Walnut Lemon Baklava

Bruno Albouze ©2020/All Rights Reserved.

Walnut Lemon Baklava Recipe Yield a 9x13 inch (23x33cm) baking tray / 35x1.3 ounces/40g bite size portions.

3.3 ounces (100g) walnuts 3.3 ounces (100g) almonds 3.3 ounces (100g) hazelnuts 3 Tbsp (30g) sugar 0.4 cup (100g) maple syrup. 3.3 (100g) poached lemon, diced (optional) 1 ea. orange zest 1 lb. (450g) phylo dough 7 ounces (210g) butter, or Ghee* melted and warm. *Oil can be used instead for vegan purpose.

Syrup 1/2 cup (125g) water 1/2 cup (100g) sugar 0.4 cup (130g) honey 1 Tbsp (15ml) lemon juice. Boil for 5 min. Use warm.

Process nuts with sugar to extra coarse, add maple syrup – give a few pulses to combine. Line baking tray with plastic wrap and spread nut mixture – top with a plastic wrap sheet and flatten evenly to form a slab. Add lemon dices, flatten and freeze for about 2 hours to harden.

Meanwhile, in separate baking tray lined with plastic wrap, place a sheet of phylo; butter thoroughly and repeat until you have 12 to 15 sheets layered. Flip nut mixture slab over, and top with 15 more buttered sheets of dough. Prick with a tooth pic and refrigerate a bit before cutting. Remove baklava from tray and top with parchment and flip over cutting board. Cut into 1.5 inch (3.75cm) diamond shapes. Put back in baking tray and bake at 350ºF (180ºC) for 50 min. Run a knife following the cutting pattern and pour warm syrup evenly. Cool for at least 6 hours prior eating. Store at room temp for up to 2 weeks. Enjoy!

Bruno Albouze. ©2020 – All Rights Reserved – www.brunoskitchen.net

Poached Meyer Lemon / Cooking Method (semi-confit lemon) 1 lb. (450g) Meyer lemon (weigh lemon once prepared) 2 lb. (900g) sugar 2 lb. (900g) water.

Remove stems and cut each lemon into 4 or 8 wedges. Trim wedges and remove and discard any excess membranes and seeds as well. In order to remove its bitterness, lemons need to be blanched; place lemon wedges in a saucepan and cover with cold water, bring to boil and drain. Repeat this step twice, drain and rinse.

Cover the blanched lemon wedges with the sugar and water. Bring to boil and cook on very low for 4 to 5 hours at 195ºF (85/90ºC)… it should not boil. Drain lemon wedges and arrange them in jar. Save up syrup and cook to 218ºF (103ºC) – Let cool and pour syrup over the poached lemons to cover; chill for up to 3 months.

Poached Meyer Lemon / Sous-Vide Method 1 lb. (450g) Meyer lemon (weigh lemon once prepared) 1 lb. (450g) sugar 1 lb. (300g) water.

Remove stems and cut each lemon into 4 or 8 wedges. Trim wedges and remove and discard any excess membranes and seeds as well. In order to remove its bitterness, lemons need to be blanched; place lemon wedges in a saucepan and cover with cold water, bring to boil and drain. Repeat this step twice, drain and rinse.

Heat up water and stir in sugar to melt. In a large bowl, combine lemons with syrup. Fill up vacuum bags (half-way through) and vacuum seal. Set cooking to 185ºF (85ºC). Immerse bags into the hot water and cook for 5 hours. Cool and refrigerate for up to 6 months. Enjoy!

Bruno Albouze. ©2020 – All Rights Reserved – www.brunoskitchen.net