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Adapting Baklava to a Smaller Pan?

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mj_toronto8

mj_toronto8

Active member
My recipe for baklava calls for a 9 x 13 but I have a pan that is smaller than that. It's not an 8x8 - it's slightly bigger than that but smaller than a 9x13. My best guess is that it is 7 x 11. Luckily, baklava doesn't need me to be perfect, just close. What do I do?

I am going to use the same filling as the 9 x 13 so I am not sharing it. The main thing in question is the syrup. What do you think?

This is my 9 x 13 syrup:
  • 1 cup water
  • 1 cup sugar
  • 1 cup honey
  • 1 cinnamon stick
  • 1 strip orange peel
  • 1 tsp vanilla
Honestly should I just make the full recipe and then wing it?
 
You’re fine using that pan, baklava is pretty forgiving. The main thing is thickness. In a 7 x 11, the layers will be a bit thicker, so it may need slightly more bake time to get fully crisp.

For the syrup, I wouldn’t automatically use the full amount. Your pan is smaller, so you’ll likely need a little less overall. If you pour all of it, you risk it getting too heavy or soggy.

What I’d do is make the full syrup recipe, since it’s easy, then pour slowly and watch how much the pastry absorbs. Start with about three quarters, let it sit for a few minutes, then decide if it needs more.

You’re looking for fully soaked but not swimming. Baklava should feel rich and moist, but still hold its layers.
 
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