November 17th is National Baklava Day #NationalBaklavaDay. Baklava is a dessert I haven’t had the opportunity to taste and as far as I know Charlie hasn’t either. As for David I don’t know if he has or not. When we go to the Grocery Store this afternoon. I’m going to see if they have Baklava.
If not Charlie and I will use the recipe and make Baklava for my family this week. Would you like to join us and you can make Baklava for your family as well. What should I prepare for #dinner to make with Baklava and what beverages should I serve and why?
I thought I would ask you a question. What comes to mind when you hear “Baklava”? For me I think of Greek Festivals, Pastry, Honey and Nuts. Baklava is a Mediterranean confection that has been enjoyed for Centuries, through invasions, economic woes, and even world wars, so we’re going to plunge into the history of the dessert and were going to learn about local Baklava customs, how the ancients created the original version of Baklava, and how you can make your own Baklava.
National Baklava Day Activities
- Baklava, once a dish so special it was only considered fit for the rich, is popular around the world today. Many Countries, including Lebanon, Armenia, Turkey, and Greece have their own regional variations of Baklava, and prepare it for festivals and other special occasions. Choose a Country whose Baklava style you respond to, and adopt one of their Festivals or customs for your own pleasure. For example, Muslims in the Balkan region typically prepare Baklava during Ramadan, while Christians in the same area make Baklava for Easter and Christmas; for the Easter version, Baklava is made with 40 layers of Dough to represent the 40 days of Lent.
- During this time of the year, there is a multitude of cultural Festivals to enjoy, including many where Baklava can be found in abundance. A simple Internet search will quickly tell you when the next Festival is happening near you.
- Think of the Baklava experience in much the same way as tasting a fine Wine. First, contemplate the beauty that is Baklava on your plate, then pierce it with your fork so that one third of the piece is behind the fork and the other two thirds are facing you. (This should prevent the piece from breaking in half.)
- Take time to notice the aroma as you lift your Baklava-filled fork, slowly take a bite, then savor the taste as it melts on your palate. Cardinal social sin: cutting through the layers of Baklava.
Steps To Beautiful Baklava
Since the labor involved in hand-making Phyllo Dough is quite daunting, it makes sense to use prepared Phyllo Dough (available at most grocery stores), as long as you have at least 30 layers.
Place a layer of Phyllo Dough in a large baking pan, brush the Dough with melted Butter, then add another layer, brush with Butter, and repeat this process for several more layers.
After building up several layers of Butter-brushed Phyllo Dough, add a layer of finely-chopped Nuts like Walnuts, Pistachios, or Hazelnuts which are the most common. Then continue layering Pastry and brushing with melted Butter, adding more nut layers as desired.
When all your layers are in place, before baking, cut the Baklava into individual pieces; a Parallelogram (lozenge) shape works well.
Bake at 350°F for about 30 minutes, until lightly browned, and while hot, pour Honey or Syrup liberally over the entire pan, allowing it to soak through all layers, and try to wait for it to cool slightly before eating.
Why We Love National Baklava Day
Because why not?If we really have to have a reason to enjoy baklava, let it be this: because it’s sweet but not too sweet, a bit crispy but also tender, and it’s exotic and foreign, yet mysteriously familiar.
It’s unique in the pastry worldWe can’t think of any other kind of sweet concoction that’s similar to baklava. It has many ultra-thin pastry layers like croissants, nuts like a coffee cake, and honey like a sticky bun, yet baklava is not at all like any of these things. It’s in a delicious little pastry world all its own.
It makes us feel the Mediterranean vibeJust thinking about baklava conjures up long, warm summer evenings on a Greek island, watching the sun set over the turquoise sea while sipping tea, and indulging in a second helping of freshly-made baklava.
Ingredients
3 tsp. vanilla extract
1 package phyllo dough
4 c. chopped walnuts or pecans
1 tsp. cinnamon
1 1/2 sticks butter
2 c. honey
1/2 c. water
1/2 c. sugar
3 tsp. vanilla extract
Directions:
- Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge 1 hour before using.
- When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.
- Toss together the chopped walnuts and cinnamon. Set aside.
- Preheat oven to 350°F. Melt 1/2 stick of the butter in a small saucepan and butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan (if they’re a little bigger, that’s okay.) If they’re much bigger, just trim them with a sharp knife.
- Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Set the 2 sheets in the pan, buttered sheet face down. Press lightly into the pan. Repeat this twice more, so that you have 6 sheets of phyllo in the pan, three of the sheets buttered.
- Sprinkle on enough walnuts to make a single layer. Butter 2 sheets of phyllo and place them on top of the walnuts. Add more walnuts, then 2 more buttered phyllo sheets. Repeat this a couple more times, or until you’re out of walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife.
- Bake for 45 minutes, or until the baklava is very golden brown.
- While the baklava is baking, combine the remaining 1 stick of butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, then reduce the heat to low.
- When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it’s thoroughly moistened. You’ll likely have some of the honey mixture leftover, which you can drink with a straw. Just kidding.
- Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove them from the pan and serve with coffee (or give as gifts!)
Thank you,
Glenda, Charlie and David Cates
