Posted by: Jonjon | January 21, 2009

Baklava II Aka Disaster II 9/10

Baklava II Aka Disaster II 9/10
January 21 2009

• 2 tablespoons and 2 teaspoons white sugar 35g
• 2 tablespoons and 2 teaspoons water 40ml
• 1 tablespoon and 1 teaspoon honey 20ml
• 1/8 cinnamon stick
• 1/8 lemon
• 1/8 teaspoon vanilla extract 0.4ml

• 2 ounces chopped almonds 55g
• 1/2 teaspoon white sugar 2g
• 1/8 teaspoon ground cinnamon 0.2g
• 1/8 teaspoon ground cloves 0.1g
• 2 tablespoons unsalted butter, melted 30g
• 1/8 (16 ounce) package frozen phyllo pastry, thawed 35g

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 24 servings.
1. Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed. Set side.
2. In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 9×13 inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used.
3. Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes.
4. Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.

I used puff pastry for baklava. Actually, I was just curious as to how baklavas were made, and since I had puff pastry at hand, I might as well put it to use. There is no phyllo dough where I lived so I used puff pastry. The puff pastry did not work so well, because the butter in the pastry boiled so much, (basically deformed in shape). What makes baklava taste like baklava is the almonds fillings and the sauce that you pour onto the baklavas. The sauce was really good. In fact, I used Lime instead of Lemon, and it tasted exactly like a baklava sauce, only much better. It was so fragrant too. The sauce was perfect for this recipe (Only this recipe because it was extremely sweet)…However……this is probably one of the most unhealthy snacks that I have ever made. You are basically ingesting layers of butter when you have a baklava, not to mention the amount of sugar and honey in the syrup.

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