Recipe

Haute Cuisine Baklava

Elevated Layers of Sweetness: Haute Cuisine Baklava

4.5 out of 5

In the realm of haute cuisine, where culinary artistry meets refined flavors, we present the Haute Cuisine Baklava. This elegant adaptation of the traditional Turkish dessert showcases the delicate balance of textures and flavors, elevating it to a new level of sophistication. Indulge in the harmonious blend of crisp layers, rich nuts, and fragrant syrup, as this exquisite dessert takes you on a journey of culinary excellence.

Pastry› Sweet Pastry› Baklava

Asian cuisine› Arab cuisine› Turkish cuisine

Cuisine styles› Haute cuisine

Preparation time

30 minutes

Cooking time

30-35 minutes

Total time

1 hour 5 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Dairy-free (if using dairy-free margarine instead of butter), Kosher (if using kosher-certified ingredients), Halal (if using halal-certified ingredients), Nut-free (if omitting or substituting nuts)

Allergens

Nuts, Dairy (if using butter)

Not suitable for

Vegan (contains butter), Gluten-free (contains phyllo pastry)

Ingredients

While the original Turkish baklava is known for its simplicity and rustic charm, the Haute Cuisine Baklava embraces a more refined approach. The layers of phyllo pastry are meticulously thin and perfectly crisp, creating a delicate crunch with each bite. The filling is a blend of premium nuts, carefully selected for their quality and flavor. The syrup is infused with subtle hints of exotic spices, adding a touch of complexity to the overall experience. This adaptation truly embodies the essence of haute cuisine. We alse have the original recipe for Baklava, so you can check it out.

400g (14 oz) phyllo pastry sheets 400g (14 oz) phyllo pastry sheets
250g (9 oz) premium mixed nuts (such as pistachios, almonds, and walnuts), finely chopped 250g (9 oz) premium mixed nuts (such as pistachios, almonds, and walnuts), finely chopped
200g (7 oz) unsalted butter, melted 200g (7 oz) unsalted butter, melted
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
200g (7 oz) granulated sugar 200g (7 oz) granulated sugar
200ml (7 fl oz) water 200ml (7 fl oz) water
1 tablespoon lemon juice 1 tablespoon lemon juice
1 tablespoon rose water 1 tablespoon rose water
Edible gold flakes (optional, for garnish) Edible gold flakes (optional, for garnish)

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat: 22g (total), 9g (saturated)
Carbohydrates: 35g (total), 18g (sugars)
Protein: 6g
Fiber: 3g
Salt: 0.1g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
In a bowl, combine the finely chopped nuts, ground cinnamon, and ground cardamom. Set aside.
3.
Brush a baking dish with melted butter.
4.
Place a sheet of phyllo pastry in the baking dish and brush it with melted butter. Repeat this process, layering the phyllo sheets and brushing each layer with butter, until you have used half of the phyllo pastry.
5.
Sprinkle half of the nut mixture evenly over the layered phyllo pastry.
6.
Continue layering the remaining phyllo sheets, brushing each layer with butter, and then sprinkle the remaining nut mixture over the top.
7.
Cut the baklava into diamond or square shapes using a sharp knife.
8.
Bake in the preheated oven for 30-35 minutes, or until golden brown and crisp.
9.
While the baklava is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, lemon juice, and rose water. Bring to a boil, then reduce the heat and simmer for 10 minutes.
10.
Remove the baklava from the oven and immediately pour the hot syrup over it, ensuring it is evenly distributed.
11.
Allow the baklava to cool completely in the baking dish, allowing it to absorb the syrup.
12.
Once cooled, garnish with edible gold flakes, if desired.
13.
Serve the Haute Cuisine Baklava at room temperature and enjoy the luxurious flavors.

Treat your ingredients with care...

Phyllo pastry — Handle the phyllo pastry sheets gently to prevent tearing. Keep them covered with a damp cloth while working to prevent them from drying out.
Rose water — Use a high-quality rose water for the best flavor. Adjust the amount according to your preference for the floral aroma.

Tips & Tricks

For an extra touch of luxury, sprinkle some finely crushed pistachios on top of the baklava before baking.
To achieve perfectly crisp layers, ensure that the melted butter is evenly brushed on each phyllo sheet.
Allow the baklava to cool completely before pouring the syrup over it to ensure optimal absorption.
Store any leftover baklava in an airtight container at room temperature for up to 3 days.
Serve the baklava with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent twist.

Serving advice

Serve the Haute Cuisine Baklava on individual dessert plates, garnished with a sprinkle of edible gold flakes for an elegant presentation. Accompany each serving with a small cup of Turkish tea or a glass of sweet dessert wine to complement the flavors.

Presentation advice

Arrange the diamond or square-shaped baklava pieces in a visually appealing pattern on the dessert plates. Drizzle a small amount of the syrup around the baklava for an artistic touch. Place a delicate edible flower or a mint leaf on top of each piece for a pop of color.