baklava question?

Question

does baklava that left for days get soggy (not crispy) anymore?
becoz some ppl says tht baklava tastes best if left for 24 hrs, but they will go soggy, i think.
do you have to bake the nuts before you sprinkle them into the sheets? or just chop n sprinkle them wthout any pre-cooking?
thanks !

Answer 1

You don't need to bake or toast the nuts before creating the baklava.... and while the pastry stays crispy and flaky, as time passes, you will notice that the syrup will collect at the bottom of the pan and the bottom layers will be softer and more syrupy, but this does not take away from the dessert at all until many days have passed.

Some prefer the syrup-marinated texture of the dessert on about the second day... and I would tend to agree, although I always eat some as soon as it's cool enough to bite without burning my mouth - lol

Answer 2

Baklava

INGREDIENTS:

1 pound frozen phyllo sheets
1 cup melted butter
2 cups finely chopped walnuts or blanched almonds
1/2 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup sugar
3/4 cup honey
1 cup water
1 tablespoon lemon juice

PREPARATION:

Directions for baklava
Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter.
Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400° until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.