Fez Saffron Baklava

Introduction to Fez Saffron Baklava

Fez Saffron Baklava is a delightful twist on the traditional baklava, infused with the fragrant and precious saffron. Originating from the rich culinary landscapes of Morocco, this version combines the age-old pastry with local flavors unique to Fez. Known for its sweet, nutty, and aromatic profile, this dessert has a history as intricate as its layered phyllo dough.

Baklava itself dates back to the Ottoman Empire, a symbol of luxury and a staple in many Middle Eastern cuisines. Each region boasts its own version, but the Moroccan take adds an exotic twist with the use of saffron, emphasizing the country's wealth in spices. This particular ingredient not only adds a distinct flavor and color but also pays homage to Fez's historical role in the spice trade.

Ingredients

• Phyllo dough (1 package)
• Unsalted butter (1 cup, melted)
• Walnuts (2 cups, finely chopped)
• Almonds (1 cup, finely chopped)
• Saffron (a pinch)
• Honey (1 cup)
• Sugar (1/2 cup)
• Water (3/4 cup)
• Lemon juice (1 tablespoon)
• Cinnamon (1 teaspoon)
• Rose water (1 tablespoon, optional)

Preparation

Preparing the Syrup

Start by preparing the syrup, allowing it enough time to cool and thicken. Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes. Add the crumbled saffron threads and honey, stirring until dissolved. Optionally, stir in rose water for an additional layer of flavor. Remove from heat and let it cool completely.

Preparing the Nut Filling

In a large bowl, mix the finely chopped walnuts, almonds, and cinnamon. Set aside. This filling will provide the classic crunch and nutty sweetness characteristic of baklava, with a hint of warmth from the cinnamon.

Assembly

Layering the Baklava

Preheat your oven to 350°F (175°C). Carefully unroll the phyllo dough and cut it to fit your baking dish, covering it with a damp cloth to prevent drying out. Brush the bottom of a 9x13-inch baking dish with melted butter. Place a sheet of phyllo in the dish and brush with butter. Repeat with about 7 more sheets.

Evenly spread a thin layer of the nut mixture over the phyllo. Add two more sheets of phyllo, brushing each with butter. Continue alternating layers of nuts and phyllo until all of the nut mixture is used, finishing with about 8 layers of phyllo on top.

Scoring and Baking

Before baking, use a sharp knife to cut the baklava into diamond or square shapes. Bake for approximately 50 minutes, or until the pastry is golden brown and crisp. Check time with a cooking timer to ensure optimal results.

Adding the Syrup

As soon as the baklava is out of the oven, immediately pour the cooled syrup evenly over the hot pastry. Be sure to get it into all the cuts, ensuring thorough soaking, which will give the baklava its moist and sweet texture. Allow the baklava to cool at room temperature for several hours, or until the syrup is fully absorbed.

Serving Suggestions

Fez Saffron Baklava can be served at room temperature, making it a perfect choice for dessert platters or as a sweet accompaniment to Moroccan mint tea. Whether enjoyed with family or at a social gathering, this decadent dessert will transport you to the vibrant streets of Fez with every bite. For an authentic touch, serve it with fresh fruit or lightly sweetened yogurt, which pairs beautifully with the rich, nutty pastry.