Dessert Booze: Homemade Baklava Liqueur

Anyone up for a "test kitchen" challenge?

The victim. A liqueur version capturing the flavours of baklava.
Photo: Konstantina (Exei guosto), Flickr ccl

This is a recipe I’m about to make, so I can’t vouch for it’s virtues. It is untried and untested. Anyone out there brave enough to try making it with me? Let me know if you do.

I’ve been thinking about the possibility of making baklava liqueur for some time now. It seems simple enough on the surface. Baklava, that amazing Greek phyllo dessert, has very distinct and delicious flavours. Walnuts, honey, pistachios and cinnamon being the most pronounced. It is often sprinkled with pistachios, but not also so.

Taking my start from baked baklava ingredients I’ve come up with the following recipe. I’ll post later with an update about my results. Feel free to come back with your comments if you try this with me. I’ll be starting mine tonight, without the pistachios.

(I've finished it. Check for post on Aug 18: "World, Welcome Baklava Liqueur." The recipe there is ever so slightly different. Method only.)

Baklava Liqueur

200 g toasted walnut pieces

50 g pistachios, shelled (optional)

2” piece cinnamon stick

1/2 vanilla bean, split, with seeds

1 cup good quality honey

1 cup water 

2 cups good quality vodka

Place the walnut pieces (and pistachios if using) in a frying pan and gently toast until they become fragrant. Do not burn.

Add the toasted nuts to a saucepan with the cinnamon, vanilla, honey and water. Stir well and bring to a gentle simmer. Let simmer for 2-3 minutes to begin to release the flavours of the nuts and spices.

Remove from the heat and let cool. Place in a container and refrigerate for 1-2 weeks. Agitate periodically.

After the infusion period, strain the liquid through a fine cloth. Repeat until quite clear. (I’m not sure how clear it will get since we’re using honey. Use your own judgement.)

Combine the resulting liquid with the vodka and let age for at least 1 week before serving.

This sounds right to me. I would love to have a worldwide test kitchen on this. Anyone up to the challenge? If we pull this off, it should be quite a taste!

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