Baklava

I came across a recipe for baklava as I was reading this month's Bon Appetit magazine  and it reminded me that I promised to post the recipe I learned in class.  The version I am providing is a basic one.  However, there is room to jazz it up by changing out the types of nuts.  Bon Appetit's recipe calls for walnuts & pistachios.  They also sneak in some diced dried apple rings.  Some students in class substituted the lemon peel & juice for blood oranges.  Feel free to be creative and have fun with the filling. Although phyllo dough seems scary to work with, it actually is not complicated if you follow these 2 simple rules.  

1.  Ensure that its thoroughly thawed before handling.  Otherwise, the leaves will tear and you will have one big mess.  

2. Do not allow it to dry out.  If you assemble the baklava immediately then you should not run into any trouble.   But if you're usually interrupted by phone calls, Facebook updates, or easily distracted,  I recommend covering the unused dough with a slightly damp cloth.  

When you see how simple it is to make baklava you may just forgo that trip to Greece.  Well, probably not, but you won't need to travel far to enjoy this fresh, sweet & flaky treat! 

1 lb       Phyllo leaves, thawed
1 lb       chopped assorted nuts 

1 tsp     cinnamon 

1/2 tsp ground cloves

8 oz      melted butter

Syrup:

12 oz     Sugar

9 oz       Water

4.5 oz    Honey

2 strips lemon peel 

1 oz        lemon juice 

1             Cinnamon stick

1.  Prepare syrup first:  Twist & squeeze lemon/orange peels.  Combine all syrup ingredients in medium sized pot.  Place on stove and heat until sugar dissolves and syrup begins to reduce.  Set aside.

2.  Chop nuts in a food processor.  Place spices in a mixing bowl and add spices.  Toss until nuts are fully coated.

3.  Phyllo leaves will be prepped on a workspace, cut and then transferred into a 9x13 pan.  Use a pastry brush to brush butter onto phyllo leaves.  9x13 pan does not need to be greased.

4.  Bottom Layer:   Carefully place one layer of phyllo leaves onto workspace.  Brush lightly with butter. Place 2nd piece on top of buttered layer.  Brush lightly with butter.  Repeat until there are 8-10 layers.  Trim phyllo layers to fit onto baking sheet.  Transfer to baking pan.  Use cut scraps to cover any portion of the pan that is not covered.  

5.  Add 1/3 of the nut mixture to the bottom phyllo layers.  Ensure the layer is evenly covered.

6.  Middle Layer:  Repeat butter process as indicated in step 4, but instead middle layer will have only 3 sheets of buttered phyllo leaves.  Trim phyllo leaves to fit pan.   Transfer to pan.  Sprinkle with  another 1/3 nut mixture.  Repeat this step.  

7.  Use remaining layers to create top layer.  

8.  Using a sharp knife, cut unbaked baklava into squares, but do not cut to the bottom of the pan.  Make diagonal cuts in each square. Butter fingertips to prevent them from sticking to the phyllo layers.

9. Bake at 350 degrees for 50-60 minutes or until golden brown.  Once baked, remove from oven and ladle syrup over the hot baklava.  Let baklava stand overnight to ensure the syrup is absorbed.  Then...enjoy!