Baklava
- Reviews 1
Ready In: 4 hrs
Yields: 24 pieces, about
Ingredients
- 10 double graham crackers (about 1/3 of 1 lb package)
- 12 ounces shelled walnuts
- 12 ounces unsalted shelled pistachios
- 1⁄2 cup brown sugar, firmly packed
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon freshly grated nutmeg, more to taste
- 1⁄4 teaspoon ground allspice
- 1⁄2-1 teaspoon salt (desirable) (optional)
- 2 -4 tablespoons orange flower water (preferred) or 2 -4 tablespoons rose water (available at Middle Eastern markets)
- 1 lb unsalted butter, melted and cooled until warm
- 1 (17 1/4ounce) package frozen phyllo pastry sheets, thawed in refrigerator
Orange Scented Syrup
- 3 cups sugar
- 2 cups water
- 1⁄4 cup orange blossom honey
- 1 teaspoon vanilla extract
- 1 lemon juice, and zest of grated
- 2 slices orange rind (if desired, squeeze juice into water)
- 1 cinnamon stick (optional)
- 3 whole cloves (optional)
- 2 -4 tablespoons orange flower water (preferred) or 2 -4 tablespoons rose water (available at Middle Eastern markets)
Directions
- Preheat oven to 300 degrees F.
- Grind graham crackers in food processor until as fine as breadcrumbs.
- Sift out about 1/3 cup of the finest, and set them aside.
- Place remainder in a medium bowl.
- Spread walnuts and pistachios on a baking sheet, and toast at 300 degrees F for about 15-20 minutes, until quite fragrant but not smelling overcooked, stirring every 5 minutes.
- Allow nuts to cool completely, place in food processor, and pulse until most of the nuts are medium-fine, but not too fine.
- Transfer to bowl with graham cracker crumbs.
- Add cinnamon, cloves, nutmeg, and allspice.
- and mix together until well combined.
- Taste, and add optional salt if desired.
- Sprinkle with orange flower or rose water, 1 Tbsp at a time, stirring between additions, until it tastes good to you.
- Return mixture to baking sheet, and place it in the oven.
- Reduce heat to 225 degrees F, and dry for about 20-30 minutes, stirring every 10 minutes.
- Mixture should still be slightly damp.
- Remove from oven, allow to cool, and return to bowl.
- While nuts cool, start to make the syrup.
- Combine all ingredients, except orange flower or rose water in a saucepan, and bring to a boil, stirring to dissolve sugar.
- Reduce the heat and let simmer for 10-20 minutes, until thickened and temperature reads 220 degrees F on a candy thermometer.
- Remove the orange peel, cinnamon stick, and whole cloves, and set aside to cool.
- When just warm, add orange flower water or rose water to taste, stir well, and refrigerate.
- Syrup must be no warmer than room temperature when poured over the baklava, or it wont soak in well.
- Brush a 13"x9"x2" baking pan with melted butter, and set aside.
- If using large sheets of phyllo, cut a piece of cardboard into a 13"x9" rectangle.
- Unroll the phyllo dough and lay the sheets flat on a work surface.
- Set the cardboard template on the stack of phyllo and trim the excess so they fit the pan.
- Keep the pastry covered with a damp, not wet, towel as you work to prevent drying out.
- If using smaller 9"x14" sheets, use as is.
- In either case, you should have 30-40 phyllo sheets available.
- To build the baklava, you will alternate 3 layers of dough with 2 layers of nuts.
- If using 40 phyllo sheets, use 15 each for the top and bottom layers and 10 sheets between the nut layers; use about the same proportions if using a different number of sheets.
- This will make a nice, almost 2" thick, baklava, but will still leave a little room in the pan for adding the syrup.
- Start with a stable base of 15 sheets on the bottom, brushing each with melted butter and sprinkling each with about 1/4 to 1/2 Tsp of the fine graham cracker crumbs, just enough to help keep the sheets separated.
- Squeeze out big air bubbles as you go, but dont squeeze the layers together any more than necessary.
- The purpose of the butter and crumbs is to keep the phyllo layers separated and the final product flaky.
- Spread half of the nut mixture evenly over the stacked sheets, and drizzle lightly with butter.
- Cover with 10 sheets of phyllo, painting each with melted butter and sprinkling with crumbs as before, then top again with remaining nut mixture, and drizzle lightly with butter.
- Top the last layer of nuts with the remaining sheets of phyllo as you did for the bottom.
- Drizzle or brush any remaining butter over top.
- Depending on desired size, cut the baklava lengthwise into 4-5 strips using a very sharp knife.
- Be sure to cut all the way to the bottom of the stack.
- Then, make similar slices at a 45 degree angle to the first ones to get the classical diamond shaped pieces of baklava.
- Again, be sure to slice all the way to the bottom of the stack.
- Preheat oven to 350 degrees F, and bake the baklava for 30 minutes in the middle of the oven, rotating after 15 minutes.
- Reduce heat to 300 degrees F, rotate the pan again, and bake for another 20-30 minutes, rotating every 10 minutes, until baklava is a nice, light golden brown on top.
- Remove baklava from oven and remove a corner piece of the baklava, tilt the pan down toward that corner to allow the butter, if any, to collect in the corner.
- Spoon out the butter (or suck it out with a turkey baster; much easier!), and discard.
- With the pan again sitting flat, ladle the cooled syrup evenly over the very hot baklava, starting over all the cuts in the stack, so the syrup soaks in.
- Allow to stand until completely cooled to room temperature, at least several hours, before serving.
- If desired remove excess syrup as you did with the butter.
- You will have excess syrup, but thats what makes this good!
- But what makes it soggy after a couple of days!
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