Okay, I admit it. I was listening to my favorite NPR show, The Splendid Table a couple weeks ago, and instantly felt intimidated. Let me explain. The story that caught my ear was about 'How to Spot a Good Recipe.' I respect the host of this show (Lynne Rossetto Kasper) immensely, and when she listed some of the important parts of a good recipe, I suddenly felt like the recipes I've posted here didn't meet those standards.
So, if you've attempted one of my recipes, and it hasn't turned out...do tell.
If you've attempted one of my recipes, and it has turned out...again, do tell.
I am always welcome to feedback, so if something seems odd...off....confusing....just ask.
I have taken Ms. Kasper's advice to heart, and will do my best to explain and improve my upcoming recipes. So, this morning I put on my oven mitts, rolled up my sleeves, and I got to cookin'...
I hope you enjoy this Baklava recipe. I've adapted it to have less refined sugar (but still has some) and less butter, too. I can't tell the difference, can you?
Makes one 9x9 pan or 9 inch spring form pan
Prep time: approx. 20 min
Cook time: 40 min
Notes: This is better when left to sit for a day before slicing
Ingredients:
1/2 lb phyllo dough (phyllo dough comes in a 1 lb. box)
11 T melted butter
Filling:
3 1/2 c unsalted, toasted nuts (use a combination of pistachios, almonds, walnuts, pecans)
1/3 c brown sugar
1 tsp vanilla
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Simple Syrup:
1/4 c sugar
1/2 c honey
3/4 c water
1 cinnamon stick (or 1/2 tsp cinnamon)
1 vanilla bean (or 1 tsp vanilla)
Thaw phyllo dough according to directions on package.
Make Filling:
Place nuts in blender, pulse to chop finely, add sugar, vanilla and spices. Dump contents into large bowl.
Make Simple Syrup:
Combine all ingredients in pan, bring to a boil, reduce heat, simmer for 5 minutes and remove from heat. Let cool.
Make Baklava:
Line your pan with parchment paper - don't skip this step - it will make your life much easier in the end. Unroll phyllo dough, being gentle, cover dough with a damp towel to keep from drying out. Brush parchment paper with melted butter. Then begin the layering process: Layer 8 sheets of phyllo dough - each one brushed with melted butter - into the baking dish. (You'll lay one down, press into the edges of the pan, brush with melted butter...repeat...)
After the 8th (or so) layer, place 1/4 of the filling mixture on top, and follow with 4 more layers (and butter) of phyllo dough. You will do this 3 more times, (4 layers of phyllo dough, 1 layer of filling, 4 layers of phyllo dough, 1 layer of filling, 4 layers of phyllo dough, and then end with 8 layers of phyllo dough (and butter, of course). If you run low on butter (you might, depending on how liberal you are with the brushing action), go ahead and melt another tablespoon or two.
Place dish in refrigerator for 1 hour. After 30 min, preheat oven to 350 deg., remove pan from refrigerator and with a butter knife, slice baklava into triangles or rectangles (all the way through to the bottom of the pan). Remove cinnamon stick and vanilla bean from simple syrup, pour over baklava and cover lightly with foil. Place in oven. If you are using a spring form pan, you may wish to bake this ON a cookie sheet, to catch any drips that may sneak out of the pan, this is why the parchment paper is essential. After 25 minutes, remove foil and bake uncovered for 15 more minutes. It is done when the top is lightly browned.
Total baking time: 40 minutes, plus or minus 10 minutes.
This baklava is better if you leave it to sit in the refrigerator for 12 or so hours, but this step is not necessary.
enjoy!
