Macedonian Baklava

Macedonian Baklava Recipe - A Delicious Dessert Made with Phyllo, Nuts, Oil, and Sugar

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

Introduction

Macedonian Baklava is a traditional dessert that is loved by many for its sweet and nutty flavor. This delicious pastry is made with layers of thin pastry sheets, nuts, and a sweet syrup. It is a popular dessert in Macedonia and is often served during special occasions and holidays.

History

Baklava has a long history that dates back to the Ottoman Empire. It is believed to have originated in the Middle East and was brought to Macedonia by the Ottomans. Over the years, the recipe has evolved and adapted to local tastes, resulting in the Macedonian version of this sweet treat.

Ingredients

1 kg of thin koras (thin pastry sheets, phyllo can be substituted)
400 g of nuts
600 g of cooking oil
1250 g of sugar

How to prepare

Grease the baking pan.
Place 1 kora in the greased baking pan, drizzle some oil on it, then place another kora on top, drizzle some oil, and continue layering until you have used 10 koras.
Spread half of the sliced nuts evenly over the 10th kora, then drizzle some oil over them.
Layer another 10 koras over the nuts, following the same method as before.
Drizzle oil over the top layer and cut the baklava into cubes and diamond-shaped pieces.
Place the baklava in a preheated oven.
Once the baklava is half-baked, reduce the oven temperature to 100°F (38°C) and continue baking for another 15 – 20 minutes.
Remove the baklava from the oven and allow it to cool.

Sherbet

Add sugar to 2 liters of water and bring it to a boil.
Remove from heat and let the sherbet thicken for a while.
Pour the sherbet over the baklava.
Cover the baklava with another baking pan.

Variations

You can customize your Macedonian Baklava by adding different types of nuts or spices to the filling.

Cooking Tips & Tricks

Make sure to use thin pastry sheets for the best results.

- Be generous with the oil between the layers to ensure a crispy and flaky baklava.

- Allow the baklava to cool completely before pouring the syrup over it to prevent it from becoming soggy.

Serving Suggestions

Macedonian Baklava is best served with a cup of strong coffee or tea.

Cooking Techniques

The key to making a perfect Macedonian Baklava is to layer the pastry sheets with oil and nuts evenly.

Ingredient Substitutions

If you cannot find thin pastry sheets, you can use phyllo dough as a substitute.

Make Ahead Tips

Macedonian Baklava can be made ahead of time and stored in an airtight container for up to a week.

Presentation Ideas

Serve Macedonian Baklava on a decorative platter and garnish with chopped nuts or powdered sugar.

Pairing Recommendations

Macedonian Baklava pairs well with a glass of dessert wine or a cup of herbal tea.

Storage and Reheating Instructions

Store leftover Macedonian Baklava in the refrigerator and reheat in the oven for a few minutes before serving.

Nutrition Information

Calories per serving

Each serving of Macedonian Baklava contains approximately 350 calories.

Carbohydrates

Each serving of Macedonian Baklava contains approximately 45 grams of carbohydrates.

Fats

Each serving of Macedonian Baklava contains approximately 25 grams of fats.

Proteins

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

Vitamins and minerals

Macedonian Baklava is not a significant source of vitamins and minerals.

Alergens

Macedonian Baklava contains nuts and gluten.

Summary

Macedonian 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

Macedonian Baklava is a delicious and decadent dessert that is perfect for special occasions. With its layers of crispy pastry, sweet syrup, and crunchy nuts, it is sure to be a hit with your family and friends. Enjoy this traditional Macedonian treat and savor every bite!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. I had always been intrigued by the flavors and ingredients of Macedonian cuisine, and the idea of making my own baklava from scratch was both thrilling and intimidating.

I first came across the recipe for Macedonian Baklava while visiting a friend in Skopje. She had invited me over for dinner, and as soon as I walked into her kitchen, I was greeted by the most wonderful aroma. My friend, Maria, was busy at work, rolling out paper-thin layers of phyllo dough and carefully layering them with a mixture of nuts, honey, and spices.

As I watched her work, I couldn't help but feel a pang of jealousy. Maria made it all look so effortless, so natural. I had always considered myself to be a decent cook, but the art of making baklava seemed like a whole other level of culinary skill.

After dinner, Maria offered me a piece of her freshly baked baklava. It was unlike anything I had ever tasted before - sweet, sticky, and bursting with flavors of cinnamon, cloves, and toasted nuts. I was immediately hooked.

I begged Maria to teach me how to make it, and she graciously agreed. Over the next few days, she patiently guided me through each step of the process, from rolling out the dough to pouring the syrup over the finished pastry. By the time I left Skopje, I felt like I had a new skill under my belt.

Back home, I couldn't wait to recreate Maria's Macedonian Baklava in my own kitchen. I gathered all the ingredients - phyllo dough, walnuts, almonds, honey, cinnamon, and cloves - and set to work. As I carefully layered the dough and sprinkled the nuts, I felt a sense of pride and accomplishment. This was my creation, my masterpiece.

The smell of the baklava baking in the oven filled the house, and when it was finally done, I couldn't resist digging in. The first bite was pure bliss - crunchy, sweet, and utterly delicious. I knew then that this recipe would become a staple in my repertoire.

Over the years, I have made Macedonian Baklava countless times, each batch better than the last. I have experimented with different nut combinations, adjusted the amount of spices, and even added a splash of rose water to the syrup for a floral note. Each time, the results have been nothing short of spectacular.

I have shared my recipe with friends and family, who have all been amazed by the complexity and depth of flavors in this seemingly simple dessert. They are always surprised to learn that such a decadent treat can be made at home, with just a few basic ingredients and a bit of patience.

As I sit here, writing down the recipe for Macedonian Baklava, I can't help but feel grateful for the experience that led me to discover this culinary gem. It has become more than just a dessert to me - it is a symbol of friendship, learning, and the joy of creating something delicious from scratch.

I hope that whoever reads this recipe will be inspired to try their hand at making their own baklava. It may seem daunting at first, but with a little practice and a lot of love, you can achieve the same level of mastery that I have. And who knows, maybe one day you'll be the one teaching a friend how to make this exquisite treat.