Baklava
Ingredients:
2 1/4 cups shelled Pistachio nuts
2 cups unsalted butter
1 pound phyllo dough, defrosted overnight in the
refrigerator
Syrup:
1 2/3 cup water
3 cups sugar
Juice of 1/2 lemon, more or less
*
Directions:
In a food processor, pulse the pistachios until coarsely ground
Coarsely ground (or you can chop them by hand
until very finely chopped)
until very finely chopped)
Don't over process the nuts. You want to maintain
some texture.
Clarify the butter over low heat, then letting the foam rise to the
top and the milk solids fall to the bottom of the pan . This will
take about 15 minutes depending on how high your heat is.
Skim off the top of the melted butter. Line a fine-mesh sieve
with a piece of cheesecloth, place it over a bowl and pour the
melted butter through.
Heat oven to 400 degrees and brush the inside of a 9 X 13 inch
baking pan with a little clarified butter.
Prepare the phyllo dough by trimming the stack of it with
scissors to fit the bottom of your baking dish. Packages of
phyllo come in different sizes; one won't need any trimming,
some may need an inch or two cut off a side; and some may
need to be cut in half crosswise. Cover phyllo layers with a
lightly damp towel, and keep covered.
Place 1 piece of phyllo on the bottom of the baking pan; brush
lightly with clarified butter.Layer phyllo sheets on top,
brushing each sheet with butter as you go, until half of
the phyllo is used. Spread pistachios on phyllo in an
even layer, then layer with remaining phyllo, brushing
each sheet with butter as you go (rewarm butter if necessary).
Cut the pastry into 36 pieces, using clean up-and-down strokes
and rotating the pan if necessary. Make sure to cut all the way
through to bottom of pan. Pour any remaining butter evenly
over pan.
Bale baklava until the top is golden brown, and the lower layers
beneath the pistachios are thoroughly baked through. To test
this, use a knife to lift up a corner of one of the pastry rectangles
from the center of the pan so you can peek at the bottom layers.
Start checking after 40 minutes, but it could take an hour or even
1 hour and 10 minutes.
If the top starts to get too brown before the pastry is cooked
through, lay a piece of foil over the top.
Meanwhile prepare the Sugar Syrup:
In a medium pot, combine the sugar with 1 2/3 cup of water.
Bring to a boil, then let simmer for 10 minutes, until slightly
thickened. Stir in lemon juice.
When the baklava is baked through, reheat the syrup until it
comes to a simmer. Remove pan from oven and place in or
on a rimmed baking sheet to catch any drips os syrup. Slowly
pour hot sugar syrup over the pastry; it will bubble up and
some may overflow. When the syrup stops bubbling, move
the pan to a wire rack to cool completely.
Serve at room temperature.
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