Name: Buttery Baklava recipe by Prema Vaidyanthan at BetterButter
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 10
Ingredients: For the sugar syrup:; Granulated sugar 1/2 cup; Honey 1/4 cup; Water 1/2 cup; Essence of choice for flavour; For Baklava: Makes 28 pieces; Frozen Filo or Phyllo pastry sheets. 1/2 of 454 gram packet; (see the recipe for details); BUTTER 75 to 100 grams; Mixed nuts (I used cashew, pistachio, almond and walnuts). 1 1/2 cups; (roasted and coarsely powdered); Sugar 2 tablespoons; Elaichi powder 1 teaspoon

ABOUT Buttery Baklava RECIPE

This is a Turkish delicacy and a favourite sweet of people all over the world. I first tasted it at a farmers’ market while on a holiday to Ireland. It has since then caught my fancy and I have made it a couple of times with homemade filo sheets. But, this time I tried using frozen filo pastry sheets, inspired by a post in ‘the kitchn’. Of course, there’s nothing much that one could change in the recipe. I altered the sugar levels and the combination of nuts and gave it an Indian flavour with elaichi powder. The frozen pastry sheets lessened my burden by almost half. So, please try this dessert and be assured of a winner.

Instructions

Thaw the filo sheets by placing them in refrigerator for about 8 hours
There will be 2 rolls in the 454 gram packet.
We will need only one roll. So, it’ll be wise to thaw just one roll.
When you start the Baklava preparation:
Heat pan; add the butter and melt.
Put off gas just when 70-80% of it is melted.
The remaining butter will melt in the residual heat.
Now take 9” by 9” pan and brush some butter on the bottom.
Take two sheets of filo pastry, trim it to fit the pan with scissors.
(They tear quite easily, so not a problem)
Brush butter lightly on the sheets
Take 2 more sheets and brush butter all over
Repeat this over 5 or 6 times with spreading butter between layers.
So, you’ll be using 10-12 sheets.
Mix the 2 tablespoon sugar with powdered nuts
Now, take half the nuts and spread over the sheet in a way that all the corners are covered.
This will Ensure that you taste the nuts in every bite of each piece of Baklava.
Press the nuts lightly with your hands.
Preheat the oven to 350 degrees Faranheit
My oven took 8 minutes to reheat
Continue with the layers.
Place two more sheets and butter them evenly.
Repeat another layer of 2 sheets
Now, place the some more nuts on this and spread; press lightly.
Repeat 5-6 more layers of 2 sheets each, spreading butter between layers
Brush more butter on the topmost layer.
Take a knife and make an incisive cut diagonally so as to make 28 pieces
Make cuts the other way.
Do not cut all the way through.
Place the tray in the oven and bake till the TOP is brown and crisp for 30-35 minutes
My oven took just around 30 minutes. Please watch carefully.
Meanwhile, prepare the syrup.
Take the sugars in a thick bottomed pan; add flavour ingredients of choice like almond/pistachio/vanilla Essence
Add water; heat pan and melt the sugar till slightly thick
Put off gas and add honey; stir well. Keep aside.
When the Baklava is baked to a golden perfection, remove and cut the pieces all the way through.
Pour the syrup, reserving some,all over the Baklava and the corners too.
After 15 minutes, when the syrup is absorbed, pour the remaining syrup
Sprinkle some nuts on TOP of each piece.
Click a picture.
Now, your Baklava is ready to be devoured.

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