Daring Baker’s Challenge – Baklava

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Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.
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*I like making baklava every Thanksgiving/Xmas season, leaving a pan on the counter for all guests to indulge. The high sugar syrup insures that it will be OK for the short amount of time that it usually rests there.

*This month’s challenge was focused on the homemade phyllo dough.

*Here’s the ball of dough after I made it. It was very nice and smooth, if somewhat moist.  I made only the regular recipe, rather than doubling.

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*After letting it rest and putting together the filling and syrup, I rolled out the dough. (I used maple syrup in the syrup and filling.) I used a pasta machine to start and hand rolled the rest of the way. The dough was so delicate that it was difficult to move from the counter into the pan without it wrinkling.

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*Note that after baking, you need to pour the syrup over the top and let the whole thing sit overnight.  So, you can’t plan to have it on the same day you make it.

*Summary:  The flavor was good. If I made this again, I’d definitely make a double batch of dough.  I’d also try to figure out some interesting ways to roll the dough more efficiently so that I could get a thinner product.  I’m not sure that I’ll make this recipe again but it was fun to try it.

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