A world of cake: Baklava

No one knows exactly the origin of Baklava. Turks claim filo pastry as their own, Iranians claim their Persian ancestors saw the potential of ths light and layered pastry. Of course, Armenians and Greeks also love baklava and claim to have invented it too, as do other Middle Eastern and central Asian cultures. When it comes down to it, there's no way to be sure - I'm just glad someone somewhere thought of it!

I was first introduced to Baklava by an Iranian couple not long after I came to Canada. I didn't like it then, I found it too sweet for my tastebud. Never thought making Baklava is so easy. Our secretary who country of origin from Egypt gave me the recipe and a package of filo pastry. She assured me that there would be no difficulty about it. And she's right!

Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup.

Baklava

Ingredients:

1 pkg. frozen filo pastry (thawed in the fridge overnight)
1/2 lb. melted butter

Nut mixture:

2 cups whole pistachio nuts (or almonds, walnuts), finely chopped

1/2 tsp cinnamon

1/4 shredded cocunut (optional)

1/3 cup raisin (optional)

Syrup:

2 cups sugar

1 cup water

3 tsp lemon/lime (or more)

1/2 tsp vanilla extract

1/2 tsp rose water (found in Middle Eastern stores)

Steps:

1.  Preheat the oven to 350F.

2.  To prepare syrup: place the sugar and water in a heavy pan and stir over medium heat until the sugar is dissolved. Add juice of lemon/lime and bring to a boil and let it simmer on medium temperature for 15 minutes. Add vanilla extract and rose water. Let it cool to room temperature.

3.  Combine all nut mixture together, divided into two portion.

4.  Grease a 13 x 9 x 2 inch baking pan with melted butter.

5.  Open Filo package and take 1/3 of the sheets and lay them in the pan, folding any extra filo back in the pan. (Make sure to cover the rest with a towel or it will dried out). Generously brush the whole surface of the filo sheet with butter, followed by a layer of nut mixture. Repeat these layers until you have stacked three layers of filo pastry and two layers of nut filling. Brush the remaining butter on top.

6.  Use a sharp knife to cut the cake into squares or diamonds, cutting all the way to the bottom.

7.  Bake for 20 - 30 minutes until top is golden brown. Remove from oven.

8.  When the baklava is done, spoon or ladle the syrup over the top a little at a time. Remember: the baklava must be hot, and the syrup at room temperature for syrup to be absorbed. Let it cool. (Baklava can be left at room temperature for up to 4 days).

9.  Serve.

   

 

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HAPPY BAKING!