Walnut Baklava - Trial #2

[a_boleyn]

I haven't made baklava in ages and so I decided that making it again, now that I can take my own pictures, would be a perfect way to use up the last 12 sheets of phyllo pastry from the package dug out of my freezer recently. And, a good way to use up the last of the walnuts

Comments

[a_boleyn]

The syrup is JUST sweet enough not one of those tooth rottingly versions we've all experienced. I had one triangle. The nephew had 4. :)

[anonymous]

Your triangles are so precise and the baklava looks so professional... I have never managed to make very neat pieces even on my Greek pies, so I wouldn't even try your baklava. This being said, I should make it one day because my husband would love it (though with pistachios preferably ;-) ). Sissi (http://www.withaglass.com)

[a_boleyn]

Thank you for the nice comment but I just cut straight lines and then diagonals across the squares. You shouldn't be put off by something as simple as cutting the pies neatly. By the way, the sheets shrink during baking so everything looks much neater after baking.

Pistachios are quite pricey even if you just use the 4 cups called for rather than the 6 cups I used though I'm sure they'd be tasty. :) As would using pecans.

[anonymous]

I don't know why but whenever I try to cut phyllo pastry, it ends up really ugly...
Yes, here unsalted pistachios are very expensive too (I wonder why salted ones are so cheap and easy to get in comparison!). I rarely bake with pistachios for this reason. Sissi

[a_boleyn]

You need to precut the phyllo before you bake it using a large sharp knife. Not one of those serrated knives either. I use the tip of the knife in a sawing motion. And then, after baking, you have to cut again to the bottom. I think you get a 'feel' for phyllo after a couple of tries and then it becomes easier.

Salted pistachios stay good for much longer than unsalted raw pistachios. That may have something to do with the price as well as the general lesser availability of pistachio nuts which drives the price up. Most people just use the ground or finely chopped pistachio nuts as a garnish for baklava. I've seen almonds, pecans and hazelnuts used in baklava as well.

[anonymous]

Zsuzsa here

I can hardly wait to get back to my kitchen with full force - one of the things I have on my list is making stretched filo dough. Balklava, spanakopita and bougatsa are on my list. I shall return ~~~~

[a_boleyn]

I'm looking forward to seeing those things on your blog in the months ahead. :)

[ext_877277]

You say "in ages", but it seems like only a couple of weeks ago that I remember reading your last post, but I suppose it was a fair bit ago after all. I never made it (still!), but you did a really great job. The filling especially looks lovely!

[a_boleyn]

I haven't made "baklava" since Nov 24, 2011 ... I that qualifies as ages. :) I HAVE used phyllo more recently.