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may make baklava today (have a lot of honey and some old phyllo dough mocking me from the freezer)--anyone have hints to make it stellar?

asked by Raquelita over 6 years ago
4 answers 1022 views
2ce4531e 275e 4d28 9c0a 00a62172217e  rays 2
added over 6 years ago

I like to mix pistachios and walnuts for a more complex flavor and prettier color. And use lots of lemon juice to brighten it up and offset the honey.

766e7ce3 8394 4788 8337 bbd8a8d3a07e  5.15.11 coconut macaroons best sm
added over 6 years ago

Use plenty of butter on your phyllo dough layers. There's no use skimping on it because it's one of the things that makes baklava so delicious! A mix of pecans, walnuts, and pistachios gives nice flavor depth. If you really want to make your baklava stellar, make your own syrup instead of using honey. Here is my father's syrup recipe for his baklava and it never disappoints:

When baklava goes into the oven, make the syrup. Place sugar, water, and corn syrup into a saucepan and stir over medium heat until sugar is dissolved. Add remaining syrup ingredients, bring to the boil, and boil for 15 minutes. Remove cinnamon stick, clove, and orange zest, and then allow to cool.

Spoon syrup evenly over hot baklava. Sprinkle with ? cup chopped pistachios.

Leave for several hours before cutting again into serving portions.

766e7ce3 8394 4788 8337 bbd8a8d3a07e  5.15.11 coconut macaroons best sm
added over 6 years ago

It seems to have deleted the ingredients list. Here you go:

1½ cups sugar
1½ cups water
2 tablespoons light corn syrup
2" strip of orange zest
1 cinnamon stick
1 whole clove
2 teaspoons lemon juice
½ teaspoon orange flower water (optional)

C45c94a0 2e08 45bf a73c 4235d1b3c4bb  image
added over 6 years ago

Make it a day or two ahead of serving/eating, it really gets better as it sits and melds. I "taught myself" how to make it using this recipe, it is so beautiful and so good: http://www.food52.com/recipes...

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