This characteristically sweet and moist pastry is very popular in all countries that used to be parts of former Ottoman Empire. In some other parts of Asia it is served in all special occasions. Baklava is made of numerous layers of phillo or filo, very thin and dry pastry sheets, filled with nuts and drenched in very sweet sugar syrup. Although there are many different recipes, it is really simple to make, if you manage to buy filo.
Phillo is quite difficult to make, if you have never tried. It is much easier to buy already made sheets. The whole procedure is simple. Every sheet needs to be placed in a pan, coated with thin layer of melted butter or oil, and covered with another sheet. Every third or fourth sheet should be sprinkled with ground or chopped nuts and spices, finishing with four sheets of filo.
Syrup is made of sugar and water, approximately three cups of sugar and one and a half cups of water. Sugar can be partially replaced with honey. Mix everything together and add your favorite spices, cinnamon, cardamom or cloves. Add some lemon juice and cook until it becomes syrupy.
Once done, the cake should be cut to diamond shapes or cubes, using a sharp knife. Finishing layer needs to be sprinkled with water. Bake in preheated oven for approximately half an hour, on 180 degrees. Sugar syrup should be cooled and poured over hot cake. Few hours later, your cake is ready to be served.
Although walnuts, pistachios and hazelnuts are mostly used for this purpose, you may use almonds, macadamia nuts or any other type of nuts. In some parts of the world they add dry fruits, for example apricots or dates as well. They generally use four cups of nuts for filling, but it is nice to add more filling, if you prefer richer cakes. Cloves and cardamom taste very nice in these combinations.
Other spices and aromas are also welcome. Orange zest and juice, vanilla, rum, apricot liqueur and lime will make your own recipe especially interesting. Sugar is often partially replaced with honey. This cake is really very sweet, but if you use lighter syrup, it just won't be the same. It should be very sweet and really moist.
Chocolate version is especially tasty. The procedure is the same, the only difference is in syrup. You should make the syrup without lemon juice, remove it from the heat and melt 200 grams of good chocolate in it. Don't forget to add some cinnamon, or a little bit of vanilla. Don't add lemon juice in this version, orange works better with chocolate. Pour this mixture over your baked cake and leave it to cool.
Really tasty filling is the one that include chopped and ground almonds and one to two cups of finely chopped apricots. If you add some apricot liqueur and orange juice and zest in your syrup, it will be even more interesting. You can play with different spices and other ingredients to create your own recipes, designed to suit your taste.
Phillo is quite difficult to make, if you have never tried. It is much easier to buy already made sheets. The whole procedure is simple. Every sheet needs to be placed in a pan, coated with thin layer of melted butter or oil, and covered with another sheet. Every third or fourth sheet should be sprinkled with ground or chopped nuts and spices, finishing with four sheets of filo.
Syrup is made of sugar and water, approximately three cups of sugar and one and a half cups of water. Sugar can be partially replaced with honey. Mix everything together and add your favorite spices, cinnamon, cardamom or cloves. Add some lemon juice and cook until it becomes syrupy.
Once done, the cake should be cut to diamond shapes or cubes, using a sharp knife. Finishing layer needs to be sprinkled with water. Bake in preheated oven for approximately half an hour, on 180 degrees. Sugar syrup should be cooled and poured over hot cake. Few hours later, your cake is ready to be served.
Although walnuts, pistachios and hazelnuts are mostly used for this purpose, you may use almonds, macadamia nuts or any other type of nuts. In some parts of the world they add dry fruits, for example apricots or dates as well. They generally use four cups of nuts for filling, but it is nice to add more filling, if you prefer richer cakes. Cloves and cardamom taste very nice in these combinations.
Other spices and aromas are also welcome. Orange zest and juice, vanilla, rum, apricot liqueur and lime will make your own recipe especially interesting. Sugar is often partially replaced with honey. This cake is really very sweet, but if you use lighter syrup, it just won't be the same. It should be very sweet and really moist.
Chocolate version is especially tasty. The procedure is the same, the only difference is in syrup. You should make the syrup without lemon juice, remove it from the heat and melt 200 grams of good chocolate in it. Don't forget to add some cinnamon, or a little bit of vanilla. Don't add lemon juice in this version, orange works better with chocolate. Pour this mixture over your baked cake and leave it to cool.
Really tasty filling is the one that include chopped and ground almonds and one to two cups of finely chopped apricots. If you add some apricot liqueur and orange juice and zest in your syrup, it will be even more interesting. You can play with different spices and other ingredients to create your own recipes, designed to suit your taste.
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