Baklava is a sweet made of layers of phyllo pastry filled with a variety of nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and those of Central and Southwest Asia. According to wikipedia, the word baklava is first attested in English in 1650,a borrowing from Ottoman Turkish باقلوا /bɑːklɑvɑ. The history of baklava is not well documented. It has been claimed by many ethnic groups, but there is strong evidence that its current form was developed in the imperial kitchens of the Topkapı Palace based on a Central Asian Turkic tradition of layered breads. In today's post I will show you two methods of making delicious baklava. You can either make the baklava into diamond shapes or you can make them round and dainty in small cup cake pans. Either way, once baked, the baklavas look stunning and visually appealing to the eyes. They don't only look beautiful on a fancy platter but they are also mouth wateringly delicious.
1. Buy phyllo pastry from your local supermarket
2. Open up the dough bit my bit taking care that
the dough does not dry out. With a pair of
scissors cut the dough into small pieces and pack
away into a packet.
3. Seal the packet tightly if you not going to use the
dough immediately
4. Take spray and cook and line the cup cake
pans.
5.Take the shredded pieces of phyllo dough and place in
pan
7. Now add 1 dessert spoon of ghee (clarified butter) over
the phyllo pastry and then press down firmly. Then bake in the
oven at 180 degrees.
8. Once the baklava is baked pour over cold syrup on top of the
warm baklava.
Syrup: 2 cups of water
2 cups of sugar.
Boil the above two ingredients until the consistency is
sticky. Then add:
A few drops of rose essence
A pinch of tartaric acid
1/4 cup of golden syrup
Boil the mixture for another ten minutes
9. Decorate with ground pistachios and
cherries
10. VOILA!!!! Bon appetit!!!
1. Phyllo pastry usually comprises of a few layers.
Separate the layers into 6 sheets each. Place
6 sheets on a tray. Then place the filling over.
2. Then cut strips right through the layers of phyllo
3. Then cut the strips at an angle to form diamonds. Now
pour over the ghee (clarified butter) making sure that it
penetrates through all the layers of phyllo pastry. Then
bake in the oven at 180 degrees
4. Once the baklava is baked, pour over the cold
syrup over the hot baklava
5. Decorate with crushed pistachios and enjoy...
the dough does not dry out. With a pair of
scissors cut the dough into small pieces and pack
away into a packet.
dough immediately
pans.
pan
6. Add the filling on top of the shredded phyllo.
Filling: 250g of coarsely ground almonds
(Pistachios can also be used or a
combination of both almonds can
and pistachios can be used)
1 dessert spoon flour
1 dessert spoon sugar
Once the filling is added top up with more
shredded phyllo pastry
the phyllo pastry and then press down firmly. Then bake in the
oven at 180 degrees.
warm baklava.
Syrup: 2 cups of water
2 cups of sugar.
Boil the above two ingredients until the consistency is
sticky. Then add:
A few drops of rose essence
A pinch of tartaric acid
1/4 cup of golden syrup
Boil the mixture for another ten minutes
cherries
Diamond Shape Baklavas
Separate the layers into 6 sheets each. Place
6 sheets on a tray. Then place the filling over.
pour over the ghee (clarified butter) making sure that it
penetrates through all the layers of phyllo pastry. Then
bake in the oven at 180 degrees
syrup over the hot baklava
