This is a great recipe for the upcoming holiday festivities and family get togethers. Baklava is a classic sweet pastry with a smell that will make mouths drool and everyone wandering towards the table or kitchen. Baklava is believed to be hard long process to make, believe it or not this delish treat, is so easy and quick to create, your family and friends will think you slaved over the stove all day. My family loves this sweet flaky pastry so much the pan is gone before I know it and always asks for more.
A slideshow is attached for added entertainment and demonstrate how easy this classic treat is. There are not too many ingredients needed to create this sweet flaky desired dish. I use a bowl, a measuring bowl, and my 9 x 12 cake pan. More times then less I make my batches in a 2 x 5 in pans to hand out for the holidays.
The nut mix only takes the following ingredients:
3 cups Nuts – most people use walnuts (I use 1 ½ cup pecans & 1 ½ cups walnuts)
½ cup Sugar
1 tsp Cinnamon
I goofed as you can see in the slide I put all the sugar in the mix, I was lucky the small pan of Baklava did not get dry and gritty, this could happen. I was so excited to create this desert I had an oversight with the directions. This batch still made my co-workers, family, and friends happy and going back for more.
In the next bowl or measuring bowl:
¾ cup Butter (I usually use 1 cup because I think it keeps the layers moist) I could be wrong but I have used 1 cup for so long I stop thinking any other way is better. The butter will be used to coat the Phyllo Dough during the layering.
The cake or small pan use a basting brush to brush the bottom and sides of the pan with butter. Then the fun part comes, the layers of the flaky crust between the gooey nut mix. While working with the Phyllo Dough a moist towel is recommended to keep the dough from drying out. I prefer the dough to be somewhat dry for me it is easier to work with.
I start out with a layer of 4-5 sheet of Phyllo Dough as a base.(slide 5) Some put the nuts as a base. Recipes for Baklava differ from person to person, use your touch to create your own twist on this delish pastry. Don’t forget to coat the dough with butter every time. Next, is the nut mix, again put your twist in this with either a thin layer (¼ in) of nut mix which equals more layers (4-5), or a little thicker (½ in) of nut mix and less layers (3-4). You get to decide; I go with a thicker layer on the bottom and thin the layers out as I go, I normally end up with Baklava 4 layers. I would not do more than 5 layers due to the sauce not coating all the layers. Then we get dry, gritty, and not so delish Baklava. Then just repeat to the desired layer.
Put in oven at 275 till top crust is golden brown. Then let cool.
The sauce can be completed during the cooking process of the Baklava
The sauce from what my children says stinks but helps top off the great pastry.
Put all of the following ingredients in a small sauce pan and bring to boil:
¾ cup water
1 cup Sugar
3 tbs Honey
½ tsp Lemon peel
1 Tbsp Lemon juice
1 2in stick of Cinnamon
Once boiling turn heat off.
The final and mouth drooling step, try not to snick any till the serving step.. Good luck I never do. When cutting the Baklava, cut the pieces at an angle it helps with the serving part. After the Baklava is cut use a tablespoon or a measuring cup to slowly pour the sauce over the cooled desert.
THEN SERVE… Enjoy this wonderful, quick, flaky, sweet, and of course yummy pastry.