Baklava (or, I've Died and Gone to Pastry Heaven)

This has been an absolute, without-a-doubt, all-time favorite dessert of mine for as long as I can remember.  I've heard that it's a terribly difficult one to make and that phyllo dough is impossible to work with, but I'm here to tell you: it's not true!  It is important to be careful when handling the phyllo dough and to keep it moist while creating this lovely, layered treat, but it's entirely possible.  

I must admit: I was inspired to create my own version of this, for the very first time, since I began planning a trip to Istanbul.  A visit to the center of delicious baklava production?  My tastebuds can't wait!  In particular, I'm aching to have the genuine version from Güllüoğlu.  While New York now has its own Güllüoğlu Cafe, I'm thrilled to try it at its point of origin.   

What song pairs best with this Turkish, honey-drenched pastry?  One of the first songs that made me dream of leaving America to see the world: the Feelies' Moscow Nights.  Although I've traveled around since hearing it many years ago, its bold beat and tragic lyrics continually reinvigorate my wanderlust.  

Pastry and Filling:

--1 box frozen phyllo dough (I buy this at Whole Foods, and then I thaw it according to the package instructions, which typically suggest 7-8 hours in the refrigerator, followed by 2 hours on the countertop before use)

--1 pound pistachios

--1/2 pound walnuts

--1/2 c. light brown sugar

--1 tbsp. cinnamon

--1 tsp. ground cloves

--1 tsp. ground cardamom

--1 tsp. ground allspice

--4 sticks unsalted butter 

Place pistachios and walnuts in a food processor and pulse until chopped but not powdery.  In a medium-sized bowl, combine chopped nuts, brown sugar, cinnamon, cloves, cardamom, and allspice.  Mix well.  (The colors are gorgeous.)

In another medium-sized bowl, melt 4 sticks of butter (I know this seems like a lot of butter, but it makes the pastry dough flaky and delicious).  Now remove the phyllo from its packaging, and rest on a clean surface on top of a damp, kitchen towel.  If you're using a 13x9" pan (as I did), you'll need to cut the phyllo to the correct measurements.  Using kitchen shears, cut all sheets--all at once!--into 13x9" rectangles and discard scraps.  Place another damp kitchen towel on top of the trimmed dough sheets.  

Preheat oven to 350 degrees.

Now, using a pastry brush (I used a new silicone one that worked amazingly--thank you, Molly!!), generously butter the insides of your pan.  Carefully lay down one sheet of phyllo dough and then brush butter across the entire top.  Lay another phyllo sheet down on top of the first one, and butter again with pastry brush.  Repeat this step until you have 8 sheets of dough layered in your pan.  Then, spoon out 1/3 of your nut mixture and spread evenly.  Continue with another round of phyllo sheets and butter, this time using only 4 sheets.  After you've gotten 4 pieces of phyllo down on top of your first layer of nuts and spices, add another layer of that pistachio, almond, and spice mix, using about 1/3 of the mixture.  Then add another four buttered phyllo sheets, one at a time, followed by the final third of the mixture.  Then add the final four phyllo sheets, and make sure to butter the top (and final) sheet.  

Next, you must score the baklava.  You can create any shape you'd like (squares, rectangles, and so forth), but I wanted to make the traditional diamond-shaped pastries.  To do this, make four deep cuts length-wise across the dish.  Then, make six angled cuts, creating a criss-cross diamond pattern (see image).

Bake for approx. 40 minutes, or until top sheet is golden brown.  Remove and let cool for just about 5-10 minutes.  Re-score the dish, making sure the cuts between each piece remain (you want to make sure the syrup will soak in evenly). 

While your dish is baking, it's time to make the syrup.

Syrup:

--1 c. white sugar

--1 c. honey (I used orange blossom honey to give it a slight citrus flavor, but any will do)

--2/3 c. water

--1 tsp. cardamom

--1 tsp. clove

--1 tsp. allspice

Stirring regularly, bring the sauce to a boil over medium heat, until both sugar and honey are dissolved.  Cook on medium-low for about 5-10 minutes, or until the syrup is relatively thick.

Pour the syrup evenly over your cooling baklava.  Cover, and allow it to sit at room temperature for 8 hours.  (I know this is difficult, but the syrup will not have soaked into the pastry without this length of time.  It requires both strength and willpower.)

It's so worth the wait.