I'm late, terribly late... for the Daring Baker's June challenge: Erica, from Erica’s Edibles, invited us all to prepare Baklava from scratch, including a homemade phyllo pastry. I tried first with my phyllo and prepared a pastilla out of a recipe from Sefarad cuisine (or morocain pastella, which in fact was originally made in Andalusia and then adopted in Morocco cuisine).
But family and professional life get crazy sometimes. Too many happenings -happy happenings- along with those not-so-easy days in which an unexpected call from the school takes you and a child of yours to the hospital urgency services... That's life!
But I did it, I prepared a 2 kilos and a half sheet of baklava, which will not last a week in the fridge, including donations to friends.
Baklava has long been one of our "addictions". We tasted it in Berlin, where sweet shops in Kreuzberg sell their exquisite Baklava bites. I have even flown from Berlin to Seville (Spain) with a 2 kg box full of Baklava in my hand luggage (and all that honey in my briefcase, oh, oh, oh).
And finally they started selling Baklava in town, as migrants poppulations are growing and we move toward the recovery of our andalusian and arab traditions.
And this is my recipe.
425 gr. pastry flour or 400 gr. all-purpose flour+1 teaspoon whitewine or cider vinegar
210 ml. water
60 ml. olive oil
Mix all the ingredients and knead the dough till soft and elastic. Let it rest in a covered container for at least 2 hours.
200 gr. almonds
200 gr. pistacchios
200 gr. walnuts
200 gr. sugar
1 tablespoon cinnamon
Grind all the nuts. Mix them and add the sugar and cinnamon. Mix well.
300 gr. sugar
300 gr. honey
300 ml water
2 cinnamon sticks
1 lemon rind
25 ml. orange-flour water
Mix the sugar, honey and water in a pan. Add the cinnamon sticks, the colves and the lemon rind. Let it boil slowly for 5 minutes. Keep it really hot, simmering. Before using, in the last minute, add the orange-flour water and filter in a jar.
Ingredients for assembling
200 gr. clarified butter
Prepare a 24x32 cms pan dressing it with baking paper.
Divide the dough in 40 gr. pices. You will get 15 pieces. Roll every 40 gr. piece into a sheet. You should be able to read through your sheet. Try to keep it into a rectagle covering your pan.
Lay every sheet as you roll it on your pan, painting it with the clarified butter. After you have 5 buttered layers cover with half the nut mixture. Press the nuts with a small rolling pn or the botton of a glass, to make a consistent layer.
Cover with the rest of the nut mixture. Press them with a small rollin pin or the botton of a glass, to give consistency to the layer.
Roll the final 5 sheets, layering and buttering them, including the final one.
Put the pan in the fridge at least for half an hour (one ohour is better). The cooler the buttered filo, the crispiest it will turn when baking. While cooling, heat your oven to 180º.
Cut with a sharp knife your blakava into rectangles or diamonds. Bake your pan of Baklava one hour at 180º. It will brown the last 20 minutes. If it is getting too dark, cover with aluminium foil.
When finished, take out of the oven and pour the syrup on the baklava. The syrup must be very hot, so care must be taken not to get burnt with any syrup drop.
Let the baklava sit overnight ar it cools. At the beginning, it will look as if the syrup was too much. Don't bother, the day after you will find it absorbed the liquid. You can keep it in the fridge for a long period. At home it was al least for a week. But probably it won't last so long, even if you think you get more that 2,5 kilos baklava with this recipe. It is really worthy the time spent. It is addictive, really.
Qué impresionante me parece tu baklava. Nunca la he probado, pero seguro que está buenísima.ResponderEliminar
Espero que tu niña esté mejor.
Your baklava looks wonderful. beautiful thing phyllo :)ResponderEliminar
ostras.....pasta filo casera..............no sé si me voy a atrever, parece miy frágil de trabajar, aunque seguro que la direferencia es grande. Vaya pintaza tus baklavasResponderEliminar