Living with a chronic sweet tooth can simply only be soothed by trying every new dessert in sight. I never thought this would lead me to a new obsession with baklava, or finding out my grandpa made baklava every Christmas eve for years after trying it in Greece, but nothing tops the life lessons I learned when making baklava itself with my dad.
1. Sometimes you can actually have too much butter
I’m the first one to jump off the healthy eating train, but if there was one thing I would
change about my final baklava product it would be how much butter i slathered on there.
2. Everything can be fixed.
Next time i’ll use my butter more sparingly; The phyllo dough can be re-arrranged; Toss those almost back in the food processor. Nothing is permanent, in the kitchen anyway.
3. It’s the simple things in life
Square baklava is nice, but the simple act of cutting them diagonally is the perfect touch.
4. Teamwork makes the Dreamwork
My newest cliché motto that is so essential to putting together baklava at a decent pace. Simultaneously keeping the dough moist and laying it with the butter is so much easier with a two person team.
5. Don’t Rush
I always insist on using convection bake instead of regular bake, which we thought cut off 20 minutes of the cooking time. Turns out, it could’ve used a few more minutes. The baklava holds for several days, letting the dough soak up both the butter and syrup, so you can easily set aside 15 minutes a day for the next week to enjoy this.
6. The biggest surprise is in the syrup
While what led me to this masterpiece of a recipe was a combination of family and friends, the simple syrup made it worth it. It was a small detail but the finishing piece and essential element.
7. Sometimes you have to just let the food speak for itself
Not matter how much I described this dessert to my little brother, he didn’t seem to grasp the beauty of baklava until he tasted it for himself. He was speechless himself after that. The sound of nothing but forks hitting plates might be one of my favorites.
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