
My dear friends,
I have decided to treat you all with a little bit of heaven-and by that, I mean Baklava! This elegant desert has traveled across many seas from the Mediterranean Ocean to the Persian Gulf and has finally invaded many taste buds around the world.
Bake with love!
Baklava
Tools Needed
Chef's Knife
Baking Dish
Pastry Brush
Saucepan
Mixing Bowls
Measuring Cup
Spatula
Measuring Spoons
Baklava
* 1 lb. of chopped nuts-Pistachios and walnuts are my favourites
* 1 lb of phyllo dough
* 1 cup of butter, melted
* 1/3 cup of sugar
* 1 teaspoon of ground cinnamon
* 1/3 teaspoon of ground cloves
Honey Syrup
* 1 cup of water
* 1 cup of sugar
* 1/2 cup of honey
* 2 tablespoons of lemon juice
* 1 cinnamon stick
-Lightly grease a 9x13 pan and set the oven to 350°F.
-Thaw the phyllo dough. Roll out the dough and cut the dough in half so the sheets will fit in the pan. Cover with a damp towel to keep it from drying out.
Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves.
-In a saucepan, melt the butter on low heat.
-Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with the butter.
-Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered.
-Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.
-While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.
-Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours.
Photo by Leslee Mitchell
Lovely its recipe and fantastic its post. Great idea for food and good article use this post. thanks
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