Baklava

also called baklava · baklawa · bakhlava · baclava · baklawah · pistachio baklava · walnut baklava · filo nut pastry

The table

1 cup(225 g)unsalted butterclarify the butter, skim it clearlayer the filo, butter every sheetcut into diamonds before it bakesbake at 325°F 1 1/4 hrpour cold syrup over the hot tray, stand 4 hr
2 cups(250 g)shelled pistachioschop the nuts coarse with the spice
1 cup(115 g)walnuts
2 Tbs(25 g)granulated sugar
1/2 tspground cinnamon
1 lb(450 g; thawed overnight in the fridge)filo pastry
2 cups(475 mL; straight from the fridge)attar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

Pans and tools

1clarify the butter, skim it clear

2chop the nuts coarse with the spice

3layer the filo, butter every sheet

goes in with what steps 1 and 2 made

6pour cold syrup over the hot tray, stand 4 hr

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 5 hr 15 min4 of 6 steps give no time
Needs you
none given
If you get it wrong
Unforgiving — cold syrup onto a hot tray or hot syrup onto a cold one; matched temperatures and the filo goes soggy and stays that way

  1. clarify the butter, skim it clear

    not timedfrom the start

  2. chop the nuts coarse with the spice

    not timedfrom the start

  3. layer the filo, butter every sheet

    not timedfrom the start

  4. cut into diamonds before it bakes

    not timedfrom the start

  5. bake at 325°F 1 1/4 hr

    1 hr 15 minwalk awayfrom the start

  6. pour cold syrup over the hot tray, stand 4 hr

    4 hrwalk away1 hr 15 min in

You'll need 9x13 pan · oven

Goes with

See how it is written
>> title: Baklava
>> category: Bars & Brownies
>> tags: filo, pistachio, walnuts, middle eastern, oven, syrup
>> counters: Shawarma Counter, Bakery
>> aka: baklava, baklawa, bakhlava, baclava, baklawah, pistachio baklava, walnut baklava, filo nut pastry
>> pairs-with: attar, maamoul
>> servings: 24
>> time: 7 hr 30 min
>> slack: unforgiving — cold syrup onto a hot tray or hot syrup onto a cold one; matched temperatures and the filo goes soggy and stays that way

>> step: clarify the butter, skim it clear
Melt @unsalted butter{1%cup}(225 g) over low heat without stirring, skim the foam off the top and pour the clear gold layer off the milky sediment, leaving that behind.

>> step: chop the nuts coarse with the spice
Chop @shelled pistachios{2%cups}(250 g) and @walnuts{1%cup}(115 g) coarse with @granulated sugar{2%Tbs}(25 g) and @ground cinnamon{1/2%tsp} — pulsed to a powder they pack into a paste, and the layer wants to stay rubble.

>> step: layer the filo, butter every sheet
Layer @filo pastry{1%lb}(450 g; thawed overnight in the fridge) in a buttered #9x13 pan{}, brushing every single sheet with @&(~2)clarified butter{} and stopping halfway to spread @&(~1)nut mixture{} in an even bed.

>> step: cut into diamonds before it bakes
Cut @&(~1)assembled tray{} all the way through to the base in parallel diagonals, into diamonds, **before** it goes anywhere near the oven.

>> step: bake at 325°F 1 1/4 hr
Bake @&(~1)cut baklava{} in the #oven{} at 325°F (160°C) ~bake{1 1/4%hr}, until it is deep gold right through to the middle sheets.

>> step: pour cold syrup over the hot tray, stand 4 hr
Pour @attar{2%cups}(475 mL; straight from the fridge) evenly over @&(~1)hot baklava{} the moment it comes out — it will hiss and settle — then ~stand{4%hr} uncovered before cutting the diamonds free.