Nutty And Naughty
Hello, Hello…, to many of you, this dessert will look familiar as it’s pretty well known around the world, due to literally being one of the most irresistible desserts ever! And for you my friends that haven’t got the chance to get to know it I think now it’s the right time!
But first things first. Let’s make clear of what Baklava really is…
Baklava is a crispy pastry, made with layers of Phyllo sheets, that are filled with a nut mix and is scented with cinnamon and cloves. After being SLOWLY cooked, a hot syrup made with honey is sprinkled on top. Giving baklava a caramelized, melt in your mouth texture.
Baklava is a dessert that 9 out of 10 people that taste it, will definitely love it. And I’m talking about a properly made Greek Baklava…
I stumble upon so many variations of this dessert online. And variations are really nice to have, ( or things might get boring ) but they’re not the real thing.
The authentic Baklava, like every recipe, has its own little secrets. Baklava’s little No-Fail secrets have passed on, to each generation throughout its long history. Little secrets on how to make a PERFECT Baklava.
Since I’m a Greek and it’s a dessert I’ve grown up eating, (I know…I’m really lucky ) and making. And I can tell you that it’s such an easy dessert to make, YES easy! If you follow this recipe but most importantly, these little No-Fail secrets of Baklava than you have nothing to worry about.
Baklava’s N0-Fail Secrets
Never exceed the 4 phyllo sheets at the top and bottom of the Baklava ( or they won’t cook properly and will be hard to chew )
Do not add more than 2 phyllo sheets in the middle layers ( I think the point is clear )
Let the phyllo sheets in the fridge overnight to unfreeze.
Roll open the phyllo sheets gently on your working surface and cover with a kitchen towel.
Take one phyllo sheet at a time while covering the rest with a towel (They air-dry in seconds)
Keep a cup filled with water next to you, to sprinkle very lightly each phyllo sheet when you add it to the pan, in order to be cooked right.A few drops here and there should do the trick.
When brushing with butter, brush gently. Again here and there. You don’t need to Over-wet the phyllo.
Baklava is baked at low temperature for quite some time. Once it gets a golden brown color it’s covered with aluminum foil and baked until super-super crispy.
The syrup is made 10 minutes before Baklava comes out of the oven. So it will be hot when sprinkled on top ( Otherwise it won’t be absorbed )
Baklava should reach a room temperature before going into the fridge. This may take a few hours.
When making syrup, make sure that all utensils are very clean. Nothing should get in touch with the syrup because it gets sugary.
Never stir a syrup after it starts to boil. Again it might get sugary. ( That’s why I added a small amount of lemon juice to the syrup so you won’t have to worry about it. I just mentioned these 2 syrup making tips because I think they may come in handy sometime 😉 )
I also made a baklava plan so you will understand how it’s made just by taking a look.
I hope you feel ready now for some Baklava making. I personally avoid making it too often because it’s the only dessert I can’t resist (And imagine I don’t even have that problem with chocolate which is pretty addicting ).
The recipe gives a whole 11”x15”/ 26×36 cm baking pan of it, which is enough to add a smile to many peoples faces. Well, that would be about 16 of them.
Have fun and do tell me how it goes!