The Farm Cooking School by Ian Knauer & Shelley Wiseman

Author:Ian Knauer & Shelley Wiseman
Language: eng
Format: epub
Publisher: Burgess Lea Press
Published: 2017-03-18T04:00:00+00:00

◁ PISTACHIO BAKLAVA

Turkish and Persian versions of this classic Mediterranean sweet are often made with pistachios instead of the more familiar walnuts, adding color and a lighter overall feel. We prefer the floral sweetness of Mexican or Sri Lankan—also called Ceylon—cinnamon here and like to pair this dessert with a bright orange sorbet, which helps balance its buttery richness. If you’re feeding a crowd, this recipe can easily be doubled—use a 17×12-inch rimmed baking sheet instead.

MAKES about 24 pieces

FOR THE SYRUP

1 cup sugar

1/2 cup water

3 strips orange zest

3 strips lemon zest

1/2 orange, juiced

1/2 lemon, juiced

1 (3-inch) cinnamon stick (preferably Mexican or Sri Lankan)

1/2 cup honey

2 tablespoons orange flower water, optional but recommended

FOR THE FILLING

2 cups shelled unsalted pistachios, finely chopped

3/4 cup sugar

1 1/2 teaspoons ground cinnamon (preferably Mexican or Sri Lankan)

1 teaspoon freshly grated nutmeg

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon kosher salt

12 tablespoons unsalted butter, melted and cooled slightly

8 ounces phyllo dough sheets, defrosted if frozen

ACCOMPANIMENT:

Orange Sorbet (see below)

To make the syrup, combine the sugar, water, citrus zests and juices, and cinnamon stick in a medium saucepan and bring to a boil, stirring until the sugar is dissolved, then simmer for 10 minutes. Stir in the honey and transfer the syrup to a large measuring cup and let cool to room temperature. Discard the cinnamon stick and add the orange flower water, if using. Set aside.

Preheat the oven to 350°F. Using a large knife, cut the sheets of phyllo in half crosswise and cover them completely with a kitchen towel to keep them from drying out.

To make the filling, mix the pistachios, sugar, ground cinnamon, nutmeg, cardamom, cloves, and 1/4 teaspoon salt together in a large bowl (we recommend using your hands for this).

Generously brush a 9×13-inch baking dish with some of the melted butter. Lay a sheet of phyllo in the pan and brush the top with butter. Lay another sheet of phyllo in the pan, adjusting it if necessary so the bottom of the pan is completely covered, and brush the top with butter. Repeat until you have 5 sheets in the pan. Spread a scant 1 cup of the pistachio mixture over the buttered phyllo and drizzle with a little more butter.

Repeat the layering of 5 phyllo sheets and pistachio mixture 2 more times, then top with a final 5 sheets of phyllo. Reserve any extra pistachio mixture for garnish.

Using a sharp knife, cut the baklava lengthwise into 4 rows, cutting all the way to the bottom of the pan, then make diagonal cuts across the strips to create 2- to 3-inch diamonds.

Bake the baklava, rotating the pan halfway through, until golden, about 30 minutes. Remove from the oven and pour the syrup over the hot baklava, especially around the edges and over the cuts (it will sizzle and puff slightly), then transfer the pan to a rack to soak and cool for at least 1 hour.

Serve the baklava at room temperature, or, if you like, reheat the baklava in the oven until warmed through, about 10 minutes.

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