Dhanggit of Dhanggit’s Kitchen is looking for Perfect Party Dishes to make for her daughters first birthday. I have the perfect dish for her. It’s the baklava that I made for my own birthday party. The good thing about is that you can keep the prepared unbaked dish in the fridge for a couple of days before you baked it. And once baked you can keep it for several days as well. Imo it’s even better after a couple of days because the sugar syrup softens the filo dough. It’s very easy to make but it is a bit time consuming to brush every layer of filo dough with melted butter.
I’m not sure filo dough has the same measurements everywhere, I think mine were rather on the small side. I had to use 1 Â½ sheet to cover my baking tray of 27 x 35 cm (11 x 14 in). It’s easiest to use a dish that will work with your filo dough measurements.
I liked this baklava a lot but I have to admit that I like the store bought ones maybe even better even though (in the Netherlands at least) it’s usually made with inferior ingredients (meaning no butter and no pistachio’s). I loved the taste of mine better but I prefer the sweet, sticky and softness from the store bought ones 🙂
Syrup (from the Dutch version of Claudia Roden’s The New Book of Middle Eastern Food)
500 g (1 lb) sugar
300 ml (1 Â¼ cup) water
2 tbs lemon juice
2 tbs orange flower water
Put the sugar, water and lemon juice in a sauce pan on low heat until the sugar dissolves. Increase the temperature and allow to cook until thick enough to cover the back of a spoon. Add the orange flower water and allow to cook for another minute or so. Allow to cool down to room temperature and chill until use. You can keep the syrup in the fridge for at least a week.
Baklava with pistachio’s (from the Dutch version of Claudia Roden’s The New Book of Middle Eastern Food)
24 leafs of filo dough (about 500 g / 2 lb)
200 g (7 oz) butter, melted
375 g (13 oz) pistachio’s, finely chopped
Preheat a oven to 160Â°C (325Â°F). Make sure you have a damp kitchen towel handy to cover the filo dough once you’ve opened the package, this will prevent it from drying out. Butter a large baking tray. Put in the first leaf of filo dough. Butter the layer of filo. Add the second layer and butter. Repeat this until you have 12 layers in total. Spread out the pistachio’s. Started layering with filo and buttering again until you have another 12 layers. Make sure to butter the top layer as well. Pre-cut the baklava with a sharp knife, diamonds are more traditional but squares, rectangles or triangles work too.
Bake for 45 minutes. Increase the temperature to 220Â°C (425Â°F) and bake for another 10-15 minutes or until lightly golden brown. Take the baking tray out of the oven and immediately pour the cold syrup over the hot baklava.
Allow to cool. Cut the baklava along the pre-cut lines and serve.