Baklava

Dessert, Mediterranean, Middle Eastern, walnuts

Dear Mati,

Those are spectacular pictures of the pomegranate fruit.  A couple of months ago, A and I got about 15 pomegranates in our fruit/veggie share and we enjoyed making juice every morning for breakfast!  We decided that they were too much to deal with if we were going to peel them all, so juice was a great choice.  It is such a fun fruit to eat and to add to fruit salads, green salads like yours, rice, or just to eat on its own!  N5FG9VU5JH9D

The good news of the week is that we finally moved nto our own place this weekend. I am very excited about this as I will finally have access to my own kitchen. The place is coming together slowly but we are very happy with it. I will get back to cooking and baking after being on a break for about 3 months, but I have been making a few things here and there, as well as learning others!

During December break, I got the chance to learn how to make Baklava from scratch with a friend of my mom and her mom.  Baklava is something that I had always wanted to learn how to make, but thought that it would be very difficult.  I learned that it is not difficult, just time consuming and delicate because of the filo dough.

There are a few steps to making Baklava and it can be done in two days.

Ingredients

Syrup

  • 2 cups of sugar
  • 1 cup of water
  • A few drops of lime juice (about 20)

Baklava

  • 1 1/2 lbs of crushed walnuts*
  • 1 lb of melted butter
  • 1 box of filo dough
  • Orange blossom water to flavor walnuts
  • sugar and cinnamon to flavor the walnuts

Directions

Syrup

  1. Place the sugar, water and lime juice in a pot without mixing it.
  2. Bring it to a boil.
  3. Cook until it becomes a sticky syrup (when placed between your fingers, mixture is sticky).
  4. Refrigerate until ready to serve.

Baklava

1. Preheat the oven to 320°F

2. Crush the walnuts in the food processor

3.  Add sugar, cinnamon, and the orange blossom water according to taste and mix thoroughly.

4.  Grab a metalic pan that will fit your filo dough (about 8′ x 11′) and brush a layer of melted butter to the bottom. 

5. Place one filo dough on the bottom and then brush with melted butter.  Place another sheet on top making sure that you are covering all four corners of the tray.  Continue this until you are finished with the first roll of filo dough sheets. Make sure your butter is melted  so that it is easy to brush on the dough sheets.

6. Place the walnuts (or any other nut) on top of the filo dough and press down to make even.  Begin placing the rest of the filo dough on top in the same manner as before.

7. Once you are done placing all the filo dough sheets, you are going to cut the baklava lengthwise first, as shown below.

8. Then you are going to cut each long strip in diagonals as shown below.

9.  Bake in the oven for about 30 minutes covered with foil.  Then uncover and bake at 350°F for about one hour until lightly golden brown, and edges appear slightly crisp. Beware that your oven might cook differently so check your baklava every 30 minutes.

10. Pour the cooled syrup over the hot baklava and let cool for at least 4 hours. You may garnish with some finely crushed pistachios of desired.

* Can be made with almonds, walnuts, or pistachios.

Serve and

להנות- ENJOY- التمتع

with Turkish coffee.

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5 thoughts on “Baklava

  1. I really love this post! The photos are amazing, really transport me to a middle eastern market, sipping on coffee or mint tea, enjoying double apple nargile 🙂 crunchier on buttery baklava, yummmmmmmmmmmm

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