Baklava

 

 

Although the history of baklava is not well documented, there is evidence that its current form was developed in the imperial kitchens of the Topkapı Palace in Istanbul based on a Central Asian Turkic tradition of layered breads.

Baklava is normally prepared in large pans. Many layers of phyllo dough, separated with melted butter, are laid in the pan. A layer of chopped nuts—typically walnuts or pistachios, but hazelnuts are also sometimes used—is placed on top, then more layers of phyllo. Most recipes have multiple layers of phyllo and nuts, though some have only top and bottom pastry.

Before baking, the dough is cut into regular pieces, often parallelograms (lozenge-shaped), triangles, or rectangles.

A syrup, which may include honey, rosewater, or orange flower water is poured over the cooked baklava and allowed to soak in.

 

 

 

My friend in Baking club give it the recipe. it’s easy to make it . Thanks  to  Mba Tsuroiya for the recipe,

Ingredients,

For the syrup

½ cup honey

½ cup caster sugar

¾ cup water

1 tsp  grated orange peel

For the the cover

1 packet filo pastry

1 cup butter (melted)

 For the filling

2 cup almond

1 cup unsalted pistachio/ hazelnut

2 cup semisweet chocolate chip

1/3 cup brown sugar

1 tsp cinnamon

 

Method

For the syrup :

Mix together the water and caster sugar in a large saucepan over a low heat until the sugar dissolves. Simmer for 30 minutes to reduce to a syrup and  add  grated orange peel . Allow to cool.

For the cover and filling

Divide the filo in half and cut into sheets to fit a pastry tin (ideally about 30 x 20 cm). Brush the bottom of the tin with melted butter and cover with a sheet of filo pastry. Continue until you have used half the pastry. Cover with a thick layer of crushed pistachios / hazelnut , almond, chocolate chip and continue the pastry and butter process until the pastry is finished.

Score through the pastry layers carefully, making diamond shapes, about 5-6 cm long.

Bake in a moderate oven for about 15 minutes or until golden brown. While still hot, pour over the cooled syrup and set aside to cool before removing from the tray.