ScarlettBaklava
July 4th 2006 02:58
Baklava
About Baklava
Baklava is a popular rich, sweet pastry found in many cuisines of Middle East and the Balkans, basically made of chopped nuts layered with phyllo pastry (may be spelt “fillo”), honey, cinnamon, and sugar.
Baklava is introduced in the 19th century by Czech migrants. It has spread so far and wide that today it is to be found and eaten with relish in approximately one-fifth of the world’s countries. However, there is an important difference between the baklava made in different countries and that of Turkey – the thickness of the pastry layers. In Turkey the sheets of pastry for baklava are rolled out so thinly that when held up the person standing behind can be seen as if through a net curtain.
For the initiated, eating baklava has its own rules. Separating the top and lower layers, or cutting through the lozenge shaped pieces with a knife or fork is frowned upon. Instead you should first leisurely survey the glorious sight of the baklava on your plate, then spear a lozenge with your fork in such a way that one third of the piece is behind the fork and the other two thirds are facing you. This is so that the lozenge does not break in two. The crunch made by the fork as it penetrates the crisp layers is another pleasure which should not be allowed to pass unnoticed. As you lift the piece to your mouth you should halt to savour the fragrance - which should be dominated by the wonderful aroma of cooked butter. Finally you pop it into your mouth and the baklava experience is complete as the flavour pervades your palate.If there is no crunch when your fork and teeth penetrate the baklava, then it is stale. Well made baklava should melt in the mouth, and should not be excessively sweet or syrupy.
INGREDIENTS
Makes 24 pieces
175 gm / ¾ cups butter, melted
400 gm packet filo pastry, thawed if frozen
30 ml / 2 tablespoons lemon juice
60 ml / 4 tablespoons clear thick honey
50 gm / ¼ cup caster sugar
finely grated rind of 1 lemon
10 ml / 2 teaspoons cinnamon
200 gm / 1¾ cups blanched almonds, chopped
200 gm / 1¾ cups walnuts, chopped
75 gm / ¾ cup pistachios or hazelnuts, chopped
chopped pistachios, to decorate
For the syrup
350 gm / 1¾ cups caster sugar
115 gm / ½ cup clear honey
600 ml / 2½ cups water
2 strips of thinly pared lemon rind
1. Preheat the oven to 160 degrees Celsius. Brush the base of a shallow 30 X 20cm / 12 X 8-in loose-bottomed or Swiss roll tin with a little of the melted butter.
2. Using the tin as a guide cut the sheets of filo pastry with a sharp knife to fit the tin exactly.
3. Place one sheet of pastry in the base of the tin, brush with a little melted butter, then repeat until you have used half of the pastry sheets. Set the remaining pastry aside and cover with a clean dish towel.
4. To make the filling, place the lemon juice, honey and sugar in a pan and heat gently until dissolved. Stir in the lemon rind, cinnamon and chopped nuts. Mix thoroughly.
5. Spread half the filling over the pastry, cover with 3 layers of the filo pastry and butter then spread the remaining filling over the pastry.
6. Finish by using up the remaining sheets of pastry and butter on top, and brush the top of the pastry liberally with butter.
7. Using a sharp knife, carefully mark the pastry into squares, almost cutting through the filling. Bake in the preheated oven for 1 hour, or until crisp and golden brown.
8. Meanwhile, make the syrup. Place the caster sugar, honey, water and lemon rind in a pan and stir over a low heat until the sugar and honey have dissolved. Bring to the boil, then boil for a further 10 minutes until the mixture has thickened slightly.
9. Take the syrup off the heat and leave to cool slightly. Remove the baklava from the oven. Remove and discard the lemon rind from the syrup then pour over the pastry. Leave to soak for 6 hours or overnight. Cut into squares and serve, decorated with chopped pistachios.
**From “The Practical Encyclopedia of East European Cooking” and “Skylife / Nuray Mest”**
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I'll try and dig through my archive of recipes and see if I can find a nice mamoul or katafi one. I'm sure I have a mamoul with pistachio one somewhere, so keep your eyes peeled!
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