How to use phyllo pastry
Thaw frozen phyllo pastry overnight in the fridge. Don’t try to rush the thawing by placing it in a warm place – makes the pastry brittle;
Get refrigerated phyllo pastry if you can (fresh pasta and noodles section of supermarkets). No need to thaw, slightly easier to handle (more pliable);
Take it out of the fridge 30 minutes beforehand;
Keep the phyllo pastry covered with a slightly damp tea towel to ensure it doesn’t dry out; and
Handle like tissue paper with fairy fingers. Don’t slap it around like a slice of ham!
Follow these steps and the phyllo will be fine for even a couple of hours out on the bench. And see below for what to do with leftover phyllo scraps!
How to use Phyllo pastry / Filo pastry
How to make Baklava
It’s as simple as this: blitz walnuts or pistachios until they are fine crumbs. Alternate with layers of phyllo pastry, brushing every sheet with butter, and walnuts. It’s like making lasagne!
Cut into diamonds, bake, pour over honey lemon syrup. Leave to soak. Devour.
I realise it doesn’t take many words to describe how to make Baklava but actually, the assembling part does take time. It takes me 30 minutes (from phyllo pastry cutting to getting it in the oven), and I’ve had practice.
Don’t fret if it takes you longer. I mean, don’t take a phone call from your chatty Aunt Cecilia mid Baklava assembly. Let’s focus on the task on hand here! But if you keep your phyllo pastry covered, it’s good for up to 2 hours.
How to make Baklava
Nuts used in Baklava
Baklava is made with a variety of nuts across the Mediterranean and Middle East, the most common being walnuts, pistachios and almonds. Sometimes just one of these, sometimes a combination.
Here are some regional varieties:
* Greece: there are versions made with just one nut – walnuts, pistachios or almonds – as well as a mix of walnuts and pistachios. I usually make it with just walnuts.
* Turkish – usually made with only pistachios, no cinnamon
* Persian – 50/50 almonds and pistacchio with cardamom instead of cinnamon and a touch of rosewater in the syrup (start with 1 tsp, adjust to taste)
* Middle Eastern – typically made with just walnuts, per recipe
Crackle and pop!
