Hope everybody had a fabulous Mother’s Day. The recipe for today is a rich, decadent homemade baklava recipe contributed by my friend Maryanne’s mother Sophia; A wonderful mother and a fabulous cook who has always treated me as her own and makes sure like all wonderful, beautiful generous mothers that I always leave her home with delicious and wonderful goodies. Please enjoy making this recipe. It is time consuming labour of love but so worth it.
We use “7 Days Baking” brand. If you can’t find this brand, then use what is available in your area.
Parchment paper to line the pan with.
a pastry (paint) brush in order to brush the fillo with.
2 1/2 pounds (approximately) of creamed honey.
1 stick of cinnamon.
5 or 6 cloves
1/2 lemon (zest and 1 tablespoon lemon juice).
1/2–1 cup of raw sugar (optional)
1. Combine nuts, sesame seeds and cinnamon in a bowl.
2. Cover Fillo with damp tea-towel to prevent drying out until you are ready to use it.
3. Put some of the oil in a bowl and take out your brush.
4 Line the pan with parchment paper.
5. Take 2 pieces of fillo and place one on top of the other. Brush the top piece with grape seed oil. Then liberally sprinkle (by hand) the
filling over the dough. Don’t overdo it, you should be able to still see “white” space.
6. Take another 2 pieces of fillo and place them over the first two. Brush the top piece with grape seed oil. Again, liberally sprinkle the
filling over the dough.
7. Fold in both the left and right sides, about 1 finger’s width. This prevents the filling from falling out when you roll the fillo dough. Brush
the sides with oil.
8. Now, you will roll the fillo from the bottom as tightly as you can, without “ripping” it. When you have finished rolling the dough with the
filling, brush the top of the roll with more oil. Place the finished roll in the pan.
9. Repeat the process until your pan is full. If there is spill-over ( if you have more rolls of pastry) you can put more of the rolls in another
pan. If your pan is full and your fillo is finished, but not the filling, then you can freeze the filling and use it at another time.
10. Make sure that you cut the Baklava roll diagonally, with a knife, before you place it in the oven or it will crumble when you try to cut it after it is cooked.
11. Preheat oven at 350F for 15 minutes. Place the pan on the middle rack. Bake between 45 minutes to 1 hour. The Baklava must be golden brown when it is ready.
At about the half an hour mark, check the Baklava for colour. If it looks ready, cover the pan with parchment paper until the appropriate cooking time is reached. If you take it out too soon then the inside of the Baklava will be mushy.
After you have turned off the oven, you can also leave the Baklava in the hot oven-covered with the parchment paper, for another 5 to 10 minutes.
Take out the Baklava and let it cool down completely before you drizzle it with the syrup. Make the syrup only when you are ready to use it.
Using a vegetable peeler, peel the rind thinly from 1/2 a lemon. Place creamed honey in a small pot and melt over low to medium heat. When the honey has melted, skim the froth off the top. Add the lemon rind and the spices, and the sugar (if you want). Turn down the heat to about a simmer and let everything cook for another 5 minutes. Add 1 tablespoon of lemon juice, just before you turn off the stove. The lemon juice will prevent the honey from “hardening” again.