gastrobuddy: Recipe: Baklava - West coast style

mix the fruits

I have a soft spot for baklava, but many people find it too sweet. In order to be able to justify making some, the first time I made it, I had to think carefully about the process and make adjustments to make sure it appealed to a wider audience. We're pretty granola out here on the west coast, so I decided to pack it full of a big variety of dried fruits and nuts so despite the inevitable sugar content, there would be some hidden food value there. I also went with something of a slow roast to cook it, basting it with syrup periodically instead of soaking it in syrup at the end. The final result is fruity, nutty, sweet and crispy (but not dry). It's unmistakably a baklava, but those who were skeptical at first glance were converted at first bite and asking for seconds. This recipe made two rolls, so you can multiply up or down accordingly. Don't bother chopping the fruits in a food processor - you will get a paste - just chop them by hand. The nuts can be chopped in a processor, just be careful not to make butter. For the small difference it makes, all the measures for the fruits and nuts are made after chopping (to keep them all even with each other).

mix the nuts

You will need:

for the pastry:

4 sheets                    filo pastry
as needed                 melted butter
as needed                 sugar
as needed                 poppy seeds
as needed                 simple syrup (one cup should be enough)

lay the fruit on the buttered filo

for the filling:

60ml / 1/4C             mixed candied peel (see earlier post for recipe)
60ml / 1/4C dried blueberries - chopped
60ml / 1/4C dried cranberries - chopped
60ml / 1/4C dried apricots - chopped
60ml / 1/4C dried figs - chopped
60ml / 1/4C hazelnuts - toasted and chopped
60ml / 1/4C pine nuts - toasted and chopped
60ml / 1/4C             pistachios - toasted and chopped
60ml / 1/4C             pecans - toasted and chopped
60ml / 1/4C             walnuts - toasted and chopped

dust with sugar and poppy seeds

as needed slivered almonds - toasted and crushed by hand (save for the end)

Method:

- set the oven to 325F / 163C
- mix all the fruits in a bowl
- mix all the nuts except for the almonds in a bowl

cover with the chopped nuts

- take two of the sheets of filo, butter both sides and lay on a paper lined pan
- divide the fruit between the two sheets and make a log at one end
- dust the rest of the filo liberally with sugar
- go over the sugar with the poppy seeds, stopping short at the far end of the filo
- sprinkle the mixed nuts evenly over the sugar and poppy seeds - mind the gap
- butter both sides of the other two sheets of filo
- dust one side with sugar
- lay the sugar side down over the dressed up sheets of filo and gently press down
- carefully start rolling the filo starting at the fruit end and ending with the gap on the bottom

cover with butter and sugared filo

- bake the rolls at 325F / 163C for 10 minutes
- baste the rolls with the simple syrup
- turn the oven down to 300F / 149C
- continue to bake, rotating and basting at 10 minute intervals
- around 45 minutes to an hour, it should be a nice golden colour
- remove from the oven and baste one last time
- dust with the crushed toasted almonds
- cool completely
- cut slices carefully with a serrated knife and serve