Michael Symon Baklava Recipes

MOM'S BAKLAVA

Steps:

• Preheat the oven to 350 degrees F.
• For the honey-citrus simple syrup: Whisk together the sugar, honey, water and lemon juice in a medium saucepan over medium heat and bring to a gentle boil. Reduce the heat to low, add the orange peel and continue to boil without stirring, about 15 minutes. Remove from the heat to cool while you assemble the baklava. The syrup will thicken as it cools.
• For the nut filling: Add the pistachios and walnuts to the bowl of a food processor fitted with the blade attachment and pulse until coarsely chopped. Transfer the nuts to a large bowl along with the graham cracker crumbs, cinnamon and salt and mix until combined. Set aside.
• To assemble: Brush a 9-by-13-inch pan with some of the melted butter. Unroll the whole package of phyllo and cut it in half to fit the pan or trim to fit flat. (As you work, cover the unused phyllo sheets with wax paper underneath a damp clean kitchen towel.) Lay 1 sheet of phyllo in the bottom of the pan. Brush with butter, covering the entire surface, then lay another sheet of phyllo on top. Repeat this process until you have 10 layers of phyllo, with butter brushed on top. Add half of the nut mixture, spreading it evenly over the buttered surface, then gently press in with your hands. Begin layering the phyllo and melted butter until you have 10 more layers of phyllo, with butter brushed on top. Add the remaining nut mixture, then layer 10 more sheets of phyllo, brushing with butter in between layers. Brush the top with melted butter, then score the phyllo dough into diamonds, cutting about 1/4-inch deep. (Cut 4 strips lengthwise, then diagonal cuts for a diamond shape).
• Bake until puffed and golden brown on top, about 1 hour. Ladle the cooled syrup over the top, allowing it to absorb in between pours. Allow the baklava to sit until the syrup is completely absorbed, at least 30 minutes. Separate into bars and serve. The baklava freezes very well.

BAKLAVA

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom of a 9- by 13-inch pan.
• Mix together the ground nuts, graham crackers and cinnamon in a bowl. Spread a phyllo sheet in the buttered pan and brush on some more butter with a pastry brush. Put down another sheet and repeat this process with 10 sheets, buttering each sheet. Sprinkle 1/4 of the nut mixture on top of the 10th sheet.
• Layer on 4 more phyllo sheets, buttering each sheet, and top the last sheet with another 1/4 of the nut mixture. Repeat with 2 more layers of 4 phyllo sheets and 1/4 nut mixture, buttering each sheet. Top with 10 more sheets of buttered phyllo, adding lots of butter to the top of last sheet.
• Before baking, cut into diamond shapes with a sawing action using a sharp knife as phyllo is fragile and will tear easily. Bake on the lower rack of the oven until golden brown, 1 hour.
• For the syrup: While the baklava is baking, combine the sugar, honey and 1 1/2 cups water in a saucepan. Bring to a boil and let cook for 10 to 15 minutes, and then add the lemon juice and boil for a few minutes longer. Remove the syrup from the heat and let the mixture cool slightly.
• Let the baklava cool slightly. Pour the honey mixture on top -- both syrup and baklava should be warm while doing this. Let the baklava and syrup cool thoroughly, uncovered. Let the syrup soak into the baklava for at least 6 hours or overnight.

WALNUT AND PISTACHIO BAKLAVA

Steps:

• For syrup:
• Combine all ingredients and 1 cup water in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and boil until syrup is reduced to generous 2 cups, about 15 minutes. Transfer to bowl and cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For baklava:
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Spread walnuts on large rimmed baking sheet. Spread pistachios on another large rimmed baking sheet. Place nuts in oven and toast 5 minutes. Cool nuts. Transfer nuts to processor. Add 3/4 cup sugar, lemon peel, and ground cinnamon. Using on/off turns, blend until nuts are ground to medium-fine texture. Transfer nut mixture to large bowl; mix in dried apples.
• Place phyllo sheet stack on work surface; cover with sheet of plastic wrap, then damp kitchen towel. Brush 13 x 9 x 2-inch metal baking pan with some melted butter. Arrange 1 phyllo sheet in pan with half of phyllo sheet hanging over 1 long side. Brush phyllo in pan with some melted butter. Fold overhang over to make two 12 x 8 1/2-inch layers. Brush with some melted butter. Repeat stacking and buttering with 4 more phyllo sheets, making 10 layers total. Spread 1/3 of nut mixture (generous 2 cups) over phyllo in pan to within 1/2 inch of edge. Repeat layering 2 more times with 5 phyllo sheets and 1/3 of remaining nut mixture each time. Top with 5 more folded phyllo sheets. Using sharp knife, cut through top phyllo layers lengthwise (do not cut through to bottom of pan) to make 4 strips, then cut phyllo crosswise to make 16 rectangles. Bake until phyllo is golden, about 45 minutes.
• Gradually spoon cold syrup over hot baklava. Cool to room temperature. DO AHEAD: Can be made 1 day ahead. Cover; let stand at room temperature.
• Cut each baklava rectangle crosswise in half for total of 32 pieces. Transfer baklava to platter and serve.