22. Blood, Sweat and Baklava – Greece

This is without doubt the most epic bake that I have ever attempted. I’ve eaten Baklava in Greece, Turkey and Morocco. It is divine and very moreish with its honey soaked pastry. It’s one of my favourite sweet treats. I’ve been planning on attempting it for a while but was a bit hesitant to attempt Filo pastry from scratch as every book, including my Greek cookery book, said to buy it ready made pastry!

image

Baklava

Undeterred I asked my foodie friends for some advice on Twitter and was very kindly assisted by @bakingelements who sent me a Michel Roux Filo recipe from his ‘Pastry’ book. Thank you so much for your help. Without those photos I couldn’t have done it!!

Filo requires a lot of time and patience. It’s really not for the faint hearted. The dough itself is quite a basic concoction, flour, water, salt mixed in the food processor with a dough hook. Seems simple enough…

image

Then pour in oil while its mixing and wait until its all combined.

image

It becomes rather sticky and stringy at this point.

image

My new food processor was thoroughly christened in sticky dough in the process too… Cotton buds to the rescue!

image

Then it required about 5 minutes of extra working on a cornfloured board. I had to add a lot of extra flour as it was SO incredibly sticky

image

When it was worked sufficiently I measured it precisely (can you believe it? With scales and everything!) into 60g chunks. They had to rest in a cool place for 2hours on a floured tray covered in cling film so it didn’t dry out.

image

Pain in the pistachios

This gave me enough time to de shell and husk a whole bag of pistachio nuts. (Note to self. Please buy nuts without their shells in the future.) This is 45minutes of my life I will never, EVER get back. I broke a couple of nails and showered the kitchen in shells when in desperation I smashed the nuts with the stick bit of the pestle and mortar. Not to mention the nips and cuts the little blighters gave me.

image

Mixed Nuts

Into the food processor 1lb of mixed nuts I threw, the damn pistachios, whole almonds and walnuts. A quick whizz to chop them up and I added sugar, cloves, cinnamon and some pre chopped almonds.

image

To help speed up the chilling process I popped the pastry into the fridge for a bit whilst prepping the pastry board and a vast supply of cornflour.

Now for the tricky and even more time consuming bit. Michel Roux had sensibly instructed me to prepare 60g balls of dough so I had manageable chunks to roll out. However I was also working with 2 separate Baklava recipes which suggested working with a round cake tin and a rectangular tray. Whilst trying to stretch this delicate pastry out I realised there was no way on earth I was ever going to get it to the length and width needed to fit such a long tray and of course roll it to the required 0.5mm thinness!!

image

Still a bit too thick...

I decided to use a smaller square tin and ad lib from all 3 recipes that I was following. I greased and lined the tin in preparation.

image

The first piece of rolling was lovely, dusting it with flour and gently rolling it out. I can’t believe I actually thought ‘brilliant this is going to be fun’. I lost count of how many sheets of Filo I rolled but as soon as you kind of get it to the right size and try to pick it up, it stretches, so its too big for the tin! Then it tears! And somehow your supposed to brush it with butter evenly too whilst it crinkles up and become more of a patchwork quilt. I had to trim bit here and there and add extra bits to cover the holes but I got there in the end.

image

The first fantastically even and smooth layer. Look it reaches the edges (almost)!

I realised that 60g was too much per layer so had to divide each chunk into 4 to get the right thinness and to ensure I had enough layers to go round. I have feeling you’re supposed to let the pastry rest after rolling it but I didn’t have the time. I also had to stretch each piece to fit inside the tin so it was really practicable either.

image

The actual amount of dough per layer pre rolling

image

Post rolling (not quite a square...)

I also missed the step in the recipe that said you’re supposed to start with 8 layers of pastry on the bottom before you add any layers of nuts and sugar. I had 2 bottom layers and there was no going back. I was in Baklava lasagna mania and only had 2 hours to finish the whole thing.

image

So so thin

I’m not sure how much butter I used but I had to refill the pan 3 times along the way.

image

Excuse the messy Filo jigsaw

My theory was 2 layers of pastry then a layer of nuts. I attempted to butter both sides of the Filo that was to sit on top of the nuts, which is probably totally unnecessary but the paranoia of dry Filo was setting in. Each time I added a layer I had to cover the pan in cling film too to stop it drying out too.

image

The top layer with 8 layers of Filo and a generous butter coating!!

Before cooking it I took my sharpest knife and cut it into cubes

image

Precarious cutting through many layers.

I popped it in the fridge (but forgot the cling film!!) then set about simmering the syrup of honey, lemon juice, sugar, water and cinnamon. I added some rose water too.

image

Start of syrup.

The Baklava needed 35mins of baking while the pan simmered. I almost burnt the syrup as I wanted to reduce it further and salvaged it by dunking the hot pan into cold water to stop it cooking.

image

Nicely caramalised... Definitely not burnt.

Once the Baklava was crisp and golden it was ready to be drown in thick syrup.

image

Crisp and golden Baklava

image

Syrup soaked

I added a garnish of chopped nuts (I still have a bag left over so probably wouldn’t make as much next time) and some more syrup to top it off. Apparently it needs 4 hours to cool so I wrapped it in a towel and carried it to my friends house for our pudding. It definitely didn’t last long enough to cool for 4 hours!!

image

Toppings

image

Baklava Heaven

I was hoping after all the time and effort it would be ok and it really really was. The syrup soaked into every layer making a gorgeously sticky delight! Even with less pastry on the bottom it held together and cooked all the way through!

image

Piles and piles of Baklava

I’m happy with my Filo experiment. I generally hate making pastry and this almost killed me. There was a lot of energy spent in making this so I don’t feel guilty in the slightest that I ate 2 massive pieces in one go. It did take an entire day to make but what an achievement! Now I’ve made Filo once I know I can do it but perhaps I might buy some ready made if I was going to attempt it again.

I’m now going for a lie down 🙂

*Recipes taken from:

Filo Pastry Michel Roux – Pastry Requires: 400g plain flour; 6g fine salt; 330ml water heated to 50 degrees C; 30ml olive oil; cornflour to dust

Baklava Recipe  Requires: 1 quantity of Filo Pastry; 1lb chopped nuts, cloves, cinnamon, 1 cup of butter, 1/3 cup of sugar

Syrup: 1 cup water; 1 cup sugar; 1/2 cup honey; 1 cinnamon stick; (I added an extra sprinkle of ground cinnamon); 2 tablespoons of lemon juice and I added 1 tablespoon of essence of rose water too.

The Traditional Greek Cookery Book Toubis Edition 2006

 

<a href=”http://www.bloglovin.com/blog/3326777/around-the-world-in-eighty-bakes?claim=mngmk6jv65c”>Follow my blog with Bloglovin</a>

Advertisements

34 responses

    • Thank you! It was very tasty. Hope I didn’t put you off too much! If you have a spare day its worth a go. I may make it again but buy some pastry… Its only supposed to take 30mins with ready made filo 🙂 x

  1. I have never made filo from scratch — you are a brave woman! I love baklava though and if I made my own I’d get to eat it fresh and warm: I’ve only had baklava right out of the oven once in my life and it is the way to eat it, just cool enough to absorb some syrup and not burn your mouth. I love that you used mixed nuts — was that walnut, almond and pistachio?

    • Hello Sharyn thanks so much. Yes it was almond, walnuts and pistachio. Using up everything that I have in the cupboard 🙂 It was lovely still warm out of the tin. I had one more piece left to eat today and the spices had developed further, could really taste the cloves.

  2. Hello, I’m here from Sharyn’s blog at Kale Chronicles. Very brave to make filo pastry! I’ve made baklava before but with store bought pastry. My grandmother used to make it on the dining room table and she’d stretch it out as much. We’re trying to be good in January, so I doubt I’ll be making desserts any time soon, but I sure would love to try my hand at the home made filo!

    • Hello Eva lovely to meet you here. I think I’ve stumbled across your blog from Sharyns before too 🙂 that’s such a wonderful family tradition. I wish I had a big table to roll pastry on but my kitchen is a bit crowded. My little glass worktop board has been invaluable. You should definitely have a go at filo. It is quite time consuming but it was really satisfying to know I had made it myself.

  3. Pingback: Best of the Foodie Blogs: Ten at Ten | Foodies 100

  4. Amazing! I whole heartedly salute you. I have also tried homemade filo but epicly FAILED around that rolling out process which ended with me lying on the kitchen floor having a little cry then scraping it all into the bin. Your finished baklava looks so beautiful. I do make it with the kids with bought pastry which makes a happy, sticky and absorbing afternoon’s baking but they never taste as good as the ones I had in greece… bet it’s the pastry.. 🙂

    • Hello! Thanks so much for reading and your comment! I have to admit I did almost lose the will to live after the 6th hour of baklava making that I almost gave up. But I do like a challenge and the perseverance paid off in the end. I think I would make it again but perhaps use shop bought pastry to save my sanity! I bet yours tastes great. do you use rose essence? Some recipes don’t seem to include it but I quite like it. I may even experiment with more honey in the syrup too 🙂 x x

  5. Oh my goodness this loks as if it took ages I bet your camera was very sticky afterwards – whcih is the worst thing about food blogging. I know when I made the danish pastry dough that seemed to take for ever so I can imagine the pain you wnet throught to get the final result. Worth it though – well done!

    • Thanks! I’m pleased I have insurance on my camera, its constantly covered in flour I do worry I’m going to ruin it one day. I’m still finding pistachio shells all over the house! I haven’t tried danish pastries yet but I bet they are tricky! They’re definitely on my list of things to bake soon x x

  6. I think I’ve found what my bake will be this weekend have been thinking of trying this delicious treat for awhile and you’ve persuaded me! But i’m going to cheat and buy the pastry!! Well done xx

  7. Pingback: Making easy Baklava with children (helping, not IN them) | dichotomyof

  8. Pingback: 37. Moroccan Basboosa (Semolina Slice) | Around the World in Eighty Bakes

  9. Pingback: 52. Armenian Orange and Almond Cake (incidentally also Gluten Free) and a giveaway! | Around the World in Eighty Bakes

  10. Pingback: 57. Iranian Pistachio Cake | Around the World in Eighty Bakes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s