Dry Baklava

Dry Baklava Recipe from Afghanistan, Ethiopia, Greece, and Turkey

Region / culture: Afghanistan, Ethiopia, Greece, Turkey | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 12

Introduction

Dry Baklava is a delicious and sweet pastry that is popular in many Middle Eastern and Mediterranean countries. This recipe features layers of crispy dough filled with ground walnuts and soaked in a sweet syrup. It is a perfect dessert to enjoy with a cup of tea or coffee.

History

Baklava has a long history that dates back to the Ottoman Empire. It is believed to have originated in the imperial kitchens of the Topkapi Palace in Istanbul. Over the years, the recipe has evolved and spread to various countries, each adding its own unique twist to the classic dessert.

Ingredients

1 glass of flour
0.25 glass of water
2 eggs
0.2 tbsp of salt
1 tsp of olive oil
1.33 glasses of starch

Filling

1 glass of melted margarine
1.5 glasses of ground walnuts

Syrup

2 glasses of granulated sugar
2 glasses of water
2 tsp of lemon juice

How to prepare

Prepare the dough as instructed in the baklava recipe.
Place the dough pieces on top of each other on a wooden board.
Cut these pieces to fit the size of the baking tray.
Lightly grease the tray and place one layer of dough on it.
Evenly pour 0.5 tbsp of melted margarine over the dough.
Place only half of the dough pieces on the tray, creating one layer of dough with margarine on top.
Once half of the dough is used, sprinkle ground walnuts over it.
Add another layer of dough, spread some margarine, and repeat until all the dough pieces are used.
Cut the dough into baklava shapes, place in a preheated oven, and bake for an hour until the baklavas turn golden brown.
In a pan, combine granulated sugar, water, and lemon juice.
Melt the sugar over medium heat and boil for about 15 minutes until the mixture becomes syrup.
Remove from heat and let it cool for 10 minutes, then brush with butter.

Variations

Add a sprinkle of cinnamon or cardamom to the walnut filling for a warm and aromatic flavor.
Substitute the walnuts with pistachios or almonds for a different nutty taste.
Drizzle melted chocolate over the baked baklava for a chocolatey twist.

Cooking Tips & Tricks

Make sure to roll out the dough thinly to achieve a crispy texture.

- Brush each layer of dough with melted margarine to add richness and flavor.

- Allow the baklava to cool completely before pouring the syrup over it to prevent sogginess.

- Store the baklava in an airtight container to maintain its freshness.

Serving Suggestions

Serve Dry Baklava with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

Rolling out the dough thinly is key to achieving a crispy and flaky texture.

- Brushing each layer of dough with melted margarine adds richness and flavor to the baklava.

- Baking the baklava at a low temperature ensures that it cooks evenly and turns golden brown.

Ingredient Substitutions

You can use butter instead of margarine for a richer flavor.

- Cornstarch can be used instead of starch for a similar texture.

- Honey can be used instead of sugar for the syrup for a different sweetness.

Make Ahead Tips

Dry Baklava can be made ahead of time and stored in an airtight container at room temperature for up to a week. The flavors will continue to develop over time.

Presentation Ideas

Arrange the baklava on a decorative platter and garnish with chopped nuts or a dusting of powdered sugar for an elegant presentation.

Pairing Recommendations

Dry Baklava pairs well with a strong cup of Turkish coffee or a fragrant cup of mint tea.

Storage and Reheating Instructions

Store leftover Dry Baklava in an airtight container at room temperature for up to a week. To reheat, place the baklava in a preheated oven at 350°F for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Dry Baklava contains approximately 250 calories.

Carbohydrates

Each serving of Dry Baklava contains approximately 30 grams of carbohydrates.

Fats

Each serving of Dry Baklava contains approximately 15 grams of fats.

Proteins

Each serving of Dry Baklava contains approximately 5 grams of proteins.

Vitamins and minerals

Dry Baklava is a good source of vitamin E, which is essential for skin health and immune function.

Alergens

Dry Baklava contains nuts (walnuts) and gluten (flour), which may be allergens for some individuals.

Summary

Dry Baklava is a sweet and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Dry Baklava is a delightful dessert that is perfect for special occasions or as a sweet treat. With layers of crispy dough, nutty filling, and sweet syrup, it is sure to satisfy your sweet tooth. Enjoy this classic recipe with friends and family for a memorable dining experience.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Dry Baklava. It was many years ago, when I was just a young woman living in a small village in Greece. My neighbor, Mrs. Papadopoulos, was known throughout the village for her delicious baklava, a traditional Greek dessert made with layers of phyllo dough, nuts, and honey. I had always admired her baking skills and begged her to teach me her secret recipe.

Mrs. Papadopoulos was hesitant at first, as baklava was a closely guarded family recipe that had been passed down for generations. But after much pleading on my part, she finally agreed to show me how to make it. I remember the excitement I felt as I watched her expertly layer the phyllo dough, sprinkle it with a mixture of nuts and spices, and drizzle it with honey.

As I helped her in the kitchen that day, Mrs. Papadopoulos shared stories of her own grandmother, who had taught her how to make baklava when she was just a young girl. She spoke of the importance of tradition and family recipes, and how they connected us to our past and our heritage.

After several hours of baking and waiting for the baklava to cool, Mrs. Papadopoulos finally cut into the golden, flaky dessert and offered me a piece. As I took my first bite, I was transported to another world. The crunchy nuts, sweet honey, and buttery phyllo dough melted in my mouth, creating a flavor explosion unlike anything I had ever tasted before.

From that day on, I was determined to master the art of making baklava myself. I spent countless hours in my own kitchen, experimenting with different ingredients and techniques until I finally perfected my own version of the recipe. Over the years, I have shared this recipe with friends and family, who have all marveled at its deliciousness.

The key to making a perfect Dry Baklava lies in the quality of the ingredients and the patience required to layer the phyllo dough just right. I always use the freshest nuts I can find, usually a combination of walnuts, almonds, and pistachios. I toast them lightly in the oven before chopping them finely and mixing them with a generous amount of cinnamon and cloves.

The phyllo dough must be handled with care, as it is delicate and prone to tearing. I always make sure to thaw it completely before working with it, and I keep a damp towel over the sheets to prevent them from drying out. I brush each layer with melted butter, ensuring that every inch is coated evenly for maximum flavor and flakiness.

Once the nuts and spice mixture is evenly distributed over the phyllo dough, I carefully roll it up into a tight log and slice it into individual pieces. These pieces are then baked in a hot oven until golden brown and crispy, before being drenched in a sweet syrup made from honey, sugar, and water.

The final step is the hardest – waiting for the baklava to cool completely before digging in. The flavors need time to meld together, creating a harmonious blend of sweet and savory that is truly irresistible.

I am grateful to Mrs. Papadopoulos for sharing her family recipe with me all those years ago. Her generosity and love for baking inspired me to become the cook I am today, and I will always treasure the memories we shared in her kitchen. Making Dry Baklava has become a labor of love for me, a way to connect with my past and honor the traditions of my ancestors. And every time I take a bite of that golden, flaky dessert, I am reminded of the power of food to bring people together and create lasting memories.