Hello Daring Bakers! I am Erica, from Erica’s Edibles. First off I must say how honored I was to be asked to step into host the June Challenge! It was kind of short notice so I hope things go smoothly. I have been a Daring Baker since March 2009 and have loved every minute of it. I must tell you I am quite nervous to be hosting and I pray that all goes well.
This month we will be making Baklava, a sweet rich pastry made with layers of phyllo dough and nuts sweetened with simple syrup. Baklava is widely knows as a Greek dessert, but it’s origin has really never been pinpointed as many Middle Eastern countries also name it as their own.
Download printable file HERE
I have been fascinated with Baklava for a very long time and knew if I ever got the chance to host a challenge it was definitely going to be the recipe. I had my first baklava at a local Greek restaurant called The Original Greek; they have, in my opinion, the best baklava.
If you’re thinking baklava is easy, just layering phyllo, you’re right, but not so fast. We will be making our own homemade phyllo; we are, after all, the Daring Bakers. Phyllo, which means, “leaf” in Greek, is tissue paper-thin like sheets of dough. Homemade phyllo is a lot of work to roll out but is worth it, its delicious! Baklava is quite simple to make but is a little time consuming. Give yourself at least half a day for the prep, rolling and layering and it does need to sit overnight.
I am really looking forward to see that everyone comes up with.
- Phyllo Dough Recipe – Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
- Baklava – Adapted from Alton Brown, Food Network
Blog-checking lines: Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.
Posting Date: June 27, 2011
Note: As much as I wanted to have baklava as the challenge I was a little worried about our Alterative Bakers. I am happy to say I did some searching and this seems to be a very versatile recipe that can work for just about anyone!
·For those who are worried about nuts, I looked and there are a ton of recipes for nut free baklava, choose a filling that works for you
·Gluten-free Bakers, I have also seen recipes for gluten free phyllo
·Vegan Bakers, I have seen many recipes out there for you as well
·**See in Additional information for suggestions**
Mandatory Items: This month you must make your own phyllo dough and turn it into a Baklava.
Variations allowed: This is where you can get to be creative,
·I have looked and there are many recipes for gluten free dough, nut free and vegan bakers
·If you don’t like the spices used in the recipe pick ones you enjoy
·If you prefer different nuts use them!
·If you prefer not to use butter for layering oil will work
·You don’t have to make the traditional cake form of baklava, I have included links for rolls and cups, or if you have another idea try it!
·If you have a phyllo dough that works for you and prefer it to this one, use your recipe, as long as it is from scratch.
Preparation time: The recipe may seem simple but it is a little time consuming
Phyllo Dough Mixing/Kneading: 15-25 minutes
Resting time: 30-90 minutes (longer is better)
Rolling Phyllo: varies, approx. 2 minutes per sheet
Syrup: 15 minutes plus cooling
Baklava: 30 minutes
Wooden dowel or rolling pin
Stand mixer (can knead by hand)
Baking dishes – 9” x 9” is recommended
Food processor /blender
*Note 1: To have enough to fill my 9” x 9” baking dish with 18 layers of phyllo I doubled this recipe.
*Note 2: Single recipe will fill a 8” x 5” baking dish.
*Note 3: Dough can be made a head of time and froze. Just remove from freezer and allow to thaw
and continue making your baklava
1 1/3 cups (320 ml) (185 gm/6½ oz) unbleached all purpose (plain) flour
1/8 teaspoon (2/3 ml) (¾ gm) salt
1/2 cup less 1 tablespoon (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon (2½ ml) cider vinegar, (could substitute white wine vinegar or red wine vinegar, but could affect the taste)
1. In the bowl of your stand mixer combine flour and salt
2. Mix with paddle attachment
3. Combine water, oil and vinegar in a small bowl.
4. Add water & oil mixture with mixer on low speed, mix until you get a soft dough, if it appears dry add a little more water (I had to add a tablespoon more)
This is the texture you are looking for, sticks together:
5. Change to the dough hook and let knead approximately 10 minutes. You will end up with beautiful smooth dough. If you are kneading by hand, knead approx. 20 minutes.
6. Remove the dough from mixer and continue to knead for 2 more minutes. Pick up the dough and through it down hard on the counter a few times during the kneading process.
7. Shape the dough into a ball and lightly cover with oil
8. Wrap tightly in plastic wrap and let rest 30-90 minutes, longer is best ( I let mine rest 2 hours and it was perfect)
Rolling your Phyllo
** Remove all rings and jewelry so it does not snag the dough**
Use whatever means you have to get the dough as thin as you can. I have included a fantastic video at the end of the post on how to roll out your phyllo dough, using a wooden dowel, which worked perfectly for me. You may also use a pasta machine if you have one, or a normal rolling pin whatever works for you.
1.Unwrap your dough and cut off a chunk slightly larger then a golf ball. While you are rolling be sure to keep the other dough covered so it doesn’t dry out.
2. Be sure to flour your hands, rolling pin and counter. As you roll you will need to keep adding, don’t worry, you can’t over-flour.
3. Roll out the dough a bit to flatten it out.
4. Wrap the dough around your rolling pin/dowel
5. Roll back and forth quickly with the dough remaining on the dowel (see attached video for a visual, its much easier then it sounds)
6. Remove; notice how much bigger it is!
7. Rotate and repeat until it is as thin as you can it. Don’t worry if you get rips in the dough, as long as you have one perfect one for the top you will never notice.
8. When you get it as thin as you can with the rolling pin, carefully pick it up with well floured hands and stretch it on the backs of your hands as you would a pizza dough, just helps make it that much thinner. Roll out your dough until it is transparent. NOTE: you will not get it as thin as the frozen phyllo dough you purchase at the store, it is made by machine
9.Set aside on a well-floured surface. Repeat the process until your dough is used up. Between each sheet again flower well. You will not need to cover your dough with a wet cloth, as you do with boxed dough, it is moist enough that it will not try out.
Adapted from Alton Brown, The Food Network
For the syrup:
·1 1/4 cups (300 ml) honey
·1 1/4 cups (300ml) water
·1 1/4 cups (300 ml) (280 gm/10 oz) sugar
·1 cinnamon stick
·1 (2-inch/50 mm) piece fresh citrus peel (lemon or orange work best)
·a few cloves or a pinch or ground clove
When you put your baklava in the oven start making your syrup. When you combine the two, one of them needs to be hot, I find it better when the baklava is hot and the syrup has cooled
1. Combine all ingredients in a medium pot over medium high heat. Stir occasionally until sugar has dissolved
2. Boil for 10 minutes, stir occasionally.
3. Once boiled for 10 minutes remove from heat and strain cinnamon stick and lemon, allow to cool as baklava cooks
Ingredients for the Filling:
1 (5-inch/125 mm piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons (10 ml) (8 gm) ground cinnamon
15 to 20 whole allspice berries ( I just used a few pinches)
3/4 cup (180 ml) (170 gm/6 oz) blanched almonds
3/4 cup (180 ml) (155 gm/5½ oz) raw or roasted walnuts
3/4 cup (180 ml) (140 gm/5 oz) raw or roasted pistachios
2/3 cup (160 ml) (150 gm/ 5 1/3 oz) sugar
phyllo dough (see recipe above)
1 cup (2 sticks) (240 ml) (225g/8 oz) melted butter ** I did not need this much, less then half**
1.Preheat oven to moderate 350°F/180°C/gas mark 4.
2.Combine nuts, sugar and spices in a food processor and pulse on high until finely chopped. If you do not have a food processor chop with a sharp knife as fine as you can. Set aside
3. Trim your phyllo sheets to fit in your pan
4. Brush bottom of pan with butter and place first phyllo sheet
5. Brush the first phyllo sheet with butter and repeat approximately 5 times ending with butter. (Most recipes say more, but homemade phyllo is thicker so it’s not needed)
6. Sprinkle 1/3 of the nut mixture on top
7. Continue layering phyllo and buttering repeating 4 times
8. Sprinkle 1/3 of the nut mixture on top
9. Continue layering phyllo and buttering repeating 4 times
10. Sprinkle 1/3 of the nut mixture on top
11. Continue layering and buttering phyllo 5 more times. On the top layer, make sure you have a piece of phyllo with no holes if possible, just looks better.
12. Once you have applied the top layer tuck in all the edges to give a nice appearance.
13. With a Sharp knife cut your baklava in desired shapes and number of pieces. If you can’t cut all the ways through don’t worry you will cut again later. A 9×9 pan cuts nicely into 30 pieces. Then brush with a generous layer of butter making sure to cover every area and edge
14. Bake for approximately 30 minutes; remove from oven and cut again this time all the way through. Continue baking for another 30 minutes. (Oven temperatures will vary, you are looking for the top to be a golden brown, take close watch yours may need more or less time in the oven)
15. When baklava is cooked remove from oven and pour the cooled (will still be warmish) syrup evenly over the top, taking care to cover all surfaces when pouring. It looks like it is a lot but over night the syrup will soak into the baklava creating a beautifully sweet and wonderfully textured baklava!
Next morning all syrup is absorbed
16. Allow to cool to room temperature. Once cooled cover and store at room temperature. Allow the baklava to sit overnight to absorb the syrup.
17. Serve at room temperature
Freezing/Storage Instructions/Tips: There are a few ways to store your Baklava. It is recommended that you store your baklava at room temperature in an airtight container. Stored at room temperature your baklava will last for up to 2 weeks. You will notice as the days pass it will get a little juicier and chewier. You may choose to store it in the fridge; this will make it a little harder and chewy, but does increase the shelf life. You can also freeze your baklava and then just set it out at room temperature to thaw.
Additional Information: I have included some videos and links to help you through the process
How to roll the phyllo dough –
Excellent 3 part video showing the whole process –
Making Hollow Baklava Rolls- http://www.youtube.com/watch?v=6FvM8cWzjKI
Making Baklava Rolls – http://www.youtube.com/watch?v=H51egHWv0sQ