I was quite excited to taste my homemade phyllo dough and baklava but I had to wait overnight to let it cool and allow the syrup to be absorbed. When I got up the next day, I ate a small slice after taking pictures and I have to say, it's not as good as my favorite Turkish baklava but I have been inspired to continue making and experimenting until I get it right.
Tuesday, June 28, 2011
THE DARING BAKERS’ JUNE, 2011 CHALLENGE: FROM PHYLLO TO BAKLAVA!!
Erica of Erica's Edibles was our host for the Daring Baker's June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.
Hmmm so what exactly is baklava? According to Erica: This month we will be making Baklava, a sweet rich pastry made with layers of phyllo dough and nuts sweetened with simple syrup. Baklava is widely knows as a Greek dessert, but it’s origin has really never been pinpointed as many Middle Eastern countries also name it as their own.
I love baklava, whenever I see it in the weekend market from the Turkish couple who make the best here in the Philippines I always make sure to buy, and keep it well hidden behind other food so I can prolong the enjoyment of eating it as much as I can. When I read this challenge, I thought about making some other things too aside from baklava but then my phyllo dough wasn't enoughh for what I wanted and I didn't have the time to make another batch of phyllo. So I just made one batch of baklava but used the trimmings to make another shape.
I wasn't able to roll out my phyllo dough as thinly as the other Daring Bakers especially Renata but I noticed that after baking it still came out crispy even until the next day.
Thank you Erica for the recipe of the phyllo dough. For other Daring Bakers' versions of their own baklava, please click here .