Assuming you have not already used all your home filo batteries as promised, here is my method
to build what I think is a beautiful baklava. Like lasagne, there are
several versions of this, because there are cooks that do, but independently of
exact ingredients or a specific number of layers, the technique is the same.
I tend to enjoy a generous ratio
between walnuts and pastries, because it makes me feel a little better
quantities of sugar in this area, but beyond that, I think
approach produces the best texture. As I mentioned in the video, you can
Use as many layers of filo as you like, but be careful, as many may not
kitchen, and the only way to spoil this is to outsource the dough. top
and the lower layers must dry and thoroughly clean, otherwise, once the
The syrup is stripped off, you will have a soggy mess.
I would start looking at it after about
45 minutes, but it will probably take more than an hour or more,
depending on the amount of "things" you used. When finished, and finished with the syrup,
you must let the room temperature cool, which is incredibly difficult to do.
But, your patience will be rewarded with one of the most delightful things known
to the man. I really hope you try soon. Enjoy it!
Gives a round Baklava of 9 inches:
* Note: I do not know how this results in a different size
but I'm sure you'll understand that.
1 stick (1/2 cup) of melted unsalted butter
– For the syrup:
1 1/2 cup sugar
3/4 cup water
1/4 cup of honey
3 whole pods
1/4 teaspoon of vanilla
1 1/2 teaspoons of orange blossom water (or as an orange and
– For the nut mixture:
2 1/2 cups walnut halves
1 cup of peeled pistachios