Anybody here know their stuff re: baklava?

[Ns1]

If you were a judge at a baklava competition, what would your criteria be for the perfect baklava?

 

[Epic Fail]

Flakiness.

 

[queenrobot]

That is tasted delicious, didn't get on my hands with it's stickyness and was crunchy.

*I am not a baklava expert*

 

[KeithTalent]

Flaky, not tough. Sweet, but not too sweet. Nuts in small pieces, not large ones. I also would be looking for the taste of cardamom, because I love cardamom in my baklava.

KT

 

[scott916]

Originally posted by: Epic Fail
Flakiness.

This. It's tough to have it flaky but still moist enough to stay together and have the right texture.

 

[loup garou]

Originally posted by: KeithTalent
Flaky, not tough. Sweet, but not too sweet. Nuts in small pieces, not large ones. I also would be looking for the taste of cardamom, because I love cardamom in my baklava.

KT

I like his criteria. Also I hate if the nuts get even a little burnt/overcooked -- they get bitter.

PS serving it with Turkish coffee would be a plus.

 

[KeithTalent]

Originally posted by: loup garou

Originally posted by: KeithTalent
Flaky, not tough. Sweet, but not too sweet. Nuts in small pieces, not large ones. I also would be looking for the taste of cardamom, because I love cardamom in my baklava.

KT

I like his criteria. Also I hate if the nuts get even a little burnt/overcooked -- they get bitter.

PS serving it with Turkish coffee would be a plus.

True dat.

KT

 

[Ns1]

Originally posted by: KeithTalent
Flaky, not tough. Sweet, but not too sweet. Nuts in small pieces, not large ones. I also would be looking for the taste of cardamom, because I love cardamom in my baklava.

KT

I had this baklava yesterday recommended by a friend. It was different than any other I've had. It wasn't uber flaky, but kind of flaky. Nuts in small pieces, sweet but not too sweet, not dripping in honey (ie I didn't mind picking it up)

While it wasn't overly flaky, it practically disintegrated in my mouth. Can't decide if I like it that way or if I prefer it flakier. Tasty as shit though.

 

[MrPickins]

Baklava is awesome! I wish I had the opportunity to try more types. The only place I know to get it is from is a local restaurant run by Iranians.

 

[loup garou]

Originally posted by: Ns1

Originally posted by: KeithTalent
Flaky, not tough. Sweet, but not too sweet. Nuts in small pieces, not large ones. I also would be looking for the taste of cardamom, because I love cardamom in my baklava.

KT

I had this baklava yesterday recommended by a friend. It was different than any other I've had. It wasn't uber flaky, but kind of flaky. Nuts in small pieces, sweet but not too sweet, not dripping in honey (ie I didn't mind picking it up)

While it wasn't overly flaky, it practically disintegrated in my mouth. Can't decide if I like it that way or if I prefer it flakier. Tasty as shit though.

hmm...I like mine dripping with honey, personally. When done right, it can be dripping with honey, yet not too sweet, and still flaky. The only thing is, it has to be eaten fresh. It's the type where if it sits for a while, the bottom layers of phyllo bond together and when you take a bite, the whole bottom comes with it.

 

[Mo0o]

The filling can't be too tough. I once had baklava where the filling kept sticking firmly to my teeth

 

[AntiFreze]

Originally posted by: KeithTalent
Flaky, not tough. Sweet, but not too sweet. Nuts in small pieces, not large ones. I also would be looking for the taste of cardamom, because I love cardamom in my baklava.

KT

:thumbsup:

Are you also a moderator on a food forum?

 

[Lola]

I would want the flavor of all the ingriedients to work well together. Nothing to over power something else.
The "crust" should be tender yet crisp. The honey should moisten the filo dough, but not make it soggy. There should be a bit of give when biting down throughout the layers.
Nuts/filling should be a bit coarse in texture but also should compliement the dough.

 

[abaez]

Side note - the big plate of baklava for $10 at Costco rocks. Perfect for parties since many people have never tried it.

:heart:baklava

 

[DrPizza]

Originally posted by: abaez
Side note - the big plate of baklava for $10 at Costco rocks. Perfect for parties since many people have never tried it.

:heart:baklava

I'm not hungry, but boy is this thread making me crave some baklava.

 

[misle]

I haven't had baklava in a while. I'm gonig to have to find a place that sells it! Baklava is good!

 

[SirStev0]

Originally posted by: Ns1
If you were a judge at a baklava competition, what would your criteria be for the perfect baklava?

Flakiness, nice honey nutty flavor, good delicious salty pistachios, stick-to-your-teeth-iness, etc.

 

[ElFenix]

the lebanese place over on montrose makes such great baklava. better than the greek place across the street. the bottom of their baklava was tough.

 

[summit]

armenians ftw!

 

[krunchykrome]

it has to be crispy on the outside, and thick-gooey on the inside.

a bit spicy also

 

[uberman]

Originally posted by: abaez
Side note - the big plate of baklava for $10 at Costco rocks. Perfect for parties since many people have never tried it.

:heart:baklava

I'm in the SF Bay Area and have never seen baklava at Costco. What Costco do you find it at?

 

[Squisher]

Originally posted by: Summit
armenians ftw!

:thumbsup:



btw-no cloves

 

[JohnCU]

am i the only one who doesn't know what the fuck a baklava is?

 

[Chronoshock]

One of the most common failures of low rate baklava is that the bottom layers bind together and become an incredibly tough mass you have to gnaw through. The delicacy of phyllo necessitates an emphasis on texture when judging. The chopped nuts need to be the right consistency as well; too coarse and it doesn't blend with the rest of the pastry, too fine and its pasty and there's no contrast. Taste is important, but I feel its much easier to master with baklava.

 

[coldmeat]

Originally posted by: JohnCU
am i the only one who doesn't know what the fuck a baklava is?

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