Baklava

Chef/Owner Mica Talmor
Pomella, Oakland
www.pomellaoakland.com/

Ingredients

Syrup

2 2/3 cups sugar
1 1/2 cups water
2/3 cup honey
4 tsp. fresh lemon juice (about 1/2 lemon)
2 tsp. rose water
2 tsp. orange blossom water

Almond filling
5 cups raw almonds
½ cup almond paste

Assembly
2 cups clarified butter (melted)
1/2 cup canola or another neutral flavor oil
1 (1-lb.) package phyllo dough

 

 

Instructions

For syrup: Bring sugar, water and honey to a boil. Simmer for 2 minutes. Remove from heat, add lemon juice and flavored waters. Refrigerate.

For filling: Pulse ingredients in a food processor to a fine mill (large pieces can tear the phyllo). Set aside until ready to use.

To assemble: Preheat oven to 375 degrees. Mix butter and oil together. Using a large pastry brush, brush a 1/4 sheet pan with the butter-oil mixture. (It is important to use the right size pan so the baklava absorbs the honey properly.)

Working straight on top of the pile of phyllo, brush the top sheet with the butter-oil mixture. Spread 1/3 cup almond mix across the center third of the phyllo sheet, then use a wooden dowel (starting at the bottom of the sheet) to roll the dough to the top of the sheet. Brush a second sheet of phyllo with the butter-oil mixture. Place the dowel at the bottom edge and roll a second layer on top of the first. Lightly "squish" the dough toward the center of the dowel from either side of the roll. Pull the dowel out of the roll and place on the sheet pan crosswise. Continue filling and rolling until you have 10 rolls in the pan. Brush oil mixture over the top and sides of the rolls. Refrigerate for at least 30 minutes to make them firm. (You can also freeze the tray for later, then cook the tray straight out of the freezer.)

Separate the rolls from each other in the pan, then cut the rolls lengthwise into quarters with a large knife. Brush the seams and cuts with the butter-oil mixture.

Bake for 45 minutes to an hour, rotating the pan after about 20 minutes and again, if necessary. When golden brown, remove from oven and immediately pour all the cold syrup on top. Make sure the baklava is blazing hot and the syrup cold. At first, the rolls will float in the syrup. Let soak for few hours or overnight to absorb the syrup before eating and enjoying!

 

Pro tip: Pull from phyllo out of the freezer and put it in the refrigerator for a day. From the refrigerator, let the phyllo sit at room temperature for a day.

 Makes 40 pieces