for the baklava:
for the caramel syrup:
for the topping:
* Clarified butter is really easy to make, and I’ve got a video and recipe here. This amount of clarified butter comes from about 8 ounces / 227 grams sweet cream butter (which is conveniently the amount in my clarified butter recipe).
** If you don’t have convection, no worries—you might need to slightly increase the temperature and/or bake it for slightly longer. If your convection fan is particularly strong, you might want to bake without convection, otherwise the pieces of filo might go flying. I’ve only had this problem baking in commercial kitchens, and most home ovens won’t actually blow things around.
*** The syrup will be much more pourable when hot, and it will more easily soak through the layers of filo. Usually, chilled or room temperature syrup is poured over baklava, but this caramel works better when warm (because the fat and protein from the cream will make it set up too much at room temperature).
**** Crystallization happens when grains of sugar fall into a concentrated sugar solution. If a grain of sugar sticks to the side of the pan in the beginning, and then finds its way back into the syrup halfway through boiling, it will set off a crazy chain reaction where the whole thing will seize up and get grainy. If you follow these instructions, you should be fine, but you can also brush the sides of the pot down with water while it boils if you want to be totally cautious (I don’t like doing this, because it makes it take longer to boil off, and I’ve never had a problem with crystallization with the above method).
Find it online: https://cardamomandtea.com/561/turtle-baklava/