Following a recipe to perfection can be quite challenging when you’re trying to create a dish for the first time. Even though recipe guides are quite detailed, they still miss a few points that can cause confusion among people. This is why most experts recommend people to learn from professionals in person if they want to perfect a recipe. So, if you’re also struggling with any recipe, try asking your local experts about the problem to get a list of viable solutions.
Recently many users have come forward with questions about the Baklava falling apart. If you’re also struggling with the recipe and don’t know why does your Baklava falls apart, here are a few reasons why you’re having this issue.
Why Does My Baklava Fall Apart?
1. Improper Layering
One of the leading reasons why you’re struggling with the Baklava falling apart is that you’re not giving proper attention to the layering. Even though the layering process seems like it doesn’t involve much attention, it is crucial to maintain the proper structure of the dessert. So, you need to experiment with different ratios of content within the layers to determine what works best for you. For most people, it all comes down to the number of phyllo sheets between the contents of this recipe.
All in all, you shouldn’t try to save money on the sheets and make sure there is sufficient bulk between the syrup and nuts inside the Baklava. If you minimize the use of phyllo sheets, then the structure of this pastry will become weak, and it will fall as soon as you’re done making the disk. So, if you were wondering why your Baklava keeps falling apart, it is likely that you’re using an insufficient number of sheets between the contents of your pastry. This issue should be fixed as soon as you increase the number of sheets between the syrup and nuts.
2. Using Excess Butter
Aside from the amount of layering, you need also to give attention to the sogginess of the mixture that you’re adding to the sheets. Using excess butter and syrup in the pastry might enhance the flavor by a little margin, but you will be unable to maintain the proper structure of the recipe. So, if you’re going hard on the butter and don’t want to limit the use of nuts and syrup, then that is probably why you’re unable to create a perfect Baklava recipe.
In this situation, all you have to do is minimize the use of butter in between the different layers. That way, the sogginess of the mixture will go down as you try to structure the phyllo sheets around the syrup and nuts. The sheets will also hold their structure better when the sheets are not soggy. So, hopefully, after reducing the amount of butter and syrup used in the recipe, you will be able to maintain the proper structure of your Baklava pastry. However, keep in mind that using too little butter can also cause the Baklava to crumble.
3. Temperature Issues
Aside from the sogginess and layering issues, you will also have to think about the temperature control while making Baklava. Even though managing the temperature can be quite difficult, it is necessary if you want to create the perfect dish for your dinner. So, make sure to turn down the temperature control unit and keep the kitchen at a moderately hot temperature while creating Baklava. Once the structure has been secured properly, you can then move towards refrigeration of this pastry.
However, before that, you should avoid the use of air conditions and the HVAC system in the kitchen. That way, it will be easier to maintain the structure of the recipe while layering phyllo sheets on top of the syrup and nuts. All in all, these were a few things that you have to keep in mind while trying to create the perfect Baklava recipe.
If for some reason, you’re still struggling to maintain the proper shape of Baklava, you should watch some YouTube tutorials or head to your local bakery and ask the cook. That way, you will get a better idea of what you’re doing wrong and how you need to modify your recipe to accommodate the proper Baklava shape.