Saffron Baklava

Summers are for garden parties, barbeques and picnics. We never prefer dinner parties in summer, hey! we have the entire frigid winter for dinner parties. But garden parties, barbeques and picnics are great on a nice and warm summer day. I hate to cook in the kitchen during the hotter days as well. Boy! turning on the oven makes the kitchen one inferno. This past week we were invited to a sandwich party and the food was lovely. I pitched in with the dessert and foolishly I set upon making a Baklava. The end result was fantastic and everybody loved it. But the kitchen got really hot, so hot I was wondering if the eggs would get cooked if left on the counter. So I have decided not to turn on the oven till the sun decides to sleep longer.
But it is Saffron Baklava for now. I have another version of Baklava as well. Love to Indianize-Kannadize everything in my kitchen.
I love making Baklava because it is one of those dishes that making twenty is as easy as making two or two hundred.It is easily scalable and perfect for a large party.
We will need,

Fillo sheets  1/2 package
Butter  1 stick (115 grams)
Almonds 1 + 1/4 cup
Sugar 1/2 cup + 2 tbsp
Saffron few strands
Cardamon 1 skin discard and the seeds crushed


Method:
  • Thaw the fillo sheets on the kitchen counter for a while, may be 20 minutes. 
  • Toast the almonds either in the oven or on a thick bottom Kadai till fragrant and set it aside to cool.
  • Once the almonds are cool, pulse it in a food processor with 2 tbsp of sugar. Remove and set it near by.
  • Melt the butter and a grease a 12 x 8 baking dish with the melted butter and set it near by.
  • Remove the fillo sheets from the package and spread the sheets on a parchment lined cookie sheet. Cover it with  a damp kitchen towel.
  • Pre heat the oven to 350 F.Start assembling the Baklava.
  • Spread one sheet of Fillo on a work surface and brush a little melted butter thoroughly. Fold it into fours and place it in the dish. Repeat with another layer.
  • Brush the top most layer with some more butter and spread the almond mixture generously.
  • Place another butter filo layer followed by more almond mixture, alternating with the almond and the fillo layer ending with two sheets of fillo each folded into fours at the top. 
  • Once the layers  are done, cut the Balkava into desired pieces, the knife barely touching the bottom most layer.
  • Place the Baklava in the oven and bake till the top is golden and the baklava is fragrant.
  • Remove from the oven and allow it to cool completely
  • Prepare the sugar syrup. Combine the sugar with half a cup of water and bring it to a boil. Reduce heat, throw in the saffron and cardamon and simmer till the mixture attains single thread consistency. i.e when the syrup is pulled  between wet thumb and fore-finger, the syrup should form a single thread.
  • Remove the syrup from heat and spoon over the hot syrup on the cool fillo layers. Rest the Baklava for a few hours on the counter uncovered. Cut the pieces thoroughly using a pizza cutter and serve.

11 comments:

Sushma Madhuchandra said...

Never tried making baklava at home. Your picture is tempting me to make them soon.

Nagashree said...

Perfectly drool worthy. I love how you brought the saffron flavor to it. I have never made baklava at home, time to follow the recipe, thanks for sharing.

Tina said...

Soooo tempting...

Rachana said...

I love that sentence"Love to indianize and kannadize everything in my kitchen"

Saffron baklava looks awesome!

Priya said...

With those saffrons, this baklava looks super rich and highly irresistible.

Vanamala Hebbar said...

Sakthagidhe...looks easy

Anu said...

Delicious.

radha said...

Wow! Amazing pictures. They look absolutely delicious. If Chinese cuisine can be Indianised why not the Mediterranean?

Supriya's Rasoi said...

The pics are so very tempting!!Thanks for visiting my space and for the query for potato bhaji it stays unspoiled for longer time as well. Its the best combo for long trips. You can omit the addition of onion if the time is more then 6 hrs. And another best combo which won't spoil for even a day is methi thepla with dry garlic chutney. The garlic chutney recipe is in my blog.I hope your query is been answered.

Spice up the Curry said...

looks fantastic.. yumm

R Sudhir Kumar said...

Both the photos are absolute beauty, the second one is so inviting. There are so may Indian versions of this Baklava of Turkish origin. I photographed some during my visit to the interiors of UP couple of months back. Hope to put all that together and post it on your blog