September 26, 2006

Apple pie baklava style

I know, this is quite far from a traditional baklava but it has at least some similarity. The phyllo dough, the honey, the nuts...
When I was in Hälsingland a month ago my aunt and I created a "baklava" with phyllo and things we found in her kitchen cupboards - prunes, cashews, almonds and some honey. It turned out delicious and I bought some phyllo to try it out at home. This weekend I had to use it before it expired but just couldn´t use prunes when I had all these beautiful fresh Swedish apples laying around the house...

This apple and almond baklava was just as delicious as the prune variety but next time I will make it when I expect a lot of guests because it is best to eat it all right away. We heated it up two days later and it was OK but a tad soggy. I like our little invention, the crunchy dough goes very well with the sweet and sticky filling, it looks very pretty but is actually rather quick and easy to make. A keeper! And you can vary it endlessly, with different fruits, maybe a little cinnamon, more nuts, more honey...

Apple and almond baklava
9 sheets of phyllo dough
about 100 ml melted butter
200 grams chopped almonds, it is nice with both small and a little larger pieces
100 grams grated almond paste (not necessary, but my dear man loves it)
4-5 tart apples
100 ml runny honey (you can also melt firm honey in the microwave)

Start with the filling: chop the almonds, grate the almond paste and prepare the honey. Use a box grater and grate the apples down to the core, I didn´t bother peeling them. Mix everything in a bowl. Use a rather small ovenproof rectangular dish and grease it with a little butter. Cut the phyllo to the size of the dish and layer three sheets (brush each one with a little butter). Remember to work fast and to cover the remaining phyllo with a damp towel or some plastic foil. Spread out half of the filling over the phyllo and continue layering three more phyllo sheets with butter brushing and all. Spread the remaining filling and finish off with the last three phyllo sheets. Brush the surface with butter.
Use a thin and sharp knife and cut the phyllo in a pretty diamond shape (my knife was not sharp enough so I had to stop half-way). Bake in oven (I think about 180-200C) for 20-30 minutes until the phyllo is crisp with a nice colour.
Let it cool a little bit and serve with whipped cream.

2 comments:

Anne said...

Oh, det låter kanoners, den ska jag testa.

Scott at Real Epicurean said...

I love Baklava!

It's such a strange desert in that nearly every Muslim country (and beyond) have their own versions.