Today is National Baklava Day! I didn’t know there was such a day until recently. There seems to be a day for everything, so why shouldn’t this delicious, traditional Greek pastry be honored with its own day?
Many people are intimidated by the thought of attempting to make baklava, mainly because they’re not familiar with working with phyllo. It’s actually one of the easiest pastries to make and I often whip up a tray when I want to make something without too much fuss.
Baklava is so special it’s even mentioned in my novel, Evanthia’s Gift. Here is an excerpt:
As the weeks went by, the change in Sophia could not be suppressed. She was lighter, happier and her eyes had a more dreamy quality to them. Whatever her task, it reflected the love that was bursting from the depths of her soul. Her bouquets at the flower shop were the most beautiful and creative work she’d ever fashioned. For Valentine’s Day she baked a delicious batch of baklava, while daydreaming how Dean would lick the sticky phyllo and walnuts off her fingertips, and she would kiss the rest of the honey off his irresistible lips. At the dance studio, she lost herself in romantic love songs, staying after class to choreograph pieces to the music that expressed her love for him. But it still bothered her that Dean wanted to keep their relationship a secret.
~ Baklava ~
1 pound finely chopped walnuts
½ cup sugar
1 tablespoon cinnamon
1 package phyllo dough
1½ cups melted unsalted butter
1½ cups honey
2 cups sugar
2 cups water
Orange rind and 2 tablespoons juice from orange
2 cinnamon sticks
*Don’t be intimidated by the phyllo. It does dry fast so you need to work quickly. Most bakers like to cover it with a damp towel. That method doesn’t work for me. I find the sheets of phyllo get stuck together. I just keep some Saran wrap on top to keep it from drying. The regular long size phyllo is great when I double the recipe and make a large pan. (The size of a full size sterno pan) If you find the shorter phyllo sheets, a 9x 13 pan works perfectly. I use a Pyrex baking dish and it works beautifully.
Combine the filling ingredients in a bowl and set aside.
Brush the inside of the pan with some melted butter to coat. Lay two phyllo sheets in the pan. Brush the phyllo with butter using a pastry brush. Repeat three times. The bottom layer will have eight sheets in all. Spread one third of the filling onto the phyllo. Lay two sheets on top of the filling and brush with melted butter. Repeat two more times. Spread another third of the filling on the phyllo. Lay two sheets of phyllo and brush with melted butter. Repeat two times. Spread the last third of filling on the phyllo and cover with two sheets of phyllo. Repeat three more times. The top and bottom layers should have eight sheets. The layers in between the filling should have six sheets and there should be three layers of filling.
Carefully cut the baklava into squares, and then cut each square diagonally to form two triangles. This must be done before baking or the top layers will crumble if you try to cut them after baking. If you have any leftover butter, drizzle it over the top before baking. Bake at 350° for 30 minutes, then lower temperature to 300° and bake for an additional 30 minutes. The top layer should be golden brown.
While the Baklava is baking, combine all the ingredients for the syrup in a pot. When it reaches a boil, lower to a simmer. Simmer for twenty minutes.
The syrup should be cooled if you are pouring it over hot pastry, or the pastry should be cooled if the syrup is hot. I prefer to have both slightly warm when I pour the syrup. Let the syrup absorb into the baklava for a day before serving.