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Chef Amy Riolo shows how to bake and serve the baklava dish.
Tags:how to bake and serve baklava,monkey see,amy riolo,baklava dessert,filo dough,How to Make Baklava,middle eastern food,monkeysee
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Hi, I’m Amy Riolo. Today, we’re making almond baklava and we’ve just finished cutting our baklava into diagonal pieces. And now, we’re going to place it into the oven. The oven has been preheated at 350 degrees, and this is going to bake for about 40 to 50 minutes or until it’s golden brown. Then, after it bakes, we’ll take it out and we’ll pour our sweet syrup on top. So, let’s go over to the oven. We’ll just place it on the middle and it takes 40 to 50 minutes. One of the important things to remember also is for 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’re 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 than you actually think you’ll need it too. Because what happens is, as it absorbs the syrup it tends to get lighter in color and we’re 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’ve made it a little hot and then we let it cool and we’re pouring the cool syrup over the hot baklava. And that’s what really gives us this 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 it in your refrigerator for a few days and then if it seems to get a little dried, then you can add more syrup a little of that 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 it’s going to be very delicious.