Chocolate Orange Baklava Recipe | Dr. Oetker (2024)

FAQs

Why is my baklava chewy? ›

Storing: Keep baklava at room temperature in an airtight container for up to 2 weeks to maintain the flaky, crisp texture. Refrigerate: You can also store in the refrigerator for up to 2 weeks in an airtight container but it will be a little chewy and harder than at room temperature.

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!

Cool completely: After pouring the syrup, let the baklava cool completely. This will allow the syrup to penetrate the layers of phyllo pastry and set up properly [3]. Store properly: To maintain the crispiness of the baklava, store it in an airtight container at room temperature.

Ingredients: High-quality baklava is made with premium ingredients, including nuts (typically pistachios or walnuts), butter, sugar, and phyllo dough. The cost of these ingredients can be significant, especially when using top-quality nuts. Labor-Intensive: Making baklava is a labor-intensive process that requires.

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.

Wet your hands and rub or dab moisture all over pastry. Don't get it real wet - just barely damp. You can wrap loosely in foil (give it an opening for steam to escape) or just put directly onto rack in hot oven for a couple minutes. Take out and let cool.

Make sure to use just the right amount of syrup. The syrup should be at least as thick as honey for the baklava to stay crisp. When cooking your syrup on the stove it's important to allow it enough time to reduce and thicken up enough. A runny, liquidy syrup will result in soggy baklava.

Gently rest the pan on a tilt for 2 hours to drain the excess syrup. This will ensure that your baklava is crispy on top, and moist (not soggy) on the bottom.

A very common mistake is to leave it defrost at room temperature as this will make the outer layers gummy; when working with phyllo dough, it should be defrosted, but still cold.