Many years ago, Mr Man and I took a trip to Turkey to take in the sites. It is a fascinating country, so rich in culture and resplendent in breathtakingly beautiful architecture. One of the highlights was the food, which differs slightly throughout the regions of Turkey but is largely the heritage of Ottoman Cuisine. And one of my most favourite little things to nibble whilst we were out and about, was baklava.
Baklava is a sweet pastry made from layers of filo pastry spread with chopped nuts and spices, and soaked in a cinnamon scented honey syrup. Its recipe varies somewhat from region to region as it does from country to country – Armenia, Greece, Egypt and Georgia also include it as part of their traditional cuisine.
As historic as baklava is, the more modern day versions can include some shamefully unorthodox ingredients like cooking spray instead of butter and a syrup made with a sugar-free sugar substitute. I have stuck to the customary ingredients and believe me, the result is perfect and pretty much on par with the baklava I sampled throughout Turkey.
It is easy to see why baklava is known as one of the Middle East’s grandest sweets. With its layers of delicate pastry, butter, honey and nuts I can certainly guarantee love at first bite.
Honey Syrup Ingredients
300 grams caster sugar
125 grams honey
2 tablespoons of lemon juice
1 cinnamon quill
2 drops rosewater
300 grams natural, raw and unsalted pistachios
300 grams walnuts
120 grams sugar
3 teaspoons ground cinnamon
2 teaspoons finely grated lemon peel
300 grams butter, coarsely chopped
454 grams filo/phyllo pastry, approximately 40 sheets (fresh is best but frozen and thawed is fine)
For honey syrup, combine sugar, honey, cinnamon and 300ml water in a saucepan over medium heat, stirring to dissolve sugar. Reduce heat to low, simmer for 20 minutes to allow the ingredients to infuse. Remove from heat, strain through a fine sieve, stir through lemon juice and rosewater and set aside (can be made 1 day ahead, cover and chill).
Preheat your oven to 160c/350f. Spread the nuts on a baking sheet and toast for 5 minutes and allow to cool. Transfer the nuts to a chopping board and chop them to a medium/fine texture. This can also be done using a food processor – using the on/off button to ensure they are not too finely ground.
Combine nuts, sugar, lemon peel and cinnamon in a bowl and set aside. Melt butter in a saucepan over low heat, set aside and keep warm. Brush a 13 x 9 x 2 inch baking tray with melted butter. If you need to, cut the sheets of filo to fit tray snugly and cover with a sheet of plastic wrap and then a damp tea towel.
Layer half of the filo pastry in your baking tray, brushing butter between each layer. Scatter evenly with half the nut mixture, then top with half of the remaining pastry, brushing butter between each layer. Scatter over remaining nut mixture and top with remaining filo, brushing between each layer with butter. Brush the top lightly with butter and refrigerate until firm (15 minutes). Cut through the top two filo layers (do not cut through to the bottom of the pan) lengthwise with a very sharp knife. Repeat this crosswise to make 16 rectangles. Bake until golden and cooked through (around 45 minutes to an hour depending on your oven).
Spoon cold syrup over the hot baklava evenly and set aside to cool completely (overnight if possible, covered and standing at room temperature), cut each square diagonally in half for a total of 32 pieces. Transfer to a platter and serve.
Notes: you can also cut the Baklava into a diamond shape.
Source: adapted from Turkey on a Plate, Bon Appetit, Turkey to Go & Australian Gourmet Traveller
© 2011, Michelle. All rights reserved.
