Baklava is a lot easier to make than you might think.
Baklava Cigars
Preparation: 30 minutes
Cooking: 30 minutes
Makes 20 pieces
Bake 350°F (180°C)
Ingredients for the syrup:
1 cup water
1 1/2 cups sugar
1/2 cup honey
1 tsp fresh lemon juice
1 tsp lemon zest
1 cinnamon stick
2 cloves, whole
2 tbsp Metaxa or other brandy (optional)
Ingredients for the baklava:
2 cups walnuts or almonds, finely chopped
1/4 cup breadcrumbs
1/4 cup sugar
2 tsp cinnamon, ground
1/2 tsp cloves, ground
1/2 cup unsalted butter
10 sheets phyllo pastry, thawed
Method:
Preheat oven to 350°F.
In a small saucepan bring the syrup ingredients (excluding the brandy) to a boil over high heat. Stir occasionally. Reduce the heat and let it simmer for 5 minutes. Using a spoon, remove any foam that forms at the surface. Add the Metaxa if desired. Set aside and let it cool completely.
For the baklava, mix the walnuts with the breadcrumbs, sugar, ground cinnamon and ground cloves in a bowl and set aside.
In a small saucepan, melt the butter over low heat. Remove from the heat and skim any foam. Use only the clarified butter and avoid the white milk solids that have settled at the bottom of the pan.
Lay 1 phyllo sheet in front of you horizontally and cover the remaining sheets with a damp cloth to avoid drying out. Use a pastry brush to lightly brush the phyllo with some melted butter. Grab the right end of the phyllo sheet and fold the phyllo in half like a book. Lightly brush with some more butter.
Spoon 3 tablespoons of the nut mixture along the narrow end of the phyllo leaving a 1/2-inch (12mm) border. Fold the sides over to enclose the filling and roll up. Lay the baklava cigar in a 9×13-inch (23x33cm) metal cake pan, seam-side down and brush the top with some butter.
Repeat this process with the remaining pieces of phyllo.
Using the tip of a sharp knife lightly score each roll in half without cutting all the way through to the filling.
Sprinkle some water on top of the baklava and place the pan in the middle of a preheated oven for 30 minutes or until golden-brown and crisp.
Remove the pan from the oven and immediately pour the cooled syrup on top of the hot baklava. The syrup should sizzle as it touches the phyllo pastry.
Let the baklava sit covered in plastic wrap at room temperature for several hours or overnight before serving so that the phyllo pastry has had time to absorb the syrup.
Cut along the scored lines again all the way through to the bottom of the pan and serve.
MAKE AHEAD
Baklava can be stored in an airtight container for 3 days. Plus baklava freezes well before, and after, baking.
Courtesy of Samantha, Betty and Eleni Bakopoulos
Three Sisters around the Greek Table
www.3greeksisters.com