Turkish Style Baklava

Description:

This is a recipe for Turkish style baklava, which is very different from other Middle Eastern baklavas made with honey. I find that the honey is too rich and leaves a bitter aftertaste. This version is lighter and crispywith a soft nutty center. It is not difficult to make.

Tips:

~ After opening the package of phyllo dough, dampen a tea towel or some paper towels and leave them draped over the dough while you work. This will prevent itfrom drying out while you work.

~ You can find phyllo dough nowadays in most supermarkets in the refridgerated or freezer section. Be sure to check the date and get the freshest package possible.

~Baklava will keep for one week in a cool dry place. Personally I've never had a pan of baklava last that long, it's always eaten by the second day.

~Recipe is from Ozcan Ozan's "The Sultan's Kitchen", a Turkish cookbook and one of my all time favorites.

Ingredients:

Syrup:

2-1/2 cups cold water

3-1/2 cups sugar

2 tablespoons of lemon juice

3 cups walnuts

Ground Turkish pistachios for sprinkling (optional)

2 tablespoons sugar

1-1/2 cups clarified butter (see below)

2 packages phyllo dough, each containing 20 - 22 sheets of dough

Clarified butter: (You can use regular butter if you like; however, clarified butter lacks the impurities that cause butter to burn easily and turn black, and pastries made with clarified butter keep longer at room temperature.) To make 1-1/2 cups of clarified butter, melt a pound of butter in a saucepan over low heat until a white foam appears on thesurface. Skim and discard the foam. Slowly pour the clarified butterinto a bowl, leaving behind and discarding the milk solids that have collected at the bottom of the pan. OR use a baster to draw the clear butter up out of the pan.

Directions:~Heat the oven to 375 degrees.

~Tomake the syrup, combine the water and sugar in a medium saucepan. Boil the mixture for five minutes, then lower the heat and simmer for 15 minutes. Stir the lemon juice into the syrup and let it cool.

~Place the walnuts and sugar in a food processor and process until medium ground (do not ground too finely). Set aside.

~Brush the insides of 14x18x1 inch baking pan all over with a little of the clarified butter. Place one sheet of dough in the pan. With a pastry brush, lightly brush the dough with a little of the butter. Continue layering the dough and brushing with butter until one package of dough is used. ~Spread the walnuts over the dough and lightly sprinkle it with water (or use a plant mister) to help the next layer of dough stick. Using the second package of dough, layer the phyllo over the walnuts, brushing each sheet with a little clarified butter. Trim the edges to fit neatly in the pan. Brush the top layer and edges with clarified butter.

~Using a sharp knife dipped in hot water, cut through the dough halfway down the height of the pan. To make 48 pieces, make 4 lengthwise cuts and 12 crosswise cuts.

~Bake the baklava in the center of the oven for 30 minutes. Lower the heat to 325 degrees and bake for an additional 30 minutes until the top is light gold. Remove the baklava from the oven and let sit for about 10 minutes (no more than that!) Recut the pastries along the lines all the way to the bottom of the pan and pour the cooled syrup evenly over the cutlines. Sprinkle the baklava with ground Turkish pistachios if desired and let cool completely. Serve at room temperature.

~Serving suggestion: Serve pieces of baklava with a scoop of vanilla ice cream (my Turkish friends would probably faint at the thought but it's VERY good).~Enjoy with a cup of tea, coffee, or better yet, a glass of Turkish tea.