Baklava

Baklava

Baklava

Continuing the story of my Greek kick here is the second half of my “must make” desserts. I will warn you right now, if you like exact science, stop reading. This is one of my more loosey goosey desserts. Here’s why, to make baklava you basically layer butter, filo and nuts and pour honey over top of everything. The ratios are up to you. Therefore, what I do, since I do not actually need a full sheet pan of baklava, is to make spanakopitas or my chicken filo squares. Then, whatever amount of filo I have left, I split into five parts, layer with butter, nuts and honey, bake and cover in sugar syrup. I just scale down the amounts of the below to match the amount of filo that I have. You can see the perfect example of this in the picture. That’s a mini “personal” sized baklava since I didn’t have that much filo left. It was perfect to make and enjoy without being too much. If you don’t want to dirty a cooking pot just to make 1/2 c syrup, you can make it in the microwave too. Play with the ratios to get whatever you like, more nuts, less nuts, all syrup, whatever. I have noticed that if you’re trying to cut the butter down you can pour melted butter just over the top (but evenly) of the baklava once they have been cut and it will taste almost the same as if you butter every layer. Also note, filo is a PITA to work with so if your sheets stick together it’s perfectly fine to use slightly more or slightly less than 7 sheets per layer. It will still taste awesome. Someday I will make my recipe for baklava with homemade filo dough. I made it before this blog so I don’t have pictures but it was the most incredible baklava I’ve ever tasted.

 

Note: The recipe below is for a full sheet pan.

Serves 8-10

Kid Friendly Tasks:Filling Spreader

Ingredients

  • 1 lb ground walnuts
  •  1/2 c sugar
  •  2 tsp cinnamon
  •  1.5 sticks butter, melted
  •  1 lb filo dough

Syrup

  • 3 c sugar
  •  1.5 c water
  •  juice of 1/2 lemon
  •  1.5 c honey

Directions

  1. Combine walnuts, sugar and cinnamon and set aside.
  2. Layer about 7 filo on the bottom of a jelly roll pan. Pour about 2 tbsp butter over these layers and swirl that around, trying to thinly coat everything. Add a thin layer of nut mixture. Add another 7 layers of filo and more butter. Keep repeating these steps until you run out of nut mixture. Then add one more layer of 7 filo at the top (I usually get two layers of nuts, but if you like to spread it thinly you could get a third).
  3. Pour more butter over the top of the baklava and slightly down the insides of the pan. Everything should be thinly coated with butter. Slice into the shapes of your choice.
  4. Bake at 350 for 45-60 mins or until golden. Meanwhile make the syrup. Combine sugar, water, lemon juice and honey. Boil 10 mins. Syrup should start to thicken and look like pourable honey, if it’s thin, heat it longer.
  5. Pour warm syrup over baklava and enjoy!

Baklava

Baklava

 

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