How to Make Baklava

How to Make Baklava

Baklava - Making Syrup

Baklava - Making Syrup

Baklava - Making Filling

Baklava - Making Filling

Baklava - Clarifying Butter and Layering

Baklava - Clarifying Butter and Layering

Baklava - Assembling

Baklava - Assembling

Baklava - Baking and Serving

Baklava - Baking and Serving

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Amy Riolo

Author, Cooking Instructor, Food Writer, Culinary Consultant

http://www.amyriolo.com/  

Amy Riolo is an internationally recognized culinary expert specializing in Middle Eastern and Mediterranean culture and cuisine. As a cookbook author, lecturer, food historian, food writer, culinary consultant, and cooking instructor, Amy promotes her philosophy of cooking and living with both pleasure and health. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula has received rave reviews (Capital Books). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) will be released in spring 2009. She is also completing The Mediterranean Diabetes Cookbook, (American Diabetes Association) which will be released in spring 2010.

Amy’s popular lectures range in topics and include everything from Middle Eastern business etiquette to the history of various cuisines. She has been an invited guest speaker for the Embassy of the Arab Republic of Egypt, Welcome to Washington International, Montgomery College, Les Dames D’Escoffier, The Baltimore-Luxor-Alexandria Sister City Committee and the Mycological Association of Washington, DC. Amy also makes frequent appearances on numerous television and radio programs both in the United States and Egypt including Fox TV, Montgomery and Fairfax County TV, Nile TV and WHYY.           

Amy currently writes the “Culture and Cuisine” feature for the Baltimore- Luxor-Alexandria Sister City Committee. She has also written articles for Cooking Light Magazine, Azizah Magazine, and the Kulanu newsletter. A graduate of Cornell University, Amy has experience in vocational, recreational, and children’s instruction, as well as corporate team building and cultural/culinary events. Her knowledge of the Italian, French, Spanish, and Arabic languages has enabled her to interpret many cultures and cuisines with intimacy and ease. She regularly teaches cooking classes at Sur la Table in Arlington, Virginia, and for private organizations.

A successful culinary consultant, Amy enjoys developing menus, recipes, training seminars, and themes for corporations, restaurants, and hotels. Amy is often asked to work as a consultant for museums where she creates menus and décor which represent the theme of new collections. In addition, she works with curators to incorporate sensory components like scent, touch, and taste into the schedule of events, allowing museum patrons to fully experience each exhibit.

Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier, Slow Food DC, Welcome to Washington International (where she co-chairs the Gourmet Committee), Cornell Club of Washington, the Women’s National Book Association, and the Baltimore – Luxor – Alexandria Sister City Committee (Where she is the chairperson of the Baltimore Friends of the Alexandria Library). Amy is based in the Washington DC, area and maintains a home in Egypt. She is currently organizing culinary tours to both the Mediterranean and Middle East.

Baklava - Baking and Serving

This video will show how to make baklava and how to bake and serve the dish.

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Baklava - Baking and Serving

Ingredients

Syrup:
1 1/2 cups of sugar
2 large strips of orange peel
The juice of one small orange
Filling:
1 1/2 cups blanched almonds
1/2 cup sugar
1 teaspoon orange blossom water
1 pound package of phyllo dough
1 cup of unsalted butter

Instructions

1. To make the syrup for the Baklava, add the sugar, orange juice, a few pieces of orange peel and water to a pot and heat them on medium heat. Stir and bring the mixture to a boil and allow it to cook for a minute. When the sugar dissolves, bring the heat down to low and let it simmer for 10-15 minutes.


2. To prepare the almond filling, grind the almonds in a food processor and add the sugar and orange blossom water. Process on and off 5-10 times.


3. To clarify the butter, melt the butter on the stove and remove the white milk solids that rise to the top.


4. Thaw the Phyllo dough at room temperature for 2 hours before using. Cut the dough to fit the pan. Brush the clarified butter on the bottom of the pan. Layer dough and butter until you have 14 sheets.


5. Put the filling on top of the Phyllo dough. Continue to layer butter and dough on top of the filling. Cut the Baklava into diamond shaped pieces.


6. Preheat the oven to 350 degrees and bake the Baklava for 40-50 minutes. Pour the syrup over it and let it sit at room temperature to absorb the syrup before serving.

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Transcripts

Amy Riolo: Hi! I am Amy Riolo. Today, we are making Almond Baklava and we have just finished cutting our Baklava into diagonal pieces and now we are going to place it into the oven. The oven has been preheated at 350 degrees and this is going to bake for about 40-50 minutes or until it's golden brown. Then after it bakes we will take it out and we will pour our sweet syrup on top. So let's go over to the oven. We will just place it in the middle and it takes about 40-50 minutes. One of the important things to remember also is we are cutting the Baklava is to go down about three quarters of the way. You don't want to go all the way down when you are cutting, but if you go down about three quarters of the way this lets the syrup really grab into the Baklava and prevents it from going all the way to the bottom.

So now after our 50 minutes has passed, we can take our Baklava out of the oven and pour our sweet syrup over the top and this is our Baklava which is golden brown as you can see. It's always good to get the Baklava a little bit more golden then you actually think you need it to, because what happens is, as it absorbs the syrup it tends to get lighter in color and we are just pouring the syrup right over the top and you can hear it sizzle. This sizzle is what really makes it taste great and remember our syrup has been cooled because we made it while it was hot and then we let it cool and we are pouring the cool syrup over the hot Baklava and that's what really gives this its great taste. You can keep a little extra syrup and then continue pouring more. If you like, if you leave it in your refrigerator you can cover it and leave in your refrigerator for few days and then if it seems to get a little dry you can add more syrup a little at time. But I like to add the majority of it, when it is hot because I think that it really takes in more. So then you just let this sit at room temperature and then you can actually serve the Baklava. But let this sit at room temperature it's going to absorb all of that syrup and this Baklava is going to be very delicious.

Baklava by sapna1322 at 03/13/10 06:21AM Flag

Is it necessary to add sugar in filling??? I want add than will it not taste good????

Baklava by sapna1322 at 03/13/10 02:25AM Flag

Hi, Your Baklava looks amazing.Ok 1 thing i want to ask you is can i use unsalted margarine of Fleishman????Instead of butter.And if I dont want to cut Baklava sheets than how do i choose my baking pan i mean which size???Is i ok if i use a bigger baking pan?????

Baklava by huggy3kp at 08/13/09 06:18PM Flag

Thank you so much for showing us all how to make Baklava, I two thought it was much harder to make,now I will make it soon, and all of your tips helped greatly.

baklava by mwanza at 11/22/08 04:15PM Flag

The best video i've ever seen. havent tried it but the demo was perfect. hope my bakalva comes perfect. thank you

I'll give it a try by beckyk at 08/26/08 05:56AM Flag

Thanks for the easy, delicious recipe. It's not as hard as I thought.

Baklava, Heaven's dessert by yosto760 at 08/08/08 02:39PM Flag

Thank you so much. I love baklava and people had told me it was easy but I was intimidated by what they said about Fillo. Now I can't wait to try it. Although, I will have to give most of it away. :)

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