I know what you're thinking: rolling chopped nuts in packaged phyllo is not much of a challenge. Well, you should know by now how the Daring Bakers works. We had to make our own phyllo from scratch and roll, roll, roll. It sounds daunting, but the dough was so silky and easy to work with that it wasn't difficult, just time-consuming. From a tennis ball sized lump of dough, I was able to get about 25 sheets.
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| My failed baklava tower! |
The best baklava I have ever had was made by the aunt of one of my Turkish students years ago. I had never cared much for baklava before the day he brought it to class. Unlike the baklavas I had tried before this was super fresh, moist but not drippy, and filled with bright green pistachios from Turkey. I love pistachios, so I tried to recreate that amazing baklava for this challenge. As I did with these
pistachio brownies, and this
pistachio panna cotta, I shelled, blanched and peeled a lot of pistachios. The bright green colour and buttery flavour are worth the investment of time. And I can do while I'm watching Wimbledon. I used almonds for the top layer. Both fillings were scented with cardamom, and I brushed the layers of phyllo with browned butter. After baking, I doused the hot pastries, a bit too liberally, with a lime and sugar syrup. It was a delicious, but very sweet treat.
The next morning, I took all the off-cuts from my baklava and tried to roll them again. It was possible, but the dough was much tougher to roll out. I made a couple of nightingale's nests with the leftover dough and pistachio filling. These weren't as sweet as the baklava triangles, but not as tender as those made with fresh dough. Were mine as good as that long ago baklava? No, but they were pretty good for a first try.
Thanks to
Erica for a great challenge! I look forward to making this dough again and making strudel out of it later this summer. Check out the slideshow at the
Daring Kitchen to see all the kinds of baklava the Daring Bakers made this month. Download the printable challenge PDF with recipes,
here.
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I wish I had waited to cut and taste the baklava:
2 days after making, it was at its best. Moist throughout,
and it held together well. |
Blog-checking lines: Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.
