Comments on: Luxuriously fragrant baklava

By: 3hungrytummies

3hungrytummies — Wed, 21 Oct 2009 22:19:32 +0000

Given bags of pistachio and walnuts, now I know what to do this weekend. Thanks for the recipe.

By: Maria@TheGouremtChallenge

Maria@TheGouremtChallenge — Fri, 02 Oct 2009 01:23:04 +0000

I've always wanted to make baklava. I love yur nut mixture two pistachio and walnut would taste lovely. I should give it a g, and youre right its not that difficult. I've made macarons….and that's HARD!

By: SJ

SJ — Sat, 15 Aug 2009 07:38:18 +0000

Duncan, another post to remind me of the things I used to make all the time! I love using Cardamon and Orange flower water and walnuts. I usually use cinnamon and rosewater with a walnut/almond mix. And Baklava is relatively easy, if you use shop bought filo I've found the refrigerated pastry is easy to deal with than the frozen, Thanh.

(then again – I think portuguese tarts using your recipe *are* easy

By: Duncan

Duncan — Mon, 10 Aug 2009 07:21:56 +0000

@Coby: no no no no no… I really try be realistic about how tricky things can be (you won't catch *me* saying macarons or Portuguese custard tarts are easy). This was the first time I had made baklava and I was overjoyed at how easy it turned out to be.

re filo: I was using a refrigerated, not frozen, product in case that is helpful for anyone.

By: Coby

Coby — Mon, 10 Aug 2009 06:34:05 +0000

In Thanh's defence, I think that some filo pastries arrive in less than perfect condition. You need to start with quality pastry or you are already on the back foot in terms of dry pastry.

Duncan, I get what you mean about making the cuts in the tray, I guess it's more likely to squash out if you cut it after removing from the tin. You are sounding just a leeetle evangelical about us all giving this recipe a go:) Might just have to…

By: Jackie

Jackie — Mon, 10 Aug 2009 00:08:06 +0000

Ooooh I am so trying this! I can smell the sugar already.

By: Duncan

Duncan — Sat, 08 Aug 2009 13:01:45 +0000

@harry: it keeps well due to the sugar content In a closed container in the fridge, I think you'd be able to eat it for a week easily (though the pastry will become less crisp and brittle).

@coby: so demanding! Okay, I've got filo on my list of things to try my hand at. As for the knife/cutting issue, please just line the tray in the way I've described. You *need* clean, sharp cuts with a good knife, and it needs to be done in the tray — the baklava probably isn't stiff enough to remove from the tray while warm, and the cutting is best repeated before the baklava is cold and stiff.

@Thanh: a little bit of filo trauma shouldn't discourage you! You just have to keep the sheets covered with a damp cloth until you need each one. A bit of quick buttering is all you need to do and that's it. I *bet* this recipe will make you happier! As for making filo yourself… yes, that takes some skill and practice, I believe.

By: Thanh

Thanh — Sat, 08 Aug 2009 07:42:53 +0000

You make it sound so easy Duncan haha. I've made baklava once and it was a pain. Making the nut mixture was easy enough, but the pastry part was a pain. The filo was ripping on me, drying out, the butter was everywhere. Plus the final result didn't taste as good as the fantastic stuff I can get around Melbourne. I think I'll keep paying for baklava rather than making it.

How do you make filo? Filo pastry seems extremely hard to make, as each sheet is so thin. I couldn't imagine even attempting that.

By: Coby

Coby — Thu, 06 Aug 2009 00:58:44 +0000

My teeth are aching happily at the thought of this! Your balance of nuts v sugar though *does* sound like it would be a bit easier on my dental bills.

I've made pastry, but never attempted filo – and would be very impressed if you blog about it some time (hint hint)

On the knife idea, I have seen (though have never tried) 'lettuce knives' that come in fluro colours and are made of plastic – I suppose they could work, though your method seems to do the job well enough – could you not lift the whole pastry out (using overhang of paper) before cutting also?

Your breakdown of this recipe does make it seem like even a beginner would be successful:)

By: harry de paris

harry de paris — Wed, 05 Aug 2009 08:56:01 +0000

Certainly sounds yummy! Mind you, I'm not a particularly sweet tooth, so the thought of having a whole tray of potentially syrupy treats is a bit daunting. Does it keep for long? I don't suppose you'll ever find that out!!