Baklava Pan Size: Commercial Baking

Baklava is a sweet, nutty dessert made of layers of flaky phyllo pastry, filled with crushed nuts, and sweetened with honey syrup. The best pan to make baklava in is a 13 by 9-inch rectangular cake pan with a removable bottom and straight sides. Metal cake pans without a non-stick coating are ideal, as baklava needs to be cut cleanly in the pan, and non-stick surfaces are prone to scarring from knives. However, any 13 by 9-inch pan will work, including glass, ceramic, or dark metal pans. It's worth noting that glass and ceramic pans are more susceptible to cracking from cutting, so extra caution is needed.

Baklava baking pan size and shape

The size and shape of the baking pan you use for baklava can impact the cooking time and final product. The most common size for a baklava pan is 9 x 13 inches, which is a typical size for a rectangular cake pan. This size allows for the creation of uniform pieces and a good distribution of heat.

Materials

When choosing a baklava pan, it is best to opt for a straight-sided metal cake pan without a non-stick coating. This is because baklava needs to be cut cleanly in the pan, and non-stick surfaces are more susceptible to scarring from knives. A light-coloured metal pan will yield the best results, but any 9 x 13-inch baking pan will work.

Glass, Ceramic, and Dark Metal Pans

Glass pans can be used, but it is important to note that they have different heat properties than metal. Glass is an insulator, while metal is a conductor of heat. This means that baklava baked in a glass pan may take longer to heat up but will cook faster and brown more quickly once heated. If using a glass pan, it is recommended to lower the oven temperature by 25 degrees Fahrenheit and start checking on the baklava about ten minutes earlier than suggested.

Ceramic pans and dark metal pans can also be used, but it is important to pay attention to their unique heat properties. Dark-coloured pans will brown more quickly than light-coloured pans.

Number of Phyllo Layers

The number of phyllo layers in baklava can vary, but most recipes call for one 1-pound package of phyllo dough, which typically contains 24 to 36 sheets. This results in a baklava with up to 24 layers, or possibly more if the sheets are thinner.

Cutting the Baklava

It is important to cut baklava before baking, as phyllo dough becomes extremely brittle once baked. Cutting it beforehand helps to create clean cuts and prevent the baklava from turning into a pile of crumbs. The traditional shape is diamond-shaped pieces, which can be achieved by first cutting the baklava into four even strips lengthwise, then cross-cutting diagonally.

Preventing Soggy Baklava

To prevent soggy baklava, it is crucial to pour fully cooled syrup over the hot baklava right out of the oven. This ensures that the phyllo dough will absorb the syrup and turn crisp as it cools. If the syrup and baklava are the same temperature, the syrup will pool at the bottom, resulting in soggy baklava.

Baklava baking pan materials

Baklava is a dessert of the Middle East and Mediterranean, and it has numerous variations depending on the country of origin. The dessert is typically made with buttered layers of phyllo dough and ground nuts, and covered in a sweet, often honeyed, syrup.

When it comes to choosing the right bakeware for your baklava, there are a few options to consider. Here are some common materials used for baklava baking pans and their advantages:

Metal

Metal pans, typically made of aluminium or stainless steel, are a good option for baklava as they conduct heat evenly, resulting in a uniformly baked dessert. Metal pans are also durable and long-lasting. However, they can be prone to warping if not properly cared for, and they may not be the best choice for more delicate baklava recipes as the metal can be harsh on the thin phyllo dough.

Glass

Glass pans are a popular choice for baklava as they allow you to see the dessert as it bakes, making it easier to monitor the baking process and prevent over-browning. Glass is also a non-reactive material, meaning it won't alter the flavour of your baklava. However, glass pans can be heavier and more fragile than other options, and they may require a longer baking time.

Ceramic

Ceramic pans offer even heat distribution and excellent heat retention, ensuring your baklava bakes evenly and thoroughly. They are also aesthetically pleasing and can go directly from the oven to the table for serving. However, ceramic pans tend to be more expensive than other options, and they can be heavy and prone to chipping or cracking if not handled carefully.

Non-stick Coated

Non-stick pans, usually made of metal with a non-stick coating, are a popular choice for baklava as they allow for easy release of the delicate dessert. The non-stick coating helps prevent the baklava from sticking to the pan, making removal and clean-up a breeze. However, it's important to use wooden or silicone utensils with non-stick pans to avoid damaging the coating.

When choosing a baklava baking pan, it's important to consider the size and shape that best suit your needs. Rectangular pans are commonly used for baklava, with standard sizes ranging from 9" x 13" to 12" x 17". It's also crucial to ensure that the pan has at least a 2-inch depth to accommodate the layers of phyllo dough and nuts.

Additionally, it's worth noting that some recipes may call for specific materials. For instance, a recipe that requires a higher oven temperature might be better suited for a metal pan, while a lower-temperature recipe could work well with a glass or ceramic pan.

In conclusion, the right baklava baking pan material depends on your personal preferences, the specific recipe you're using, and the desired outcome. Each material has its advantages, so choose the one that best aligns with your baking needs and expectations.

Baklava baking time and temperature

The ideal baking time for baklava is between 35 and 45 minutes in an oven preheated to 350°F. This temperature and time range should give you a golden-brown baklava with a crunchy texture.

Baklava is a delicate pastry, and the baking time and temperature must be precise to achieve the perfect result. The oven temperature should not be too high, as this can cause the phyllo pastry to burn. Similarly, the baking time should not exceed 45 minutes, as this can result in overcooking and a dry, hard texture.

It is also important to note that the baklava should be allowed to cool completely before serving. This cooling period allows the syrup to absorb properly into the layers, resulting in a cohesive dessert. The ideal cooling time is at least six hours or even overnight.

Additionally, when making baklava, it is crucial to prepare the syrup in advance so that it has time to cool before being poured over the hot, freshly baked pastry. This ensures that the hot layers of phyllo can absorb as much syrup as possible, creating a crisp and flavourful baklava.

By following these instructions and paying close attention to baking time and temperature, you will be well on your way to creating delicious, perfectly baked baklava.

Preparing the phyllo pastry

Step 1: Mixing the Dough

Begin by gathering your ingredients: flour, olive oil, salt, vinegar, and lukewarm water. Using a stand mixer or a large mixing bowl, combine the dry ingredients, creating a well in the centre. Then, slowly add the liquid ingredients and mix until a soft dough forms. You may need to adjust the amount of water to achieve the right consistency. The dough should be soft, malleable, and smooth.

Step 2: Kneading and Resting the Dough

Once you have a smooth dough, it's time to knead it. Transfer the dough to a floured surface and knead until it becomes supple and elastic. This process should take about 5-10 minutes. After kneading, shape the dough into a ball and wrap it in plastic wrap. Let the dough rest at room temperature for at least an hour, or even overnight if possible. This resting period allows the gluten in the dough to relax, making it easier to roll out later.

Step 3: Dividing and Rolling the Dough

After the dough has rested, divide it into equal-sized portions, usually around 5-8 pieces depending on the size of your baklava pan. Sprinkle each portion with a little olive oil, cover them, and let them rest for at least another hour. This step ensures that the dough stays moist and easy to work with. When you're ready to roll, sprinkle your work surface generously with flour to prevent sticking. Take one portion of dough and gently stretch it into a circle using your hands. Then, use a thin rolling pin to roll out the dough until it is paper-thin, turning and flipping the dough as you go to maintain an even thickness. Repeat this process with the remaining portions of dough.

Step 4: Assembling the Phyllo Pastry

Now it's time to assemble your phyllo pastry! Carefully layer the sheets of phyllo dough in your prepared baklava pan, brushing each layer with melted butter. After adding a few layers of phyllo, distribute your chosen filling (a nut mixture or other sweet fillings) evenly over the top. Repeat this process, adding more layers of phyllo and filling until you've used up all your ingredients. Remember to brush each layer of phyllo with butter to ensure a crispy, flaky texture.

Step 5: Scoring and Baking the Baklava

Before placing your baklava in the oven, use a sharp knife to score the pastry into your desired shape and portion size. This step is important as it helps prevent a soggy bottom and makes it easier to cut and serve your baklava. Place the unbaked baklava in the refrigerator for about an hour to set the butter and enhance flakiness. Then, bake it in a preheated oven at 350°F for 35-45 minutes, or until the top is golden and crispy.

Preparing phyllo pastry may seem daunting, but with practice and patience, you can achieve delicious results. Remember to take your time, follow the steps carefully, and enjoy the process of creating this delicate and mouth-watering dessert!

Preparing the nut mixture

Start by gathering your ingredients. The most common nuts used in baklava are pistachios, walnuts, and hazelnuts, but you can also use almonds or a combination of these nuts. You'll need about 6 ounces (170 grams) of each type of nut. If you're using pre-shelled pistachios, measure out 6 ounces, but if the pistachios still have shells, you'll need to start with more to end up with 6 ounces of shelled nuts.

Next, chop your nuts. You can do this by hand or use a food processor. Pulse the nuts in the food processor a few times until they are coarsely chopped. Be careful not to over-process them; you don't want them to turn into a fine powder. You're aiming for a crunchy texture in your baklava, so the nuts should be finely chopped but not too small. Transfer the chopped nuts to a large mixing bowl.

Now, it's time to add the spices and sugar to your nut mixture. You'll need about 1 to 2 tablespoons of ground cinnamon and a large pinch of ground cloves. You can adjust the amount of cinnamon to your taste preferences. Add these to the bowl with the nuts. Also, add about 2 to 6 tablespoons of granulated sugar, depending on your desired sweetness. Mix everything together until the nuts are evenly coated with the spices and sugar.

That's it! Your nut mixture is now ready to be used in your baklava recipe. Remember to taste your mixture as you go and adjust the spices and sugar to your liking. Enjoy creating this delicious treat!

Frequently asked questions