Episode 42
March 20, 2011
Baklava
Baklava is one of those desserts that I find just about everybody loves. Er, well everybody except those who are allergic to nuts – but those who do love it appreciate its varied layers of texture, its sweet stickiness, and its buttery goodness.
Baklava is made by taking 5 layers of filo dough and stacking them on top of each 
other while spreading a layer of butter in between each piece of filo. After you reach the fifth layer, then you dump in half of the walnut and pistachio mixture. Then you repeat with 5 more layers of filo, the rest of the nut mixture, and 5 more layers of filo. The process is a little time consuming but it’s not difficult. Plus you should be able to get this project over from start to finish within 90 minutes or less.
The only part you may find difficult is making sure the syrup is bubbling on the stove while the baklava is browned and ready to come out of the oven. The longer your syrup boils on 
the stove the more water that evaporates – which means your layers of filo won’t get as puffed up but it also means the syrup gets thicker and richer. Plus, less water means it will last longer at room temperature. Just be careful not to let your syrup boil so long that when it cools it turns into sweet glue. At max, the syrup should boil for 10 minutes – but anything less than that is fine.
Like I say in the video, baklava is fine to keep at room temperature. All of the ingredients don’t have to be refrigerated (yeah even butter! Some people will keep butter in their cabinet) so that’s a plus. In fact, when you leave it out at room temperature the syrup works its way into the filo even more – really giving your baklava a thorough lemon cinnamon and honey flavor.
Here’s the easy recipe for baklava and the video is below! Thanks for watching!
