3 BAKLAVA

Nuts and Honey Filo Pastry

Baklava is a made of filo pastry, nut filling and a honey syrop. There are many ways to fold the filo as to give the baklava a different look. The oldest reports about baklava are present in Topkapı Palace kitchen notebooks from the Fatih period. According to this report baklava was baked in the Palace in 1473. Baklava elaborated from a simple pastry into a dessert which needed skill in order to please the dignitaries and the rich people. Today we do not need to be rich and famous to be able to eat it and a trip to the supermarket or a click on your cell will let you have your filo pastry and you will be able to make your baklava.

bakava lozange small.jpg

Typical Baklava

Turkish spiral baklava.jpg

Turkish Spiral Baklava

Baklava dedos de novia small.jpg

Bride Fingers Baklava

TYPICAL BAKLAVA

bakava lozange big.jpg

This is the most used and can be found ready made in most speciality store, it is the easiest to make as one just lay the whole sheets and cut the lozenge after it has been assembled.

Preheat oven to 180 C

500 gr Filo Pastry

2 cup oil

Filling:

600g chopped almonds

8 tbsp brown sugar

3 tsp cinnamon

Syrup:

2 cups sugar

1­ cup honey

2 tsp lemon zest

2 tbsp lemon juice

2 tsp orange zest

1 cinnamon stick

2 cloves

1 tsp salt

While the baklava is baking, make the syrup. 

 

Boil all the syrup ingredients together in a pot. The liquid will reduce. When it becomes thick and syrupy, remove from the heat and set aside. 'm a paragraph.

Assembling:

  • Place 7 layers of phyllo dough one-by-one on the bottom of a baking pan (big enough to fit one full sheet) brushing each lightly with oil.

  • Spread 1/3 of the filling mixture evenly on top.

  • Add another 1 layers of  5 filo sheet, brushing each with oil, then add another layer of filling.

  • Repeat twice and end up with a layer of 5 filo pastry.

  • Using a sharp knife, cut the baklava into lozenge.

  • Bake the baklava for 50 minutes, until golden on the edges and tops. Then let cool for at least 15 minutes.

  • And pour the syrup on top.

TURKISH SPIRAL BAKLAVA

Turkish spiral baklava big.jpg

A different way to prepare Baklava, it is easy to make and the idea of presenting Baklava as a tart where you can cut bigger or smaller portion is very appealing. And of course the presentation is gorgeous. A mixture of my mother’s recipe and Tasha Sidiris from Tasha’s Restaurant in Johannesburg - South Africa. 

Preheat oven to 180 C

500 gr Filo Pastry

2 cup oil

Filling:

600g chopped almonds

8 tbsp brown sugar

3 tsp cinnamon

Syrup:

2 cups sugar

1­ cup honey

2 tsp lemon zest

2 tbsp lemon juice

2 tsp orange zest

1 cinnamon stick

2 cloves

1 tsp salt

While the baklava is baking, make the syrup. 

 

Boil all the syrup ingredients together in a pot. The liquid will reduce. When it becomes thick and syrupy, remove from the heat and set aside. 'm a paragraph.

Assembling:

​​

  • Take 3 sheets of phyllo pastry and brush each sheet on both sides with the melted butter. Lay them on top of each other again. Scatter about a quarter of the nut mixture evenly over the buttered pastry.

  • Roll the pastry diagonally to create a long roll. Spiral it in a round baking dish about 30cm in diameter. Repeat the process until all of the nuts and phyllo sheets have been used and the baking dish is full. Bake for 40 minutes.

  • While the baklava is baking, make the syrup. Boil all the syrup ingredients together in a pot. The liquid will reduce. When it becomes thick and syrupy, remove from the heat and set aside. 

  • When the baklava is ready, remove it from the oven and pour half of the hot syrup over it. Allow it to rest and absorb all the syrup.

  • Pour the remaining syrup over the baklava once the first half has been completely absorbed and leave to cool.

BRIDE FINGERS BAKLAVA

Baklava dedos de novia big.jpg

When I mentioned this site to my cousine Laura Szpiezak from Buenos Aires, she inmediately sent me this recipe and a  picture of her Dedos de Novia.

Preheat oven to 180 C

500 gr Filo Pastry

2 cup oil

Filling:

600g chopped almonds

8 tbsp brown sugar

3 tsp cinnamon

Syrup:

2 cups sugar

1­ cup honey

2 tsp lemon zest

2 tbsp lemon juice

2 tsp orange zest

1 cinnamon stick

2 cloves

1 tsp salt

While the baklava is baking, make the syrup. 

 

Boil all the syrup ingredients together in a pot. The liquid will reduce. When it becomes thick and syrupy, remove from the heat and set aside. 'm a paragraph.

Assembling:

  • Cut the filo in half crosswise and again in half, stacking the covering with a slightly dampened towel to prevent drying. Lay 2 rectangles on your work surface with the shorter sides facing you, and brush lightly with oil.

  • Place a rounded tablespoon of the filling in a line across the shorter side of filo that faces you. Fold the longer edges of the pastry inward, sealing in the sides of the filling, and roll the pastry up from the short side, forming a fat cigar shape. Place on the baking sheet with the cut edge down. Repeat with remaining dough.

  • Bake for 15 to 20 minutes, until golden brown.

  • Dip the warm fingers into cool syrup and arrange on a serving tray. Serve at room temperature.

Please leave a comment to carry on this culinary tradition and help each other with tips, suggestions and maybe some other recipes. If you add in the comments field below a  recipe, please give exact measurements and steps, as the recipe will be tested and if a success it will be added on the site with your name