Classic Greek Baklava

Discussion in 'Pastries & Baking' started by margcata, Aug 8, 2012.

  1. margcata

    margcata Banned

    Messages:
    985
    Likes Received:
    13
    Exp:
    Food Writer
    I had lived in Greece during the early 1990s for over a year, and encountered numerous specialties, including:

    Classic Greek Baklava

    900 grams or 2 pounds unsalted butter Clarified

    walnuts, blanched almonds or mixture of both or Pistachios 2 1/2 pounds or 1 1/4 kilos

    1 cup coarse plain bread crumbs

    1 teasp. cinammon powder

    Commercial Phyllo Dough - 2 pounds or 900 grams

    whole cloves for garnish

    Syrup:

    4 cups sugar

    1 Litre or 4 cups water

    2 tblsps. Lemon juice from a Fresh Lemon

    1. preheat overn to 400 farenheit or 200 centigrade degrees

    2. lightly butter a 38x 45 x 7. 5 cm  Or  15 x 18 x 3 Inch baking pan

    3. in a large bowl, combine the assorted nuts, crumbs and cinammon and add 1/3 cup clarified butter to mixture, just enough to moisten mixture

    4. layer 6 Phyllo sheets on bottom of prepared pan, one at a time, egg brushing each generously with clarified butter mixture and sprinkle a third of the nut mixture over the 6th Phyllo sheet and spread evenly.

    5. drizzle 1 or 2 tsps. more clarified butter over the nuts.

    6. layer 4 Phyllo sheets over the nuts one at a time, buttering each generously

    7. spread another third of nut mixture on top & drizzle, as before with a teaspoon or two of butter

    8. layer and butter another 4 phyllo sheets top with remaining nut mixture and drizzle the clarified butter

    9. top the pan with 5 to 6 sheets Phyllo each brushed with clarified butter generously

    10. with the tips of your fingers, sprinkle the top Phyllo with a little water and brush again

    11. score into diamond shapes, first slicing very gently with a sharp knife vertically and then horizontally

    12. make sure the knife cuts all the way down through the bottom of the Phyllo

    13. press a whole clove into each piece of Baklava before baking

    14. bake for 12 minutes or until phyllo begins to golden and crisp slightly

    15. reduce heat to 160 degrees centig or 325 farenheit degrees and bake for 1 1/2 hours or until the baklava is golden brown

    16. brush with one more ample dowsing of butter

    Syrup:

    1) while the baklava is baking, combine sugar and water in saucepan and bring to boil

    2) reduce heat and simmer uncovered 12 to 15 mins. to make 32 grade syrup

    3) remove saucepan from heat and immediately stir in the lemon juice

    4) remove baking pan from oven, and pour hot syrup over the baklava and place the baklava in the oven

    5) let stand 20 mins. until all syrup is absorbed - 20 mins.

    6) serve warm or at room temperature

    7) seal in a tin

    Yield: 30 pieces approximately

    Margaux Cintrano

    Photo Courtesy: Chef Lefteris Lazarou, Restaurant Varolko, Athens

     
    Last edited: Aug 8, 2012