Pinch of Cumin

Baklava

A big discovery -and at the same time a challenge- to me. After eating these funny eye-catching sweeties in my trips to Turkey and Jordan (and now and then in Spain), I was always feeling curious about the way to cook them. Phyllo pastry is not a very well known -neither easy to find- ingredient in Madrid and it is perhaps because of that that I was postponing it for an unlimited period of time.

But it turns out that in Germany this pastry seems to be standard -thanks, apfel strudel-, without searching that much I have run into it in the refrigerated section, so… why not to try? -I did not have any excuse-.

The procedure is somehow laborious -why to deceive ourselves- but not as much as it seems to be. Apart from the handle and brushing of the phyllo pastry, the rest does not have a big complication. And as you can see in the photo, the result is a very attractive bite to your eyes and to the palate of those who have a really sweet tooth. Do you fancy trying?

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Ingredients for 12 units

1 pack of phyllo pastry
200 gr of chopped walnuts
100 gr of white sugar
½ tablespoon of cinnamon
100 gr of melted butter
100 gr of water
1 stick of cinnamon
125 gr of honey
Peel of half lemon
Peel of half orange

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Directions

Mix walnuts with half of the sugar (50 gr) and cinnamon.

Grease an oven mold with butter and place the first sheet of phyllo. Grease with butter the top of this sheet and repeat this procedure until you have 7 sheets in the mold.

Spread 1/3 of the walnut mixture on top of the last phyllo sheet, previously spread with butter.

Put on top of the walnuts mixture another 2 sheets of phyllo, according to previous procedure (with butter in between and on top of the last one).

Spread again another 1/3 of the walnut mixture on top of the last phyllo sheet.

Put on top of the walnuts mixture another 2 sheets of phyllo, according to previous procedure (with butter in between and on top of the last one).

Spread the last 1/3 of the walnut mixture on top of the last phyllo sheet, and repeat the procedure of placing phyllo sheets until you have 8 layers on top of it.

Cut it into individual pieces before baking so that it does not break up later.

Preheat oven to 180ºC for 5 minutes and bake them to that temperature until brown (around 25 minutes).

Prepare the syrup now. Put water, 50gr of sugar, stick of cinnamon and lemon and orange peels in a saucepan and heat it until it boils. Simmer it for 10 minutes.

Add honey and simmer it for 2 more minutes.

Remove the peels and cinnamon stick and sprinkle the baklava with this syrup right after taking it out from the oven.

Let it retrieve room temperature together with the syrup and keep it in the same bowl until you eat it.

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To be considered

It is a laborious procedure, but not as hard as it seems to be. You will spend most of the time in greasing phyllo sheets; the rest is not that difficult.

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3 Comments to "Baklava"

  1. maria says:

    tengo muchas ganas de hacer este postre que promete, pero el otro día en el super que yo compro no encontré esta masa; sólo encontré masa quebrada y masa de hojaldre. Seguiré buscando y ya te diré. Un abrazo

  2. Sara says:

    La masa filo en Madrid no es fácil de encontrar, creo que sólo la venden en Hipercor o en el supermercado de El Corte Inglés, en la sección de refrigerados (es mejor la fresca que la que venden congelada).

    Si no encuentras, también puedes usar masa brick, que no es igual pero queda muy parecida y es más fácil de encontrar.

  3. yoli says:

    La pasta filo es conocida y fácil de encontra en cualquier supermercado, y mucho más en Madrid. Si no cocinas no la conoces, pero el que cocina mínimamente la conoce, aunque sea de oídas. No es nada del otro mundo y tiene más años que el sol.
    Muy rica la receta, enhorabuena.

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