• for syrop
  • 225 gram white sugar
  • 75 gram brown sugar
  • 160 ml water
  • touch of piment powder
  • touch of clove powder
  • filling
  • 200 gram walnuts roasted
  • 100 gram almonds roasted
  • 170 gram pure chocolade
  • 170 gram dates ( pits removed)
  • 2 tbsp sugar
  • 1 whole egg
  • 1 tbsp cinnamon
  • 24 pieces of Filo ( Phyllo)
  • 115 gram of butter
  • 55 gram milk chocolade chopped
  • cream

The History of Baklava

Many groups claim Baklava as their own. However, a check of the history of baklava yields surprising results. It is widely believed that it is of Assyrian origin.

Around approximately the 8th century B.C., Assyrians baked thin layers of dough with nuts, poured honey over it, and enjoyed this sumptuous treat.

Baklava was baked only on special occasions, usually by the rich who could afford such a luxury. A poor man used to exclaim, “I am not rich enough to eat Baklava in my house.” Things have changed over the years. Now, you can order baklava anytime and you do not have to be a millionaire to enjoy the great taste :-)

METHOD

  • pre heat oven on 190 °C
  • first prepare the syrup. Put all ingredients in a small pan and cook it on a medium heat so it will be heated slowly. keep stirring until sugar is dissolved then boil for 1 more extra minute
  • prepare the filling ; put the almonds, walnuts, dark chocolate, dates, sugar and cinnamon in a blender. Mix until everything is chopped in bigger chunks
  • put the mixture in a bowl and add the egg
  • spray some baking spray on a square spring cake tin of 30 cm x 20 cm
  • take the filo leaves of each other and put them on a flat surface under a slightly wet towel
  • melt the butter
  • put i piece (leave) of filo dough and coat it with the melted butter (especially the outsides)
  • put another ontop of the coated one and coat that one again ..repeat this till you have done 8 pieces of filo dough
  • put 1/2  of the filling on top of the filo
  • repeat this until you have 2 layers of filling and 3 filo dough layers
  • cut the pieces with a sharp knife  in the length so you have 4 rows
  • cut in the wide 5 rows
  • sprinkle the last melted butter on top
  • bake it in the oven in 40 minutes till the top has a deep golden brown color
  • poor the syrup on top of the baklava end let it cool down completely
  • rasp the rest of the chocolate over the baklava end let it rest overnight on room temperature
  • serve with whipped cream or serve with the cream pudding recipe http://www.all4food.net/2011/10/11/patisserie-cream-recipe-cream-pudding-recipe-creme-patissiererecipe/ or sprinkle like the old days with honey


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