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Baklava with home made Filo Pastry


Persian Baklava with home made Filo Pastry

I love these kind of posts when one of my lovely followers messages me with a request.

How could I refuse, especially when it's an excuse to make one of my all time favourite sweets, Baklava.


This post came about not for the Baklava but for how to make the Filo pastry used in Baklava or any other sweet or savoury dish.


So here it is... how to make Filo pastry but with the Baklava recipe included ;)


Ingredients

For the Filo Pastry

3 cups plain flour

1 tbsp oil (I used vegetable oil)

1 tsp salt (optional)

1 tsp baking powder

3/4 cups of Luke warm water

1 cup corn starch (this is for sprinkling and rolling only)


For the Baklava filing

1 1/2 cup almond slivers


For the Baklava syrup

1 cup granulated sugar

2 cups water

2 tbsp rosewater

1 tbsp lemon juice

1 1/2 tsp ground cardamom


For the Baklava garnish

1 tbsp ground pistachios

1tsp pistachio slivers

1 tsp dry rose petals

pinch of ground cardamom


Note: You can add egg to the filo pastry mixture, I've kept this out as I don't think it is necessary as it does not give the pastry any additional texture or flavour.


Method

Step 1

  • Add flour to a large bowl

  • Add the oil, salt and baking powder

  • Add the water and give it a minute for the baking powder and water to fizz a bit

  • Start binding the mixture together with a spoon

  • Once it starts to bind use your hands to further bind and knead the filo dough together

Step 2

  • Your filo dough should be soft and a bit tough

  • Shape into a large ball and brush half a tsp of oil all over it

  • Place back in the bowl and cover with cling film

  • Set aside and leave to rest for an 1 hour


Step 3

  • Once the dough has rested cut into small even dough balls of 30g each

  • Cover and let the dough balls rest for another half an hour to an hour


Step 4

  • Dust your kitchen table or board with some of the corn starch


Note: You need to give yourself enough space to roll the filo pastry

  • Take one of the dough balls and lightly dust it with the corn starch

  • Place the dough ball on the board and start to roll out evenly, flipping over and continuously dusting with corn starch

  • Once you're rolled out to at least 15 cm by 15 cm or so set aside, dust with corn starch and cover with cling film

  • Carry out the above steps until you have rolled out all the dough balls



Step 5

  • Pick up the pile of rolled out filo pastry and place back onto your board

  • Dust the top of the first filo pastry but do not remove it from the pile

  • With your rolling pin start to roll out all the filo pastry pile together

  • Keep turning gently and rolling until you get to 30 cm in length and 30 cm or so in width

  • Cut the sides of your filo pastry to neaten it up making a large rectangle shape

  • Your filo pastry is now ready to use



Note: Make sure you sprinkle enough corn starch over your filo pastry when layering them on top of each other or else they will stick together, but not too much as it will dry your pastry out and it will start to crack when you roll them out. Your pastry should be thin enough so that when you hold it against your hand you can see through it.




Now for the Baklava ....


Step 1

  • Depending on the size of your tray you may need to cut your filo pastry to size!

Note: Use a deep tin for making your baklava (I used a tin with a 4 cm depth) as when you add the layers and then the syrup you don't want any syrup spilling out


  • Rub some oil on the base of our tin

  • Take half of your filo pastry and layer at the bottom of your tray / cake tin

  • Add the almond slivers

  • Add the other half of your filo pastry layers on top of the almond layer

  • Brush the pastry with a little oil

  • With a knife gently cut the shape you want your baklava to be. I made mine into diamond shapes by cutting diagonally from the corner of the tin and then again at the other end

Step 2

  • Place in the oven at Gas Mark 4 or 180 °C for 45 minutes

  • If one side seems to darken earlier carefully open the oven and turn the tin around


The Baklava Syrup

Step 1


For the last 20 minutes, while the baklava is in the oven, you can make a start on the syrup, this needs to be really hot so when you pour it over the baklava it starts to bubble and absorb into the pastry.

  • Add the granulated sugar, water and lemon juice to a medium sized saucepan

  • Place over high heat and allow to boil for 10 minutes

  • Add the cardamom and rose water

  • Reduce the heat to medium and allow to simmer for another 10 minutes

Step 2

  • Remove the baklava from the oven

  • Pour the sugar syrup over the baklava

  • Set aside and allow to cool completely

The Baklava Garnish

Step 1

  • Once the baklava has cooled down cut into your desired shape

  • Remove and place on a serving dish

  • Sprinkle the ground pistachio and pistachio slivers over the baklava

  • Sprinkle the dry rose petals and cardamom over the baklava

Now relax and serve with lovely Persian saffron tea admiring your achievement :)

Noosh-e-Jaan


Persian Baklava with home made Filo Pastry

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