Davbi’s Culinary Adventures: Baklava

One of the things that got me most excited about getting back home (to Portugal) was the access to a proper family kitchen; full of all those little things which, in day-to-day cooking, you just don’t miss but end up being useful when trying to bake something new.
I have been holding off on this one recipe for ages so I could do it without stressing about not having a pestle and mortar (which, by the way, cannot be substituted by a simple spoon… ever). I have been itching to try out baklava.
Some of you might not know what baklava is. If you do, fell free to skip this paragraph. Baklava is, to the best of my understanding, a typical middle-eastern delight. It’s basically a bunch of crunched nuts sandwhiched between various layers of filo pastry and drizzled (read, drenched) in syrup. It tastes great with coffee.
For my first try I got everything the recipe instructed: around 400g of filo pastry, a truck load of butter, oh-so-many nuts (specifically almonds, cashews and sesame), etc…
Now here’s my downer, I got the amount of filo that I was instructed to and it didn’t give me the number of layers it should have! Instead of ten, I got three! That’s right: 200g of filo gave me 3 layers (which might be stretched to 5) instead f the promissed 10! Recipe Times lady lied to me and I got angry!

A lot of nuts were left over.

Nevertheless, my pastry prowess shone through as my batch of baklava turned out to be delicious.
Being so sweet, it took us (two) a while to eat it all, but the syrup helped conserve it. In the end, it is definitely something I want to try again.

An amazing afternoon treat!

4 thoughts on “Davbi’s Culinary Adventures: Baklava

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s