The Art of the Bosnian Baklava
Baklava, with its flaky layers of phyllo dough, crunchy nuts, and sweet syrup, is a dessert loved around the world. While it's commonly associated with Middle Eastern and Mediterranean cuisine, there's a lesser-known gem in the baklava world - Bosnian Baklava. This delectable treat carries with it a rich history and a unique twist on the classic recipe. In this blog post, we'll take a journey through the history of Bosnian baklava and provide a step-by-step guide to making this mouthwatering dessert.
Bosnian baklava, or "Bosanska Baklava" in the native tongue, has deep roots in the culinary traditions of Bosnia and Herzegovina. This sweet delight has been enjoyed by generations, passed down from one family to another, and is an integral part of Bosnian culture.
The history of Bosnian baklava intertwines with the complex history of the region itself. Influenced by Ottoman, Austro-Hungarian, and Slavic cultures, Bosnian baklava reflects a harmonious blend of these diverse culinary traditions. This fusion of flavors and techniques has resulted in a unique and irresistible dessert.
Ingredients
For the Baklava:
5 ounces of sugar
1 pound of walnuts, shelled, with ¾ finely ground and ¼ finely minced
3 sticks of unsalted butter (equivalent to 1 and ½ cups)
2 boxes of phyllo dough
For the Syrup (Agda):
26 ounces of sugar
3.8 cups of water
1 lemon, sliced into rounds
½ teaspoon of vanilla extract or vanilla sugar
We serve homemade baklava @sofraurbana daily!
Step-by-Step Guide
Step 1: Preparing the Simple Syrup (Agda):
In a saucepan, combine sugar, water, lemon rounds, and vanilla extract or vanilla sugar.
Bring this mixture to a boil and let it boil over medium heat for 5-7 minutes.
Remove from heat and allow it to cool.
Step 2: Preparing the Baklava:
Begin by grinding about 12 ounces of walnuts. Finely mince the remaining 4 ounces.
Mix the ground and minced walnuts with 5 ounces of sugar.
Melt the butter over low heat.
Take 3 phyllo sheets from the boxes and set them aside, covering them with a kitchen towel.
Preheat the oven to 360°F.
Generously butter the baking pan.
Layer 6 phyllo sheets in the pan, brushing each sheet with melted butter before adding the next. If the phyllo is larger than the pan, trim the sides to fit perfectly.
Sprinkle a generous handful (about 2 ounces) of the walnut mixture evenly over the sheets.
Layer 2 phyllo sheets on top of the walnut mixture, brushing each sheet with butter before adding the next. Repeat this process until you've used up all the walnut mixture and phyllo sheets, including the bottom layer. You should have approximately 10 layers in total.
Place the 3 phyllo sheets you set aside as the top layer, brushing each sheet with butter before adding the next. Wait to butter the top sheet until you've cut the baklava.
Carefully cut the baklava into vertical strips, approximately 1.5 inches wide. Rotate the pan 45 degrees and again, carefully cut it into vertical strips, creating small diamond-shaped baklava pieces.
Butter the top layer of phyllo dough and place the pan on the medium rack of the oven. Bake for 15 minutes or until it turns golden.
Reduce the oven temperature to 300°F and bake for an additional 90 minutes, checking the baklava frequently. If it browns too quickly, cover it with foil.
Remove the pan from the oven and pour the cold syrup (agda) generously over the baklava, ensuring that it becomes extremely moist but not excessively soaked in syrup. Place the lemon rounds evenly over the baklava.
Cover the pan with a kitchen towel and let it sit overnight to allow the baklava to absorb the syrup thoroughly.
Serve the baklava the following day and enjoy!
