[mudbug]

Can someone please tell me: What is the main difference in baklava using clarified butter vs non-clarified butter?

Thanks in advance.

[cape chef]

cchiu, Clarified butter has had it's milk solids and scum removed. Thus providing you with a fat that has a higher burning point.also Pyllo is very tender,as I'm sure you know, so the smoother the butter (melted) the less apt you are to tear the sheets. But I do not clarify my butter when I make baklava, I feel it adds a little flavor. Last week at work I made caramelized stuffed red pears Stuffed with Roquefort cheese and served with warm baklava and orange blossom water, served it wish 89 doisy Verdains
cc

[Live_to_cook]

I'm not a pro baker, just a food nut, but I can say that whenever my wife makes baklava it's unclarified (just plain melted) butter.

Here's the real tip to heavenly crispy baklava, she says: do the syrup first, and let it cool. Then pour it over the phyllo while the pan is still warm.

Cool syrup, warm phyllo. That's how you get the best baklava, the wife says. And I'm a witness that it's true.

[momoreg]

I've had this recurring problem with baklava that I can't figure out. It's off the topic, but since we're talking about baklava, mine separates after I re-cut the pieces. Doesn't matter if I add more or less syrup. Doesn't matter if I weigh the baklava down during the 1st half of baking. I've even tried adding more sugar to the nuts, in hopes that it will melt the top down onto the filling. Any suggestions out there?

[momoreg]

They tend to separate at the point where the nuts meet the top layers. The problem may be that I cut them very small, but I don't like serving large pastries. I have tried letting it sit in the cooler for 24 hours, and that has not helped. A couple days more might do the trick?

momoreg, Hi Could you perhaps post your recipe and method (if it is not to much trouble)I would like to look at it with my pastry chef. I do not have that problem with separation. We can compare notes and maybe come up with a solution.
Aka capechef

[mudbug]

momoreg

I have never had that problem with my baklava either. Posting the recipe would help.

I also wonder, how do you chop the nuts and what kind of nuts do you use?

[momoreg]

I use pistachios. The recipe is at work; I'll get it tomorrow. Thanks!

[m brown]

In using the melted butter, you may make your baklava soggy if you don't keep it well stirred. (get to the bottom of the pot and all that's left is the butter water)

you may want to weigh down the baklava after pouring the syrup over top.

bake, cut, syrup, weigh down for a few min.

could work maybe?

[mudbug]

Live_to_cook:

Yes, I am familiar with this technique. It is a good tip for this kind of dessert. Syrup must either be cool and poured over hot baklawa or hot and poured over cooled baklawa. Never pour hot syrup over hot baklawa; it will make it soggy.

Also, if you can sprinkle water over top (before putting in oven) to prevent phyllo from curling up.

[momoreg]

I believe I've tried weighing it down after syrup, but maybe not enough.

I'm always worried about steaming it by weighing it down when it's hot.

[Live_to_cook]

momoreg, what do you mean by separates? You mean that when you remove the pieces from the pan it splits in two (at the nut strata)? Or you mean the very top leafs of phyllo come off?

[Live_to_cook]

If it's that the piece comes apart in the middle (at the nut layer) the only thing my wife knows of to combat that is to leave it in the pan for a couple of days before you cut it, which apparently increases the adhesive power of the syrup.

Which is a darn shame because of course it's best warm...

[This message has been edited by Live_to_cook (edited 12-11-2000).]

[momoreg]

Here's the recipe:

1# phyllo
8 oz. butter

Unclarified butter, brushed between each sheet. Half of package comprises bottom of baklava.

Filling:
10 oz. chop pistachio
2T sugar

This filling is pretty dry. Maybe it needs some more moisture??? I've tried a touch of syrup, to no avail.

Cut before baking. 350 degrees until done. Pour cooled syrup over.

Syrup:
1.25c sugar
1/2c h2o
1T lemon juice
1T orange blossom water

What do you think?

[momoreg]

Also, mbrown, don't you think the top layers would get crushed if I REALLY weigh it down?