Canadian Baklava
Yields: 1 tray
4 sticks unsalted butter
1 box phyllo
dough(16 oz)
2 cups powdered sugar
1 qt pecans roasted and chopped
1.5 cups maple syrup
¼ c orange blossom water
2 tsp cinnamon
Pan spray
Salt
1. Preheat oven to 325 f
2. Melt butter with a pinch of
salt in medium pan over medium until dark brown and nutty
3. Keep butter hot on the stove
top while you prepare the other ingredients
4. Start assembling the baklava by
brushing a 10X14 tray with browned butter
5. Place a layer of phyllo dough and brush it with melted butter, then top with
a dusting of powdered sugar and a sprinkling of pecans. (Use a sifter for dusting the powdered sugar)
6. Add another layer of phyllo, brush with butter and top with more powdered
sugar.
7. Repeat step 5 and 6 until all
ingredients are used, it’s best to work fast with phyllo
and to keep it covered with a damp towel when not using
8. Top phyllo
with pecans and powdered sugar, cut into portion sizes, and bake in oven for 17-24
minutes until toasted through. (If it gets too dark on top cover with foil)
9. While in the oven prepare syrup;
10. Bring maple syrup up to a boil
over medium heat with a large pinch of salt and cinnamon
11. Add orange blossom water and take off heat
12. Taste for seasoning and flavor and adjust if
necessary
13. When baklava comes out of oven pour syrup
over and let to sit and absorb for one hour before serving
Notes
When assembling if the butter
starts to solidify heat gently on the stove until liquid. I would suggest splurging on a silicone brush
over the natural brushes; otherwise you will be pulling brush hairs out of your
teeth. This is my take on the classic
Greek/ Middle Eastern classic which I grew up loving but I have come to hate
the gamey taste of honey. Maple is a
softer flavor and the toasted butter increases the depth of this recipe. If you want to make a variation of this
recipe you can make a syrup with dark brown sugar, use agave, sub in salted for
unsalted butter, or use rose water(although it’s too floral for me)
Chow
