Baklava

Sugar, pastry, butter, and nuts?

What could possibly go wrong?

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Ingredients

1/2 kilo Antonnious Filo Pastry (we used some other brand)

2 c crushed almonds (we used a combination of cashews and walnuts)

1 and a half c butter

1 T cinnamon

Syrup

3 c sugar

1 c hone*

2 c water

Cinnamon stick

1 tsp cloves sticks

Method

  1. Mix nuts, sugar, and cinnamon.
  2. Butter a slice tray and lay a few sheets of filo pastry onto it (I used one sheet; the one we bought had a smaller number of thick slices which worked fine).
  3. Brush each sheet with butter (sooo much butter).
  4. Spread a small amount of nut mixture over filo layer.
  5. Continue making successive layers of filo and almond that are roughly the same thickness.
  6. Finish with a thicker layer of filo sheets (6-8 sheets), brushing each sheet with butter (I used one thick sheet, as before, and didn’t put butter on top).
  7. With a sharp knife, cut the baklava into diamond shaped pieces (I did squares).
  8. Sprinkle with water and bake in a medium oven for about an hour.
  9. When it is finished cooking, prepare syrup: Place water, honey, and spice in a saucepan and boil for 15 minutes.
  10. Pour boiling syrup over baklava, and let it cool again before serving.

The above pics are the baklava before and after the syrup. I ended up with 150g of syrup left over, presumably because I didn’t use honey. It still tasted fantastic, and I set aside the syrup with a plan to add it to another dish (which I did, with. . . results).

It’s amazing how some recipes take butter and sugar and suchlike and actually make them less healthy. It doesn’t seem possible, yet it happens. I’m no poster child for healthy eating, but the day after making baklava my blood sugar level was insane.

The kids loved it, but even they struggled to finish a single piece in a sitting.

Yum Factor: 4.5 (all this sugar and butter but no chocolate? Pfft.)

Health: -5000

Easy: 4

Will make again? Only if I’m trying to be the first person on Earth to be diagnosed with double diabetes. It was delicious though.

 

I’ve actually made it almost all the way through the recipe book (with blog entries lagging behind). This recipe is #9, which marks the halfway point.

*I pondered the meaning of hone, and googled this exotic ingredient with no success. Then I realised it was HONEY. I used a mix of maple syrup and golden syrup instead.

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