Baklava Pockets
Posted in /Cooking/Desserts on Saturday, January 02, 2021
My class makes these at the grade 11 level. It is challenging using phyllo pastry because it dries out so easily and breaks or rips even faster than it dries. The effort really is worth it in end when you bring hot bubbly baklavas out of your oven. If my students can make this, you can too!
Wrappper Ingredients
250 mL chopped pistachios &/or pecans
60 mL melted butter
6 sheets phyllo pastry
30 mL melted butter
Syrup Ingredients
125 mL sugar
62 mL water
5 mL lemon juice
5 mL cinnamon
Directions
1. preheat oven to 350 and prepare 6 cup muffin pan by spraying with cooking spray.
2. Chop nuts and set aside for later. Melt 60 mL butter in 30 second increments so it doesn't bubble over or pop in the microwave.
3. Prepare the pastry by putting one damp towel underneath the pastry and another large damp towel over the pastry.
- Phyllo pastry must not be allowed to dry out, it will crack and crumble apart if it dries out.
4. Take a large cookie sheet with edges (aka: jelly roll pan) and begin assembling the phyllo pastry. Take 6 sheets of pastry, one at a time; gently brush each sheet with melted butter and place the next one on top and repeat until they are all layered
5. Divide the stack of sheets into about 6 squares with a pizza cutter or paring knife.
6. Divide the chopped nuts equally in the middle of each square.
7. Bring the four corners together, like a bundle, place completed bundle inside muffin tin and drizzle with the 30 mL butter
8. Place the muffin pan on an edged cookie sheet to prevent spills or boil overs in the oven. Bake for about 30-40 minutes
9. Meanwhile make the syrup: combine syrup ingredients in a small sauce pan and bring to a boil on high, then move to another small burner and turn on low heat to simmer for 10 minutes
10. After the baklava has been in the oven for 30 minutes, remove from the oven and pour syrup over bundles Return the pan to the oven and continue baking for 2-5 minutes.
- Careful the syrup will boil quickly and can boil over, making a giant mess!
11. Allow to cool slightly, then serve and enjoy!
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