Baklava

One of my friends in Sydney was leaving and going back to the mother land for good. So for her farewell they wanted me to make something because they've been seeing all the culinary expeditions that I've been on. I've been out Sheesha-ing with this chick who is leaving a few times and she mentioned that she LOVES Baklava. When I say love, what I really mean is - obsessed. She buys these things in bulk from a shop in some godforsaken corner of Boganville NSW. How she finds these places, I don't know.

I am not a Baklava fan. I find it too sweet to handle. I feel a bit nauseous just from its super sweet rose-watery aroma. Anyway, I decided to make Baklava for her because she loves it. May as well fare her well, well.  I always thought it must be super difficult to make because it looks pretty complicated. But seriously, it's soo easy. The only thing that is annoying is the layering of the sheets and there is so much butter involved, this cannot possibly be good for you. Anyway, I looked up a few recipes and found some good ones and mixed them all together to get the final result. So the recipe below is a fusion of about 3 recipes. It turned out pretty well. I myself had a few pieces and enjoyed it without feeling nauseous. That says a lot. Seriously. I can't walk by donut shops without feeling nauseous. To get myself to actually eat the Baklava proves that it's a good recipe.

Your Challenge: make some Baklava for your Luvah.

Ready --- Steady --- Cook

Baklava

INGREDIENTS:

375g pack filo pastry 
450g Chopped Walnuts and Pistachio mix
250g Butter
3 tablespoons of sugar
2 tablespoons ground cinnamon
2 teaspoons of Rose Water
1 tablespoon Vanilla Extract

For syrup:
200g sugar
250ml water
130 ml honey
3 tablespoons rose water
1 teaspoon orange blossom water
Squeeze of lemon juice

Makes 30 pieces

Prep: 40 minutes | Cook: 40 minutes

METHOD:  

1. Preheat oven to 180°C. Butter the bottom and sides of a 20-23cmx30cm baking dish. 

2. Toss nuts with cinnamon, 3 tablespoons Sugar, 2 teaspoons of Rose Water and Vanilla Extract and set aside.  
3. Unroll filo pastry. Cut whole stack at once to fit the dimensions of the baking dish. Cover filo with a damp cloth to keep from drying out as you work.   
4. Melt the butter fully. (This is used for the layering)
5. Place two sheets of filo in the dish, buttering the top layer. Keep adding 2 sheets together and buttering the top sheet until you have a good thick base of about 20 sheets. 
6. Sprinkle a good serving of the nut mixture evenly on the filo pastry layers. 
7. Continue layering and buttering the sheets of filo pastry. Place 2 sheets per layer and butter and add another 6 layers at least before puting more nut filling. 
8. Keep doing this until you finish the nut mixture. 
9. Continue layering and buttering the sheets of filo pastry. The top layer should be 8-10 layers deep. 
10. Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the dish. 
11. Butter the top layer well to have a golden crisp look once baked. 
12. Bake in preheated oven for about 35 minutes or until baklava is golden and crisp. (pay close attention as it may burn depending on the oven) 
13. Once Baklava is baked, remove from oven and immediately and pour the hot sugar syrup over the hot pastry. Let it settle and cool before cutting it. 

Sugar syrup:

while the pastry is baking, prepare the sugar syrup.  

1. Combine the sugar, honey and water in a saucepan. Bring to the boil for 15 minutes.  
2. When the syrup becomes slightly viscous, remove from heat, add the rose water, orange blossom water and mix through. 
3. Add a squeeze of lemon juice. 
4. Remove form heat and allow to cool. 


Challenge Accepted ???


 Enjoy!

Tosakanth