Food & Wine
··2 min read

Baklava

from Mangal II: Stories and Recipes

Home
Food & Wine
Baklava

SERVES: 6

Ingredients:

 

For the fig leaf syrup

  • Peel of 1 lemon
  • 100g (½ cup) caster sugar
  • 1½ tablespoons glucose
  • 1½ tablespoons honey
  • 1 teaspoon citric acid
  • 5 fig leaves

 

For the blackberry cream

  • 200g (13/4 cups) blackberries
  • 100ml (scant ½ cup) double cream
  • 4 tablespoons caster sugar
  • 2 tablespoons milk

 

For the baklava

  • 2 (480g) packs filo pastry sheets
  • 500g (4½ sticks) butter, melted
  • 400g (32/3 cups) chopped pecans
  • 1½ teaspoons sea salt
  • 150g (scant ½ cup) honey
  • Cultured kaymak, to serve (optional)
  • Fresh berries, to serve (optional)

Method

 

Fig leaf syrup 

Combine all the ingredients except the fig leaves in a pan. Pour in 100ml (scant ½ cup) of water and heat over medium heat until the mixture is translucent.

 

Place the fig leaves in a bowl, then add the hot syrup. Refrigerate overnight to infuse.

 

Strain the syrup through a fine-mesh sieve, squeezing out all the remaining liquid from the leaves. The macerated fig leaves can be used as a garnish and the syrup can be added to the kaymak when finishing the baklava.

 

Set aside to cool, then chill until needed.

 

Blackberry cream 

Combine all the ingredients in a blender and blend until smooth. Strain.

 

Baklava 

Preheat the oven to 170ºC (Gas mark 3).

 

Stack one package of filo pastry sheets on a chopping (cutting) board. Trim the filo to the dimensions of the baking sheet. Place a filo sheet onto the baking sheet, then brush with melted butter. Ensure all areas are covered. Repeat until all the sheets are used up, finishing with a final layer of butter.

 

In a bowl, combine the pecans and salt. Sprinkle the pecan mixture over the pastry. Spoon the honey on top. Layer the second package of filo pastry, lightly brushing butter over each sheet. Set in the refrigerator for at least 2 hours and up to 48 hours.

 

Bake for 30 minutes. Reduce the heat to 130ºC (Gas mark ½) and bake for another 40 minutes. Increase the heat to 230ºC (Gas mark 8) and bake for 10 minutes, until golden.

 

Pour the cold fig leaf syrup over the hot baklava, which will sizzle. Set aside to rest for 30 minutes, allowing the syrup to soak through. Serve with blackberry cream.

 

Serve hot or cold with cultured kaymak and berries, if desired.

Edited recipe extract from Mangal II: Stories and Recipes by Ferhat and Sertaç Dirik, published by Phaidon, phaidon.com
On sale now $80

Zeen Social Icons