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It'd been so long since I made baklava that I'd forgotten where my recipe was, or what it looked like. The recipe (unless I had another one too... did I have some cutouts from a Greek cookbook?) is actually titled "Kadaifi", from "The Compassionate Gourmet" cookbook. I usually substitute puff pastry sheets for the kadaifi pastry. (In the beginning, I'd made it a few times the semi-traditional way using phyllo dough sheets brushed with margarine, but that's much more tedious, and ends up drier anyway, I feel, compared to the much easier puff pastry sheets).
This recipe doesn't even mention rose water or orange blossom water, which makes me suspect I had another recipe too. I always put one or the other or both in the syrup. This recipe includes cinnamon and lemon, which is also very good, but the cinnamon tends to overpower the other flavors. I should use less cinnamon, or none, next time.
For the nut filling, normally I use walnuts and/or pecans. This time I used pistachios, cashews, and pecans, toasted.
Even double the amount of syrup from the recipe, seems a fairly small amount to me. But actually, after pouring it over the pan it does look quite adequate.
Update: It turned out very sweet. I think now that less syrup would have been fine... As long as there are plenty of slits cut into the top layer of pastry, so that the syrup can soak into the filling.
This recipe doesn't even mention rose water or orange blossom water, which makes me suspect I had another recipe too. I always put one or the other or both in the syrup. This recipe includes cinnamon and lemon, which is also very good, but the cinnamon tends to overpower the other flavors. I should use less cinnamon, or none, next time.
For the nut filling, normally I use walnuts and/or pecans. This time I used pistachios, cashews, and pecans, toasted.
Even double the amount of syrup from the recipe, seems a fairly small amount to me. But actually, after pouring it over the pan it does look quite adequate.
Update: It turned out very sweet. I think now that less syrup would have been fine... As long as there are plenty of slits cut into the top layer of pastry, so that the syrup can soak into the filling.