Baklavas

Baklavas Recipe from Cyprus - Indulge in Rich and Decadent Triangles and Pinwheels

Region / culture: Cyprus | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 20

Introduction

Baklava is a rich, sweet pastry made of layers of fillo pastry, filled with chopped nuts, and sweetened with syrup or honey. It is a traditional dessert in many countries around the Middle East, the Balkans, and South Asia. This recipe offers a classic take on this beloved dessert, incorporating almonds, walnuts, and a hint of cinnamon for a fragrant and irresistible treat.

History

The origins of Baklava are not entirely clear, with many regions claiming the dish as their own. However, it is widely believed that Baklava was first made by the Assyrians in the 8th century B.C. It then spread to the Byzantine Empire, where it was refined and became popular among the wealthy. The recipe continued to evolve, especially within the Ottoman Empire, where it became a staple dessert in the royal courts. Today, Baklava is enjoyed worldwide, with each region adding its unique twist to the traditional recipe.

Ingredients

0.5 kg fillo pastry (about 20 sheets)
0.5 cup of butter
2 cups of finely chopped almonds
1 cup of finely chopped walnuts
2 tbsp caster sugar
1 tbsp of pounded mixed cloves and cinnamon bark

Syrup

2 cups of sugar
2 cups of hot water
1 small piece of cinnamon
the rind of 1 lemon
2 tbsp lemon juice

How to prepare

In a bowl, mix both kinds of nuts, sugar, and pounded spices.
Choose an oven dish of 12x8 inches and grease the sides and bottom.
Brush 6 sheets of fillo pastry with butter and place them in the oven dish.
Spread half of the nuts mixture over the fillo pastry.
Brush another six sheets of fillo pastry with butter and place them to cover the nuts.
Spread the rest of the nuts over the fillo pastry and brush the remaining fillo with butter to cover the second layer of nuts.
Fold the edges of the fillo pastry around the sides of the dish and brush the top with the remaining butter.
Cut the fillo pastry into square or diamond shapes and sprinkle some cold water on top.
Place the baklava in a moderate oven and bake for one hour until golden.
Meanwhile, pour sugar and water into a saucepan and stir to dissolve.
Add the remaining syrup ingredients and heat to boil for about 15 minutes until the syrup thickens.
Remove from heat, let it cool, and remove the lemon rind.
Remove the baklava from the oven and while still hot, pour the cold syrup over it.
Cover the dish with a serviette, let the baklava cool, and cut it into pieces.
Makes about 20 pieces.

Variations

Chocolate Baklava: Add a layer of melted chocolate over the nuts for a decadent twist.
Pistachio Baklava: Substitute the almonds and walnuts with finely chopped pistachios for a vibrant, flavorful variation.
Vegan Baklava: Use plant-based butter and agave syrup instead of traditional butter and honey for a vegan-friendly version.

Cooking Tips & Tricks

Ensure the fillo pastry is fully thawed but kept under a damp cloth to prevent drying out.

- Use a sharp knife to cut the Baklava before baking; this makes it easier to serve once it's cooked.

- Sprinkling cold water on top of the fillo pastry before baking helps to prevent the pastry from curling.

- Pour the syrup over the hot Baklava right after it comes out of the oven for better absorption.

Serving Suggestions

Baklava is best served at room temperature or slightly warmed. It pairs beautifully with a cup of strong coffee or tea. For a more decadent treat, serve it with a scoop of vanilla ice cream.

Cooking Techniques

The key technique in making Baklava is layering. Properly buttering each layer of fillo pastry and evenly spreading the nut mixture are crucial steps that ensure the final product is flaky, crunchy, and rich in flavor.

Ingredient Substitutions

Honey can be used in place of the sugar syrup for a different flavor profile.

- Clarified butter (ghee) can be used instead of regular butter for a nuttier aroma.

- Pecans or cashews can be used as alternatives to almonds and walnuts.

Make Ahead Tips

Baklava can be made ahead and stored, covered, at room temperature for up to one week. For longer storage, freeze it before adding the syrup, then thaw and add fresh syrup before serving.

Presentation Ideas

Serve Baklava on a decorative plate, garnished with ground pistachios or a dusting of powdered sugar. A sprig of mint can add a refreshing color contrast.

Pairing Recommendations

Pair Baklava with a strong coffee, such as Turkish coffee or espresso, to balance its sweetness. For a wine pairing, choose a sweet dessert wine like Muscat or Tokaji.

Storage and Reheating Instructions

Store Baklava at room temperature, covered, to prevent it from drying out. If you need to reheat it, a few minutes in a warm oven will restore its crispness.

Nutrition Information

Calories per serving

A single piece of Baklava contains approximately 300 calories. Given its rich content of sugars and fats, it's a high-calorie dessert best enjoyed in moderation.

Carbohydrates

A single serving of Baklava contains approximately 45 grams of carbohydrates, primarily from the sugar and fillo pastry. This makes it a high-energy dessert, perfect for a quick boost but should be consumed in moderation.

Fats

Baklava is rich in fats, with about 20 grams per serving. These fats come from the nuts and butter used in the recipe. While nuts contain healthy fats, the butter contributes to the saturated fat content, so it's wise to enjoy Baklava as an occasional treat.

Proteins

Each serving of Baklava offers around 6 grams of protein, thanks to the nuts. Almonds and walnuts are excellent sources of plant-based protein, making Baklava a dessert that also contributes to your daily protein intake.

Vitamins and minerals

Baklava is a good source of several vitamins and minerals, including vitamin E, magnesium, and selenium, thanks to the nuts. These nutrients contribute to heart health, antioxidant protection, and more.

Alergens

Baklava contains common allergens such as nuts and gluten. It's not suitable for individuals with nut allergies or those who follow a gluten-free diet.

Summary

While Baklava is a delicious and indulgent dessert, it's high in sugars, fats, and calories. It also contains significant amounts of proteins and certain vitamins and minerals, making it a nutritious treat when enjoyed in moderation.

Summary

This Baklava recipe offers a delightful journey through taste and tradition, combining the crunch of fillo pastry with the richness of nuts and the sweetness of syrup. While indulgent, it also provides nutritional benefits, making it a dessert that satisfies both the palate and the body. Enjoy it responsibly, savoring each bite of this centuries-old delicacy.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Baklavas. It was many years ago, during a trip to Greece with my husband. We were wandering the bustling streets of Athens, taking in all the sights and sounds of this beautiful country. As we passed by a quaint little bakery, the sweet aroma of honey and nuts wafted out and drew us in.

Inside, we were greeted by a kind old woman who was busy rolling out dough and spreading a mixture of nuts and spices. Curious, I asked her what she was making, and she smiled warmly at me before saying, "Baklavas, a traditional Greek dessert. Would you like to learn how to make it?"

I couldn't believe my luck! I had always loved trying new recipes and learning about different cultures through their food. So, I eagerly accepted her offer and spent the next few hours watching and helping her create this delicious treat.

She showed me how to layer sheets of phyllo dough with a mixture of chopped nuts, cinnamon, and sugar, then how to carefully pour a warm honey syrup over the top to create a sticky, sweet glaze. The whole process was mesmerizing, and I knew that I had to recreate this dish at home.

When we returned from our trip, I immediately set to work in my own kitchen, trying to replicate the flavors and textures of the Baklavas I had tasted in Greece. After a few failed attempts and a lot of sticky fingers, I finally perfected the recipe to my liking.

Over the years, I have made Baklavas countless times, each batch better than the last. I have shared it with friends and family, who all rave about its deliciousness. And I have even passed it down to my own children, who have now become skilled bakers themselves.

But the best part of this recipe is not just the taste, but the memories it holds. Every time I make Baklavas, I am transported back to that little bakery in Athens, with the warm sun on my face and the sounds of the bustling streets all around me. It reminds me of the joy of discovery and the beauty of sharing food with others.

So, whenever I pull a tray of Baklavas out of the oven, I say a silent thank you to that kind old woman in Greece who first showed me how to make this incredible dessert. And I know that as long as I have this recipe, a piece of that memory will always be with me.