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weaktwosI'm going to a bbq party tonight. Since booze and meat will be plentiful, I've decided that nuts and phyllo dough need to be added to the mix.
Baklava is actually quite easy, albeit a tad time consuming.
The essential components:
Nuts. This recipe features Almonds, Walnuts and Pecans, with freshly ground nutmeg, some cloves, cinnamon, and 4 tablespoons of sugar. Also, I add two tablespoons of cocoa powder for that hint of chocolate flavor.
Syrup. Honey, sugar, water, cinnamon sticks, lemon and orange zest. I also add a tablespoon of orange-vanilla extract.
Making the syrup and the nut mixture is easy. The next part can be more challenging, and definitely time-consuming. Phyllo Dough: the fickle frontier of pastry. Thank goodness you don't have to make it yourself, you need only buy a box or two at the store. However, the sheets are so thin and delicate, and prone to drying quickly that you must practice care. First of all, make sure your phyllo is thawed out (normally it's purchased in the freezer section). Second, keep a moist towel handy to keep over the phyllo dough. I've had good days and bad days with the phyllo. Thankfully, today was a good phyllo day. This portion of Baklava construction takes the most time, but if you need to occupy your hands while engaging in contemplation, this is your chance. You take each layer of phyllo and baste it with unsalted butter.
After about 12 layers of phyllo, add a third of the nut mixture.
Then you add 4-6 more buttery layers, more nuts, layers, nuts, then 8 layers for the top.
After that,score the top layer, then the Baklava is ready for the oven.
Bake it for an hour, and let it sit for 5 minutes.
Spoon the syrup over the baklava and let sit for 3 hours, then cut the Baklava and serve.
Baklava is actually quite easy, albeit a tad time consuming.
The essential components:
Nuts. This recipe features Almonds, Walnuts and Pecans, with freshly ground nutmeg, some cloves, cinnamon, and 4 tablespoons of sugar. Also, I add two tablespoons of cocoa powder for that hint of chocolate flavor.
Syrup. Honey, sugar, water, cinnamon sticks, lemon and orange zest. I also add a tablespoon of orange-vanilla extract.
Making the syrup and the nut mixture is easy. The next part can be more challenging, and definitely time-consuming. Phyllo Dough: the fickle frontier of pastry. Thank goodness you don't have to make it yourself, you need only buy a box or two at the store. However, the sheets are so thin and delicate, and prone to drying quickly that you must practice care. First of all, make sure your phyllo is thawed out (normally it's purchased in the freezer section). Second, keep a moist towel handy to keep over the phyllo dough. I've had good days and bad days with the phyllo. Thankfully, today was a good phyllo day. This portion of Baklava construction takes the most time, but if you need to occupy your hands while engaging in contemplation, this is your chance. You take each layer of phyllo and baste it with unsalted butter.
After about 12 layers of phyllo, add a third of the nut mixture.
Then you add 4-6 more buttery layers, more nuts, layers, nuts, then 8 layers for the top.
After that,score the top layer, then the Baklava is ready for the oven.
Bake it for an hour, and let it sit for 5 minutes.
Spoon the syrup over the baklava and let sit for 3 hours, then cut the Baklava and serve.
