Baklava AlaMalaStyle@AlaMalaStyle      #frommalaskitchentoyours #alamalastyle
Channel: FromMala’sKitchenToYours Ala Mala Style!
Date: 18/01/2023

@AlaMalaStyle 

From Mala’s Kitchen To Yours 
… Ala Mala Style

               Presenting 
         Baklava AlaMalaStyle!

Prep Time:  25 Minutes 
Cook Time :  45 minutes (Baklava); 
40 Minutes(Simple Syrup Infusion) 

Tools Needed
*  1 ~ 13x9 baking dish/pan 
* 1 sharp pairing knife
* 1 chef’s knife /santoku knife 
* 1 lemon squeezer 
* 1 medium sized bowl & spatula (for filling) 
* 1 medium sized pot with spatula (for syrup)
* 1 measuring cup 
* Measuring spoons

Ingredients for Simple Syrup Infusion
*  1 cup granulated sugar ( I used vanilla infused) 
* 1 cup room temperature water
* 1 cup good quality honey
* Fresh rind/peel from 1/2 lemon 
* Juice of 1/2 lemon 
* 1 cinnamon stick 
* Optional for a Turkish or Middle Eastern taste : 5-6 whole cloves, 1 tbs edible rose water.
* 2 drops (not dropper full) Valencia Orange Stevia ( I use Sweet Leaf Brand ).

Method
1.  In a medium sized pot, add sugar, water, honey. 
2. Next, add lemon rind/peel, lemon juice, cinnamon stick and Valencia orange drops.
3. Optional ~ add rose water, whole cloves to pot.
4. Finally simmer on stove with medium heat for 40 minutes until sugar is fully dissolved and syrup has thickened with the infusion. 
5. Set aside to cool, pluck out rinds and cinnamon stick when cooled. 

Ingredients for Baklava & filling 
*  1 package Turkish Phyllo dough ( I used the brand Kral) 1.75 lb (800g), 44 pcs
* 2 cups walnuts chopped medium to fine texture 
* 2 cups walnuts chopped medium to fine texture
* 2 tbs confectionery sugar (powdered sugar) 
* 1/2 tsp ground cinnamon 
* 2 sticks of unsalted butter / 1 cup / 8 ozs melted. 
* Optional ~ 1 cup pistachio finely chopped, 1/2 tsp ground cloves.

Method
1.  Preheat oven at 350 degrees Fahrenheit. 
2.  Open package of phyllo dough, unfurl, cover with a damp kitchen towel & set aside.
3. Generously grease baking dish with melted butter. Be sure to get all sides & bottom of dish.  Set aside. 
4. Chop walnuts, pecans & optional pistachio; place in clean bowl.  
5. To nut mixture/ filling, add powdered sugar, ground cinnamon.  Add optional ground cloves if desired. Incorporate well, set aside. 
6. If pastry sheets / phyllo dough are large, fold in half, trim to fit dish. 
7. Place 1 folded pastry sheet on bottom of buttered dish, drizzle melted butter on top, brush evenly onto surface. 
8. Continue to layer 8-10 pastry sheets making sure to butter evenly each sheet as you layer. 
9. Next, the nut filling… Evenly spread 2-3 tbs of nut mixture/filling over the top of pastry sheet.  
10. Continue to layer a folded pastry sheet on top of filling, evenly butter the top of each pastry sheet before spreading filling.  Repeat process until you have several layers to your liking.  I added about 6-8 layers of nut filling because I wanted a substantial baklava. 
11. After the nut filling layers are completed, reserve a handful of chopped nuts to the side for garnishing later.  
12. Continue layering 4-6 more folded pastry sheets on top of filling making sure to evenly butter each sheet as you continue to layer. 
13. After, score or cut the pastry carefully into the desired size & shape using a chef’s knife.  Be sure to run the knife straight down to bottom of pastry to ensure you’re cutting all the way through. 
14. Drizzle remaining melted butter over top of pastry.  
15. Bake at 350 degrees F for 45 minutes.  Remove promptly when done.  
16. Drizzle cooled syrup infusion over hot pastry covering all surfaces on top.   Sprinkle reserved chopped nuts on top.   Let rest & cool 5-6 hours before serving.  

Baklava AlaMalaStyle!  
YouTube link 🔗
https://youtu.be/EIxboBA073g



From Mala’s Kitchen To Yours
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