Cookbook:Baklava II
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
| Baklava II | |
|---|---|
| Category | Dessert recipes |
| Servings | 8 |
| Time | 90 minutes |
| Difficulty |  |
Baklava is a Mediterranean dessert consisting of layers of phyllo dough interspersed with crushed nuts and soaked in sweet syrup.
This recipe is modified from one at Allrecipes.[1]
Ingredients
[edit | edit source]- 1 lb (450 g) nuts (any type, but preferrably pistachios or walnuts)
- 1 tsp (5 ml) ground cinnamon
- 1 lb (450 g) phyllo dough
- ½ cup (120 ml) butter
- 1 tsp (5 ml) vanilla extract
- ⅓ cup (80 ml) honey
- ⅔ cup (160 ml) white sugar
- ¾ cup (180 ml) water
Procedure
[edit | edit source]- Combine the nuts and cinnamon in a blender. Blend the nuts into a fine powder, being careful not to form a paste.
- Melt the butter in a saucepan over medium heat, then set aside.
- Line a baking pan with parchment paper.
- Count the number of sheets of phyllo dough and divide it by eight. Arrange one-eighth of the sheets in the bottom of the pan, on the parchment paper.
- Divide the chopped nuts into seven equally sized portions.
- Brush the phyllo dough with melted butter, and evenly distribute one portion of chopped nuts over the dough.
- Arrange another eighth of the phyllo sheets on top of the nut layer.
- Repeat the buttering and layering of nuts and phyllo until you have used up all the phyllo sheets and chopped nuts.
- Using a sharp knife, radially cut the baklava into eight equally sized portions shaped like the British flag.
- Bake the baklava for 50 minutes at 350°F (180°C). Remove from the oven, and let cool slightly.
- Mix the vanilla extract, honey, sugar, and water in a clean saucepan. Boil over medium heat until it becomes a very thick and viscous syrup of slightly over 1 cup (240 ml). Remove from the heat, and let cool slightly.
- Pour the syrup on top of the baked baklava, coating each portion of the baklava evenly with syrup.
- Let everything cool fully before serving.
Notes, tips, and variations
[edit | edit source]- Do not pour the syrup until both the baklava and the syrup are cool to avoid burns.