Concertina baklava recipe by Melek Erdal | Autumn food and drink

There’s a correct method to devour a baklava: you should position the entire portion on your mouth in a single pass and turn it the other way up in order that the dense sticky backside hits the roof of your mouth. Preferably you’d additionally sip a robust tea, the color of “rabbit’s blood” as they are saying in Turkey. With a dessert so loved around the Center East, you spot, the act of consuming is sort of as a lot of an artwork because the act of creating.

Autumn is a time for mirrored image, and making baklava calls for a bit of devotion, time to pause and mirror. I went on a quest to make the very best (however tastiest) baklava, and requested professionals from aunties to baklava masters for his or her knowledge. That is the outcome – the concertina baklava, the place the layers are aspect through aspect, somewhat than stacked vertically; or as Auntie Zekiye calls it, “The lazy spouse’s baklava.” I’m no spouse and I’m on no account lazy, however I like one thing that’s virtually magic in how it comes in combination so without difficulty. It’s wealthy and lavish, and if you want justification to devour it, which you don’t within the east, imagine it an act of sustenance for the approaching chilly months.

Serves many
sugar 300g
water 350ml
cinnamon stick 1
cardamom pods 2
lemon zest of ½
lemon juice 2 tsp
butter 250g
walnuts 250g
floor cinnamon 1 tbsp
filo pastry 250g (10 sheets)
floor pistachio 50g, to garnish

Get ready the syrup first, as you want this to chill utterly to room temperature prior to you pour it on most sensible of the recent baklava. This may increasingly ensure that it totally absorbs and remains crispy.

For the syrup, mix the sugar and water and slowly carry to a simmer whilst stirring, making sure the sugar is totally dissolved. Upload the entire spices, lemon zest and juice. Simmer for quarter-hour and put aside.

Subsequent, explain the butter through striking in a saucepan on a medium warmth. As soon as melted, carry it to a gradual effervescent simmer. The milk solids will begin to become independent from the fats. Stay skimming the foam on the most sensible because it rises. You are going to see the butter begin to flip translucent and you are going to start to see the milk solids on the backside. After getting cleared the butter of all of the froth, take off the warmth and drain via a steel sieve covered with kitchen paper. The entire procedure must take now not than 10 mins.

Blitz the nuts in a blender to a rough combine in regards to the dimension of couscous. Combine this with the bottom cinnamon.

Now you will have your whole parts in a position, you’ll carry your baklava in combination.

Preheat the oven to 180C fan/gasoline mark 6. Brush the ground of an oblong baking tray together with your clarified butter.

Position one sheet of filo on a flat floor with the shortest aspect nearest to you. Sprinkle one heaped handful of the nuts all over the place the sheet. Now pinch the sides of the sheet together with your thumb and primary two hands, and pinch through pinch, bunch the entire sheet in combination like a concertina.

Keeping the ends of the sheet, pick out it up and position it alongside the quick fringe of your tray (preserving your tray at panorama/horizontal).

Repeat the method and position the bunched sheets in combination on your tray aspect through aspect. You’ll be able to pack rather a couple of in – I most often are compatible a complete of 9-10 sheets.

Brush the highest of the ready filo generously with the clarified butter, making sure it’s all covered and the butter is absorbed.

Position the baklava within the oven for quarter-hour or till golden. The separate concertinas of filo will fuse in combination to create the bigger oblong baklava. Take away from the oven and ladle the syrup excessive in an instant. You must pay attention a lovely sizzle, of the chilly syrup making touch with the recent baklava. Pour between 3-4 ladles over it. Don’t concern if in case you have syrup left over – you’ll freeze this for yet again.

Garnish the highest with shiny inexperienced pistachios.

Melek Erdal is a meals author and a typical visitor on Radio 4’s The Kitchen Cupboard