Hawaiian Style Baklava Recipes

CHEF JOHN'S BAKLAVA

Steps:

• Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
• Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
• Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
• Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
• Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Cut baklava into about 12 diamond-shaped pieces approximately the same size.
• Bake in preheated oven until browned and crisp, about an hour.
• Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
• After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.

HAWAIIAN - STYLE BAKLAVA

Steps:

• Let phyllo thaw in refrigerator. Cut sheets in half crosswise, cover with damp towel. Butter bottom of 13x9x2-inch pan. Combine nuts, coconut, brown sugar, cinnamon and nutmeg. Layer 15 half - sheets of phyllo in pan, brushing each sheet with butter. Sprinkle half of nut mixture atop phyllo. Repeat with another 15 phyllo sheets, nut mixture and butter. Top with remaining phyllo sheets, brushing each with butter. Score the top into 1½ inch diamonds. Bake in 350℉ (180℃) oven 40 to 45 minutes. Combine sugar, water, and honey. Boil gently, uncovered, 10 minutes. Remove from heat. Stir in lemon juice. Pour syrup over pastry. Cut into diamonds. Cool. Makes 36. Note: Sprinkle with finely chopped pistachio nuts if desired.

TRADITIONAL ALGERIAN BAKLAWA / BAKLAVA - FAMILY RECIPE

Steps:

• Take 1 mixing bowl and place the flour & salt in it. Add the ghee/oil mixture & mix, slowly adding the water. Mix well -- until you have a smooth dough, place this on your work surface - well dusted with cornflour.
• Split the dough in half. Make the first 1/2 into golf ball sized pieces. Keep the dough covered with a tea towel --.
• Take a dough golf ball. If you are comfortable using the pasta machine then just make the ball into a sausage shape and gently roll out with rolling pin to approximately 3-4mm.
• Begin passing though pasta machine on thinnest setting. NB : if this is your 1st time you can use the pasta machine on the 2nd to thinnest setting before putting it through on the thinnest.
• In you saucepan, melt your ghee on a medium heat. Brush you tray well with ghee using the pastry brush.
• Lay you first strip of phyllo pastry vertically in the centre the tray. Brush the pastry with the ghee.
• Repeat the dough rolling process. Cover the tray with phyllo, remembering to brush with ghee after each strip. You should be able to do this with 5 strips but don't worry if you use more or less.
• Turn the tray round so that you're placing the phyllo strips horizontally over vertical strips. This criss cross is very important so don't forget --.
• Continue rolling your pastry and layering the tray. Remember the ghee after each strip. Continue doing this until you have done 5 layers.
• Prepare you nut filling. Take your food processor and chop up the nuts of your choice until you have the required amount.
• Prepare you nut filling. Take your food processor and chop up the nuts of your choice until you have the required amount.
• Place the nuts in the 2nd mixing bowl and add the sugar, cinnamon, vanilla powder and mazhar - enough mazhar to make the filling hold but not so much that it's sloppy.
• Place filling in the tray over the pastry, gently smoothing it out - but don't press it.
• You now need to repeat the dough rolling, layer making stage all over again until you have 6 layers. You will need to use the 2nd half of the dough by now - just make golf balls again! Don't forget the ghee.
• When you've finished the 5th layer you can choose how to do the top layer. I always roll out one large sheet by hand by other stick to the pasta machine as a large sheet of phyllo is a bit tricky to create and handle!
• If you want to try rolling out a sheet, remember to COVER the dough, rolling pin, surface, your hands etc in LOADS of cornflour. then roll out the the tray size plus 2cm extra.
• Now you need to cut the baklawa and decorate.
• Take you knife and cut vertical straight lines all the way to the bottom. (Approx. 2cm apart)then spin the tray round and cut more lines but diagonally to form diamond shapes. You can also make squares or triangles but traditional Algerian baklawa are diamonds.
• When you've cut the shapes, push a nut into each shape.
• Brush well with the ghee and place in a pre-heated oven at 180 c for 1 hour - 1 hour 10 minutes --.
• The baklawa should be golden and now needs it syrup: Warm the honey and mazhar in the saucepan then pour slowly over the baklawa.
• Allow to sit for 10 minutes then cut out pieces and place in paper cases - preferably the metallic ones as they hold the syrup better.