MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Yiayia Marina's Baklava
Categories: Nuts, Pastry, Herbs, Desserts
Yield: 25 servings

MMMMM---------------------------SYRUP--------------------------------
1 1/2 c Water
2 1/2 c Sugar
1 tb Lemon juice
1 Cinnamon quill
10 Whole cloves
3 tb (heaped0 honey

MMMMM--------------------------BAKLAVA-------------------------------
500 g Almonds
2 tb (heaped) white sugar
1 ts Ground cinnamon
250 g Unsalted butter
2 Pkt Antoniou Fillo Pastry
1/2 c Water
335 g Unsalted butter

COOK'S NOTES: Oven temperatures are for conventional; if using
fan-forced (convection), reduce the temperature by 20°C.

We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1
tablespoon equals 20 ml; 1 cup equals 250 ml.

All herbs are fresh (unless specified) and cups are lightly packed.

All vegetables are medium size and peeled, unless specified.

All eggs are 55-60 g, unless specified.

We’ve used a tray measuring 42cm x 24cm.

Before you begin this pastry recipe, take your fresh filo out of the
fridge at least 2 hours before you begin to bring it up to room
temperature.

Set your oven to 180ºC/350ºF.

To make the syrup, place water, sugar, lemon, cinnamon and cloves in a
small saucepan and bring to the boil. Boil until the sugar has
dissolved. Add the honey and continue to boil until the liquid
thickens and bubbles. To test whether the syrup is ready, place some
syrup on a tablespoon and place it in the freezer for a couple of
minutes. If it sets on the spoon then it is ready. Take off the heat
and allow to cool.

To make the baklava, process almonds in a food processor until a
chunky crumb is reached. Mix sugar and ground cinnamon through
almonds and set aside.

Melt the 250 g butter and brush the baking tray well before you begin
layering the sheets. Ensure only the clarified butter is used, not the
milk solids (see note below).

Open one packet of pastry onto the bench & place the empty baking tray
on top of it. Using a sharp knife cut around the tray to ensure sheets
will fit perfectly inside the tray. Set offcuts aside for later use.

Place the tray horizontally in front of you. Using three sheets of
pastry, line the base of the tray vertically leaving approximately 2.5
cm (1 inch) overhanging around all edges. Then lay two sheets
horizontally in the tray, buttering between each layer. Repeat
layering and buttering horizontally with the remainder of the packet.

Place the nut mixture on top of the pastry, pressing down to compact.
Using your hands, sprinkle the top of the nuts with water - this helps
the almonds stick together when cutting baklava once cooked. Using the
baking tray as a guide, trim the second packet to size (sit the baking
tray on top of the pastry and cut around the base).

Place any scraps from both packets in the food processor until roughly
chopped into small pieces. Place chopped pastry on top of the nut
mixture. Drizzle any remaining butter (including the milk solids) on
top of the scraps. Fold the overhanging sheets over onto the nuts.
This will ensure the nut mixture doesn’t fall out. Lay the entire
second packet of pastry into the tray and apply pressure to compact.

Using a sharp knife, cut the baklava into small diamond shapes. To do
this, firstly cut horizontal lines, approximately 2.5 cm (1") apart.
Then start at the top left of the tray cutting at a 45º angle towards
the bottom of the tray, repeating until the whole tray is cut. Ensure
you cut all the way through to the bottom of the baklava.

Melt the 335 g butter and slowly pour it over the cut baklava,
allowing it to seep through the incisions (ensure only the clarified
butter is used, not the milk solids, otherwise it will burn).
Sprinkle the top with a small splash of water using your fingers.
This will prevent it from burning immediately.

Bake for approximately 30 mins, until the baklava begins to puff up
and brown. Reduce the heat to 160ºC/320ºF and bake for a further 1 1/4
hours. Reduce the heat to 140ºC/290ºF and bake for a further 45
minutes.

Remove from the oven and pour the cold syrup over the hot baklava
immediately. Cool in the tray before cutting and serving.

RECIPE FROM: https://www.sbs.com.au

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