morsels45

morsels45 said

Baklava

Layers you cannot count, held together by syrup and nerve.

Baklava
Photo: Sakaman, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make baklava

One way to do it. The same ones the app hands you once you have decided.

Hot pastry, cold syrup

90 minutes · serves 12 · Medium

What you need

  • 400g filo pastry
  • 300g pistachios or walnuts
  • 250g butter, melted
  • 300g sugar
  • 250ml water
  • 1 tbsp lemon juice
  • 1 tbsp honey

What you do

  1. 1Make the syrup first and let it cool completely. Hot pastry and cold syrup, or the other way round — never both hot, or it goes soggy.
  2. 2Butter every single sheet. Tedious, and the whole reason it shatters.
  3. 3Half the sheets, then the nuts, then the rest.
  4. 4Cut it into diamonds before it goes in the oven. Afterwards it shatters instead of slicing.
  5. 5170C for 45 minutes until deep gold all the way through.
  6. 6Pour the cold syrup over the hot tray and leave it several hours. Overnight is better.