Israeli Baklava

Authentic Israeli Baklava Recipe - The Ultimate Dessert Experience

Region / culture: Israel | Preparation time: 30 minutes | Cooking time: 1 hour 30 minutes | Servings: 12

Introduction

Israeli Baklava is a delicious and sweet pastry that is popular in Middle Eastern cuisine. This dessert is made with layers of phyllo pastry, nuts, and a sweet syrup. It is a perfect treat for those with a sweet tooth.

History

Baklava has a long history that dates back to the Ottoman Empire. It is believed to have originated in the Middle East and then spread to other parts of the world. Israeli Baklava is a variation of this classic dessert, with its own unique twist on the traditional recipe.

Ingredients

Pastry

1 lb (454 g) of phyllo pastry sheets
1.5 cups of melted unsweetened butter
2 cups of walnuts, pistachio nuts, or hazelnuts, roughly chopped

Syrup

2 cups of water
2 cups of sugar
1 tsp of lemon juice

How to prepare

Pastry

Place sheets of phyllo pastry in a 13x9x2 inch pan, brushing every other sheet evenly with butter.
When ten or twelve sheets are in place, combine pistachios and spread one-third of this over the sheet.
Place another five or six buttered sheets of phyllo on top of the pistachios.
Repeat this process two more times, alternating pistachios with five or six sheets of buttered phyllo.
Preheat oven to 350°F (180°C).
With a sharp knife, cut baklava into square-shaped pieces.
Bake for 30 minutes.
Reduce the temperature to 300°F (150°C) and continue to bake for one hour.

Syrup

In a saucepan, combine water, sugar, and lemon juice.
Heat the mixture until a drop forms when placed into a cup of cold water, then simmer for an additional 20 minutes.
When the baklava is baked, pour the syrup over it.

Variations

Substitute hazelnuts with almonds or pistachios for a different flavor profile.
Add a sprinkle of cinnamon or cardamom to the nut mixture for a warm and aromatic twist.

Cooking Tips & Tricks

Make sure to brush each layer of phyllo pastry with butter to ensure a crispy and flaky texture.

- Be careful when cutting the baklava into pieces, as the layers can be delicate.

- Allow the baklava to cool completely before serving to allow the syrup to soak into the pastry.

Serving Suggestions

Israeli Baklava can be served as a dessert on its own or paired with a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Layering the phyllo pastry with butter ensures a crispy and flaky texture.

- Cutting the baklava into pieces before baking allows the syrup to soak into the pastry evenly.

Ingredient Substitutions

Use clarified butter or ghee instead of unsweetened butter for a richer flavor.

- Swap out the hazelnuts for walnuts or pecans for a different taste.

Make Ahead Tips

Israeli Baklava can be made ahead of time and stored in an airtight container at room temperature for up to a week.

Presentation Ideas

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

Pairing Recommendations

Israeli Baklava pairs well with a cup of strong coffee or a glass of sweet dessert wine.

Storage and Reheating Instructions

Store leftover baklava in an airtight container at room temperature for up to a week. To reheat, place in a preheated oven at 350°F (180°C) for 10 minutes or until warmed through.

Nutrition Information

Calories per serving

Each serving of Israeli Baklava contains approximately 300 calories.

Carbohydrates

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

Fats

Each serving of Israeli Baklava contains approximately 20 grams of fats.

Proteins

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

Vitamins and minerals

Israeli Baklava is a good source of vitamin E and magnesium due to the nuts used in the recipe.

Alergens

Israeli Baklava contains nuts and butter, which may be allergens for some individuals.

Summary

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

Summary

Israeli Baklava is a delicious and sweet dessert that is perfect for special occasions or as a treat for yourself. With layers of crispy phyllo pastry, nuts, and a sweet syrup, this dessert is sure to satisfy your sweet tooth. Enjoy this classic Middle Eastern treat with friends and family for a memorable dining experience.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a warm summer day, and I was visiting my friend Miriam in her small village in Israel. As we sat in her cozy kitchen, sipping tea and reminiscing about our childhood, she suddenly pulled out a tattered old cookbook from her bookshelf.

"This is my grandmother's recipe for Israeli Baklava," she said, her eyes sparkling with excitement. "I thought you might like to give it a try."

I eagerly flipped through the pages of the cookbook, marveling at the handwritten notes and faded photographs. The recipe for Israeli Baklava was simple yet exotic, a tantalizing blend of flaky phyllo dough, sweet honey, and crunchy nuts. I knew immediately that I had to learn how to make it.

Miriam patiently guided me through the process, showing me how to layer the phyllo dough with butter and crushed pistachios, sprinkling each layer with a generous drizzle of honey. As we worked side by side, our laughter filling the kitchen, I felt a deep connection to her and to the generations of women who had passed down this recipe through the ages.

After hours of careful preparation, we finally placed the tray of Baklava into the oven, the sweet scent of honey and nuts wafting through the air. As we waited for it to bake, Miriam regaled me with stories of her grandmother's culinary adventures, of the exotic spices and ingredients she had gathered from far-off lands.

When the Baklava emerged from the oven, golden and glistening with honey, we couldn't resist sampling a piece while it was still warm. The flavors exploded on my tongue, a perfect harmony of sweet and savory, crunchy and gooey. I knew then that this recipe would become a treasured part of my own culinary repertoire.

Over the years, I perfected the art of making Israeli Baklava, experimenting with different types of nuts and spices, adding my own twist to the traditional recipe. Each time I made it, I felt a profound sense of connection to my friend Miriam and to the rich culinary heritage of Israel.

I shared the recipe with my own children and grandchildren, passing down not just the ingredients and techniques, but the love and memories that went into every batch of Baklava. It became a staple at family gatherings and special occasions, a symbol of the bonds that unite us across generations and continents.

As I look back on that fateful day in Miriam's kitchen, I am filled with gratitude for the gift of her friendship and the magic of that ancient recipe. It serves as a reminder that food is so much more than sustenance - it is a bridge that connects us to our past, our present, and our future.

And so, whenever I make Israeli Baklava, I do so with a heart full of love and gratitude, knowing that each bite carries with it the flavors and stories of generations past. It is a small but powerful way of keeping those memories alive, of honoring the traditions that have shaped me into the cook and the woman I am today.