How does baklava freeze?

[spinbaby]

I'm making baklava for a shindig later this summer and won't have much time to make it the day of or the day before. I've made baklava before but it's never lasted long enough to try freezing it. Has anyone successfully frozen it and had it come out not soggy?

[cbayer]

1. I have seen it sold frozen, so I am guessing it does quite well.

:drool:

[The empressof all]

2. Only OK unless you have blast freezer

Commercially frozen products are frozen from fresh at a much higher temp I believe which may protect the integrity of the product provided it is kept frozen until properly defrosted.

If you want to freeze it for over a month in your home freezer it will get a bit limp but the taste itself will be fine. I would suggest you try to use or borrow a vacuum sealer which will curtail freezer damage and prevent it from absorbing extra moisture while frozen.

What ever you do make sure it is well wrapped with at least plastic wrap and aluminum foil. You also might want top consider freezing it in a raw state and baking it from frozen the night before. That's what I would do.

Also if your baklava recipe includes a syrup poured over it after baking like some do...I would wait to do that after it is defrosted.

[spinbaby]

3. I hadn't thought about freezing it raw

I think that's what I'll do--assemble and freeze, and then bake and pour syrup at the last minute. Thanks

[The empressof all]

4. You will probably need to bake it at a low temp for several hours

I would do it on 300 for about two hours ...but keep checking it....You'll know when it's done.

And don't forget to cut/score it before you freeze it....It's a real PITA to do after it's cooked.

[RILib]

5. perhaps you will have to make it a few times to experiment

poor you.

[spinbaby]

6. I don't actually eat it

I don't eat sugar.

[pengillian101]

7. Here's a recipe with all honey - no sugar.

It looks good.

http://kathdedon.wordpress.com/2011/01/31/baklava/

[pengillian101]

8. Speaking of Baklava...

Doesn't this look good.

Brandy Baklava

<img src=>

Ingredients

3 oz. - half-and-half
1 Tablespoon - honey
3/4 oz. - hazelnut liqueur
1 oz. - brandy
3 or 4 drops - orange water
1 pinch - cinnamon, additional for garnish
- Honey, for rimmer
1 Tablespoon - crushed pistachios

Directions

On a small saucer, drizzle a thin layer of honey, spread the crushed nuts on a second saucer. Turning the martini glass upside down into the saucer with honey, lightly coat the rim. Next, dip the honey-rimmed glass into the nuts to coat the edge of the glass. Set aside.

Fill a shaker with ice, add the first 6 ingredients and shake vigorously to chill and combine thoroughly. Strain the drink into martini glass and sprinkle a pinch of cinnamon on top.

http://www.honey.com/recipes/detail/8/brandy-baklava