Baklava is a delicious layered pastry dessert usually made with filo dough, covered with shredded almonds, and flavored with honey or syrup. It was originally one of the more popular traditional pastries of ancient Ottoman cooking. This dish is one of the many varieties of the Middle Eastern dessert. It is one of the two most common ingredients in traditional Turkish wedding cakes, along with cream cheese. It is also one of the two most important ingredients for the Maamoul, the sweetened rice cakes popular throughout the country.
Baklava can be served cold or hot. In its simple form it is usually served as a dessert following a meal, such as an evening meal, to cool off the palpitations after a big dinner. This is usually accompanied by another dessert, such as pistachios, dates, raisins, or dried fruit. When served warm it is often paired with fresh fruit, especially dates. The delicious pastry is so rich that sometimes, a scoop of ice cream is added to bring out the richness even further.
Preparing Baklava requires a bit of patience and skill. First, the dough is rolled out on a floured board until it is lightly wrinkled. Next, it is cut into diamond shaped pieces with a pastry brush. Baklava can be stored in an airtight container in the refrigerator until ready to bake. In an oven, it is baked at a higher temperature but still using a low oven speed.
Baklava can be baked in a number of different ovens, including a traditional gas oven, a wood fired oven, an induction oven, or a countertop oven. If baking in a gas oven, ensure that the gas is turned off before baking. Cooked Baklava should be baked in a pan with olive oil cooking in the back. If desired crispiness is desired, use baking soda instead of salt. Baklava can be served cold or room temperature, but it is best served warm. A thick, syrupy pastry cream is often served with Baklava.
Baklava is light, fluffy, and tasty when served warm from the oven. The Baklava should not be cooled below room temperature. Baklava can also be frozen for up to three months, though the flavor can change and become drier than the day before. The frozen Baklava can be thawed in a bowl of cold water just before serving.
Baklava gets a very strong start in the morning by making its filling and flaky pastry crust. Baklava can be stored in the refrigerator for up to three months, though the flavor can change and become drier than the day before. The frozen Baklava can be thawed in a bowl of cold water just before serving. A thick, syrupy pastry crust is often used to top Baklava.
Baklava can be made with different types of fillings. In the past it was common to use egg yolks and cream. These fillings were slow to release their flavors into the syrups. Today you can find Baklava syrup that is made with fruit juices, honey, raisins, and even spices. Baklava syrup tastes great when it is cooled completely before serving.
Baklava can also be made with different types of flours. Wheat flour, pastry flour, and spelt all work great with Baklava. Dark rice flour is even better, as it is very dark and does not take long to rise. Baklava can also be used in a number of different styles: as a white dessert, as an ice cream treat, as a cereal breakfast food, as a desert, or even as a pudding cake.
To make Baklava there are two steps that are vital. First, it is necessary to use a good quality pastry and baking iron that has a metal covering. This will help protect the food from burning while it bakes. Secondly, preparing the dough and then baking it is very important.
For the second step, start out by setting the oven to 350 degrees and preheat your oven. Then, create an easy to grip surface with your hands, such as a thin piece of cardboard. Place the Baklava dough on this surface and then roll it out onto a diamond shaped tray. For the third and final step, place your assembled cookies on a cooling rack and allow them to cool until they are ready to assemble. The finished Baklava should be delicious and should prove to be a big hit at your next party!