I normally don't like overly sweet desserts, but I'll always make an exception for Baklava, which is our Holiday Baking recipe #10. I couldn't go another year without trying to make it myself, especially since visiting Greece and Turkey last summer, where this is a common sweet treat and found at EVERY local bakery. Baklava is a sweet pastry layered with phyllo dough, chopped nuts, then topped with syrup or honey. Though the origin of Baklava is uncertain, many believe that it was first created in Turkey and there are many different variations to this recipe. The recipe I chose to follow was one I found several years ago in the Food Network Magazine and was created by Michael Symon. It was a Greek version which has 33 layers of dough; one for each year of Christ's life. This baklava was DELICIOUS, but here are some changes I'd make next time.
1. His recipe calls for either zwieback crackers or breadcrumbs, I used Panko breadcrumbs.
2. I would prepare the syrup the same; however, I wouldn't pour it all on top of the cooked baklava. It was a little too sweet and wet for my taste.
3. He also states to let it soak for 6 hours after pouring the syrup over the warm baklava; I couldn't wait and according to several of my Facebook readers, they don't wait the full time and it's fine. I would have to agree...3 hours was enough for me to wait to dig into these beauties!
Enjoy!
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