Baklava
Baklava
Hello, and may I introduce you to Lori Reiner, a friend of mine in Holdrege whose reputation for her Holiday pastry – Baklava – grows with every Christmas, and may I add, her Baklava has acquired exceptional value also in the nonprofit world. Lori bakes trays of Baklava for Holiday fund-raising events, and one tray often yields hundreds of dollars for the Cause, a testament for excellence, I think.
She generously agreed to share her recipe and her baking skills with us at Buzz Savories. I “sweetened” my request by offering her several jars of Buzz Savories honey to use in the recipe. The Greek pastry, Baklava provides a test for the quality of the honey because honey is a primary ingredient of this flaky, sweet and delicious pastry.
Because Baklava offers a fabulous flavor experience, I thought the making process must be complicated. Seeing Lori deftly roll out the Phyllo dough (buy it frozen at your grocery store) gave me courage to try the simple recipe (4 ingredients). Besides being interesting and fun to make, my version also looked like a piece of fine art and tasted as sweet and crunchy as Lori’s.
Follow Lori’s easy recipe for Baklava, and with Phyllo pastry, chopped walnuts, Buzz Savories honey and butter, you too will be expert at creating this ancient and marvelous pastry.
Happy baking and eat well,
Betty Anne at Buzz Savories
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Baklava
Equipment
- 1 9" x 13" jelly roll pan Lori uses aluminum foil pans for ease of baking and freezing later
What You'll Need:
- 2 rolls Phyllo dough 1 package, thawed to room temperature
- 1 lb walnuts or pistacios, chopped pieces 1/8 inch though not powder
- 1 lb butter, melted
- ¾ cup Buzz Savories local honey
Glaze
- ½ cup water
- 1 ½ cups sugar
How To Prepare:
- Preheat over to 350 Degree F
- Brush the bottom of the pan with butter
- Layer 2 sheets of Phyllo dough flat in the pan (if dough overlaps the pan, trim with a sharp knife)
- Brush the top sheet of Phyllo with butter
- Alternate dough and butter until the first roll is used
- Spread the chopped nuts evenly over the buttered dough
- Drizzle 3/4 cup honey over the nuts
- Open the second roll of Phyllo dough and repeat the layering process with the second roll.
- Cut through all layers into diamond shapes before bakinng-use a sharp knife with a medium long blade and press hard cutting through all layers corner to corner to make the diamond shape
- Bake for approximately 50 minutes until the top is lightly bowned (may need an additional 10-15 minutes)
Glaze
- Combine water and sugar in a saucepan and heat to boiling. Let the syrup cool slightly then pour the syrup over the hot Baklava. Cover with a moist dish towel and let stand until completely cool.
- Once cooled, wrap in plastic wrap to prevent the Baklava from drying. This freezes very well.