11:57 PM

Daring Bakers' From Phyllo to Baklava...Rolls!

I've been MIA-ing for the past 2 months. Finally started my new course in Communicative Designs, and I've been swarmed! The art school is called The One Academy, TOA, which, rightly-so also stands for Tons Of Assignments.

But here I am! On what I call a 'none-holiday'. Because we only get 2 days off out of the supposed week. *sigh* and I have to spend this time doing what is a mountain of work.

Enough rant.

BAKLAVA!!

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

I've never even tasted these before. I have, however seen them on menus at some middle-eastern restaurants, and i have a friend who swears they are the best tasting dessert on earth. So imagine my delight when I found out we had to make these.

Phyllo Pastry

Ingredients
1 1/3 cups (320 ml) (185 gm/6½ oz) unbleached all purpose (plain) flour
1/8 teaspoon (2/3 ml) (¾ gm) salt
1/2 cup less 1 tablespoon (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon (2½ ml) cider vinegar (I actually use red wine vinegar.)

1. In the bowl of your stand mixer combine flour and salt
2. Mix with paddle attachment
3. Combine water, oil and vinegar in a small bowl.
4. Add water & oil mixture with mixer on low speed, mix until you get a soft dough, if it appears dry add a little more water.

5. Change to the dough hook and let knead approximately 10 minutes. You will end up with beautiful smooth dough. If you are kneading by hand, knead approx. 20 minutes.
6. Remove the dough from mixer and continue to knead for 2 more minutes. Pick up the dough and through it down hard on the counter a few times during the kneading process.(Note: Good de-stresser; mental note: must make this more often.)
7. Shape the dough into a ball and lightly cover with oil.
8. Wrap tightly in plastic wrap and let rest 30-90 minutes, longer is best ( I let mine rest for just over 2 hours)

9. After resting, flour the heck out of everything, because you canNOT over-flour this dough. And cut off a chunk about the size of a golf ball and start rolling.
Looky here for how. =)



Filling

Ingredients
Zest of an orange
1 cup Almond
1/2 cup Hazelnut
8 tbsp sugar
1 tsp nutmeg
2 tsp cinnamon

1. Using a processor crush the almond and hazelnut with 2 tbsp of sugar.
2. Mix everything together.

Baklava Making!
(Makes enough rolls to fit an 8" square baking dish)

1/2 cup oil (original recipe says clarified butter, but I'm lactose intolerant, hence the oil.)

1. Preheat oven to moderate 350°F/180°C/gas mark 4.
2. Butter your baking dish.
3. Take a sheet of phyllo pastry and oil the top, sprinkle with the nut mixture liberally, and using a thin dower or, like I did, by using a long chopstick, roll up the pastry.
4. Oil a second sheet, and place this rolled up pastry, with the chopstick still intact, and roll up in the second sheet.
5. Push down into the pan, releasing the chopstick.
I know this sound so confusing, I don't even understand that myself, so please do watch this.
6. Repeat until you have used up all the pastry. and oil the top of them.
7. Using scissors, snipped half way through the rolls, and bake for 30 mins.
8. Snipped the whole way down and bake for another 30 minutes, until golden brown.
9. Pour the syrup, mostly into the gaps, and some on top. (You will hear a sizzle, this is the pastry drinking up that juice)
10. Leave overnight to let it absorb and develop this amazing texture.






Cinnamon Citrus Syrup

Ingredients
1 1/2 cup fresh orange juice
1 cinnamon stick
1 cup sugar
1 2-inch slice of citrus peel (I used a lemon)
1/2 teaspoon nutmeg
1 teaspoon cinnamon

When you put your baklava in the oven start making your syrup. When you combine the two, one of them needs to be hot, I find it better when the baklava is hot and the syrup has cooled.

1. Put everything except the nutmeg and the cinnamon powder into a pot, and boil for 10 minutes, stirring occasionally.
2. Strain the the syrup, and mix in the nutmeg and cinnamon.
3. Let it cool.


*Just outta ze oven*

*Slurping up the syrup*

Aren't they a thing of beauty?
Taste oh-so-nice!!

5 comments:

gourmandrea.com said...

I love your rolls they look amazing and are "oh so cute"

Carolyn said...

What a genius idea!! I'll have to keep this in mind next time...after I loose the weight from this batch. Cute blog too! I'm a new follower! Would love for you to stop by as well.
www.cookinformycaptain.blogspot.com

Ruth Ellis said...

The rolls are a fantastic choice - I love the wrinkled look of the surface of the pastry - and the perfect shape for picking up to eat!

korenainthekitchen.com said...

I made rolls using the same method! Delicious, right?

ericasedibles said...

very nice! look delicious