Kàwùn Bàklàwāssi

Ingredients

• 1 small knob (for greasing) butter (Used to grease the baking tin to prevent sticking.)
• 20 pieces (15–20 for the bottom layer) pieces of paste (No. 135) (This refers to the thin pastry dough from recipe No. 135 in the original book. Use the thinnest sheets you can make or roll. See inline steps for preparation.)
• 1 sufficient amount to sprinkle between each layer scalded fresh butter (Scalded butter means butter that has been gently heated until just melted and lightly foamy, then used warm. Use enough to lightly coat between every sheet of paste.)
• 1 small whole melon small musk-melon, or any other sweet melon (A ripe, fragrant sweet melon such as cantaloupe or honeydew works well. The melon should be fully ripe for the best flavour.)
• 1 generous shake (to taste) powdered sugar (Also known as icing sugar or confectioners' sugar. Applied over the hot baked pastry just before serving.)
• 20 pieces (15–20 for the top layer) pieces of paste (No. 135) (Same paste as the bottom layer, used to cover the melon filling completely.)

Instructions

1. 1Before you begin assembling the baklava, prepare your paste (No. 135). This is the thin dough referenced in the original book. Roll out the dough as thinly as possible on a lightly floured surface and cut or portion it into flat pieces that fit your baking tin. You will need 30 to 40 pieces in total (15–20 for the bottom layer and 15–20 for the top). Set them aside, covered with a clean cloth so they do not dry out.
2. 2Place the fresh butter in a small saucepan over low heat. Heat it gently, stirring occasionally, until it melts completely and just begins to foam slightly around the edges. Do not let it brown. Remove from the heat and keep it warm — this is your scalded butter for layering between the paste sheets.
3. 3Preheat your oven to 180°C (350°F / Gas Mark 4). While the oven heats, take a baking tin of a suitable size for your paste pieces. Using a small knob of butter and a pastry brush or your fingers, generously coat the entire inside base and sides of the tin with butter. This prevents the pastry from sticking during baking.
4. 4Lay one piece of the prepared paste flat into the greased baking tin. Using a pastry brush or spoon, sprinkle or lightly brush a small amount of the warm scalded butter over it. Continue placing pieces of paste one at a time into the tin, sprinkling scalded butter between each piece, until you have used 15 to 20 pieces for the bottom layer. Try to keep the layers as even and flat as possible.
5. 5Take your small musk-melon (or other sweet melon). Using a sharp knife on a stable chopping board, carefully peel away the outer skin and discard it. Cut the melon in half from top to bottom. Use a spoon to scoop out and discard all the seeds and any stringy fibres from the centre of each half. Decide whether to use one half or the whole melon — this depends on the size of your tin and how thick a filling you want (aim for about half an inch, roughly 1.5 cm, of mashed melon). Take your chosen amount of melon flesh and place it in a bowl. Use a wooden spoon to mash it thoroughly until it becomes a soft, even pulp with no large chunks remaining.
6. 6Spoon the mashed melon evenly over the top of the layered paste in the baking tin. Use the back of the wooden spoon or a spatula to spread it out into a smooth, even layer approximately half an inch (about 1.5 cm) thick across the entire surface of the paste. Make sure the filling reaches all the edges so every piece of pastry is covered.
7. 7Just as you did for the base, now cover the melon filling with the remaining 15 to 20 pieces of paste, again sprinkling warm scalded butter between each piece as you layer them one at a time. The top layer should completely cover the melon filling and be built up evenly. Finish with a light brush of scalded butter on the very top layer.
8. 8Place the assembled tin in your preheated oven at 180°C (350°F / Gas Mark 4). Bake for approximately 30 to 35 minutes, or until the top of the pastry has turned a nice golden colour. Check it from time to time — you are looking for an even, attractive golden-brown colour across the surface. The pastry should feel crisp on top when gently tapped.
9. 9As soon as the baklava is baked to a golden colour, carefully remove it from the oven using oven gloves. While the pastry is still hot, hold a spoonful of powdered sugar above the tin and shake or sift it generously over the entire surface. The heat of the pastry will help the sugar settle and lightly melt into the surface. Serve immediately while hot.