Wednesday, June 29, 2011

Daring Baker’s Baklava

What a neat challenge, Baklava! I enjoyed the challenge, although I did push it until the last minute!

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Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

See Erica’s site for the full recipe and directions to make your own phyllo and Baklava.

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The dough was easy to pull together. Erica suggested to double the recipe to make sure you had enough dough for a 9x9 pan. I ended up doing a shallow baklava in a 8x8 pan, so I had extra phyllo dough, but that was better than too little!

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Once the dough was made, I coated it in oil and covered the dough on a plate. It worked out so that I let the dough sit out overnight, which worked out perfectly fine.

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The next morning, I rolled the dough into thin sheets, cut to match the pan, and started assembling the baklava. I had combined the nut filling the day before, which made assembly easy.

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I layered 5 sheets of phyllo on the bottom, then added about a third of the filling. In hindsight, I probably added more than a third of the filling, and could have done with less. I assembled one more phyllo and nut layer before topping with the final phyllo layer. I think the phyllo layers could have been thinner, and will try that next time.

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I cut the baklava, popped it in the over, and waited until the second thirty minute baking cycle to start the baklava honey syrup. Since I knew my baklava pan was smaller than the recipe intended, I reduced the syrup ingredients by about a third, and it worked out smoothly when adding the syrup to the baked baklava.

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Once the syrup was added, I let the baklava sit over night. The final product was awesome. Such a sweet rich dessert, but I would definitely make it again, especially for guests!

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