Baklava – Baking and Serving

    Published: 06-16-2009
    Views: 35,587
    Chef Amy Riolo demonstrates how to bake and serve the baklava.

    Amy Riolo: Hi! I am Amy Riolo. Today, we are making Almond Baklava and we have just finished cutting our Baklava into diagonal pieces and now we are going to place it into the oven. The oven has been preheated at 350 degrees and this is going to bake for about 40-50 minutes or until it's golden brown. Then after it bakes we will take it out and we will pour our sweet syrup on top. So let's go over to the oven. We will just place it in the middle and it takes about 40-50 minutes. One of the important things to remember also is we are cutting the Baklava is to go down about three quarters of the way. You don't want to go all the way down when you are cutting, but if you go down about three quarters of the way this lets the syrup really grab into the Baklava and prevents it from going all the way to the bottom.

    So now after our 50 minutes has passed, we can take our Baklava out of the oven and pour our sweet syrup over the top and this is our Baklava which is golden brown as you can see. It's always good to get the Baklava a little bit more golden then you actually think you need it to, because what happens is, as it absorbs the syrup it tends to get lighter in color and we are just pouring the syrup right over the top and you can hear it sizzle. This sizzle is what really makes it taste great and remember our syrup has been cooled because we made it while it was hot and then we let it cool and we are pouring the cool syrup over the hot Baklava and that's what really gives this its great taste. You can keep a little extra syrup and then continue pouring more. If you like, if you leave it in your refrigerator you can cover it and leave in your refrigerator for few days and then if it seems to get a little dry you can add more syrup a little at time. But I like to add the majority of it, when it is hot because I think that it really takes in more. So then you just let this sit at room temperature and then you can actually serve the Baklava. But let this sit at room temperature it's going to absorb all of that syrup and this Baklava is going to be very delicious.