Baklava
Baklava is the queen of desserts for good reason. The flakey layers, rich filling and thick sweet syrup make it irresistible! It’s impressive and perfect to feed a crowd. Baklava also happens to be notoriously tedious - I had to address the elephant in the room! It doesn’t have to be though, this recipe is waaaayyy easier than starting from scratch. You can make beautiful, delicious baklava in less time than you think without sacrificing traditional taste.
I’ve included a classic walnut filling and alternative Nut-Free Chocolate filling perfect for those with nut allergies. Both are delicious!
Take a minute to read through my tips and tricks for the best Baklava that’s quick and easy.
How to make Baklava in a fraction of time:
•Packaged phyllo dough makes this easy, no dough mess!
•Minima handling of phyllo dough is the real MVP of this recipe. The bottom part of Baklava goes into pan in one motion, no fuss!
•Store bought clarified butter will save time. (In case you want to make your own, I’ve included the process below.)
•Prepare filling in a food processor, super quick!
•Only butter top layers. Butter will seep down to bottom layers while baking.
•Use the right size pan (this recipe works best in a 9x13x2 size cake pan)
What phyllo dough is best?
•Ethnic markets tend to carry fresher phyllo products than regular supermarkets. In the supermarket, it can found in the freezer section next to puff pastry and pie crusts.
•Phyllo products come in a few different thicknesses; #4 is ideal for Baklava; higher numbers like #7 or #10 are thicker and better suited for savory pies.
How do I work with phyllo dough?
•Make sure to thaw phyllo dough sheets according to package directions. Room temperature phyllo sheets are easier to work with.
•Phyllo dough sheets are ready to use, but only open package when ready to start assembly. The thin sheets dry out if left out too long. Covering the phyllo dough sheets with a layer of plastic wrap then a slightly damp towel on top help keep them pliable while you assemble.
Can walnut filling be substituted?
•The recipe lists walnuts but any raw nuts can be used here. Pistachio, hazelnut, and almonds are all great swaps. Hazelnuts and almonds taste best in baklava when their skin is removed before being ground. Keep in mind each nut has a unique flavor so the final taste will depend on your ingredients.
•Raw nuts will release fragrant natural oils while baking and taste slightly toasty in the finished Baklava. Avoid using roasted nuts, since they have already been through a cooking process the flavor profile is different.
•I have included a NUT FREE CHOCOLATE FILLING for those with Nut Allergies. One of my children has nut allergies and this has become my family’s go-to safe dessert for special occasions and holiday. Even if allergies are not an issue, give this alternative filling a try! If you’re new to NUT-FREE and need tips, leave a comment.
Why use Clarified Butter/ Ghee instead of melted butter?
•Butter contains mostly fat but also whey, milk solids (casein) and liquid. Whey and milk solids will add little burnt specks to your pastry as well as unwanted bitterness. The liquid in butter results in soggy baklava pastry. Soggy baklava layers are a NO-NO. Clarified Butter contains only butterfat which results in a flakey crisp pastry. Removing milk solids and whey makes it shelf stable and increases smoke point (less chance of burning).
•Clarified Butter is more tolerable for those with dairy sensitivities than regular butter.
•Clarified Butter, often labelled Ghee, is available at most supermarkets and ethnic markets next to cooking oils. You can make your own, see below.
To make Clarified Butter:
•Melt 1 lb (2 cups or 4 sticks) of butter over gentle heat. Do not mix. Refrigerate until completely cooled and solid. Skim white specks (whey) off top surface. Using a fork transfer solid portion of butter to a new melting pot. You’ll notice a pool of cloudy liquid and white residue at the bottom of pot (milk solids), discard those. Your clarified butter should have a golden color and no white specks. The process can be repeated once more if needed.
BAKLAVA
Ingredients
Syrup:
2 c sugar
1 1/3 c water
1 tsp fresh squeezed lemon juice
Pastry:
1 lb clarified butter or ghee
1 (1 lb) package phyllo sheets (#4 thickness)
Traditional Walnut Filling:
1 lb raw walnuts (3 cups)
Alternative NUT-FREE Chocolate Filling:
1/2 lb kadayif (each package is 1 lb, so 1/2 of package)
3 oz unsweetened or semisweet chocolate bar or chips (check label to ensure nut-free)
1/4 c unsweetened cocoa powder
Directions
Make syrup: Combine sugar, water and lemon juice in a pot. Stir to dissolve sugar. Bring to a boil, then lower heat to a steady simmer for 15 minutes. Remove from heat, cover and set aside to cool.
Make Filling: add ingredients to food processor and pulse until ground to breadcrumb-like texture. Depending on the size of your food processor, this may be done in batches.
Gently melt clarified butter, remove from heat.
To assemble: unroll phyllo dough and lay horizontally. Cut down the middle top to bottom. One half will be bottom layer and the remaining half will be top layer of Baklava.
Reserve neater layers for top, keep covered with a layer of plastic wrap and damp dish towel.
Lay bottom layers in pan all together, no need to add butter yet.
Spread filling on bottom layer of phyllo. Drizzle some butter to moisten filling.
Start layering the top portion of baklava by placing a single phyllo sheet on top of filling. Using a pastry brush, Gently brush on melted clarified butter.
Repeat until all phyllo sheets have been used. DO NOT butter top of final phyllo sheet. It’ll be hard to cut if sticky!
Using a sharp knife, cut all the way into the bottom layers to create diamond shapes (This allows butter to seep down while baking.) First cut vertically along the length of pan, then diagonally to create a diamond pattern. You may need to use your hands to hold down top layers of phyllo while cutting. Use a clean ruler for straight lines if you need a little extra confidence!
Once baklava is cut, pour remaining clarified butter evenly over baklava.
Preheat oven to 350 degrees. The phyllo layers will have time to absorb clarified butter while your oven heats up.
Bake at 350 on middle rack for 50-55 minutes.
Remove golden baklava from oven. Evenly laddle cooled syrup over warm pastry. Allow A few hours for the syrup to absorb completely at room temperature.
AJDE, LET’S EAT! Tag me on IG if you try it @balkanbasics
