Jul 3, 2015

Baklava Recipe - How to Make Baklava From Scratch - Baklava with Homemade Phyllo Pastry


Baklava is one the sweet which i wanted to try for so many years..The first time which i heard about this sweet is from a cooking show and i almost drooled over it, it looked so delicious you can never resist it..From that day onwards i wanted to try it so badly.

Similar Recipe,
Homemade Phyllo Pastry
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The first step in baklava making is to get the phyllo pastry. Sadly that is not available in my place. So i was looking for a perfect recipe to make that. Finally i got this recipe and it works like a charm. The key for perfect phyllo pastry is to roll it as thin as possible. 

Making baklava using storebought filo pastry can be so easy, but making everything from scratch is what you can as homemade. This recipe is one killer recipe, the baklava is buttery, flaky and nutty and sugary, everything you need in one bite..Since ramadan is around the corner, make this middle eastern desert and wow your family.


Baklava is just filo pastry brushed with butter all over it and layered between lots of cinnamony sugary nuts and the whole thing is baked to perfection and soaked in a honey sugary rose water flavoured sugar syrup.


Hope you will give this a try and let me know how it turns out for you..


Preparation Time : 20 mins
Baking Time : 1 hour
Makes : 9 squares

Ingredients:

Phyllo Pastry Sheets - 24 sheets or more (RECIPE HERE)
Unsalted Butter - 120 grams melted

For Filling:
Nuts - 200 grams chopped finely ( i used cashews and almonds)
Sugar - 3 tblspn powdered
Cinnamon Powder - 1 tsp

For Syrup:
Sugar - 1/4 cup 
Honey - 1/4 cup
Water - 1/2 cup
Rose Essence - few drops
Vanilla Essence - 1 tsp

Method:

Preheat oven to 170 degree C.

Take nuts, cinnamon and sugar in a bowl and mix well.

Take a 15 cm square pan brush it generously with butter and set aside.

Take two phyllo sheets and line it in the bottom, brush generously with butter, place two more sheets over it, brush with butter, place two more sheets over it and brush with butter. Top with 1/3rd of the nuts over this. 

Take two phyllo sheets and line it in the over the nuts, brush generously with butter, place two more sheets over it, brush with butter, place two more sheets over it and brush with butter. Top with 1/3rd of the nuts over this. 

Take two phyllo sheets and line it in the over the nuts, brush generously with butter, place two more sheets over it, brush with butter, place two more sheets over it and brush with butter. Top with the final 1/3rd of the nuts over this. 

Take two phyllo sheets and line it in the over the nuts, brush generously with butter, place two more sheets over it, brush with butter, place two more sheets over it and brush with butter.

Now use a sharp knife to cut it. Bake this in preheated over for 1 hour.

While the baklava is baking, lets make the syrup. take sugar, water, honey in a sauce pan, bring it to boil, simmer for 5 mins.

Remove the baklava from oven pour the syrup all over it.

Set aside to cool down.


Now remove the pieces and place it in a serving plate.

Serve with more honey and nuts on top.

Pictorial:
First lets make the phyllo pastry sheets..Check this link

Take variety of nuts in a baking pan


toast them till golden


now you can chop it using a knife, or take it in a blender
 and pulse few time till it is coarsely chopped


just like this


Take this in a bowl


add in sugar..i added powdered sugar


add in cinnamon powder


toss well


now take butter in a sauce pan


melt it down


Now take a square pan, i used a 15 cm square pan


take a pastry brush, dip it in butte


grease really really well


like this


Now place one sheet of pastry over it


place another sheet of pastry over it


brush generously with butter


like this


now place another sheet of pastry over it


place another sheet of pastry over it


brush generously with butter


place a sheet over it
now one more sheet


brush again with melted butter..Now you have a total
of six sheets over it


Spoon 1/3rd of the nut over it


Place one sheet of phyllo over this


and one more sheet


Brush it with butter


place a sheet over it


place one more sheet


brush with butter


now place a sheet over it


place one more sheet


brush with butter


spoon 1/3rd of the nuts mix over it


Repeat the same process of 6 sheets..brush with butter


spoon the final 1/3rd of nuts filling


repeat the same 6 layers..spread a final layer
of butter generously


now take the sharpest knife you have


cut it carefully into which ever shape you like


i went for normal squares


bake them


now lets make the syrup..take sugar in a sauce pan


add in little water


drizzle over some honey


mix well


heat it gently


bring it to boil and simmer for 5 mins


now the syrup is thick and glossy


add in little vanilla


add few drops of rose essence


now take your baklava in a plate, so the syrup
doesn't drip on the sides


pour the syrup over it


pour it all over the baklava evenly


let it sit and cool for 20 to 30 mins


remove it carefully and serve


TASTE SO RICH AND SO GOOD...



9 comments:

  1. Simply superb explanation! Makes me want to do it. Great effort easily explained! Kudos

    ReplyDelete
  2. Wow!!! Superb....its a Turkish sweet we had twice here taste is too good.I was searching the recipe finally I got it here. Thanks for sharing.

    ReplyDelete
  3. Very clean pictures aarthi on seeing I belive that taste will be rocking.thanks for sharing aarthi can u post more milkmaid recipes honey cake the same procedure of soaking cake in honey will be present in that I think but I need the exact recipe from my favourite aarthi really I feel proud of you:-)

    ReplyDelete
  4. So neatly explained ..Hats off to ur patience ... :-)

    ReplyDelete
  5. akka i have one doubt,how can i clean the brush after greasing the pan?how wil yu clean yurs?? thanks:)

    ReplyDelete
  6. @umamahisoak the brush in dish washing liquid which is mixed with water. let it soak for 15 mins or so, then rinse it well

    ReplyDelete
  7. Can I use spring roll sheets for this recipe ??..thanks a ton for your wonderful recipes ������

    ReplyDelete

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