Baklava. (Photo by Tressa Dale)

Accidental baklava

A while back, someone accidentally grabbed three boxes of phyllo dough instead of the puff pastry they were sent to the store for, so there have been three whole boxes of phyllo taking up space in the freezer for some time.

What a great excuse to make some baklava!

This dish isn’t as complicated as it seems, although it is time consuming, and requires some patience and a very sharp knife. Ingredients:

1 box phyllo

3 sticks unsalted butter

For the filling:

6 ounces shelled roasted pistachios (lightly salted or unsalted)

4 ounces toasted pine nuts

3 ounces toasted almonds

½ cup brown sugar

1 teaspoon cinnamon

For the syrup:

¾ cup sugar

¼ cup honey

¾ cup water

The juice of 1 lemon

Splash of rosewater (optional but highly recommended)

Directions:

Make the soaking syrup — Combine the sugar, honey, and water in a heavy bottomed saucepan and bring to a simmer.

Allow the syrup to cook for 2-5 minutes, swirling the pan occasionally.

Take off the heat and allow to cool to room temperature.

Add the lemon juice and rose water when the syrup has cooled. Cover and hold.

Make the clarified butter:

Melt the three sticks of butter in a heavy-bottomed saucepan over low heat.

As the butter cooks, you will see it separate into three layers: the top layer will be foamy and white (this is the milk solids), the middle layer will be clear and golden (butter fat), and there will be more solids at the bottom. Skim off the top layer of foam as it cooks. Don’t let the butter boil — keep the temperature low.

When no more foam bubbles up, turn off the heat and let cool for 5 minutes to allow the rest of the solids settle to the bottom.

Pour off the butter fats into another container, careful to keep as much of the solids in the pan as possible.

Set aside to cool to room temperature.

Make the filling:

In the bowl of your food processor combine all your nuts, brown sugar and cinnamon.

Pulse until the mixture is very fine, like sand.

Assemble the baklava:

Brush the bottom of a 9×13 baking dish with butter.

Lay one layer of thawed phyllo down and carefully brush butter over the whole sheet. It’s helpful to use a finger to hold the sheet down while you brush (the first couple sheets are the hardest, so don’t despair, it gets easier).

Continue layering sheets of phyllo down, one at a time, brushing butter over the entirety of each sheet before adding another. When 1/4 of the box of phyllo has been used, its time to add the first layer of nut filling.

Take 1/3 of the filling and spread it in an even layer over the whole sheet. Gently press it down.

Continue layering buttered phyllo until you have used half of the box.

Take another 1/3 of the filling and spread it out on the sheet.

Continue layering buttered phyllo until only ¼ of the sheets are left.

Add the last 1/3 of the filling.

Finish the rest of the box of phyllo, one buttered sheet at a time, until every sheet has been used.

*Note: don’t worry if there are ripped sheets (there almost certainly will be), it won’t make a difference in the finished product. Just arrange the broken pieces to cover as much as you can and keep going.*

Make sure the top layer is buttered thoroughly.

Turn the dish so the long end is facing you, then take your sharpest knife and cut the dish in half seven times to make 8 even sections.

Make diagonal cuts starting at the top edge of each section to create a diamond pattern. Make sure the knife goes all the way to the bottom for each cut.

Bake in a 350-degree oven for 35 minutes, until the top is golden brown.

Immediately after removing from the oven, pour on the room temperature soaking syrup.Be sure to pour it over every piece.

Allow the whole dish to cool to room temperature before enjoying.

More in Life

Virginia Walters (Courtesy photo)
Life in the Pedestrian Lane: A Little cheese with the whine?

No matter which side of the political fence we stand on, as a generation we are intolerant of pity parties

Photo by Clark Fair, 1990
This is the cabin on Pipe Creek, along the north shore of Tustumena Lake, where Harold Galliett sought shelter after surviving a commercial airlines crash in the lake in September 1965.
The 2 most deadly years — Part 4

The two most deadly years for people on or near Tustumena Lake were 1965 and 1975

File
Minister’s Message: Living out the incarnate love of Christ

Jesus showed the compassionate love of God to all He met

The cast of Nikiski Bulldog Theatre’s “Willy Wonka Jr.” rehearse at Nikiski Middle/High School on Tuesday, Dec. 3, 2024. (Jake Dye/Peninsula Clarion)
Nikiski stages student-directed production of ‘Wonka’

A chocolate factory, the Oompa Loompas and a familiar tale of morality… Continue reading

These traditional southern Christmas Divinity Cookies are soft, extremely sweet and might provide some nostalgic joy. (Photo by Tressa Dale/Peninsula Clarion)
Celebrating divine Christmas traditions

Grandma came to our door this weekend with a gift and a… Continue reading

These light and savory cheesy ring puff snacks are piped pate a choux with a generous handful of shredded Edam cheese. (Photo by Tressa Dale/Peninsula Clarion)
Puffing up Thanksgiving

These light and savory snacks are piped pate a choux with a generous handful of shredded Edam cheese

Harold Galliett, the sole survivor of a 1965 Cordova Airlines crash into Tustumena Lake, is seen here raking his lawn in 1958. (Photo courtesy of the Galliett Family Collection)
The 2 most deadly years — Part 3

The two most deadly years for people on or near Tustumena Lake were 1965 and 1975

Henry Dera, of Crooked Creek Birch, chats with shoppers at the 33rd Annual Holiday Bazaar at the Soldotna Regional Sports Complex in Soldotna, Alaska, on Friday, Nov. 22, 2024. (Jonas Oyoumick/Peninsula Clarion)
Holiday craft fairs bring seasonal cheer, locally made gift options

The bazaar had a variety of vendors displaying their wares, including hot sauces, quilts, furs, soaps and more

The cast of Soldotna High School’s “Grease” rehearse in the Soldotna High School auditorium in Soldotna, Alaska, on Monday, Nov. 25, 2024. (Jake Dye/Peninsula Clarion)
Greased Lightnin’ takes Soldotna stage

Soldotna High School Drama’s “Grease” opens next weekend

Most Read