Baklava

Baklava is a time-consuming yet incredibly rewarding dessert that is best enjoyed when made by two people working together. It is a reliable and foolproof recipe that yields a large quantity of delicious, impressive treats. This delectable creation is considered one of the most wonderful desserts on the planet. For this recipe, you will need a lasagne pan measuring about 16 × 10 × 2 inches, as well as a 1-inch brush (a paintbrush from a hardware store works just as well and is more affordable than a pastry brush).

MAKES: 4 dozen pieces

TIME: At least 2 hours, plus time to rest

INGREDIENTS:

• 1 cup honey
• 3 cups plus 7 tablespoons sugar
• 2 teaspoons freshly squeezed lemon juice
• 6 cups (about 1 1/2 pounds) walnuts
• 2 teaspoons ground cinnamon
• 2 pounds phyllo dough, thawed if frozen
• 1 pound (4 sticks) butter, melted

INSTRUCTIONS:

1. Combine the honey, 3 cups of sugar, and lemon juice with 2 1/2 cups of water in a saucepan. Bring the mixture to a boil while stirring to dissolve the sugar. Once dissolved, remove from heat and allow it to chill. This step can be done in advance, even days or weeks prior to making the baklava.
2. Chop the walnuts using a food processor, making sure to pulse them instead of blending them into a fine powder. In a bowl, combine the chopped walnuts with 7 tablespoons of sugar and the ground cinnamon.
3. Keep the phyllo sheets covered with a piece of plastic wrap and a damp towel to prevent them from drying out.
4. Brush the bottom of the pan with melted butter. Place 7 sheets of phyllo in the pan, overlapping slightly and with alternating ends hanging over the edges. Brush the phyllo with butter and sprinkle approximately 1/4 cup of the nut mixture evenly. Fold the ends over, brush with butter, sprinkle with nuts, and repeat this process with 7 more sheets of phyllo. Continue layering and buttering the sheets until only 10 or 11 sheets remain, buttering them without adding nuts.
5. Refrigerate the baklava for about an hour, or longer if desired.
6. Preheat the oven to 300°F (150°C). Score the top of the baklava sheets into approximately 48 triangles by first cutting lengthwise into 4 sections, then widthwise into 6 sections, and finally diagonally.
7. Bake the baklava in the preheated oven until golden brown, which usually takes about 1 hour.
8. Allow the baklava to cool slightly, then cut through the score marks using a sharp, thin-bladed knife. Pour the cold syrup over the entire baklava, tilting the pan to ensure it spreads evenly. Let the baklava cool to room temperature before serving. It can be stored covered at room temperature for several days.

Walnut Phyllo “Cigars” Variation:

For a simpler and faster version of baklava, you can make walnut phyllo “cigars.” Halve or quarter the recipe and follow Steps 1 and 2 accordingly. Then, take one sheet of phyllo at a time and brush it quickly with melted butter. Repeat this process with 4 to 6 buttered sheets, creating a stack. Place 1/2 cup of the nut mixture along the narrow edge of the phyllo sheet, and sprinkle some additional sugar on top. Roll the phyllo tightly into a long “cigar.” Repeat this process using all the phyllo, nuts, and sugar as needed. Bake the “cigars” in a 325°F (165°C) oven until golden brown. Once done, cut them into 3-inch pieces and place them in a dish. Drizzle the sugar syrup over the “cigars” and allow them to sit for at least 30 minutes before serving.

TIPS:

• If using frozen phyllo dough, make sure to thaw it properly before starting the recipe. Follow the instructions on the packaging for the best results. It’s essential to keep the phyllo sheets covered with plastic wrap and a damp towel to prevent them from drying out while working with them.
• Phyllo sheets are delicate and can tear easily, so handle them with care. When layering the sheets, gently brush each one with melted butter to ensure they stick together.
• While the recipe calls for walnuts, feel free to experiment with other nuts such as almonds, pistachios, or hazelnuts. They will add their unique flavors and textures to the baklava.
• Use a food processor to chop the nuts, but be cautious not to over-blend them. Pulse the nuts a few times to achieve a coarse texture. Avoid turning them into a fine powder, as the texture is an important element of the baklava.
• The baklava needs to cool slightly before pouring the syrup over it. This allows the pastry to absorb the syrup better. Ensure that the syrup is cold when pouring it over the warm baklava, as this helps to keep the pastry layers flaky and crisp.
• When cutting the baklava into triangles or squares, use a sharp knife with a thin blade. This will help you achieve clean and precise cuts without crushing the layers.
• After pouring the syrup and allowing the baklava to cool to room temperature, cover it well to prevent it from drying out. Baklava can be stored at room temperature for several days, but make sure to keep it in an airtight container or cover it tightly with plastic wrap.
• You can prepare the syrup in advance and store it in the refrigerator. This allows you to save time on the day of making the baklava. Simply warm the syrup before pouring it over the baked pastry.