Recipe

Molecular Gastronomy Baklava

Baklava Reimagined: A Molecular Gastronomy Twist

4.8 out of 5

In the realm of molecular gastronomy, we bring you a modern interpretation of the classic Turkish dessert, Baklava. This avant-garde version combines traditional flavors with innovative techniques, resulting in a visually stunning and delectable treat. Prepare to embark on a culinary adventure that will tantalize your taste buds and challenge your perception of this beloved dessert.

Pastry› Sweet Pastry› Baklava

Asian cuisine› Arab cuisine› Turkish cuisine

Cuisine styles› Molecular gastronomy

Preparation time

45 minutes

Cooking time

20-25 minutes

Total time

65-70 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if butter is substituted with plant-based butter), Gluten-free (if gluten-free phyllo dough is used), Dairy-free (if butter is substituted with plant-based butter)

Allergens

Nuts, Gluten (if using regular phyllo dough), Dairy (if using butter)

Not suitable for

Nut-free, Soy-free

Ingredients

While the essence of Baklava remains intact, this molecular gastronomy adaptation introduces a playful twist to the traditional recipe. The focus is on transforming the presentation and texture of the dish, utilizing scientific principles to create a unique and memorable experience. We alse have the original recipe for Baklava, so you can check it out.

200g (7 oz) phyllo dough 200g (7 oz) phyllo dough
100g (3.5 oz) pistachios, finely chopped 100g (3.5 oz) pistachios, finely chopped
100g (3.5 oz) walnuts, finely chopped 100g (3.5 oz) walnuts, finely chopped
100g (3.5 oz) almonds, finely chopped 100g (3.5 oz) almonds, finely chopped
100g (3.5 oz) sugar 100g (3.5 oz) sugar
100g (3.5 oz) unsalted butter, melted 100g (3.5 oz) unsalted butter, melted
1 tsp ground cinnamon 1 tsp ground cinnamon
1 tsp lemon zest 1 tsp lemon zest
1 tsp orange zest 1 tsp orange zest
100g (3.5 oz) honey 100g (3.5 oz) honey
100g (3.5 oz) water 100g (3.5 oz) water
2g (0.07 oz) agar-agar powder 2g (0.07 oz) agar-agar powder
2g (0.07 oz) calcium lactate gluconate 2g (0.07 oz) calcium lactate gluconate
500ml (2 cups) vegetable oil, for frying 500ml (2 cups) vegetable oil, for frying

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat: 20g (Saturated Fat: 5g)
Carbohydrates: 40g (Sugars: 20g)
Protein: 5g
Fiber: 3g
Salt: 0.1g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
In a bowl, combine the chopped pistachios, walnuts, almonds, sugar, cinnamon, lemon zest, and orange zest. Mix well.
3.
Brush a sheet of phyllo dough with melted butter and sprinkle a generous amount of the nut mixture on top.
4.
Repeat step 3 with another sheet of phyllo dough, layering it on top of the previous one.
5.
Continue layering the phyllo dough and nut mixture until all the ingredients are used.
6.
Cut the layered phyllo dough into desired shapes, such as squares or triangles.
7.
Place the cut pieces on a baking sheet and bake for 20-25 minutes, or until golden brown.
8.
While the baklava is baking, prepare the honey syrup by combining honey and water in a saucepan. Bring to a boil, then remove from heat and set aside.
9.
In a separate saucepan, dissolve the agar-agar powder in 100ml (0.4 cup) of water. Bring to a boil and simmer for 2 minutes.
10.
Remove the agar-agar mixture from heat and whisk in the calcium lactate gluconate until fully dissolved.
11.
Using a syringe or dropper, carefully drop small droplets of the agar-agar mixture into a bowl of cold vegetable oil. The droplets will form caviar-like spheres as they cool.
12.
Once the baklava is baked, remove it from the oven and pour the honey syrup over the hot pastry.
13.
Serve the baklava with a spoonful of the agar-agar caviar on top, adding a modern and molecular touch to the dish.

Treat your ingredients with care...

Phyllo dough — Handle with care to prevent tearing. Keep it covered with a damp cloth to prevent drying out.
Agar-agar powder — Ensure it is fully dissolved in the water to achieve the desired texture for the caviar spheres.

Tips & Tricks

For a more intense flavor, toast the nuts before chopping them.
Experiment with different shapes and sizes for the baklava to create a visually appealing presentation.
If the agar-agar caviar spheres are too firm, reduce the amount of calcium lactate gluconate.
Add a touch of edible gold leaf or silver dust to enhance the visual appeal of the dish.
Serve the baklava with a scoop of homemade ice cream or a dollop of whipped cream for a delightful contrast.

Serving advice

Serve the Molecular Gastronomy Baklava as a sophisticated dessert at a dinner party or special occasion. Plate each piece with precision, ensuring the agar-agar caviar spheres are evenly distributed. Accompany it with a drizzle of honey or a dusting of powdered sugar for an elegant finishing touch.

Presentation advice

Arrange the baklava pieces on a sleek, white plate, allowing the vibrant colors of the nuts and the translucent agar-agar caviar to stand out. Garnish with a sprig of fresh mint or a sprinkle of crushed pistachios for added visual appeal.