Canadian Baklava

 

Yields: 1 tray

 

4 sticks unsalted butter

1 box phyllo dough(16 oz)

2 cups powdered sugar

1 qt pecans roasted and chopped

1.5 cups maple syrup

ľ c orange blossom water

2 tsp cinnamon

Pan spray

Salt

 

1. Preheat oven to 325 f

2. Melt butter with a pinch of salt in medium pan over medium until dark brown and nutty

3. Keep butter hot on the stove top while you prepare the other ingredients

4. Start assembling the baklava by brushing a 10X14 tray with browned butter

5. Place a layer of phyllo dough and brush it with melted butter, then top with a dusting of powdered sugar and a sprinkling of pecans.(Use a sifter for dusting the powdered sugar)

6. Add another layer of phyllo, brush with butter and top with more powdered sugar.

7. Repeat step 5 and 6 until all ingredients are used, itís best to work fast with phyllo and to keep it covered with a damp towel when not using

8. Top phyllo with pecans and powdered sugar, cut into portion sizes, and bake in oven for 17-24 minutes until toasted through. (If it gets too dark on top cover with foil)

9. While in the oven prepare syrup;

10. Bring maple syrup up to a boil over medium heat with a large pinch of salt and cinnamon

11.Add orange blossom water and take off heat

12.Taste for seasoning and flavor and adjust if necessary

13.When baklava comes out of oven pour syrup over and let to sit and absorb for one hour before serving

 

 

Notes

When assembling if the butter starts to solidify heat gently on the stove until liquid.I would suggest splurging on a silicone brush over the natural brushes; otherwise you willbe pulling brush hairs out of your teeth.This is my take on the classic Greek/ Middle Eastern classic which I grew up loving but I have come to hate the gamey taste of honey.Maple is a softer flavor and the toasted butter increases the depth of this recipe.If you want to make a variation of this recipe you can make a syrup with dark brown sugar, use agave, sub in salted for unsalted butter, or use rose water(although itís too floral for me)

 

Chow