Today on Martha Stewart she was making baklava. I eagerly waited until the very last segment to see how it is actually made. In my mind I pictured the process to be some ancient custom, maybe something that mothers only passed down to their daughters. But to my surprise it looked really simple, I mean really simple. Since I love, love, love baklava I thought I would whip some up, tonight in fact. But here’s the shocker that I learned today – Baklava doesn’t have honey in it. What? How many times have I eaten baklava and pronounced to everyone around me that I was in love with honey. I fee like a kid learning there is no Santa Claus. It’s not honey it’s sugar syrup and butter. Butter, oh okay, I’m over it, cause I also have a love affair with butter. And baklava so here it is.
I scrolled through Martha’s other recipes and put out an email to family for some authentic recipes. I decided not to try the one she made on air today because I didn’t have rose water. Now I know that rose water is used in many recipes but I just can’t get the idea of soap out of my mind. Here’s the recipe I made: Cinnamon-Walnut Baklava.
I started out by pulsing my nuts with the cinnamon and sugar, easy.
Then I started in on layering my phyllo. I had some confusion following the steps in the recipe. I never read very carefully and when they start saying repeat, butter, repeat, add filling, then repeat 3 times I get all confused. I never know exactly what to repeat, all of it or just the last step. So I deviated and just did it like they did on the show this morning. I layered a bunch maybe 15 and then put all my nut mixture on and then put another 20 or so. I was also confused because I couldn’t figure out if my box contained 2- 1 lb packages or 2- 1/2 lb packages so I was hesitant to use all the phyllo in the box, it seemed like so much.
Next up, making the cuts, I was nervous, they did it so perfectly on the show. But no problem, this was super easy.
Into the oven it went and I started making the syrup. Syrup was pretty easy. My palms started getting sweaty because I was thinking back to my toffee making problems (The trouble with making toffee) and this looked similar. But not the case, it was easy. It didn’t really get thick but I just pretended it was.
So my only hitch came after I pulled the golden beauty from the oven and started to pour the syrup on top.
When the hot syrup hit the baklava it started boiling. This was a bit scary, I wasn’t expecting that. Since this was my first time I am not sure if this always happens or if I really botched it up. I’ll find out next time when I let the syrup cool first.
So as I write it is cooling, I can’t wait to taste it. In fact I can’t wait to try more recipes. Maybe I will do a survey of baklava recipes. Oh delicious.
Okay I had to come back and update this. It is amazing! Oh butter, how I adore you. It is a little sweet I think I will cut the sugar by 1/2 cup at least and using less syrup was just fine.