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how to cut baklava perfectly?

I need a sort of presser cutter device, to cut my baklava into exact pieces (Like a grid which i can press into the baklava to make it exact). I need to know it's name, and a link to where i can buy one (UK) would also be appreciated. If the grids shape can be changed for different baklava that would be extremely helpful but not necessary. Thanks

asked by Volkan Esengul over 1 year ago
13 answers 1526 views
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added over 1 year ago

I've made a lot of baklava in my time, but I've never seen or heard if such a device. Given the delicacy of the phyllo dough, I would think pressing on it with a cutter would tend to crush it. I always refrigerate the uncooked pan if baklava until the butter solidifies, and then use a sharp knife and a ruler to mark off where to cut, and then make the cuts. A good serrated knife is useful for this. My recipe is on this site, Mrs. Z's Secret Ingredient Baklava.

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PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added over 1 year ago

Though I've never tried it with baklava...I often like to cut delicate things with a thin, electric carving knife. Its surprisingly good at cutting pastry (I've used it for mille-feuille before).

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

I was looking for a quick and easy tool to make my staff's lives easier, but it's looking like it's not going to happen. Thanks to those who took time to answer.

C3530c17 ce9c 45b2 9755 cac310550f38  pi day 2015
added over 1 year ago

What about this: http://www.kingarthurflour...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

That might just be crazy enough to work, thanks!

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added over 1 year ago

I've had one of these in my Amazon cart for quite a while but not for one pan of baklava. But now that we know that you are making baklava for a restaurant, Volkan, I'd like to hear if it works. Let us know if you try it!

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added over 1 year ago

I think i'll go with this amswer, i've found a 7 blade variation which will suit my style just fine. My biggest worry is wether the phylo pastry will be crushed or not

C3530c17 ce9c 45b2 9755 cac310550f38  pi day 2015
added over 1 year ago

I cut the top layer of pastry before I bake it. That way you get nice smooth cuts. The bottom layer doesn't puff up like the top, so you can cut it after baking without messing it up. If the cutter doesn''t work to actually cut through the phyllo without denting the whole thing, maybe you can always just use it to mark the top evenly so you can cut with a knife...

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

I've had god luck treating baklava as I would a cheesecake. That is to say, I cut it with a hot, wet knife. A 12.5" serrated knife (measurement from the tip of the blade to its end at the handle) is ideal. Fill your deepest measuring vessel or pitcher or vase with hot water. Dip the blade into it, then wipe it quickly with a dry towel. Make your first cut. Repeat until finished.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

Actually, I've had "good" luck

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 1 year ago

I was about to suggest a serrated knife. A few years ago I subbed for a teacher doing a Phyllo class, and the serrated knife worked very well.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

For those suggesting method of using a regular knife, the main problem for me is the regularity of the cut. I need to be able to cut 8 rows and x colums (need to double check).

516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 1 year ago

I've made cut marks before baking and the cut with a good pizza roller cutter.