第一次做baklava，成功！
一直都很喜欢吃这种pastry。 以前都是买了吃的，觉得自己做应该很麻烦。那天在Sams买了一盒看着很漂亮的baklava，15刀，结果味道很一般，干干的，不好吃。
好吧，自己做。先去YouTube看了下做baklava的视频，看着觉得做起 来很简单，材料也很容易买，于是就自己动手了。
做好的成品：
借鉴的是allrecipe上人气最高的这个配方：
Ingredients
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
Directions
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut the whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
但我又读了下面的很多reviews，收集了一些有用的tips，自己做了如下的改动以及有用的tips，保证了第一次做的baklava的成功和美味。
这是我在allrecipe上的有关于改动和tip的留言：
1. I made the sauce first. I used 1 cup of each water, sugar, and honey. I added some lemon zest in the sauce too. After done cooking it, I put it in the freezer right away with a towel underneath. This allowed the sauce to get really cold after my baklava was baked.
2. I chopped 1lb of walnuts and added half tsp of nutmeg and a quarter cup of brown sugar（如果你吃得不甜，就不要多加brown sugar了） in the nut mix too.
3. I bought my phyllo sheets at Wegmans. It's a Wegmans brand, and it's $2.99 per pack. It's 16oz per pack with 2 rolls, sized 9X13. It fits perfectly with a 9X13 baking pan. I used 2 rolls. I thawed them in room temperature for 30 minutes. There was no need to cover it with damped towels, because I assembled my baklava very fast, less than 15 minutes. You may need it unless it takes you so long to do it.
4. Every time I picked up two phyllo sheets together to layer and brush butter lightly on top of them. A good pastry brush does help to apply butter fast and easy. My pastry brush is KitchenAid, it works well.
5. I sprinkled 3 tbsp nuts mix, it worked out just right with all the layers.
6. When I cut the assembled baklava, I did follow other people's tip that not to cut all the way to the bottom. That did help to prevent the sauce soaked down the bottom and make the bottom layers soggy. It made the nuts layers more sticky crunch.
7. I used 2 sticks of butter. I melted it in the microwave and put the container had the butter in hot water to keep butter runny. I poured the leftover butter between the gaps of the cut baklava before I put it in the oven.
8. Pouring very cold sauce on top of the just baked hot baklava is the important key to make baklava crispy. Then put it in the refrigerator overnight. Do not cover it.
好了，如果你也喜欢baklava，赶快自己动手试试吧。真得比想象得简单太多了。最难的地方，可能就是把baklava切得很均匀很漂亮了，需要多练习一下。非常适合带去potluck，聚餐，给人一种很厉害的感觉哦。
好吧，自己做。先去YouTube看了下做baklava的视频，看着觉得做起 来很简单，材料也很容易买，于是就自己动手了。
做好的成品：
借鉴的是allrecipe上人气最高的这个配方：
Ingredients
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
Directions
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut the whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
但我又读了下面的很多reviews，收集了一些有用的tips，自己做了如下的改动以及有用的tips，保证了第一次做的baklava的成功和美味。
这是我在allrecipe上的有关于改动和tip的留言：
1. I made the sauce first. I used 1 cup of each water, sugar, and honey. I added some lemon zest in the sauce too. After done cooking it, I put it in the freezer right away with a towel underneath. This allowed the sauce to get really cold after my baklava was baked.
2. I chopped 1lb of walnuts and added half tsp of nutmeg and a quarter cup of brown sugar（如果你吃得不甜，就不要多加brown sugar了） in the nut mix too.
3. I bought my phyllo sheets at Wegmans. It's a Wegmans brand, and it's $2.99 per pack. It's 16oz per pack with 2 rolls, sized 9X13. It fits perfectly with a 9X13 baking pan. I used 2 rolls. I thawed them in room temperature for 30 minutes. There was no need to cover it with damped towels, because I assembled my baklava very fast, less than 15 minutes. You may need it unless it takes you so long to do it.
4. Every time I picked up two phyllo sheets together to layer and brush butter lightly on top of them. A good pastry brush does help to apply butter fast and easy. My pastry brush is KitchenAid, it works well.
5. I sprinkled 3 tbsp nuts mix, it worked out just right with all the layers.
6. When I cut the assembled baklava, I did follow other people's tip that not to cut all the way to the bottom. That did help to prevent the sauce soaked down the bottom and make the bottom layers soggy. It made the nuts layers more sticky crunch.
7. I used 2 sticks of butter. I melted it in the microwave and put the container had the butter in hot water to keep butter runny. I poured the leftover butter between the gaps of the cut baklava before I put it in the oven.
8. Pouring very cold sauce on top of the just baked hot baklava is the important key to make baklava crispy. Then put it in the refrigerator overnight. Do not cover it.
好了，如果你也喜欢baklava，赶快自己动手试试吧。真得比想象得简单太多了。最难的地方，可能就是把baklava切得很均匀很漂亮了，需要多练习一下。非常适合带去potluck，聚餐，给人一种很厉害的感觉哦。
评论
发表评论