Author Topic: Baklava  (Read 6464 times)

Offline redbeerman

  • Senior Brewmaster
  • ******
  • Posts: 1713
  • On the banks of the mighty Susquehanna
    • View Profile
Baklava
« on: June 12, 2012, 09:51:55 AM »
This is my favorite dessert.  Not difficult to make, but somewhat time consuming.  Ya just can't beat home made.

Before cooking:


After cooking drenched with syrup.


Missing a couple of slices with layers visible.
CH3CH2OH - Without it, life itself would be impossible.

[441, 112.1deg] AR

Jim

Offline ccfoo242

  • Brewmaster
  • *****
  • Posts: 765
  • I drank what? - Socrates
    • View Profile
Re: Baklava
« Reply #1 on: June 12, 2012, 09:53:12 AM »
Looks awesome!

-Sent from the future.

Intra cervisiam est deus.

Offline bluesman

  • Global Moderator
  • I must live here
  • *****
  • Posts: 8678
  • Delaware
    • View Profile
Re: Baklava
« Reply #2 on: June 12, 2012, 09:55:37 AM »
mmm...looks delicious Jim. :)
Ron Price

Offline redbeerman

  • Senior Brewmaster
  • ******
  • Posts: 1713
  • On the banks of the mighty Susquehanna
    • View Profile
Re: Baklava
« Reply #3 on: June 12, 2012, 10:06:49 AM »
It was gone in four hours. :o ;D
CH3CH2OH - Without it, life itself would be impossible.

[441, 112.1deg] AR

Jim

Offline nateo

  • Brewmaster General
  • *******
  • Posts: 2162
  • Aachen, DE
    • View Profile
Re: Baklava
« Reply #4 on: June 12, 2012, 10:46:03 AM »
Alton Brown's recipe for baklava is the one I use. I can't make it anymore because I want to, and do, eat all of it.
In der Kürze liegt die Würze.

Offline redbeerman

  • Senior Brewmaster
  • ******
  • Posts: 1713
  • On the banks of the mighty Susquehanna
    • View Profile
Re: Baklava
« Reply #5 on: June 13, 2012, 11:55:59 AM »
Alton Brown's recipe for baklava is the one I use. I can't make it anymore because I want to, and do, eat all of it.

Luckily for me, I have a family and friends to help out. ;)
CH3CH2OH - Without it, life itself would be impossible.

[441, 112.1deg] AR

Jim

Offline gmac

  • Brewmaster General
  • *******
  • Posts: 2019
  • London, Ontario
    • View Profile
Re: Baklava
« Reply #6 on: June 15, 2012, 07:08:57 AM »
No recipe?  That's just cruel.
I've made it a couple times.  One of my favourites too but I need a better recipe.

Offline nateo

  • Brewmaster General
  • *******
  • Posts: 2162
  • Aachen, DE
    • View Profile
Re: Baklava
« Reply #7 on: June 15, 2012, 10:38:03 AM »
No recipe?  That's just cruel.
I've made it a couple times.  One of my favourites too but I need a better recipe.

Here's the recipe I use: http://www.foodnetwork.com/recipes/alton-brown/baklava-recipe/index.html

The most important thing, IMO is to use "true cinnamon" not cassia. You want Cinnamomum zeylanicum, not Cinnamomum aromaticum. I don't know about Canada, but in the US cinnamon is almost always cassia, and it's really hard to find "true" cinnamon. I don't remember if they cover that in the baklava episode of Good Eats, but you can find most of those episodes on youtube.

I also rigged up a small spray bottle to spray the butter on the phylo. Brushing it on is a PITA.
« Last Edit: June 15, 2012, 10:40:51 AM by nateo »
In der Kürze liegt die Würze.