Baklava of Defeat

My first post is a nod to failure... 

...of sorts

Let's take a step back. My family is competitive. Like, super competitive. To an extreme degree. That's what happens when you grow up with 3 sisters and have an overwhelming urge to be recognized. 

Anyway, let's not re-live the first 18 years of life. Back to the competition. In the true spirit of the holiday, my older sister and I decided to place a wager on Christmas. The Christmas tree to be more precise.

Our terms: have the best decorated Christmas tree (as represented in one photo) judged by a panel of our peers (parents, sisters and one boyfriend - making the judge count 5 to prevent ties). Husbands were obviously excluded on the basis of overwhelming bias.

Whoever wins not only retains bragging rights until next year, but also forces the loser to bake a dessert of their choice.

Our entries:

Kelly's Tree

Laura's Tree

The votes were counted and I lost. 

Now I am making the Baklava of Defeat.

Embarrassing, I know. But as you can see, she put up a pretty good fight. And while my soul is crushed for the next 364 days, next year she is making Figgy Pudding as punishment.

Since this was my first try at making baklava, I thought it looked fairly simple. And it is, but it takes forever because of the fragility of phyllo dough and need to put butter between every layer.

To start throw the walnuts, pistachios, sugar and spices in the food processor and pulse until finely ground. Set aside and pull out your deep sided baking sheet. Gently lay down one sheet of phyllo dough on the sheet and brush lightly with melted butter. Repeat this process until there are 8 - 10 sheets in a stack. 

Sprinkle one-third of the nut mixture onto the phyllo sheets. Place 6 more sheets on top of the nuts, brushing melted butter between each sheet. Sprinkle another third of the nuts on the sheets and top with 6 more sheets. Sprinkle the last third of the nut mixture on the dough and add the remaining sheets (which may be up to 30) on the top, Don't forget to brush with butter between each sheet.

Before baking, cut the pastry into 2-inch squares. I didn't cut all the way to the bottom of the pan because I like my knives and my cookie sheet.

While the dough bakes prepare the syrup. Add sugar, honey, water, cloves and lemon and lime peels to a pan. Bring to a boil. Turn off the heat and remove the peels and cloves. 

When the baklava is baked to golden brown perfection, remove the pan from the oven and immediately pour hot syrup over the baklava.

Enjoy!

The Baklava of Defeat

(Adapted from Baklava by the Culinary Institute of America, Gourmet Meals in Minutes)

Yield: 24 pieces
Total Time: 45 minutes

Ingredients:

• 1/2 lb walnuts

• 3/4 lb raw pistachios, shelled

• 1/2 cup sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cardamom

• 1/4 teaspoon ground cloves

• 1 pound package phyllo dough, thawed

• 3 1/2 sticks of butter, melted

Syrup

• 2 cups sugar

• 1 1/2 cups water

• 1/2 cup honey

• 2 inch lemon peel

• 2 inch lime peel

• 2 cloves

Preparation:

Preheat the oven to 375°F.

Add walnuts, pistachios, sugar, and spices to the food processor and pulse until finely ground.

Place 1 sheet of phyllo in the center of a deep baking sheet. Brush the dough lightly with melted butter. Repeat this process until there are 8 - 10 sheets of phyllo in the pan.

Sprinkle one-third of the nut mixture onto the phyllo sheets. Place 6 - 10 more sheets of phyllo on top of the nuts, brushing melted butter between each sheet.

Place another one-third of the nut mixture on the dough. Place 6 - 10 more sheets of phyllo on top of the nuts, brushing melted butter between each sheet.

Sprinkle the last third of the nut mixture on the dough.

Layer the remaining sheets of phyllo on top of the nuts, brushing melted butter in between each sheet. Brush the top sheet with butter as well.

Cut the pastry into 2-inch squares.

Bake at 375°F for 25–30 minutes or until the top layer of the phyllo takes on a light golden brown color. While the dough bakes prepare the syrup. 

Combine all of the ingredients and bring to a boil. Remove the cloves and citrus peels.

Remove the pan from the oven and immediately pour hot syrup over the baklava.

Cool to room temperature and enjoy!