Chocolate Orange Baklava Recipe | Dr. Oetker (2024)

FAQs

Chocolate Orange Baklava Recipe | Dr. Oetker? ›

If the syrup has been absorbed, add more syrup so that the baklava is sitting in about 1/2 cm of syrup again. Let sit for 1 hour. Remove 2 pieces from a corner and set to the side. Gently rest the pan on a tilt for 2 hours to drain the excess syrup.

If the syrup has been absorbed, add more syrup so that the baklava is sitting in about 1/2 cm of syrup again. Let sit for 1 hour. Remove 2 pieces from a corner and set to the side. Gently rest the pan on a tilt for 2 hours to drain the excess syrup.

Baklava is a dessert or pastry made of many sheets of phyllo pastry, then traditionally filled with chopped nuts and spices and soaked in a rich honey syrup. I've added some incredible Valrhona chocolate to this classic, and now I call it Choclava, and you can too!

There are mainly two things that can go wrong when making a Baklava. The first is, to not be baked properly, leaving the phyllo chewy and whitish in color. And the second is not adding enough syrup, which leads to a very dry Baklava.

The Perfect Baklava

The key to obtaining this consistency is to wait until the syrup has cooled to pour it over the hot baklava. If the syrup is too warm, it makes the baklava soft and soggy. I recommend you prepare the syrup first, before melting the butter and assembling the pastry.

If the syrup is too thick when you are ready to use it, thin it by adding a teaspoon of water at a time until it is a thick, pourable syrup. Do not thin too much.

Conversely, if the Baklava is still warm from the oven, the syrup you pour over it must be room temperature or cooler. It is critical that one of the ingredients in warm and the other is cool in order to ensure the syrup will be completely absorbed by the phyllo.

Its due to many reasons. First, the current economic situation in Turkey. Baklava is made out of sugar (şerbet), yufka (sort of a flat layered dough) and antep fıstığı (pistachio). These three ingridients are very expensive in Turkey due to the shortages of production and current currency crisis.

Difference in Taste and Texture

The baklava Greek region has a much softer texture due to the thick syrup. On the other hand, the Turkish baklava, with its thicker, heavier dough and filling entirely with pistachios, has a more substantial, chewy texture and a rich, nutty flavor.

Baklava is originally from Turkey, Greece, and the Middle East, but it was brought to Hungary by Turkish invaders during the 16th century. Hungary revised it and made it part of their culture as the strudel. 2.

What is the secret to crispy baklava? ›

"There are many, many variations of baklava recipes out there. Most of them call for some variation of a sugar water syrup. This recipe is a bit different because it only uses pure honey over the top of the baklava. This makes for a much crispier, flakier baklava that the baklava that is readily available.

Be sure to cut all the way through to the bottom of the layers. Bake in the preheated oven until golden brown and crisp, about 50 minutes. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil.

Eating excessive amounts of baklava can cause a rapid increase in blood sugar levels, leading to insulin resistance, weight gain, and other metabolic disorders.

Baklava has a really lengthy shelf life, lasting about 2+ weeks. It should be stored in an airtight container, either in room temperature or in the fridge. Storing in room temperature will preserve the crispness. If you like your baklava chewy and a bit harder, store it in the refrigerator.

What is traditional baklava made of? Traditional Turkish baklava, also known as fistikli baklava or pistachio baklava is typically made of phyllo dough, finely crushed pistachios, butter, and a simple syrup made of sugar, water, and lemon juice.

Bake the baklava for 40 to 45 minutes. The top should be golden brown, and you should hear it bubbling. Let the baklava cool for 5 minutes; then use a spoon to drizzle the syrup into all of the cuts.

Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers.

Reheat before serving: If you find that your baklava has become slightly soft, you can reheat it in the oven for a few minutes before serving. This will help to restore some of its crispiness [3].

Simmer your syrup for 10 minutes as you stir it occasionally. Keep the heat down low and use a wooden spoon to stir your syrup occasionally for 10 to 15 minutes. If it starts to boil, turn the heat down so that it doesn't get too hot.

How to store baklava? The good news is baklava is one of the few desserts you can make a few days ahead. It will keep well for up to 2 weeks stored in an air-tight glass container at room temperature or in the fridge.