Thus began my investigation. My dad's pro tip is to take your pan (he recommends using one that's medium-sized and has a rectangular shape) and place it over the sheets. Walnuts, pecans, almonds, and pistachios are good choices.) Like other phyllo-based pastries, baklava is made by brushing the thin, papery sheets with butter and layering them with nuts, sugars, and spices. Boil then simmer to create a thick syrup. Der Haroutunian adds nothing to his walnut filling, but this seems a wasted opportunity when so many gorgeous Middle Eastern flavours pair so perfectly with nuts. Sabrina Ghayour uses a mixture of ground almonds and slivered pistachios in Persiana, and Sally Butcher (who wins my trust in Snackistan by admitting that baklava is kind of addictive Quite a lot of self-confessed diabetics come into the shop to buy it, assuring us that they will just fiddle with their meds to compensate) suggests ground almonds, but mentions that one could also use cashews, walnuts or pistachios. amzn_assoc_title="Top suggestions (and the updated price)"; "You're not going to see any of this when you cut the baklava, just multiple layers of phyllo. Simmer for 15 more minutes. We lay the phyllo in layers of two. Spread 1 cup of nut mixture over the stack. Baklava is a dessert made with layers of thin phyllo dough brushed with butter and a flavorful nut mixture. But he didn't start making the dessert himself until he moved to the US, wanting to continue the tradition while more than 6,000 miles away from his entire family. Heres what you need to know about the sweet treat: Baklava is a traditional pastry dessert that is known for its sweet, rich flavor and flaky texture. Sign up for a membership now! This recipe has won my dad baking contests at his office, and has been the talk of every Greek holiday party we've ever attended. Repeat the phyllo stacking and buttering process with five more sheets. Preheat oven to 350 F. Phyllo dough should be defrosted over a few hours in the fridge, then placed in room temperature for an hour before unwrapping and using. Once it has come to temperature, pour the syrup over the top, especially along the lines, and put back in the oven for five minutes. Finely chop nuts, such as pistachios and walnuts, with a knife or in a food processor. From its thin, flaky pastry and decadent filling of nuts and spices to that perfect drizzle of honey on top, baklava is as close as your taste buds will get to heaven on earth. In fact, basic baklava recipes can contain only walnuts. "You don't want them to be a powder," he told me. I like to pour the syrup in a really wide bowl and place it in the fridge to speed up the cooling process. Item Weight : 3 Pounds. Which is why, perhaps, it would have been wiser not to learn how to make it. Your baklava has to be super hot(like straight out of the oven) and the syrup has to be completely cooled if the syrup is still warm youll get soft baklava. Baklava is usually made in a large pan. Cut the chilled baklava in a diamond-shaped pattern and bake according to the recipe. He opened Baklavastory in the Mission District just three months ago, and now has partnerships with four restaurants in the city. But the baklava he buys is from Diamond Bakery, which Lee said supplies many of the local markets. Its not clear exactly where the dessert is originally from, but baklava dates back to the 8th century with its roots from Mesopotamia (thats in the Middle East) perhaps within Greece, Turkey or Mongolia. Oupah! thebaklavaguy.com notes the Americanized version is often sweeter than in other parts of the world. Baklava has a really lengthy shelf life, lasting about 2+ weeks. Prep: Preheat the oven to 325F. When the Ottoman Empire came to power in the 14th century the history of baklava would be changed forever. Stir together nuts, brown sugar, zests, cinnamon and cardamon. Alternatively, you can use a knife to chop the nuts to bits. Additional troubleshooting information here. Repeat twice more, and finish off with a layer of 10 buttered phyllo sheets. Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Make the Baklava: Preheat oven to 350 degrees F. It should be stored in an airtight container, either in room temperature or in the fridge. What I discovered was San Franciscos newest baklava chefand an entrepreneur taking the baklava scene by storm. Then, using a sharp knife, cut the phyllo to almost match the size of the pan. You can let your pan sit out in the kitchen for days (if it's not eaten before then!). Wait for it to simmer and for the the sugar todissolve. during the Assyrian Empire. Enjoy baklava in a place where its not only one more dessert but also a part of the culture, the people and their history. When you take your baklava out of the oven, you could be forgiven for being disappointed by the dry and crackly wasteland youve produced which is where the syrup comes in. Pourwater, lemon juice and sugar into a saucepan and place over medium heat. This delicious pastry is made in every corner of every region in Greece. Now it's around the 10th. Also from Turkey are his flour and wheat starch, used to make the 40 layers of filo in each batch puffy. rush the bottom of a 913 baking pan with some of the melted butter. So I went. Repeat with all 10 sheets. Originally from Lebanon, his parents established the business in 1990 in San Mateo before it moved to Fremont, distributing baklava all the way from Sacramento to San Francisco, including at stores like Restaurant Depot. Get everything included in Premium plus exclusive Gold Membership benefits. Use a sharp knife to cut through the layers in parallel lines to make diamond shapes. Privacy Policy. I felt like . In New York City, some reported paying up to $10 or more for a . I like the nut mixture on the finer side, though some people prefer largerpieces for a bigger crunch. After looking at the menu, I opted to grab a piece of her chocolate baklava (she also makes chocolate raspberry baklava, which FYI is on another level), two Greek cannolis, and a piece of spanakopita. By accepting all cookies, you agree to our use of cookies to deliver and maintain our services and site, improve the quality of Reddit, personalize Reddit content and advertising, and measure the effectiveness of advertising. Now that seemed promising. After cutting, you should have about 40 sheets. The main cause of rising egg prices, though, is actually a different deadly epidemic. Let it sit for several hours for all the flavors to meld together. Its rose soft after adding the sugar syrup Make sure to line your baking pan with parchment paper or foil before constructing the dessert. Use a sharp knife to cut the baklava into small triangles or squares before baking. Generally, you will want to check the refrigerated section of your grocery store to find it. amzn_assoc_ad_type="smart"; Mix together the ground nuts with the sugar and spices. Then mix the syrup as you wait for the first boil. Check your DNS Settings. For instance, this 28 to 30 piece baklava retails for $18 to $20, plus $7 to ship. Place back into the pan and into the freezer. When I make my baklava ), Get exclusive access to member only deals and flash specials, Everybody Loves Baklava | The Story of this Delicious Pastry, 5 Delicious Desserts On Our Menu That You Need To Try, Top Pineapple Pizza Menu You Should Definitely Try, Great Australian Fast Foods in Sydney | Manoosh Pizzeria, Vegetarian Restaurants in Sydney | Vegetarian Restaurants Near You. If you want, you can always make more mix. Traditional Baklava is made with pistachios and walnuts But I strayed from the norm slightly and stuck to only walnuts. Once the baklava is done, remove it from the oven and ladle the syrup over it right away. Transfer to a bowl and set aside. Yes! Refrigerate the uncooked baklava for an hour or two until the butter solidifies. It's also important to note that your baklava needs to cool completely before adding the syrup. >Once youve assembled all your layers, brush the top with butter. On average, if you were to purchase it online, the price per packagewill be anywhere from $20 to $50 depending on how many piecesare in the package and the company/baker creating it. amzn_assoc_marketplace="amazon"; But each seller I met told me most of their customers dont come from a baklava-eating background. Brush with melted butter. Top that with two more layers of phyllo (dont forget to brush between layers!). I told my mom, This is my love, he said. Leave the syrup on the counter so it can cool to room temperature. Run a knife along the lines to loosen them before attempting to lever the pieces out of the tin. Add the honey, orange extract, and whole cloves (cloves are optional here); stir to mix. Until that time, Ill stick with butter. Made with flour, water and oil or butter, crafting filo dough is time-consuming and labor-intensive. of SF politics and culture. Evenly Spread hashweh (filling) on top. By the end of 2022, eggs cost an average of 60% more than the year prior, according to data from the U.S. Bureau of Labor Statistics. Word spread quickly about this amazing sweet and soon everyone from the ancient Persians and Romans to Asians and North Africans were making and enjoying baklava, often with their own subtle variations. Ive also included two authentic baklava recipes for you to try: a fancy and more involved recipe as well as a simple, straightforward one. Which is your favourite filling, and where makes the best version? And since my dad recently taught me how to make his famous pastitio and our family's "celebration cake," it was only natural that baklava would be next on the list. A truly decadent dessert; this middle eastern pastry is known for it's richness. Above all, the craftsmanship needed to make baklava is its most valued asset. amzn_assoc_region="US"; Since then, the dessert has been a staple in all countries with Mesopotamian or Ottoman ancestors. The answer is actually simpler (and closer to home) than you think. My dad makes baklava every Christmas, and he recently showed me how it's done. In any case, Mougharbel doesnt believe its possible to make a real profit off freshly baked baklava using expensive imported ingredientsand warns new chefs to be careful about asking for top dollar. Since phyllo dough usually comes in 14 x 18 sheets, usea knife to cut sheets in half and trim themfit a 9 x 13 pan. When the Ottoman Empire finally fell early in the 20th Century, baklava spread across Europe and beyond. Repeat this process two more times, until the nut mixture is gone. Once your baklava is made, place the pan in the freezer for several hours to freeze it completely. Almost all of the many cultures who had developed and perfected their own versions of baklava were swallowed up within Ottoman borders, which effectively meant that the making of baklava was consolidated. In theory, then, one tiny lozenge of filo and ground nuts, dripping with tangy syrup, should be quite enough for anyone, perhaps two if theyre particularly greedy yet this week I discovered Im quite able to put away half a tin of the stuff without coming up for air. Roden adds melted butter and sugar to her nuts, and Seal, Butcher and Ghayour mix in sugar (Der Haroutunian leaves them au naturel). Every mom from the old culture, they make it for you.. Repeat the phyllo stacking and buttering process with 5 sheets. The others add lemon juice to conventional white sugar, which contributes a welcome tanginess, with Roden and Der Haroutunian stirring in orange-blossom water and rose water respectively. (Makes 1 tray)250g butter300g walnut pieces125g ground almonds75g pistachio kernels, sliveredZest of 1 orangeGenerous pinch of salt (optional)1tsp ground cardamom12 sheets of filo pastry (2 x 270g packets)250g granulated or caster sugarJuice of 1/2 lemon1 tbsp orange-blossom water (or to taste). this link is to an external site that may or may not meet accessibility guidelines. Prep your tools. Transfer the baking dish to the oven and bake for approximately 1 hour and 15 minutes, or until the top layers of the baklava are golden brown and crispy. Hearing about my investigation, one colleague told me she had seen a sign for what looked like a baklava popup on Harrison Street while biking to work. 9 "Greek" Foods No One Eats in Greece. Other Bay Area locals, like Hatice Yildiz of Simurgh Bakery who sells at the Ferry Building, are taking a similarly artisanal approach. Original reporting and incisive analysis, direct from the Guardian every morning. The choice of nuts is down to personal taste (and budget pistachios are still far more expensive than any of the other nuts). The perfect baklava Perfect baklava: easy to make, even easier to eat. (adsbygoogle=window.adsbygoogle||[]).push({}); Advertising Disclosure: This content may include referral links.