25 January 2006
Episode 1: Baklava
14:48 | 21.1mb | QuickTime 7
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For our first ever vidcast, I decided to make baklava, and below you will find the recipe. I hope you find the episode tasty. If you have any feedback, feel free to leave a comment.
Baklava
prep time: 30 min. | bake time: 45–60 min.
Make sure to remove the phyllo dough from the freezer and place it in the fridge at least 1 day before making the baklava. Take the phyllo dough out of the fridge and let it sit out for a few hours before starting, but leave the dough in the box until you begin or it will otherwise quickly dry out.
1 pound phyllo dough
2 c. finely chopped nuts [walnuts and/or pecans]
1 c. sugar
1 Tbsp. cinnamon
1 Tbsp. nutmeg
1 Tbsp. rosewater
2 sticks margarine or unsalted butter, melted
syrup [see below]
1. Preheat oven to 350° with rack in middle of the oven.
2. Mix nuts, sugar, cinnamon, nutmeg and rosewater in a large bowl. Set aside.
3. Brush 9 x 13 inch pan with melted butter using a pastry brush. Lay down a sheet of phyllo dough. Then brush it with melted butter. Lay down another sheet of phyllo dough, brush with butter and continue until half of the pound of phyllo dough has been used.
Note: If phyllo dough is larger than your pan, simply fold it over at the edges. But alternate what side you fold over or you will end up with lopsided baklava.
4. Spread nut mixture evenly over first half pound of phyllo dough.
5. Lay down rest of phyllo dough over nut mixture, sheet by sheet, brushing butter on each sheet of dough.
6. Cut into desired pieces prior to baking. Bake 45–60 minutes or until golden brown.
7. While baklava is baking, make the syrup:
1 1/4 c. water
1 T rosewater
1 c. sugar
few drops lemon juiceCombine ingredients in sauce pan and boil on stove until syrup thickens. Remove from heat and set aside to cool.
8. After removing baklava from oven, pour cooled syrup on warm baklava. Let baklava cool.
1 comment for “Episode 1: Baklava”
Food Tv look out :-) this was very entertaining.
It’s great to see a non-tech oriented vidcast.
said Matt on 30 January 2006 at 21:15