Emerils Rolled BaklavaFrom midgelet 5 years ago
- Syrup: shopping list
- 1 1/2 cups local honey shopping list
- 1 cup water shopping list
- 1/2 cup sugar shopping list
- 1 cinnamon stick shopping list
- 2 lemons shopping list
- Filling: 1 1/2 pounds mixed shelled pecans, cashews, and pistachios shopping list
- 1 teaspoon ground cinnamon shopping list
- 3/4 teaspoon ground allspice shopping list
- 1/4 teaspoon fine salt shopping list
- 1 3/4 cups unsalted butter (3 1/2 sticks) shopping list
- 18 sheets phyllo dough (about 1 pound), thawed shopping list
How to make it
- To make the syrup:
- In a medium saucepan, whisk together the honey, water, sugar, and cinnamon stick.
- Use a vegetable peeler to remove the zest of the lemons in large pieces and add to the syrup mixture.
- Squeeze the lemons, discard the seeds, and add the juice to the syrup.
- Bring to a boil, lower the heat, and simmer until slightly thickened, about 20 minutes.
- Remove from the heat and set aside to cool slightly.
- Remove and discard the cinnamon and lemon zest.
- To make the filling:
- In a food processor, combine the nuts, cinnamon, allspice, salt and half of the syrup.
- Pulse until finely chopped (don't over chop!).
- Transfer the nut mixture to a bowl and set aside.
- For clarified butter:
- In a medium saucepan, completely melt the butter over medium heat.
- Set aside for 5 minutes, then skim the white foam from the surface of the butter and discard.
- Pour the clear butter into a small bowl, stopping before the watery liquid on the bottom pours in.
- Discard the watery butter in the bottom of the pan.
- To assemble the baklava:
- Preheat the oven to 350 degrees F.
- Place a piece of parchment paper in a 10 by 14-inch baking dish. (The edges of the parchment should come half way up the sides of the dish.)
- Unroll the Phyllo onto the work surface, and place the stack off to 1 side.
- Lift 1 sheet and lay it on the workspace, lengthwise, and parallel to the edge of the counter.
- Brush the sheet with some of the butter.
- Lay another sheet on top, and brush with butter; repeat with 1 more sheet, for a total of 3 sheets.
- Mound 1/6 of the nut mixture, lengthwise, about 1-inch from the bottom edge and ends.
- Roll the bottom edge of Phyllo over the nut mixture, fold in the sides to seal the log, and continue rolling until completely closed.
- Place the Phyllo roll seam side-down in the baking dish.
- Repeat with the remaining ingredients to make 6 rolls in all, arranging them in snug rows.
- Brush the top of the rolls lightly with butter.
- Using a paring knife, lightly score the rolls, crosswise, at 3-inch intervals.
- Bake until golden brown, about 40 minutes.
- Rewarm the syrup over medium heat.
- Cut through the scored lines of the pastry and pour the syrup over the warm pastry.
- Set aside to cool for 1 hr
The Cookmidgelet Eastern, USA
The Rating4 people
awome cookies luv blavakamomo_55grandma in Mountianview loved it
Good!!cuzpat in Sikeston loved it
I'LL HAVE TO TRY THIS! WE LOVE BAKLAVA! THANKS FOR THE SHARE!juels in Clayton loved it
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