Orange Blossom Scented Baklava

I shared this recipe for baklava scented with the slightest bit of orange flower water (sometimes called orange blossom water) over on my Food52 column last week. I thought you all might like it too so I'm sharing it here. It's such a tasty recipe, and makes a ton of cookies that keep for a while. You can even freeze them!

My version of baklava is mostly traditional - packed full of buttery layers of phyllo pastry filled with walnuts and pistachios, but I added a few non-traditional extras to the syrup that is poured over the top. A split vanilla bean adds another layer of sweetness (and beautiful little seeds), and just a bit of orange flower water perfumes the cookies just slightly. If you are not a fan (or can’t find) the orange flower water a bit of cinnamon or cardamom is great in the syrup too.

For easy serving, transfer the individual pieces of baklava to cupcake liners or squares of parchment paper, then keep them in an airtight container at room temperature. Baklava can also be frozen, baked or unbaked. Just let it thaw in the refrigerator overnight before serving or baking. 

Orange Blossom Scented Baklava

Makes one 9- by 13-inch pan, about 36 cookies

Syrup

1 cup sugar

1 cup mild honey

1 vanilla bean, split

1 cup water

1 tablespoon lemon juice

1 tablespoon orange blossom water

Baklava

8 ounces shelled pistachios, plus a few more to garnish

8 ounces walnuts

3 tablespoons sugar

2 teaspoons cinnamon

1/2 teaspoon cardamom

pinch salt

1 cup unsalted butter, melted

1 pound phyllo dough, thawed and at room temperature

To make the syrup: Bring the sugar, honey, vanilla bean, and water to a boil in a saucepan over medium heat. Stirring occasionally, boil the mixture until it reduces to a slightly syrupy consistency, about 5 minutes. Stir in the lemon juice and orange flower water and set the syrup aside to cool. Remove the vanilla bean pod when cool.

To make the baklava: Preheat oven to 350° F and butter a 9- by 13-inch baking pan. Trim the phyllo sheets so they will fit in the pan.

In a food processor, coarsely grind the pistachios and walnuts. Add the sugar, spices, and a pinch of salt and pulse to combine.

Line the pan with one sheet of phyllo dough and brush it with butter, repeat 5 more times. Sprinkle 1/3 of the nut mixture over the top. Top with 6 more sheets of buttered phyllo dough, followed by 1/3 of the nut mixture. Top with 8 sheets phyllo dough, buttering in between each layer. ((Your grand total of sheets: 6 + 6 + 6 + 8.) Brush the top of the phyllo with butter and trim any overhanging edges.

Use a sharp knife to cut 6 lengthwise strips through the top layer of the dough. Slice each strip diagonally into about 6 diamond shapes.

Bake the baklava until golden brown and crisp, 45 to 55 m inures. Remove the pan to a rack and carefully cut through the scored lines. Pour the cooled syrup over the hot baklava. Let sit for a few hours before digging in. Sprinkle with additional chopped pistachios. Store covered, at room temperature for up to one week.

A Cobbler for the End of Summer

I know I am pushing it here a bit (date-wise) with this dessert, but the last of the berries and stone fruit are hanging around the market and I am going to take advantage while I can. I am a recent cobbler convert (you all know my heart belongs to pie) but cobblers are so tasty, and admittedly a bit easier to make: especially when you top them with drop biscuits like these guys

Some links! 

My column at Food52 is still going strong! I've been on a yeast baking kick over there, check it out. 

I spent a day cruising around Brooklyn devouring baked goods (and taking photos!) with the ladies of Ovenly for King Arthur's Sift. Such a great day! 

and I contributed a few photos to the most recent issue of Taproot.

 

End of Summer Cobbler

makes one 10-inch cobbler

Peaches and blueberries are a perfect pair in this simple cornmeal-biscuit topped cobbler. Baking this cobbler at a high temperature allows the biscuits to cook all of the way through without getting dry, while warming the fruit just enough that it releases its juices.

Filling

3 cups blueberries

3 medium peaches, pitted and chopped into 3/4-inch pieces

1/3 cup granulated sugar

1 vanilla bean, seeds scraped

1 tablespoon cornstarch

pinch salt

zest and juice of one lemon

Biscuits

1 cup flour

1/4 cup cornmeal

3 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

5 tablespoons unsalted butter, melted

1/2 cup buttermilk

1/2 teaspoon vanilla

2 tablespoon heavy cream

1 tablespoons turbinado sugar

Position a rack in the center of the oven and preheat to 400º.

For the filling: Add the sugar, vanilla bean seeds, and lemon zest to a large bowl. Use your fingers to evenly rub the zest and vanilla beans into the sugar. Add the cornstarch and salt then add the berries, peaches, and lemon juice and stir gently to combine.

For the biscuits: Stir the flour, cornmeal, sugar, baking powder, baking soda, and salt together. In a separate bowl whisk the butter, buttermilk, and vanilla together. Add the wet ingredients to the dry ingredients and stir gently until just combined.

Pour the filling into a 10-inch pie pan (or cake pan) then dollop the biscuit mixture over the top in 8 even pieces. Brush them with the heavy cream, then sprinkle the turbinado sugar over the top. Put the pie pan on a baking sheet to catch any drips. Bake until the biscuits are golden and cooked through and the fruit juices bubble, 20-25 minutes. Serve with ice cream.