Baklava

Baklava

Baklava, a delicate pastry often linked with Middle Eastern cuisine, is a luxurious amalgamation of thin, flaky phyllo dough, nut-filled layers, and syrup that holds everything together in a sweet embrace. It’s a culinary masterpiece, its history intertwined with the journeys of various empires, traders, and communities, bearing a rich tapestry of stories and influences from the Mediterranean basin, the Near East, and Central Asia. Each bite of baklava is a dive into centuries of traditions and iterations.

Baklava

At its core, baklava consists of layers upon layers of phyllo (or filo) dough, brushed generously with butter or sometimes even clarified butter to ensure crispiness once baked. Between these gossamer-thin sheets, a delectable mix of ground nuts, often walnuts, pistachios, or almonds. This layered assembly is then strategically cut into squares or diamonds, baked until it achieves a golden hue, and finally drenched in a sweet syrup that often has touches of lemon.

The origins of baklava

The origins of baklava are a matter of debate, and tracing its history is like untangling a delicious puzzle. where there is evidence of layered breads sweetened with syrups. As the recipe travelled, it evolved. The Byzantine Empire, with its capital at Constantinople (modern-day Istanbul). When the Ottoman Empire expanded, so did the appreciation and love for baklava. It became a symbol of opulence and was often presented on significant occasions.

Baklava Recipe Note

Baklava, a time-honoured dessert with roots in the Middle Eastern, Mediterranean, and Balkan regions, is a testament to the magic of simple ingredients coming together. Here’s a note to guide you through the creation of this delightful delicacy:

• Filo Sheets: The backbone of our Baklava, these paper-thin sheets are notoriously delicate. Always keep them covered with a damp cloth while working to prevent them from drying out.
• Nuts: The combination of almonds, walnuts, and hazelnuts is what makes the filling rich and textured. Roasting them briefly before grinding enhances their flavour. Ensure they’re coarsely ground, and not turned into a fine powder.
• Sweetness: Sugar in the nut mixture and honey lend Baklava its signature sweetness. They help in binding the nuts together for a consistent filling.
• Butter: Melted butter is generously brushed between the layers of filo, allowing them to turn golden and crispy upon baking. Some variants use clarified butter for a richer flavour.
• Syrup: A crucial component that differentiates a good Baklava from a great one. The water and sugar combo, when simmered, creates a syrup that’s poured over the freshly baked Baklava. This ensures the dessert is moistened but retains the filo’s crispness. Optionally, you can infuse this syrup with flavours like rosewater or lemon zest.

Instructions:

1. Start by preparing the nut filling. Mix the ground nuts with sugar and honey.
2. Brush a baking dish with melted butter and start layering the filo sheets, brushing each with butter as you stack them. After half of the sheets, sprinkle the nut mixture.
3. Once all layers are stacked, pre-cut the Baklava into squares or diamonds.
4. Bake in a preheated oven at 350°F (175°C) until golden brown.
5. While baking, prepare the syrup by boiling sugar and water. Simmer until slightly thickened.
6. Pour the warm syrup over the freshly baked Baklava. Allow it to rest and absorb the syrup.

Enjoy Baklava with a cup of tea or coffee, letting the flavours transport you to ancient lands and traditions.

Recipe

Directions

 In a food processor add the walnuts, almonds and hazelnuts. Pulse a few times to chop. Then add sugar and honey. Mix well to combine.

 Unroll the thawed phyllo pastry and place the sheets in between two clean kitchen towels. This will help keep the phyllo from breaking while you work.

Prepare a 9”x 13” baking pan. Brush the baking pan with some of the melted butter. To assemble the baklava, take one sheet of phyllo and place it in the pan. Brush the top of the phyllo sheet with the melted butter.

Repeat this process a few more times until you have used up about 1/2 of the phyllo pastry, each layer being brushed with the melted butter.

Add the nut mixture evenly over the top layer of phyllo.

Continue assembling the baklava, one sheet of phyllo pastry at a time brush each layer with a bit of the melted butter.

Using a sharp knife, cut the pastry into 24 pieces.

 Place the baking dish on the middle rack of your heated oven. Bake anywhere from 35 to 45 minutes or until the top of the baklava turns golden and a skewer inserted in the centre comes out clean.

Place the sugar and water in a saucepan and heat stirring occasionally, until sugar dissolves. . Bring to a boil, then lower the heat and let simmer for about 25 minutes. Remove syrup from heat and let cool to lukewarm. Add the honey, and lemon juice and stir to mix.

 As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava.

Allow the baklava to sit for a few hours before serving or for at least 2 hours through the earlier marked pieces.