Baklava

From the story: Adventures With Alisa In Wonderland.

I have had baklava in many places in Greece and even in other countries.  But it’s always been a little too syrupy and sweet for my personal taste–until now!  This recipe was given to me by my friend Sue, who makes the best baklava I’ve ever had. It’s not syrupy and it melts in your mouth. I asked her permission to share it with the world and she said yes.  So enjoy!  I did.  I couldn’t stop eating the pieces (even before dinner).  It almost ruined my appetite (not sure that’s possible).

An important note:  Before starting the recipe, remove the box of phyllo dough from the freezer and leave in the refrigerator for 24 hours. Then put on the counter to bring to room temperature (approximately two hours). You will be using both the dough rolls.

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Baklava

The best baklava on this side of the Mediterranean.

Course Main Course

Cuisine Greek

Prep Time 45 minutes minutes

Cook Time 50 minutes minutes

Servings 25 pieces

Ingredients

Syrup

• 1½ cups water bottled or filtered
• 2 cups sugar
• 3 tablespoons lemon juice I prefer squeezed fresh lemon versus bottled lemon juice

Filling

• 2½ cups shelled, unsalted walnuts
• ⅔ cup sugar
• 2 tablespoon cinnamon

Butter preparation

• 5 sticks salted butter

Phyllo Dough

• 1 box Athens Phyllo Dough sheets can substitute a different brand

Instructions

• Syrup. Combine 1½ cups water and 2 cups sugar in saucepan. Cook over medium heat for approximately 8 minutes and stir until clear. Add lemon juice. Cook for 2 minutes longer. Remove from burner; set aside and let cool.
• Filling. In food processor, grind walnuts to semi-fine consistency, but NOT mushy. When ready, combine the walnuts, ⅔ cups sugar, and cinnamon. Mix with a fork or whisk. Make sure all the cinnamon is well combined throughout. Set aside.
• Butter Preparation. In a saucepan, melt the butter completely until the white salt rises to the top. At this point, you should watch it carefully so that the butter does not burn. Remove the pan from the stove. Take a large spoon and gently skim most of the white foam salt from the top; discard it. Set aside.
• Assembly. (Step 1) Using a pastry brush, butter an 11" x 16" baking pan. (Step 2) Remove 1 Phyllo dough roll from box at a time. Keep the one not in use in the refrigerator. Lay the box you will be using next to the baking pan on one side, with butter pan on the other side. (Step 3) Working carefully and steadfastly, gently open the Phyllo Dough package and take one phyllo sheet at a time. (Be sure to keep the unused phyllo sheets covered with a damp cloth at all times, as they dry out fast.) Lay the first sheet in the pan and brush it all over with melted butter. Then quickly lay another sheet beside the first one, overlapping slightly in middle of tray. Butter the second sheet. You may need to fold down the Phyllo dough to fit into the baking pan. Repeat this process until the entire roll has been used and buttered well.
• (Step 4) Take the nut/cinnamon/sugar filling and quickly pour it in the center on top of the Phyllo dough. Using the back of a large spoon, spread out the nut mixture evenly to cover the entire tray of Phyllo and pack it down gently and solidly. (Step 5) Take the second Phyllo roll out of the refrigerator. Repeat layering and buttering dough process on top of nut filling (as in Step 3). Be careful, as the first few Phyllo sheets will move until the weight of the butter is brushed on dough. Gently use your hand to hold in place. Complete process.
• (Step 6) Taking a large, heavy, sharp knife, cut the dough carefully lengthwise in approximately 1-½ to 2-inch strips. Make sure you feel the knife cut through the layers to the bottom of baking pan. Then, turn the baking pan and cut diagonally, forming diamond shapes. Again, cut completely through to the pan without scratching it.
• Place tray in preheated oven at 375 °F for 20 minutes. Then turn heat down to 250 °F for 25-30 minutes. At this point, it is best to stand watch over the stove with the light on as the dough turns to light rich golden brown, but NOT dark brown. When it begins to reach that color, you can gently take a sharp knife and lift the corner of the baklava to see if the bottom has turned a light rich golden brown color.
• Remove from oven; place on counter or cooktop. Using a tablespoon, stir the set aside lemon-sugar syrup and drizzle with a spoon over every triangle. The syrup will make the baklava shiny, and you will hear it crackle slightly. Make sure you drizzle enough of this syrup to all perimeters of the baking sheet. You will NOT be using all the syrup. (The recipe calls for an overage to be sure it thickens enough.)
• Let the hot pan cool. Take a knife and gently cut through each diamond. Remove the pieces to a serving platter. Start with a small circle and fan out with each piece--and layer in a shape like a sun to look pretty.

Notes

There are many variations for making baklava.  Most that I've had in restaurants are too syrupy for my taste.  And I've tried many in many countries!  To me, this recipe is the Goldilocks version.  Not too syrupy, not too dry.  It's just right.  Word of Warning:  This baklava is so delicious that it is addictive.  It's easy to binge, if you know what I mean.  Be aware that this is not the healthiest dish, as it uses white sugar, lots of butter, and white flour. (For me, it's great for a once-in-a while cheat treat.  Can you substitute some of the ingredients for healthier options?  Feel free to submit any attempts that you feel work well for you!