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.
I have never attempted to make homemade baklava..let alone make my own phyllo dough so when this month’s challenge was posted I was really excited to give this a try..Thank you Erica
As you will see from the recipe, making phyllo dough is a little time consuming and should be listed as arms and upper body excercise! It is not easy rolling 18 sheets of dough to paper-thin and though I floured the layers as I stacked them on top of each other the bottom layers stuck to each other and I had to roll them again.
The filling I used was a combination of walnuts, pistachio and hazelnuts, I cut down the sugar in the filling to 2 tablespoons and I added 1 tablespoon of rosewater to the filling. I also added rosewater to the syrup. Other than that I stuck to the recipe.
I have to say that the end result was really delicious but it was not very similar to the baklava you get at eastern sweets shops..if anything it was very similar to another dessert called kollaj..nonetheless it was really good.
Thank you Erica for a wonderful challenge..I was really proud of myself for making my own phyllo..I don’t know if I’d do it again (it was hectic)..but seeing the look on my husband’s face when I told him I made phyllo from scratch was worth it!
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
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.A wooden dowel, 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. 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.
5. 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
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
Boil for 10 minutes, stir occasionally.
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!
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