I say again, do not be afraid of using phyllo; it dries out very quickly so be sure to cover it with a damp tea towel. Some sheets tear but it all works out once it is rolled. The reason I made it as many times as I did was to get the knack of rolling and squishing it to get the creased look. If you want to skip the rolled variety, then you can layer three sheets, spread nuts on top and layer with another three sheets and then cut them into diamond shapes. I have not tried this so cannot give any clear directions.
I also lined up the logs in a pie plate and made a coil which was rather pretty but we ate that before we thought of taking any pictures. I spooned the syrup over the top but that created a soggy finished product and also ended up topping the baklava with walnuts that had oozed out of the baklava. (See the picture of the cut baklava below; tasted good but did not look great).
After the first couple of times you make it, you realize how easy it is and I guarantee you will never buy baklava again, it really is that simple. I have made it using walnuts and almonds. I liked the almonds, my husband preferred walnuts. Experiment and have fun with pistachios, cashews or pecans.
Skill Level: Patience required.
Serves: 10 - 12
INGREDIENTS:
For the baklava filling
For the baklava filling
- 4 cups of almonds finely chopped
- 1 cup sugar
- 2 tsp cardamom powder
- 2 Tbsp rose water
- 12 phyllo sheets (thawed out - room temperature for about 2 hours)
- 1 1/4 cups melted unsalted butter
For the syrup
- 2 cups white sugar
- 3 cup water
- 2 Tbsp lemon juice
- 2 Tbsp rose water
METHOD:
1. Take your store bought phyllo dough out of the freezer and let it thaw out at room temperature for an hour and a half to two hours
2. In a food processor, pulse almonds until it resembles coarse breadcrumbs. Transfer to a bowl and add sugar, rose water and cardamom powder; mix together and set aside
3. Remove the phyllo shhets from the box and unroll it. Make sure you cover the sheets with a damp kitchen towel
4. Melt butter and put it in a bowl
5. Take one sheet of phyllo and brush melted butter on the entire surface. Place a second sheet of phyllo over the first and brush with butter. Make sure to cover the phyllo sheets each time, it dries out very quickly. Do not worry if the corners of the sheet tear
6. When the two overlapping sheets have been buttered, spoon the nut mixture on to 2/3 of the sheet - covering the area farthest from you. Keep the side close to you empty because this is where you will start to roll to make the log
7. Carefully roll from the area closest to you going towards the part with the nut mixture, until you have a log. Gently, squeeze the roll from the two ends towards the middle, so you get creases in the log. Brush with melted butter and place seam side down into the baking dish
8. Preheat the oven to 350 degrees F
9. Proceed with the next phyllo sheet, repeat until nut mixture is all used up*
10. Once all the baklava logs are in the baking dish, bake for 45 - 50 minutes till golden brown
11. While the baklava is baking, make the sugar syrup. Add sugar and water to a pot and stir until the sugar dissolves, add lemon juice and rose water and allow it to thicken about 5 - 7 minutes. You can use less lemon juice if you want a sweeter tasting baklava, I like the tartness you get with the lemon juice and it cuts the cloying sweetness
12. Remove from the oven, pour the syrup over the baked baklava and allow it to cool for about 3 - 4 hours. Cut when completely cooled.
The syrup will pool on the base. Resist the urge to do what I did - which was to tilt the dish and spoon the syrup on top -as it will make the baklava soft. If you let it rest for the required time, you will have a crisp, flaky baklava
*I made five logs, the sixth did not have as much of the nut mixture as the others
2. In a food processor, pulse almonds until it resembles coarse breadcrumbs. Transfer to a bowl and add sugar, rose water and cardamom powder; mix together and set aside
3. Remove the phyllo shhets from the box and unroll it. Make sure you cover the sheets with a damp kitchen towel
4. Melt butter and put it in a bowl
5. Take one sheet of phyllo and brush melted butter on the entire surface. Place a second sheet of phyllo over the first and brush with butter. Make sure to cover the phyllo sheets each time, it dries out very quickly. Do not worry if the corners of the sheet tear
6. When the two overlapping sheets have been buttered, spoon the nut mixture on to 2/3 of the sheet - covering the area farthest from you. Keep the side close to you empty because this is where you will start to roll to make the log
7. Carefully roll from the area closest to you going towards the part with the nut mixture, until you have a log. Gently, squeeze the roll from the two ends towards the middle, so you get creases in the log. Brush with melted butter and place seam side down into the baking dish8. Preheat the oven to 350 degrees F
9. Proceed with the next phyllo sheet, repeat until nut mixture is all used up*
10. Once all the baklava logs are in the baking dish, bake for 45 - 50 minutes till golden brown
11. While the baklava is baking, make the sugar syrup. Add sugar and water to a pot and stir until the sugar dissolves, add lemon juice and rose water and allow it to thicken about 5 - 7 minutes. You can use less lemon juice if you want a sweeter tasting baklava, I like the tartness you get with the lemon juice and it cuts the cloying sweetness
12. Remove from the oven, pour the syrup over the baked baklava and allow it to cool for about 3 - 4 hours. Cut when completely cooled.
The syrup will pool on the base. Resist the urge to do what I did - which was to tilt the dish and spoon the syrup on top -as it will make the baklava soft. If you let it rest for the required time, you will have a crisp, flaky baklava
*I made five logs, the sixth did not have as much of the nut mixture as the others
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