blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 7,420
I read probably 20 recipes yesterday baklava. This is what I want to do.
And this I'd call a Honey'd Baklava.
What I want is a baklava that uses 100% honey instead of the sugar/honey/water syrup. For a 1 lb phillo dough recipe, 1.5 cups of honey (weight of 12 oz of honey) are a good replacement to the honey/water/sugar syrup. Experience, comments?
(this is for the bee keepers)
I don't want a soggy bottom to it. From reading a few recipes, it said that when scoring the baklava, don't score through the bottom, that way the syrup/honey will not 'wet' the bottom layer. Instead, cut through the bottom after pouring syrup/honey after it all cools. That seems to make sense to me as oil is a barrier to the honey.
Also, I want to mention that many recipe remark to pour HOT syrup onto a cold baklava or a Cold syrup to a hot baklava, to get the best results of it soaking into the layers. Comments, experience?
I want to replace the butter/ghee and use an oil that has no cholesterol in it. (heart health-no comments needed on why.) I'm considering sunflower cold pressed oil from a company in georgia. I have a measurement of 1 cup of butter (or ghee), but I don't believe I'd actually use a full cup of oil in brushing it on the phyllo dough. I don't have experience on this at all.
Comments, experience?
It needs the flavors of cardamom, cinnamon, a little pistachio and the rest is walnut and honey.
The flavors of cinnamon and cardamom are added to the walnuts/pistachios mixed.
Should I consider having orange rind for an added flavor? Comments or experience?
The configuration in a 9x13 inch pan of the phyllo dough is:
Bottom: 10 layers of phyllo dough, alternate layers have butter on them. (10)
Middle: 6 layers with 2 phyllo dough, oil on alternate layers. (12) (1/2 cup nuts between layers)
Top: 8 layers of phyllo dough, alternate layers have oil on them. (8)
brand: Athen's phyllo has 40 sheets, they need to be trimmed to 9x13 from 9x14.
Any comments or questions I should consider on the configuration of the layers?
I used to make it 20 years ago, using a sugar/honey syrup, a half sheet pan size, chocolate walnut was one flavor, I sold it for $60 a pan, now it would be much more!
Any baklava stories to share. I once met a guy from alaska, I was talking about baklava and he said 'oh you mean balaclava'? No a baklava. Craziness ensued. lol
And this I'd call a Honey'd Baklava.
What I want is a baklava that uses 100% honey instead of the sugar/honey/water syrup. For a 1 lb phillo dough recipe, 1.5 cups of honey (weight of 12 oz of honey) are a good replacement to the honey/water/sugar syrup. Experience, comments?
(this is for the bee keepers)
I don't want a soggy bottom to it. From reading a few recipes, it said that when scoring the baklava, don't score through the bottom, that way the syrup/honey will not 'wet' the bottom layer. Instead, cut through the bottom after pouring syrup/honey after it all cools. That seems to make sense to me as oil is a barrier to the honey.
Also, I want to mention that many recipe remark to pour HOT syrup onto a cold baklava or a Cold syrup to a hot baklava, to get the best results of it soaking into the layers. Comments, experience?
I want to replace the butter/ghee and use an oil that has no cholesterol in it. (heart health-no comments needed on why.) I'm considering sunflower cold pressed oil from a company in georgia. I have a measurement of 1 cup of butter (or ghee), but I don't believe I'd actually use a full cup of oil in brushing it on the phyllo dough. I don't have experience on this at all.
Comments, experience?
It needs the flavors of cardamom, cinnamon, a little pistachio and the rest is walnut and honey.
The flavors of cinnamon and cardamom are added to the walnuts/pistachios mixed.
Should I consider having orange rind for an added flavor? Comments or experience?
The configuration in a 9x13 inch pan of the phyllo dough is:
Bottom: 10 layers of phyllo dough, alternate layers have butter on them. (10)
Middle: 6 layers with 2 phyllo dough, oil on alternate layers. (12) (1/2 cup nuts between layers)
Top: 8 layers of phyllo dough, alternate layers have oil on them. (8)
brand: Athen's phyllo has 40 sheets, they need to be trimmed to 9x13 from 9x14.
Any comments or questions I should consider on the configuration of the layers?
I used to make it 20 years ago, using a sugar/honey syrup, a half sheet pan size, chocolate walnut was one flavor, I sold it for $60 a pan, now it would be much more!
Any baklava stories to share. I once met a guy from alaska, I was talking about baklava and he said 'oh you mean balaclava'? No a baklava. Craziness ensued. lol
