Chef Molly’s Baklava

0

Baklava

Syrup:
1 cup sugar
1/2 cup honey
1 cups water
2 Tablespoons lemon juice
¼ cup dry organic rose buds
1 Tablespoon dry mint

Filling:
1 pound blanched almonds, pistachios, walnuts, or any combination, finely chopped or coarsely ground (about 4 cups)
2 teaspoons ground cinnamon
1/4 teaspoon ground green cardamom pods

1 pound (about 24 sheets) phyllo dough
About 1 cup (2 sticks) melted butter

To make the syrup:

1. Stir the sugar, honey, water, lemon juice, rose buds, and mint over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225 degrees on a candy thermometer). Strain. Let cool.

2. Combine all the filling ingredients.

3. Preheat the oven to 350 degrees. Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan.

4. Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with 7 more sheets. Spread with half of the filling. Top with 8 more sheets, brushing each with butter. Use any torn sheets in the middle layer. Spread with the remaining nut mixture and end with a top layer of 8 sheets, continuing to brush each with butter. Trim any overhanging edges.

5. Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes.

6. Just before baking, lightly sprinkle the top of the pastry with cold water; this inhibits the pastry from curling. Bake for 20 minutes. Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes.

7. Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours. Cover and store at room temperature for up to 1 week. If the baklava dries out while being stored, drizzle with a little additional hot syrup.

Switch to Full Width View
275 C Street Friday Harbor WA 98250 | 360.378.2783 or 800.965.0123 © Tucker House Inn | Photography: Michael Bertrand Photographer & Others
Sitemap