Whenever I go to a pastry shop I eat tulumbe or baklava. Every single time. The simplest pleasures are the best. This is my first attempt at baklava and to be honest, the best one I’ve ever had. Actually, I was afraid how it will turn out. Knitting needle?! When I saw how Minja does it I thought I could never make it. But, the needle turned out to be a revolutionary utensil and from now own, everything phyllo will be made like this This recipe is straightforward and clear, and what’s most important, beginner friendly.
Minja’s Chocolate Baklava (Burma Tatlisi)
500 g thin baklava phyllo sheets
125 g ground walnuts
50 g chopped walnuts
100 g milk chocolate
1,5 Tbsp sugar
1,5 Tbsp semolina
grated zest of one lemon
100 ml oil
50 ml sparkling mineral water
60 g margarine
Boil mineral water and oil. Remove from heat and let cool. In a bowl mix ground and chopped walnuts, sugar, semolina, grated chocolate and lemon zest. Take one phyllo sheet, spread oil mixture with a pastry brush over, place a knitting needle 5 cm from the sheet edge and fold. Spread about two tablespoons of filling over the folded part. Roll with the help of a needle, but not to tight.
Take 23×33 cm rectangular pan and “wrinkle” your phyllo roll away from the needle (see Minja’s post for the details). Repeat until you run out of the ingredients. Melt margarine and pour over baklava.
Bake in a preheated oven on 200°C for about 20 minutes.
While your baklava is baking, prepare the syrup of 375 ml water and 500 g sugar using the same method as I did for tulumbe only these quantities will produce a thicker syrup. When baklava is done, pour the syrup over while it’s still hot.
Of course, this will taste best if you let it rest in the fridge overnight. But, as usual, we ate everything the same day