Phyllo Isn’t Scary

Okay, let’s cut the chitchat and get to a recipe for a change. 

It was my dad’s, um, 49th birthday over the weekend, so I had to get off my lazy butt and make him some baklava.  His words, not mine.  This is one of the very best things that I make, so you can pretty much stop reading me after this (finally, right?).  It ranks right up there with this, and reminds me, lest I forget, of my character flaws where my sweet tooth is concerned. 

Baklava isn’t particularly hard.  It’s just a little time-consuming so I usually reserve it for special occasions.  And though phyllo has a reputation for being high-maintenance, it’s really not that bad.  Honest.  Personally, I think making pie dough without a food processor is way scarier.  In fact, when the Preschooler was a toddler, I had him help me by painting melted butter on each layer of phyllo with a wide brush.  He, of course, only wanted to paint the same spot over and over again until it was saturated and the bristles tore gashes through every single layer underneath.  But, it doesn’t matter.  No one’s checking every layer.  If a sheet breaks, just stick it back on there and keep going.  See:

For shame, Baklava.  Cover up your goodies!

Phyllo can be found in the freezer section, usually near the frozen pie crusts and such.  You’ll need to give it time to defrost (a few hours at room temperature or overnight in the fridge).  Some brands of phyllo come in sheets just the right size for a 9”x13” pan.  The stuff in the big, long yellow box, though, needs to be cut in half.  A pizza-cutter works great.  You’ll want to keep the dough covered in plastic wrap while you’re working, with a slightly damp towel on top of the plastic.  Then, you can pretty much take as long as you like to work.

Use whatever nuts or spices your heart desires.  Pistachios, almonds, acorns.  I’ve tailored this so it comes out just the way I like it.  To hell with all of you.  Walnuts, cardamom, enough sugar syrup so it’s drenched in sweetness, yet still crispy.  God, how does it stay crispy and moist at the same time? 

Witchcraft.  That’s how.  Wanna join my coven?

Baklava

I like to clarify the butter and make the sugar syrup ahead of time so everything is ready to assemble when opportunity strikes.

1 package phyllo dough, defrosted
3 sticks butter

Syrup:
2 cups sugar
1½ cups water
1 Tbsp. lemon juice
2 Tbsp. corn syrup

Filling:
1 10-oz. bag finely diced walnuts (2½ cups)
½ cup sugar
1 tsp. cinnamon
1 tsp. cardamom

Melt butter.  Skim foam off the top and discard.  Pour off the pure butter into a clean container, stopping short of the cloudy white stuff at the bottom.  Discard the white solids, and set the yellow clarified butter aside.

Place sugar, water, lemon juice, and corn syrup in a small saucepan.  Over medium-low heat, stir until sugar dissolves.  Then increase heat, bring to boil, and simmer for 5 minutes.  Remove from heat, cool, and chill in refrigerator.

Mix walnuts, sugar, and spices in a medium bowl and set aside.

Preheat oven to 350ºF.  Arrange stack of phyllo sheets on plastic wrap and cover with more plastic wrap.  Set a slightly damp dishtowel on top of that.  Using a pastry brush (or unused paint brush, 1-inch or wider), brush 9”x13” glass baking dish with melted butter. 

Place one sheet in the bottom of the dish and brush with butter.  Repeat this process until you have 12 layers in the dish.  Spread half the walnut mixture evenly over the dough.  Add 8 more buttered phyllo sheets.  Spread the remainder of the walnut mixture.  Top with 12 more buttered layers. 

With a sharp knife, carefully cut diamond shapes all the way through the layers by cutting diagonally across one way, and then diagonally across in the other direction.  Pour any remaining butter over the top.  Bake for 30 minutes.  Then lower oven to 300ºF and continue baking for 45 minutes.  Cool 10 minutes.  Pour cold syrup evenly over warm pastry.  Let cool completely before serving.  Store at room temperature.

Comments

[Sandicita]

Wow... I love baklava but thought it was next to impossible to make. I'll definitely me making these soon!

[Husband]

Best I've ever had, from anywhere. Period.

[andrea]

Looks like husband knows where his phyllo dough is buttered.

[Dad]

Gee, a guy has to reach 6.....ah, I mean 49 to get some special attention around here! Still, the few measly pieces she let me take home were quite good. I sure hope it won't take another 6....ah, I mean 49 years to get some more.

(PS - alright, I do have to be fair and give Tammy her props. She did give me most of the baklava to take home)

[Sally]

Gee. You make it look so easy Tammy. Bravo! (Happy 6...ah I mean 49th birthday Dad!) (DH turned the big 4.9. this year too.)

[Helen]

I'll join your coven (cackles). Do I get free baklava?!

[a. grace]

i'm currently struggling to decide whether i like baklava or apple pie a la mode more. i have a feeling that after eating your version, baklava would take the lead and not look back. it. looks. fabulous.

[Rachel]

Oh my goodness, I think I'm drooling. I haven't had baklava in years, and it looks sooo good!

[Sis]

Did Dad say "Give Tammy her props"?

[sunny12]

oh wow, I didn't realize it was so easy, but maybe you are making it look so easy! Would the clarified butter be the same thing as "butter oil" (or "ghee") that's used in Indian cooking? Because I can just buy that. Why does the butter need to be clarified anyway?

[Tammy]

Sunny12: Yes, clarified butter is the same as ghee. I clarify butter for baklava because I don't want to mess with its awesomeness and it's easy to do. However, I have definitely used regular, unclarified melted butter when working with phyllo, like that bacon/sauerkraut strudel, and it's fine. I think I've heard somewhere that the butter solids might cause uneven browning if they're left in, but who cares? So, skip it if you feel like it. Baklava just got easier.

Sis: He must be getting soft in his old age.

Rachel: Hi there! The secret to moist but crispy phyllo is to pour cold syrup over the hot pastry. If you pour cold syrup over cool pastry or hot syrup over hot pastry, it will be soggy and no good at all.

a.grace: Desert Candy did a post on baklava ice cream that looked divine: http://desertcandy.blogspot.com/2007/08/day-14-baklava-ice-cream.html

Helen: Yes. But you'll have to ride your broomstick all the way over here to get it!

Sally: Happy Birthday, DH!

Dad: Since when does your baklava come in 49-year increments?

Andrea: That he does.

Husband: Well, now I feel guilty for only saving you two pieces.

Sandicita: *They* want you to think it's hard so *they* can hoard deliciousness all to themselves.

[pyewacket]

Lovely looking baklava - and one of my favorite things to make, too. Not to get all crazy on you, but have you ever tried using maple syrup? It works, and with walnuts, it's amazing.

[Tammy]

Pyewacket: I've tried honey, but never maple syrup. Wow!!! Local baklava. My heart's all aquiver.

[Deanna]

Joining the coven! Where do I buy my wand and caldron? ;-D

I think Maple syrup might just taste /too/ mapley for it though. Now Maple pumpkin pie? That's local dessert.

[Deanna]

One question on phyllo, for the Pseudo-Chef even, if you feel like it:

Have you ever tried making your own, and do you think it's really worth it? I'm bored on break, so I'm just trying to think if it's worth it to make my own phyllo to keep for the next month in the freezer, or just go to Costco.

So basically, is homemade phyllo really all that better than store-bought?

[Alecto]

I really, seriously, truly have got to stop looking at this site while I'm at work. I was caught, yet again, with my entire face pressed up against the screen trying to inhale one small bit of scent or taste (really, you can do that, right?).

[melissa]

this looks wonderful tammy. I'll join your coven! if you'll just go ahead and make the baklava FOR me. ;) I'm no baker. but baklava is one of the only sweet things I actually kind of love. I should learn.

(and happy birthday to your dad!)

[joey]

I thought you had to put the baklava in a cave with the bears for a while.

[Heather]

Baklava contains protein, fat and carbs - almost in equal amounts - and vitamins, too! Which means it is a perfect breakfast.

You are the best daughter ever and are totally Dad's favorite.

[Adele]

Phyllo dough is high-maintenance? This is news to me... it was the stuff I kept in the freezer for last-minute desserts when I cooked for Hillel during college!

I would gladly join your coven, as long as you're okay with my having a Swiffer mop instead of a broomstick.

[aforkfulofspaghetti]

Oh. God. Yum. Yeah. Totally.

Ever thought of exporting? No? Darn.

Is a glass dish vital, or will a baking tin be fine?

[chriesi]

Looks great!

[cakewardrobe]

that looks scary to make!!!!! I think even though you say it's a cinch, I would somehow get frazzled. You did such a perfect job though!

[kimberleyblue]

i JUST made some (very untraditional) baklava for the first time. It wasn't difficult at all, but mine doesn't look nearly as pretty as yours.

[andreea]

this looks gorgeous. so much on my to do list now!

[Tammy]

Holy crap, what's with all the comments?

andreea: If you make it, post it so I can relive the delicious experience.

kimberleyblue: I just hopped over to your site and WOW. Chocolate, nut, and date baklava. You wouldn't have to twist my arm to sample that.

cakewardrobe: You can totally do this. I'm not smart.

chriesi: Thanks for stopping by!

aforkfulofspaghetti: My guess is that a metal pan would be fine. If the bottom layer gets toasted, that's only one layer out of 32!

Adele: The new generation of witches wouldn't be caught dead without the newest Swiffer flying technology. And, wow, you were cooking with phyllo in college? I sure wish we were roommates.

Heather: Perfect breakfast, indeed.

Joey: You could. But then there would be a pile of dead bear bodies to dispose of. Nothing gets between me and my baklava.

Melissa: I concur. You should learn. I swear it's not hard.

Alecto: There's no shame in that.

Deanna: Regarding homemade phyllo, I've never had it, so I don't know how much better it is. I think it's a bit of a lost art (at least in this country). I have made paper-thin strudel dough before, and it was a giant pain in the ass requiring two people to stretch it out. I'm happy with the store-bought phyllo, but if you do end up trying it from scratch, I'd be curious to know how it goes.

[Annemarie]

I looooooove baklava - I tried to get us to have a baklava wedding 'cake' but to no avail :( . Never thought of making my own since there are so many Turkish shops around me I'm swimming in the stuff, but it does look like my idea of fun.

[Nick]

My father was born and raised in Cyprus. His family all still live there but he came to America.

His family's secret baklava recipe for the sugary sauce will always hands down make the best baklava in the universe :]
Here's a hint though: Use orange rinds and go from there.

I submit that almonds are the best nuts to use however.

[ashley]

So you really don't have to add an liquid to the nut mixture? It just gets all nice and gooey like that on its own?

[Sue Sartini]

Love baklava. I eat the entire pan although I never eat an entire piece. I just fork it to death.