Remember the laminated pie dough? Yes, well, there was leftover dough so I promptly wrapped and froze it. I let it thaw in my fridge overnite and today thought I would try my hands at making my own phyllo dough. Especially after my husband looked at me like I was a loon. Ahem.
Initially, I thought to use the pasta maker. The dough was very delicate going through the machine. There was no way I was able to crank it past the 4 setting. The dough just got all wholly and a mess.
This was a lucky roll through 5. As Kate Moss said, "Nothing tastes as good as thin feels." Okay, I think she used the word skinny, but who cares about Kate Moss anyway.
Eventually, I abandoned the pasta maker and just went for rolling it out by hand. Lots and lots of flour was needed to keep the delicate dough from tearing. Flour, roll, flip, repeat. I ended up with papery thin, translucent dough--pretty similar to store bought.
Here are my layers of buttered dough laid out in the baking dish. The filling is ground almonds, cinnamon, cardamom and sucanat.
I baked the baklava for about 40 minutes at 350, until crisp and golden.
Syrup was made from orange juice, water, turbinado sugar and honey. The baklava needs alone time to soak up the syrup overnite, but I took pictures today because, well, tomorrow I am moving on to cooking other things. So...spelt flour baklava looks good enough to me.