ratio between nuts and pastry, as that makes me feel a little bit better about the copious amounts of sugar in this, but above and beyond that, I think this approach produces the best texture. You can use as many layers of filo as you want, but be careful, since too many may not cook through, and the only way to mess this up is to undercook the dough. The top and bottom layers need to dry out, and thoroughly crisp up, otherwise, once the syrup gets ladled over, you'll have a soggy mess.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 2h25m
Yield 12
Number Of Ingredients 11
Steps:
- Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
- Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
- Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
- Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
- Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Cut baklava into about 12 diamond-shaped pieces approximately the same size.
- Bake in preheated oven until browned and crisp, about an hour.
- Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
- After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 47.4 g, Cholesterol 20.3 mg, Fat 29.8 g, Fiber 3.3 g, Protein 7.5 g, SaturatedFat 7.2 g, Sodium 138.4 mg, Sugar 32.3 g
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Carla De Santiago
[email protected]This is the worst baklava I've ever had. It was dry and crumbly, and the filling was bland. I would not recommend this recipe.
Gh Tg
[email protected]I'm not sure what I did wrong, but my baklava didn't turn out as flaky as I hoped. It was still tasty, but it wasn't as good as I was expecting.
Ruthk Kato
[email protected]This baklava is a bit too sweet for my taste, but I still enjoyed it. I think it would be perfect with a cup of coffee or tea.
Tohin Molla
[email protected]I've never made baklava before, but this recipe made it easy. It turned out perfect!
TFG RAKIB YT 22
[email protected]This baklava is a bit pricey to make, but it's definitely worth it. It's the perfect dessert for a special occasion.
Tëgã Most precious
[email protected]I'm not a huge fan of baklava, but I really enjoyed this recipe. It's not too sweet and the phyllo dough is perfectly flaky.
Pratik Bhandari
[email protected]This baklava is the perfect combination of sweet and nutty. I can't get enough of it!
KEEP IT
[email protected]I love the way this baklava looks. It's so elegant and impressive.
M. Jafar
[email protected]This baklava is a bit time-consuming to make, but it's definitely worth the effort. It's the perfect dessert for a special occasion.
rokai khan
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover phyllo dough.
Sk Roni
[email protected]I made this baklava for a party last weekend and it was a huge success. Everyone loved it!
Julia Dagault
[email protected]This baklava is a labor of love, but it's worth it. The end result is a truly special dessert that will impress your guests.
Hasib Mehidi
[email protected]I'm not usually a fan of baklava, but this recipe changed my mind. It's the best baklava I've ever had.
Aljoori Alazzawi
[email protected]This baklava is so addictive! I can't stop eating it. It's the perfect dessert for any occasion.
Tharindu Sathsara
[email protected]I love the combination of flavors in this baklava. The sweetness of the syrup, the nuttiness of the filling, and the flakiness of the phyllo dough all complement each other perfectly.
Dekynn Rolson
[email protected]I've made this baklava recipe several times now, and it's always a hit with my family and friends. The recipe is easy to follow and the results are consistently delicious.
Peta Morris
[email protected]Chef John's baklava recipe is a true delight! The layers of flaky phyllo dough, the sweet and nutty filling, and the rich syrup all come together to create a truly special dessert.