Bruno's Baklava
Servings: 35
A delicacy that can be traced back from the Roman time
Ingredients
Walnut Mixture
- 100 g Walnut
- 100 g Hazelnut
- 100 g Almond
- 30 g Sugar
- 100 g Maple syrup
- 100 g Poached lemon*
- 5 g Orange zest
Montage
- 450 g Phyllo dough
- 210 g Clarified butter, or ghee
Syrup
- 125 g Water
- 100 g Sugar
- 130 g Honey, or corn syrup
- 15 g Lemon juice
Instructions
- Yield a 9x13''/23x33cm baking tray. 35x1.3 oz/40g bite size portions.
Walnut Filling
- Process nuts with sugar to extra coarse, add maple syrup – give a few pulses to combine. Line baking tray with plastic wrap and spread nut mixture – top with a plastic wrap sheet and flatten evenly to form a slab. Add poached lemon* dices, flatten and freeze for about 2 hours to harden. *Look up poached lemon recipe or sub with zests from 2 lemons.
Montage
- In separate baking tray lined with plastic wrap, place a sheet of phyllo; butter thoroughly and repeat until you have 12 to 15 sheets layered. Flip nut mixture slab over, and top with 15 more buttered sheets of dough. Prick with a tooth pic and refrigerate a bit before cutting. Remove baklava from tray and top with parchment and flip over cutting board. Cut into 1.5''/3.75cm diamond shapes or squares. Put back in baking tray.
Syrup
- Boil for 5 min. Use warm.
Baking
- The use of a pizza stone is recommended. Click hereBake at 350ºF/180ºC for 50 min. Run a knife following the cutting pattern and pour warm syrup evenly. Cool for at least 6 hours prior eating. Store at room temp for up to 2 weeks. Enjoy!
