If theres still kind of frozen and damp, the moisture will make the phyllo hard to work with. Cut the dough into 12 squares or 24 triangles. Preheat the oven to 350 degrees F. Prepare a 913 baking pan by brushing some of the melted butter over the bottom. Chocolate Baklava - Jo Cooks Line the bottom and sides of the dish by overlapping the sheets in a crisscross pattern and leaving an overhang. Hello Reader! Phyllo Dough Sheets, thawed and cut in half. Yes, certainly! For this Lebanese version, the twist is the use ofLebanese Simple Syrup (Ater). Cut the baklava into diamond shapes with a sharp knife. Spread ghee or clarified butter on a 13-by-9-inch baking pan. Instead, to save time, we rolled up the sheets and cut them crosswise into ribbons, which we then mixed with nuts and butter. Take the syrup off the heat and set it aside. Strain through a fine-mesh strainer into a measuring cup. Instead, saturate the sheets with water and let them soak for a few hours. It is a sweet sugar syrup that is infused with rose and orange blossom water, lending the baklava a fragrant floral note. Use whatever their most recommended instructions are vs. the speed thaw method some have on the boxes. Required fields are marked *. Transfer to a bowl and set aside. This recipe is a labour of love but it is worth every minute! Copyright 2016 Woodland Foods. You want the beautiful flaky layers from the phyllo sheets. This will take about 5 to 15 minutes depending upon how high your heat is, but dont rush it or the butter could burn. Turkish Sweets Are the Essence of a Nation, pound phyllo dough, defrosted overnight in the refrigerator. Set aside. Sprinkle another 3/4 cup of nut mixture. Much longer than that it loses that signature crispiness. Place the chopped pistachios in a bowl and mix them with the powdered sugar Assembly Preheat oven to 350 degrees F. In a shallow bowl, place the warm water Working with one sheet at a time. Repeat with 6 more phyllo sheets, ghee or butter, and the last cup of pistachios. Your email address will not be published. Shake the wrapper to remove excess water Cover the pastry sheets with a sheet of parchment paper and then a clean damp towel. I cant help myself around it. In a small saucepan, combine honey, sugar, 1/3 cup water, lemon zest, and cinnamon. BEST Air Fryer Baklava (Salted Caramel) | J Cooking Odyssey I layer it in an air-tight container between parchment paper or wax paper, wrap the container tightly with freezer paper, and then place it in a zip-lock freezer bag. Use different nuts: Pistachios and/or walnuts are typically the most popular kinds of nuts used in baklava. Mix the sugar, water, and lemon juice in a small saucepan. Garnish with finely chopped pistachios or walnuts if desired. Add the nut mixture on top of the phyllo dough, and use a spoon to make sure it lays flat. Set aide. teaspoon ground cinnamon. Then remove it from the fridge one hour before starting to come to room temperature. Cut two sheets of parchment paper that are 8 inches by 13 inches. Click the button below to add this recipe to one of your boards! Place the walnuts and cinnamon in your food processor and pulse until chopped. Youll know that your pistachio baklava is going bad when it starts to dry up.If you want to freeze your dessert, you can! You can sprinkle walnuts and pistachios in the center of each individual piece of baklava for garnishment or just dust them across the entire top. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold.