MIDDLE EASTERN NUT-FILLED MULTILAYERED PASTRY (BAKLAVA)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Middle Eastern Nut-Filled Multilayered Pastry (Baklava) image

Provided by Gil Marks

Categories     Dairy     Nut     Dessert     Bake     Rosh Hashanah/Yom Kippur     Almond     Spice     Fall     Kosher     Party     Phyllo/Puff Pastry Dough     Pastry     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free

Yield Makes about 36 small diamond-shaped pastries

Number Of Ingredients 14

Syrup:
3 cups sugar, or 2 cups sugar and 1 cup honey
1 1/2 cups water
2 tablespoons lemon juice
2 tablespoons light corn syrup (optional)
2 (3-inch) sticks cinnamon (optional)
4 to 6 whole cloves, or 1/2 teaspoon ground cardamom (optional)
Filling:
1 pound blanched almonds, pistachios, walnuts, or any combination, finely chopped or coarsely ground (about 4 cups)
1/4 cup sugar
1 to 2 teaspoons ground cinnamon
1/4 teaspoon ground cloves or cardamom (optional)
1 pound (about 24 sheets) phyllo dough
About 1 cup (2 sticks) melted butter or vegetable oil

Steps:

  • 1. To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225 degrees on a candy thermometer). Discard the cinnamon sticks and whole cloves. Let cool.
  • 2. To make the filling: Combine all the filling ingredients.
  • 3. Preheat the oven to 350 degrees. Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan.
  • 4. Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with 7 more sheets. Spread with half of the filling. Top with 8 more sheets, brushing each with butter. Use any torn sheets in the middle layer. Spread with the remaining nut mixture and end with a top layer of 8 sheets, continuing to brush each with butter. Trim any overhanging edges.
  • 5. Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes.
  • 6. Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry from curling. Bake for 20 minutes. Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes.
  • 7. Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours. Cover and store at room temperature for up to 1 week. If the baklava dries out while being stored, drizzle with a little additional hot syrup.
  • VARIATIONS
  • Instead of brushing each layer of phyllo with butter, cut the unbaked baklava into diamonds all the way through, drizzle with 1 cup vegetable oil, and let stand for 10 minutes before baking.
  • Persian Baklava:
  • Using the almonds and cardamom in the filling: Omit the lemon juice and cinnamon from the syrup and add 1/4 cup rose water or 1 tablespoon orange blossom water after it has cooled.
  • Paklava(Azerbaijani Baklava):
  • For the filling, use 2 cups blanched almonds, 2 cups unsalted pistachios, 1/4 cup sugar, 1 teaspoon ground cardamom, and 1 teaspoon ground cinnamon. Crush 1/4 teaspoon saffron threads and let steep in 3 tablespoons of the melted butter for 15 minutes and use to brush the top sheet of phyllo.

Nazheer mohamod
[email protected]

I'm definitely making this again!


Bhai Khan
[email protected]

This was the best baklava I've ever had!


Pavitra Subedi
[email protected]

I followed the recipe exactly and the baklava turned out perfect.


ZUBAIR 169
[email protected]

This baklava was amazing! I highly recommend it.


Md sabdullah shaikh
[email protected]

I've never been a big fan of baklava, but this recipe changed my mind. It was so good!


Joseph Wiafe Brobbey
[email protected]

This recipe was a bit time-consuming, but it was definitely worth it. The baklava was delicious and everyone at my party loved it.


ULTRONÂΩ° KILLER
[email protected]

The baklava turned out great! The only thing I would change is to add a little more cinnamon to the filling.


Ravi Basnet
[email protected]

This was my first time making baklava and it was a huge success! My family loved it and said it was the best they'd ever had.


MUMMY B&M
[email protected]

I've made baklava before, but this recipe was by far the best. The instructions were clear and easy to follow, and the end result was stunning.


Tanveer Tanveerkhan
[email protected]

This baklava was amazing! The layers of crispy filo dough and the sweet, nutty filling were perfect. I followed the recipe exactly and it turned out beautifully.