Baklava

Layers of Phyllo Dough are filled with my version of salted pistachio and walnut cinnamon filled baklava nut butter. It's delicious and the perfect dessert to serve with some cognac at Christmas.

My long time friend Shana gave me her Baklava recipe. I tasted it years ago, remember how delicious it was, and never forgot it. I am so happy to be able to try her recipe today. I went a bit longer with my nut processing in the food processor and made a baklava nut butter to spread in between the layers. Kind of a happy accident, but I enjoyed taking time with it and found the spreading kindly meditative 😂. I do realize that processing the nut mixture until they are chopped (yet still crumbly nut crumbs) in the food processor and sprinkling in between the layers would speed things up! I may do that next time, but the flavor is there regardless of how long or fine you process the nut mixture. After I had already started this recipe, I read somewhere to put the melted butter in a spray bottle to make it faster. But I think if you're making this at all that it means you’ve got no where else to be and have set aside a bit of time for it. I like the pastry brush and butter method. It’s kind of a long video, but feel free to spend the afternoon with Mocha and me. I apologize in advance if it's like the baking Bob Ross. One take is about all i’ve got 😂. The video is baklava start to finish.

Shana’s Baklava

Start by making the syrup and go from there.

It’s in the oven now and the whole kitchen smells amazing. I toasted my walnuts at 350 degrees for 8-10 mins and poured a little melted salted Kerry Gold butter on before toasting. I also added a little Maldon Sea Salt. The trick to this recipe is that you can use any nut mixture that you want. I went to a birthday dinner my friend Patrick and his family threw for his partner and my friend Katelynn’s birthday. All the food was Lebanese. The house drink is always bourbon and Coke which I love. At eighty something Patrick’s grandmother Sittie [Lebanese word for grandmother] was not happy at the thought of my mixing walnuts and pistachios. She likes pistachios in her baklava best. However! When I was eating the Baklava from a local bakery. I kept finding myself agreeing with Shana. A little walnut and a little pistachio would be good! She does half and half in this recipe, I had a few more walnuts than pistachios. Use what nuts you like ! If that’s all pistachios, do that. I used the lightly salted unshelled ones.

Drink Pairings

As far as drink pairings for Baklava, the best non-alcoholic one is a strong coffee. I just stole a diamond and had it with a cup of strong black coffee and it was delicious. Espresso would be delicious too or tea for a midday snack between meals. Alternatively, enjoy the baklava with cognac or brandy. As far as wine, Sauternes wine, Sparkling Wine, Muscat Wine, or Champagne all go well. A friend said to me recently champagne is strange in the fact that it is appropriate for all times of the day! I believe he may be right.

How To Cut Baklava into Triangles

To make the triangles, first divide the pan into four equally divided sections (see video) then cut each section in half. Then cut diagonal lines starting at one corner.

This recipe varies a lot by region and regional style. It is prepared by layering sheets of phyllo dough in a large pan and alternating between additions of melted butter, pastry, and chopped nuts. For example, I read that in Lebanon it is often made with a walnut filling topped with orange blossom water. Greece commonly uses walnuts and cinnamon in the filling. In Iran, the baklava is cut into diamond shapes and soaked in a rose water syrup. In Turkey, it is made with a filling of almonds, walnuts, or pistachios and topped with kaymak (similar to clotted cream).

Here are the desserts we had as part of Mezze (the appetizer course ) at Katelynn’s dinner . Usually, they don’t do desserts for Mezze, but it was a special occasion after all!

One of the most popular desserts of the Ottomon empire, you can find baklava in Iranian, Turkish, Balkan, Greek, and Arab cuisines. It can also be found in regions of Central Asia, Northern Africa, and the South Caucaus Armenia, Azerbaijan, and Georgia.

Make this ahead and lay it out for your guests at Christmas or share as gifts.

Shana does the crumbly consistency vs the nut butter consistency, but it's amazing so it works both ways 😂, I’ll do it her way next time:

I have to say this recipe did not disappoint. It’s delicious.

Hope you’re enjoying prepping for the holidays. Take an afternoon to slow down and make these if you have a chance.

Alex