PERSEPHONE'S BAKLAVA
SERVING: DIRECTIONS 32- 40 PIECES SUGAR SYRUP TOTAL TIME: Bring syrup ingredients, except for rosewater, 2HRS 15 MINS to full boil in saucepan over medium-high heat. Stir occasionally to ensure that sugar dissolves. INGREDIENTS Transfer to 2-cup measuring cup and set aside to cool. When cool, discard SUGAR SYRUP peppercorns and stir in rosewater. Set aside 2 1 3/4 cs granulated sugar tbls for garnish. 3/4 c water 1 tbls lemon juice NUT FILLING 10 black peppercorns Chop pistachios in food processor until very fine. Transfer to bowl and set aside 1 tbls for 1/8 tsp table salt garnish. Mix in ground cardamom, sugar, and 1 tbls rosewater salt.
NUT FILLING ASSEMBLE & BAKE 12 oz shelled pistachios Brush 13"x9" non-stick baking pan with butter. 1 tsp ground cardamom Heat oven to 300 degrees. Unfold and carefully flatten phyllo dough. If necessary, cut 2 tbls granulated sugar phyllo to fit pan. Layer first 8 sheets into pan, 1 tsp table salt brushing butter between each layer. As you work, keep dough covered with saran wrap to PASTRY AND BUTTER prevent drying. Layer the next 6 sheets of 1 1/2 cups unsalted phyllo with an even spread of butter and nuts between each layer. Finish with 8 to 10 more clarified butter layers of phyllo dough and butter. For best 1 pound phyllo dough presentation, use the nicest and most intact sheets of dough for the top layers. Gently cut layers of dough into diamonds with a bread knife.
BAKING Using the lower-middle oven rack, bake for 1 1/2 hrs. Rotate the pan halfway through baking. Bake until golden crisp. Remove from oven and immediately pour cooled sugar syrup over cut lines. Avoid pouring syrup on the surface of the dessert. Garnish baklava pieces by drizzling syrup on top and sprinkling with nut mixture. Remove from pan and let stand on wire rack for 8 hours before serving.
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