Baklava

Sunday, June 24, 2012

Layers of delicately crispy phyllo pastry and sweet nut filling, kissed with honey syrup that is perfectly sticky and sweet.A bite of baklava will take your taste buds on a journey through several layers of eternal bliss from the delicate crispy buttery crust followed by chewy nuts held in place by thick syrup and a final layer of moist pastry.


Read More...

Light, flaky layers of crust and a sweet nutty filling, kissed with honey syrup. It is a piece of ambrosia dropped straight from heaven to the plate! Baklava truly is the dessert of the gods.


Baklava, a rich sweet made with layers of paperthin dough smothered with butter alternated with chopped nuts drenched in fragrant infused sugar syrup and baked to perfection. All those layers and layers of delicate crusty pastry, perfectly sticky & sweet honey syrup with the nuts is a heavenly treat.


I absolutely love the Baklava experience; from making to eating! While baking, I love the sweet aroma of the butter, sugar and nuts, it is so inviting. The crackling sound when pouring the syrup over hot golden brown Baklava hints to me that the pastry is soaking in the syrup and I am almost there! When it is cooled and the syrup soaked in, I lift a piece to my mouth and pause to savor the fragrance. Finally, I pop it into my mouth and the baklava experience is complete as the flavor pervades the palate.

A bite of baklava will take your taste buds on a journey through several layers of eternal bliss from the delicate crispy buttery crust followed by chewy nuts held in place by thick syrup and a final layer of moist pastry.

Baklava

Makes - 10 Servings
Phyllo Dough- 1 packet
Butter- 1 - 2 sticks melted
Honey Syrup Nut Filling
Sugar- 2 cups Pistachios- 2 cups
Honey- 1/3 cup Almonds- 1 cup
Water- 1 cup Sugar- 6 tbsps
Cinnamon- 1" stick
Rose water/orange peel
/lemon juice
- 1 tbsp (optional)

Thaw phyllo dough to room temperature.

Pre-heat oven to 350 F

Honey Syrup

In a pan combine sugar, water, honey and cinnamon. Boil on medium heat, stirring till the sugar melts and the syrup thickens. Remove from heat and let it cool.

You can add rose water or orange peel or lemon juice to the honey syrup for fragrance infused syrup.

Nut Filling

Place nuts and sugar in a blender or food processor and pulse it till the nuts are coarsely chopped. Keep aside.

Baklava

Trim the phyllo dough sheets to the size of 9 X 13 baking pan.

Brush the bottom and sides of the pan with melted butter; lay down a sheet of phyllo and brush with melted butter. Repeat this step 9 more times for a total of 10 sheets of phyllo.

Spread 1/2 the nut filling evenly over the phyllo sheet.

Layer 8 more sheets of phyllo with butter in between them.

Spread remaining nut filling over the phyllo sheet.

Top with 8 more sheets of phyllo, brushing each sheet with melted butter. Brush the top sheet with butter.

Using a sharp knife, gently cut phyllo layers into 2" squares or diamonds.

Bake baklava for 35- 45 minutes or until golden brown.

Remove baklava from oven and immediately pour the honey syrup over the baklava.

Allow it to cool for few hours and soak up the syrup.

Cut a piece of Baklava and enjoy the heavenly sensation!


5 comments:

R Karthick said...

looks really yummy Pavi! :).. Will be fun to try this out sometime!

TheYummyMorsel said...

Thanks Karthick. Do try it, you will enjoy making it as well as eating it!

Grub Snapper said...

Hi TheYummyMorsel,

Wow, baklava is one of my favorite desserts and your recipe looks amazing! Your food blog and photography is really impressive! If you’re interested, we would like to send you an invitation to join our new invite-only food community that we have just launched.

You can request an invite at http://grubsnapper.com/request-invite and we’ll email you a link to join.

Grub Snapper is a community to share and discover extremely delicious recipes and food. You can vote and comment on other members' recipes and follow their activity. We also hope our community will help you promote your food blog to other foodies like us.

We hope to see you soon :)

Cheers,
Patrick
CEO & Founder of Grub Snapper
http://grubsnapper.com
http://twitter.com/grubsnapper
http://facebook.com/grubsnapper

Debs @ The Spanish Wok said...

I've always wanted to make this, thanks for sharing; have pinned for another day.

Are the pistachios salted or unsalted?

tika hapsari nilmada said...

Waaa..I've been wanting to make something like this !
Thanks for submitting your photo to DMBLGiT July.

Post a Comment