Patisserie

Filo: Second Attempt

The first baklava experiment was pretty disastrous.  The kids nibbled at the thing, but only about 1/3 of it disappeared.  While I wasn’t sure if I was going to try it again, I was still looking for other recipes and variations that might be do-able.  I found another video here that had what looked like simpler instructions.

You will need:

  • 3 c. all purpose flour
  • 2 tsp baking powder
  • 1/4 c. oil
  • 3/4 c. milk

Mix these together by hand.  It will form a ball of dough.  Let rest, covered, for 15 minutes.

Pull out the dough, knead for a couple minutes, then roll into a sausage.  Cut in half, then cut the halves into thirds.

Mix in a separate bowl:

  • 2 c. corn starch
  • 1/2 c. flour

Roll out each ball of dough into a 12″ circle.  Dust heavily (and I mean HEAVILY) with the corn starch mixture, and put the next layer of dough on top.  Repeat until you have a stack of circles.

Roll these out until you get tissue-thin layers.

An apron would have been a good idea…

Unfortunately, I didn’t get enough corn starch between the layers, so they all kinda mashed together.  This might explain why I have so much of it left over.  I decided to go ahead and cut those into strips (of various sizes) and roll them out, fill them with the nuts and chocolate, butter it heavily, and bake them anyway.  We’ll see how it turns out.

After it’s done cooking, you should drizzle it with a sugar/honey syrup.  There are a lot of variations of syrup out there.  The one I made is:

  • 4 c. sugar
  • 2 1/2 c. water
  • 1 Tbsp lemon juice
  • 3″ stick of cinnamon

This was way too much liquid.  I could have used half as much for this recipe.  I didn’t use all of it when it came out of the oven and I poured it on top.

For the filling, I used this recipe here, which called for chocolate and hazelnuts.  Again, I found is that this recipe is at least double what you need for the amount of dough, so you may want to cut the quantity in half.  Or make twice as much dough.

  • 1 lb. hazelnuts (1/2 lb)
  • 12 oz bittersweet chocolate (6 oz)
  • 2/3 cups sugar (1/3 cup)
  • 1 1/2 Tbsp cinnamon (I didn’t measure…just a couple dashes from the can)

Blast it in your food processor to desired coarseness.  Some people like finely chopped, others like it to be almost a paste.

Melt 1 1/2 sticks of butter.  Using your pastry brush, cover the sheet of dough with butter.  Sprinkle filling all over the surface of the dough.  Roll up.  The video showed the gal using a thin dowel to roll around–maybe 1/2″ diameter.  To be honest, I hadn’t watched that far into the video…I should have.  Then you have more ability to scrunch them together into attractive accordions.

I just started at one end and rolled into a really rough-looking cigar.  Douse with more butter before baking it for 30-40 minutes in a 350 degree oven (that’s Fahrenheit, not Celsius).

I just laid mine on a stoneware pan, but I would have preferred using the Pyrex one–it was full of stale baklava that I will be throwing out shortly and washing it up to prepare for the liquid-dousing.

Fresh out of the oven…

Into the Pyrex and doused with half of the liquid sugar mix.  Now, it says to wait 4 to 6 hours.  That’s quite a request…

I did carve off some of the end bits and sampled them…oh, this is good.  SOOOOOOO good!

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