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
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?
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?
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.
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, Thanks for the recipe. Try marking the baklava with your knife before baking instead of cutting it. If you weight it down with something that is a little smaller then your pan you will not steam it you will actually push out the steam. I have a number of different size cuts of wood that I wrap with foil and place on top of anything from a Terrine to baklava with some weight on it.maybe you should add some whole butter to your filling, cream it with the nuts and sugar. That might help with the moisture.Either way, I'm sure your Baklava is tasty
When I have made Baklava, for every four buttered sheets, dust with the filling. four sheets, dust, four sheets, dust until you are done. bake, cut, syrup while hot.
1 cup water
1 1/2 cup sugar
3/4 cup honey
rose water or orange blossom
pinch o' salt
Good point, capechef, I guess it wouldn't steam with a smaller weight than pan. I have never tried making it without pre-cutting it. Have you done it that way? And it doesn't crumble when you try cutting the baked product?
Mbrown, I will try that method, dusting periodically, rather than a single layer of filling. Seems like that might help it adhere better. I shall keep you posted, when and if I ever have time to make baklava again!
Sounds alittle redundant now, I do 4 layers and do a mixed nut (almond, pecan, walnut choose 2) sugar cinnamon and orange zest as the filling and don't have the separation problem. I also throw an orange peel and lemon peel in the syrup.
Baklava fingers....rolled cookies are fun too