(Baklava)
Baklava (from the Farsi for “many leaves”), a pastry perfected by royal
bakers in the sultan’s palace in Istanbul, consists of layers of phyllo filled
with nuts and spices and drenched in a syrup. It has become a traditional
Middle Eastern Rosh Hashanah and Purim treat but is enjoyed at celebration
throughout the year. There are numerous variations of baklava, many a
closely guarded secret passed down within families. A walnut filling is more
prevalent in the Levant, while pistachios and pistachio-almond filling are
preferred in Iran. Blanched almonds are traditional on Rosh Hashanah to
produce a light color so that the year should be dulce y aclarada (“sweet and
bright”).
Sephardim refrain from serving dark-colored pastries such as those made
from walnuts on Rosh Hashanah, which would portend a dark year.
Although purist disdain anything except the classic nut filling, some cooks
innovated by adding such items as dates and chocolate chips. Hungarians
make an apricot version. This very rich treat is usually served in small
portion.
Ingredients: Yield 50
Syrup:
1. To make the syrup: Stir the sugar, water, honey, lemon juice, corn syrup, cinnamon
sticks, and cloves over low heat until the sugar dissolves, about 5 minutes. Stop
stirring, increase the heat to medium, and cook the mixture until is slightly thickened,
about 5 minutes (225F). Discard the cinnamon sticks and whole cloves. Let cool.
Filling:
3 # blanched almonds and walnuts combination, finely chopped or coarsely ground
½ cup granulated sugar
1 # unsalted butter chill and chopped in medium cubes
2 tbsp ground cinnamon
1 tsp ground cardamom
½ tsp ground cloves
To make the filling: Combine all the filling ingredients in a medium bowl.
3 # phyllo dough
About 1 # melted butter with ¼ cup vegetable oil + a pastry brush
Just before baking, lightly sprinkle the top of the pastry with cold water. Bake for 20
minutes. Reduce to 300 F and bake until golden brown, about 15 minutes.
Drizzle the cooled syrup slowly over the hot baklava and let cool at room
temperature. Cover and store at room temperature.