Old Fashioned Baklava

Introduction:

Experience the timeless allure of Old Fashioned Baklava, a dessert that never fails to impress with its irresistible layers of flaky pastry, crunchy walnuts, and sweet honey syrup. Perfect for holiday gatherings or any special occasion, this beloved treat is a symbol of tradition and indulgence. In this article, we’ll guide you through the simple steps to create your own batch of Old Fashioned Baklava, guaranteed to become a favorite dessert for years to come.

Ingredients:

• 1 16 oz. package filo pastry dough, thawed
• 13 tbsp. melted unsalted butter, divided
• 4 cups walnuts, chopped finely
• 1 tsp. cinnamon
• 1 cup white sugar
• 2 tbsp. fresh lemon juice
• 3/4 cup water
• 1/2 cup pure honey

Instructions:

1. Trim filo pastry dough to 13 x 9 inches and cover with a damp towel.
2. Grease a 13 x 9 inch baking dish with 1 tbsp. melted butter and set aside.
3. Combine sugar, lemon juice, water, and honey in a medium saucepan over medium-high heat and bring to a boil, stirring to dissolve sugar.
4. Reduce heat to medium-low and let simmer another 4 minutes without stirring.
5. Remove pan from heat and let cool.
6. Preheat oven to 325 degrees F.
7. In a food processor, pulse walnuts until chopped finely.
8. Combine chopped walnuts and cinnamon in a medium bowl and stir.
9. Lay 10 filo sheets one at a time into the prepared baking dish, brushing each sheet with melted butter in between layers. Spread 3/4 cup of the walnut mixture onto the filo dough in an even layer.
10. Lay another 5 sheets of filo dough over top of the walnut mixture, brushing with butter between layers, and top with another 3/4 cup of the walnut mixture.
11. Repeat until walnut mixture is used up and top with 10 sheets of buttered filo dough.
12. Brush the top layer with butter. Slice pastry into 1 1/2 inch strips and slice diagonally in both directions to create diamonds.
13. Bake uncovered for 85 minutes (1 hour 25 minutes) until pastry is golden in color.
14. Immediately after removing from the oven, drizzle with cooled honey syrup over the pastry in an even layer.
15. Let cool completely and serve.
16. Enjoy this classic and delicious Old Fashioned Baklava!

Serving Tips:

1. Serve the Old Fashioned Baklava at room temperature for the best taste and texture.
2. Garnish each serving with a sprinkle of finely chopped walnuts or a dusting of powdered sugar for an extra touch of elegance.
3. Consider serving the baklava alongside a cup of hot tea or coffee to complement its sweetness.
4. For a festive presentation, arrange the baklava on a decorative platter and garnish with fresh mint leaves or edible flowers.
5. Encourage guests to enjoy the baklava slowly, savoring each crispy, honey-soaked bite.

Storage Tips:

1. Store any leftover Old Fashioned Baklava in an airtight container at room temperature for up to 3-4 days.
2. To maintain its crispiness, avoid storing the baklava in the refrigerator, as the moisture may cause it to become soggy.
3. If you have a large batch of baklava or want to store it for longer periods, you can freeze individual servings or the entire tray.
4. To freeze, place the baklava in a single layer on a baking sheet and freeze until firm. Then, transfer the frozen pieces to a freezer-safe container or resealable plastic bag.
5. When ready to enjoy, thaw the baklava in the refrigerator overnight or at room temperature for a few hours. Reheat briefly in the oven at a low temperature to restore its crispiness, if desired.

FAQs:

1. Can I use different nuts in my baklava? Yes, you can customize your baklava by using different nuts such as almonds, pistachios, or a combination of nuts. However, traditional baklava recipes often feature walnuts or pistachios.
2. How do I prevent my filo pastry from drying out while assembling the baklava? To prevent the filo pastry from drying out, cover the sheets with a damp kitchen towel while you work. This helps keep them moist and pliable, making them easier to handle.
3. Can I make baklava ahead of time? Yes, baklava can be made ahead of time and stored at room temperature in an airtight container for a few days. The flavors often develop and meld together, making it even more delicious over time.
4. Why is my baklava not crispy? If your baklava is not crispy, it may be due to excess moisture or inadequate baking. Ensure that you brush each layer of filo pastry generously with melted butter to achieve crispiness. Also, make sure to bake the baklava until it’s golden brown and crispy.
5. Can I reheat leftover baklava? Yes, you can reheat leftover baklava by placing it in a preheated oven at a low temperature (around 300°F or 150°C) for a few minutes until warmed through. Be careful not to overheat it, as this may cause the pastry to become too crispy or dry.