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.
This is thin, but maybe not thin enough...
Layering phyllo with melted butter, chopped nuts, and lots of sugar and spices.
We stacked all the layers of phyllo and then cut them to size...which kind of glued them all together. Probably should have seen that coming.
After baking, we poured on the honey syrup. This is an exciting step because pouring liquids into a dish straight out of the oven causes the liquid to BOIL and the baklava to BOUNCE!
And here's the final product. It was good but so heavy that we couldn't finish it. The baklava was layered thus: 4 phyllo sheets (with butter, of course), layer of nuts/sugar/spices, and repeat. The phyllo layers seemed to glue together, creating a thick chunk of pastry between each nut layer. I have a couple of theories about this: one is that we used too much butter (what!?) since the recipe said that for flakier baklava you should only butter every other layer. The other is that we used so much flour rolling out the phyllo that each piece was covered in flour, and the layer of flour turned to papier mache when wet, leading to glued-together sheets.
This was a fun project, but since it didn't turn out as nicely as baklava I have made in the past with store-bought dough, I think I'll probably stick with the ready-made phyllo from now on.
To see some bee-utiful baklava, complete with little phyllo flowers, check out this blog of another daring baker.