Baklava

Baking - sweet

Preparation time

30min

Total time

1h 45min

Portion

-- --

Level

medium

TM 6
TM 5
TM 31

by Senada

published: 2021/07/20

changed: 2021/08/22

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Ingredients

Baklava

100 grams sugar, Mix in Walnut mixture
750 grams walnuts, Coarsely Chopped
400 grams Un-salted butter, Melted
2 packages Filo Pastry

Syrup

805 grams white sugar, 4 cups
1180 grams water, 5 cups
1 level tsp vanilla extract
1 level tsp lemon zest, zest of one lemon

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Recipe's preparation

Syrup

Make the syrup by combing the water, sugar, lemon zest and vanilla in the mixing bowl. Mix with spatula, cook 20min/100°C/"Counter-clockwise operation" /speed 1.

Pour syrup in large mixing bowl to cool down. Set aside.

Baklava

Add 1/2 walnuts in mixing bowl. Chop 5 sec/speed 4-5. Repeat process with the remaining walnuts. Place walnuts and sugar in a large mixing bowl. Set aside.

Clean Bowl. Place chopped up butter into mixing bowl and melt 5min/60°C/speed 2. Pour melted butter in jug or bowl. Set aside.

Preheat oven to 160°C. Grease a rectangular baking tray generously. Layer 6 filo sheets in the tray, brushing each sheet with the butter before adding the next layer.

After the 6th layer, brush with butter and sprinkle the walnut mixture evenly to cover the sheet. Repeat steps, 5 layers (butter each layer) then walnut mixture. Continue process until you have 5 layers of walnut mixture. On top of the last layer of walnut mixture add six sheets (butter each sheet)

Carefully cut baklava into vertical strips (about 1.5 inches each) Turn the tray 45 degrees, and again carefully cut into vertical strips, thus creating small diamond shaped baklavas. Now butter that last layer of filo. Place on medium rack and bake for 1hr and 15mins.

Take the tray out of the oven, and slowly pour (cold) syrup generously and evenly over baklava ensuring that the baklava is extremely moist (yet not "swimming" in syrup) Leave uncovered until syrup is soaked up. Allow to cool at least 2 hours, then cover with foil and refrigerate overnight. Serve the following day.

Tip

Variation: Substitue half of the walnuts with pistachios.

Add 1 tablespoon of rose water to the cooked syrup

Always pour cold syrp over hot baklava

Thermomix Model

Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Recipe is created for
TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

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