Without a doubt, Baklava, is one of my favorite desserts (if not my most favorite dessert) but it is something that I have only made once or twice in my life. I have always thought it to be too time consuming and fiddly to bother with … but not this one, this one was pretty quick to make as I cheated by buying ready made Filo (phyllo dough).
Before National Baklava day, which is in November, I am determined that I will attempt a non cheat version of this sweet sticky dessert by making my own Filo pastry. I will keep you posted how I get on.
I only tend to buy or eat baklava when I visit Turkey or Greece, because those that I have eaten elsewhere have always seemed to fall short in either taste or texture – in my opinion anyway. A massive 950 tons of baklava is made every day in Turkey and the average person living there eats 4.4 kilos of the stuff every year. I think that I may move to Turkey!
This Baklava is as good as many of those that I have eaten abroad. It has a good ratio of pastry to filling and the syrup that it is seeped in is not overly sweet. It still had crunch but was soft and very, very sticky inside. I made this batch with pistachios and walnuts as those are what I had to hand at the time and I used a mixture of sugar syrup, honey and lemon juice to drizzle over the pastry, so as not to end up with a syrup that was too sickly sweet! I think it turned out well – I hope, if you try it, you will agree with me.
Lastly, before I go, whilst doing a little research into Baklava I discovered that it is said to be Hitlers favorite dessert. I hope that you will not hold this against this rich, sweet pastry!