Baklava

(This week’s recipe came from “The America’s Test Kitchen Family Baking Book”.)

So sorry I didn’t post this recipe last week when I should have. I baked on Wednesday evening and then Thursday evening, I started itching. I spent the weekend itching in agony, and finally went to Urgent Care Tuesday morning. The doctor confirmed it was an allergic reaction (which is good, as I was starting to freak out that it was bugs or something), but couldn’t tell me to what it might be a reaction. He prescribed me some Prednisone and it has helped immensely. A lot of my spots are starting to fade, and only my left wrist is itchy.

So, as you can see, I had other things on my mind over the weekend than posting about this baklava. And I really hope it wasn’t the walnuts and almonds that set me off (I’m pretty sure I’ve eaten both before), because this baked good was a hit.

The baklava was a special request from one of my co-workers, and how can I deny my adoring crowd? So I set out on Wednesday afternoon and got to baking.

The recipe started with the honey glaze that would be poured over the baklava once it was baked. It was a mixture of water, sugar, honey, lemon zest, cinnamon and whole cloves. This was set to boil over medium heat:

Next, I had to clarify the butter that would be brushed on the layers of phyllo dough. I was scared to death to clarify the butter; it seemed like a disaster waiting to happen. I melted three sticks of butter:

And then let it sit for ten minutes once it had all melted. Then, I skimmed the foam off the top:

Then I poured the skimmed butter into a bowl, being carefully to leave the milk solids behind that had settled in the bottom of the pan:

I did a pretty good job at it! I’m sure I left some foam in my butter, and let a few milk solids squeak by, but overall, it seemed like it worked!

The next step was to grind up the almonds, walnuts, cinnamon and ground cloves in a food processor. This would be the nut filling between the layers. This mixture was ground super fine.

Finally, I was ready to start assembling! I removed the phyllo dough from the refrigerator and…what’s that? Phyllo dough needs to be thawed? And thawing takes HOURS? ARE YOU KIDDING ME???

Yup, I made the vital mistake of not checking the “Phyllo Dough Phun Phacts” (my spelling) in the cookbook on the page before the recipe. I should have left that dough out for at least four or five hours before I even thought about touching it. I decided to plunge forward. What’s the worst that could happen?

Well, the worst that could happen was that I could rip up the entire package. Twenty sheets of phyllo dough, torn right down the middle, cracking and flaking every which way. I had to throw it out. I took the other package out of the box and left it on top of my microwave while I made dinner and then went to a movie with Rob. I decided I could assemble the baklava once we got home (around 9:30 p.m.)

When we got back, it was much smoother sailing. I only ruined one or two sheets this time around, and things seemed to be going much better.

Action shot of nut layer going down!

Everything was going great until I got down to the last sheet of phyllo dough and realized something was amiss. I needed about thirty sheets of dough and I had about eighteen. Apparently, I really did need that other package. I was missing so much dough that an entire nut layer would have to be left out. A very short baklava.

I went on ahead anyway, finishing the assembly and cutting the baklava into diamond shapes before baking it for an hour and a half.

Once it was golden brown, it was removed from the oven and the cooled honey mixture was poured over the lines that had been cut. It was a heavenly smell. Some reserved honey mixture went over the top of the whole thing, and a pinch of reserved nut mixture was dropped into the middle of each diamond. It was quite pretty:

The baklava had to sit at room temperature until it cooled, which was going to take about three hours. It then needed to be covered with foil and allowed to sit for at least eight hours (clarified butter is the magical reason you don’t have to refrigerate baklava. Apparently it’ll keep for ten days). It was now 11 p.m., so I set my alarm clock for 2 a.m. and ran downstairs when it went off to cover the baklava with foil.

The next day, Rob forgot his wallet at home and I had to run it to him at his work before I left for work myself. I cut a piece of baklava to take to him (and also to take photos of it):

So, as you can see, it was a lot shorter than it should have been. Being twelve sheets short on phyllo dough definitely makes a difference. But, it went over quite well at work. The co-worker who requested it said it was “Awesome”.

That’s what it’s all about, folks. Pleasing the eaters.

This is also the first week I am taking photos with my new camera! Last week I got a Canon EOS Rebel XSi. I’m already in love with it. I’m still learning how to use the manual settings, so most of my photos so far are shot with the Full Auto setting.

This week (by which I mean today), I’m baking Blue Ribbon Apple Pie. I even whipped up a batch of vanilla ice cream to go with it. More on that later.