Baklava

Baklava famous much loved desert from Turkey and Egypt

Mediterranean sweet Baklava

Baklava How to make the delicious Mediterranean sweet Baklava with vanilla syrup- but don’t eat too much Baklava is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey

Baklava
Baklava

How to make Baklava with Vanilla syrup A popular Mediterranean Sweet.

Recipe Syrup:

2 cups/ 500g sugar 2 cups / 500ml water ½ lemon juiced ¼ teaspoon vanilla extract.

One quantity of syrup 2 cups / 225g pistachio, walnuts or almonds, coarsely chopped ¼ cup sugar 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, 375g / 1 packet Filo pastry at room temperature 250g ghee, melted (or unsalted butter if you really cant get hold of ghee, better still.

Buy the butter and watch my video of how to make Ghee and make some yourself .

Check it out on my YouTube channel. Make the syrup and leave to cool. Preheat oven to moderate 180°C (350°F/Gas mark 4). Brush the base and sides of a 30 x 25 cm cake tin with melted butter. In a bowl combine the chopped nuts, sugar, cinnamon and cloves powder.

Remove a single sheet of Filo pastry at a time, fold each sheet in half and place in tray. Brush the top with butter and fold in edges to fit.

Repeat using half the packet of filo pastry making sure to brush with butter on each sheet, overlap and fold the sides where necessary.

Sprinkle the nut mixture over pastry and then continue to layer the pastry with the remaining sheets.

Pour remaining butter over the top. Cut into diamond or square shapes, making sure to cut right through to the base.

Bake for 20 – 25 minutes or until the Goulash is puffed and lightly golden on top. Remove Baklava from oven and pour the cooled syrup over the hot Baklava.

Leave to cool before cutting along the diagonals again to remove from the tray.

Note : Cover remaining pastry with a damp tea towel to keep from drying out.

Baklava can be prepared days in advance, stored in the fridge and baked on the day they are to be served.

They will also keep for several days after baking in a cool oven or air tight container, but do not store in the fridge.

Check out my blog for more info on cooking Egyptian food at: dynasegyptiancooking.blogspot.com.au

How to Make Baklava Easy Turkish Recipes

This is the ultimate baklava recipe, for the baklava lovers.

It is a great alternative for people who doesn’t like walnuts or that are allergic to it.. Turkish Baklava is normally prepared in large pans and rolled by hand, but here we have the phyllo dough sold in the markets, for those who can not buy it in the markets, you can also roll in at home.

Starting with the syrup, transfer 1 ½ cups of water into a pot Add sugar When it boils, add the lemon juice and turn off the heat.

The syrup is ready. Melt the butter in a small pan Add the vegetable oil Cut the phyllo according to your size of your try Grease the tray Brush some oil between every 2 layers of phyllo When you are done placing half of the phyllo, spread a layer of minched pistachio

Place rest of the phyllos Once you are done, slice your baklava into rectangles Pour the leftover oil after you slice the baklava (try not to use the bubbly part, which burns quickly) On 180C(360F) pre-heated oven, bake for around 25 to 30 minutes.

When both tray and the syrup warms down, pour the syrup on the baklava.Watch our video and learn how to make easy baklava :))

Turkish Dessert Baklava Ingredients:

500g (1,1 lbs) thin phyllo pastry 130 g (1 stick) butter 500g (1,1lbs) sugar 150g (5,2 oz) pistachio 3 tbs. Lemon juice ½ cup vegetable oil Ingredients for the baklava phyllo dough: 2 eggs 1/2 cup vegetable oil 1/2 cup yogurt 1 tsp salt 3 1/2 cup of flour The tip is, the filo dough should be super thin!

Mediterranean style Recipes

Baklava

Optimised Jan 6 H 69 March 3 Baklava 23 June 24 July 13 F H 95

Spain Info

San Francisco De Asis, Urb Marina, San Fulgencio, 03177, Alicante, Spain.

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