Results 1 to 2 of 2

Thread: REC: Baklava - world's best!!!!

  1. #1
    Kate Connally Guest

    Default REC: Baklava - world's best!!!!

    I haven't made this is a few years. My sister recently
    requested the recipe for a friend. That made me crave it
    and so I'm going to make it at Xmas time. The original
    recipe called for walnuts, which I pretty much hate. (Well,
    I do eat some things with walnuts in them if the nuts are
    ground or finely chopped and very sweet - like my aunt's
    nut crescents or some walnut baklava if there is lots of
    syrup and the nuts are very finely chopped.)

    I think I got this from a magazine many (30+?)years ago - maybe
    Bon Appetit. I have since lost the attribution. Anyway, I used
    to make it with almonds, then half almonds and half pistachios.
    That was before you could find shelled pistachios and most
    of them were the dyed red ones anyway. (Thank goodness for
    TJ's - although there were other sources of shelled pistachios
    in the last 20 years but hard to find and expensive.)

    So for the last 20 years or so I've made it with pistachios only.
    If you can get unsalted pistachios you can used them as is, only
    chopped. But I like the toasting which I developed as a way to
    dry them after soaking the salt off, but the light toasting adds
    a wonderful flavor.

    The other thing I like about this recipe is the apricot nectar
    in the syrup. It makes all the difference. It is so much more
    luscious than any other syrup I've had. And I use it all!!! I
    like my baklava very syrupy. Many I've had are very dry. I like
    mine very gooey.

    I also don't bother with unsalted butter (which I have always
    assumed was what they meant by "sweet"). I think the little bit
    of salt contrasts with the sweetness nicely, but not too much.

    BAKLAVA

    1 lb. phyllo dough
    2 c. finely chopped, toasted pistachios
    1/2 lb. sweet butter

    Preheat oven to 325F. Melt butter. Grease 11" x 16" baking pan (jelly
    roll pan with 1" high sides). Lay 1 sheet phyllo on pan and brush
    generously with butter. (If the sheet doesn’t fit exactly that’s okay.
    If too long in one dimension just fold the excess over and butter.
    Alternate sides with the next sheet. If too short in one dimension just
    cover exposed area with next sheet, alternating sides with alternate
    sheets.) Continue with second sheet, etc., until ˝ of the sheets have
    been used. Spread nuts evenly over the entire surface. Add the rest of
    the sheets and butter. Pour remaining butter over the top. Cut into
    diagonal strips to form diamonds. Bake ˝ hour at 325F. Reduce heat to
    250F and bake 1 hour. (Note: I use the uncolored pistachios. Nowadays
    you can get California shelled pistachios. If they are salted, I soak
    them in warm water for a while to remove some salt and it also helps to
    remove some of the skin. Don’t worry about getting it all off. After
    that I dry them well on a towel and then spread them on a baking pan and
    toast them (partly to dry them out) to a very light golden brown.
    Allow to cool thoroughly before continuing. I chop them in the food
    processor. Don’t overdo it or they will get too fine, more like ground
    nuts. I like them to be very finely chopped but not ground. You could
    grind them if you prefer.)

    Syrup:
    3 c. sugar
    2 T. honey
    2 c. apricot juice (I use canned apricot nectar)
    1 T. lemon juice

    Combine all ingredients in a sauce pan. Bring to a boil and then reduce
    heat and simmer to a heavy syrup, 20-25 minutes. Drain excess butter
    from pastry. (Well, I never bother. There’s no such thing as excess
    butter! :-)) Brush surface lightly with butter. Pour warm syrup over
    pastry a little at a time until all is absorbed. Allow to cool several
    hours. Makes 30 diamonds.

    --
    Kate Connally
    “If I were as old as I feel, I’d be dead already.”
    Goldfish: “The wholesome snack that smiles back,
    Until you bite their heads off.”
    What if the hokey pokey really *is* what it's all about?
    mailto:[email protected]

  2. #2
    Sqwertz Guest

    Default Re: REC: Baklava - world's best!!!!

    I'm making this now. Just turned off the oven and am putting a
    quick chill on the syrup.

    Two comments:

    Make the syrup while you assemble the pastry rather than waiting
    until the pastry goes into the oven. Two reasons:

    1. I'm having a tough time reducing this. It simmered for 50
    minutes. I just added another cup of sugar and warmed it up to
    dissolve, and now it's in the freezer.

    2. When it boils over on the stove top, the oven will not be on yet
    so you won't have baked-on syrup to clean up while the oven is on.

    The only liberty I took with the syrup is to use 2/3rd cup of honey
    (and now an extra cup of sugar). The pasty itself has 3 layers of
    nuts (half almonds, half pistachios).

    -sw

    On Fri, 11 Dec 2009 13:36:51 -0500, Kate Connally wrote:

    > I haven't made this is a few years. My sister recently
    > requested the recipe for a friend. That made me crave it
    > and so I'm going to make it at Xmas time. The original
    > recipe called for walnuts, which I pretty much hate. (Well,
    > I do eat some things with walnuts in them if the nuts are
    > ground or finely chopped and very sweet - like my aunt's
    > nut crescents or some walnut baklava if there is lots of
    > syrup and the nuts are very finely chopped.)
    >
    > I think I got this from a magazine many (30+?)years ago - maybe
    > Bon Appetit. I have since lost the attribution. Anyway, I used
    > to make it with almonds, then half almonds and half pistachios.
    > That was before you could find shelled pistachios and most
    > of them were the dyed red ones anyway. (Thank goodness for
    > TJ's - although there were other sources of shelled pistachios
    > in the last 20 years but hard to find and expensive.)
    >
    > So for the last 20 years or so I've made it with pistachios only.
    > If you can get unsalted pistachios you can used them as is, only
    > chopped. But I like the toasting which I developed as a way to
    > dry them after soaking the salt off, but the light toasting adds
    > a wonderful flavor.
    >
    > The other thing I like about this recipe is the apricot nectar
    > in the syrup. It makes all the difference. It is so much more
    > luscious than any other syrup I've had. And I use it all!!! I
    > like my baklava very syrupy. Many I've had are very dry. I like
    > mine very gooey.
    >
    > I also don't bother with unsalted butter (which I have always
    > assumed was what they meant by "sweet"). I think the little bit
    > of salt contrasts with the sweetness nicely, but not too much.
    >
    > BAKLAVA
    >
    > 1 lb. phyllo dough
    > 2 c. finely chopped, toasted pistachios
    > 1/2 lb. sweet butter
    >
    > Preheat oven to 325F. Melt butter. Grease 11" x 16" baking pan (jelly
    > roll pan with 1" high sides). Lay 1 sheet phyllo on pan and brush
    > generously with butter. (If the sheet doesn˘t fit exactly that˘s okay.
    > If too long in one dimension just fold the excess over and butter.
    > Alternate sides with the next sheet. If too short in one dimension just
    > cover exposed area with next sheet, alternating sides with alternate
    > sheets.) Continue with second sheet, etc., until ˝ of the sheets have
    > been used. Spread nuts evenly over the entire surface. Add the rest of
    > the sheets and butter. Pour remaining butter over the top. Cut into
    > diagonal strips to form diamonds. Bake ˝ hour at 325F. Reduce heat to
    > 250F and bake 1 hour. (Note: I use the uncolored pistachios. Nowadays
    > you can get California shelled pistachios. If they are salted, I soak
    > them in warm water for a while to remove some salt and it also helps to
    > remove some of the skin. Don˘t worry about getting it all off. After
    > that I dry them well on a towel and then spread them on a baking pan and
    > toast them (partly to dry them out) to a very light golden brown.
    > Allow to cool thoroughly before continuing. I chop them in the food
    > processor. Don˘t overdo it or they will get too fine, more like ground
    > nuts. I like them to be very finely chopped but not ground. You could
    > grind them if you prefer.)
    >
    > Syrup:
    > 3 c. sugar
    > 2 T. honey
    > 2 c. apricot juice (I use canned apricot nectar)
    > 1 T. lemon juice
    >
    > Combine all ingredients in a sauce pan. Bring to a boil and then reduce
    > heat and simmer to a heavy syrup, 20-25 minutes. Drain excess butter
    > from pastry. (Well, I never bother. There˘s no such thing as excess
    > butter! :-)) Brush surface lightly with butter. Pour warm syrup over
    > pastry a little at a time until all is absorbed. Allow to cool several
    > hours. Makes 30 diamonds.


Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32