Baklava
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Have you ever gone into a Continental or Greek pastry shop and tried one of those delicious nut filled pasties dripped in syrup.
Well I want to show you how easy it is to make your own .
Recipe can be halved
Ingredients
syrup
3 cups sugar
2 cups water
Juice of half a lemon
7 whole cloves
1 cinnamon stick
Baklava
2 boxes of filo pastry at room temp
250g unsalted butter
500g almonds
200g walnuts
1/4 cup sugar
2 tsp ground cinnamon
Method
1. Combine all syrup ingredients to a pot over medium high heat & boil until it reaches a syrup like consistency. Then reduce heat to low and simmer for 10 minutes
2. Add almonds & walnuts to a processor & chop until fine. Add to a bowl, add the cinnamon & sugar.
Pre heat your oven to 200 deg C 180 deg C (fan forced).
3. Μelt butter
4. Begin by lining your tray using an entire box of pastry buttering each layer as you go and allowing some overhang. Add the nuts then fold the overhanging filo over the nuts.
5. Open up the next packet & lay it out out flat on your work surface. Place the pan on top of it and cut the entire bunch to the size of the tin.
6. Add 1/4 of the pastry to top of nut mixture brushing with butter , repeat until all pastry is used.
7. Bake for up to 40 minutes or until deep golden in colour.
8. Remove from the oven and immediately pour the cooled syrup On top if cooked Baklava . Allow the baklava to sit to absorb the syrup and enjoy.
The syrup needs to be cool or room temperature that is why I make it first .
I use a small to medium baking dish normally around 32 cm x 20cm give or take . Really what ever the pastry fits in allowing over hang.
I also use this mixture to make cigars
cigars
Difference is I lay a sheet of filo , cut it in half length way then brush with butter , add a tablespoon of nut mixture to end and roll like a cigar tucking in sides as you go. Place in a pan and tightly together in one layer , brush top with butter and cook in oven, after cooked pour cooled syrup on top
Well I want to show you how easy it is to make your own .
Recipe can be halved
Ingredients
syrup
3 cups sugar
2 cups water
Juice of half a lemon
7 whole cloves
1 cinnamon stick
Baklava
2 boxes of filo pastry at room temp
250g unsalted butter
500g almonds
200g walnuts
1/4 cup sugar
2 tsp ground cinnamon
Method
1. Combine all syrup ingredients to a pot over medium high heat & boil until it reaches a syrup like consistency. Then reduce heat to low and simmer for 10 minutes
2. Add almonds & walnuts to a processor & chop until fine. Add to a bowl, add the cinnamon & sugar.
Pre heat your oven to 200 deg C 180 deg C (fan forced).
3. Μelt butter
4. Begin by lining your tray using an entire box of pastry buttering each layer as you go and allowing some overhang. Add the nuts then fold the overhanging filo over the nuts.
5. Open up the next packet & lay it out out flat on your work surface. Place the pan on top of it and cut the entire bunch to the size of the tin.
6. Add 1/4 of the pastry to top of nut mixture brushing with butter , repeat until all pastry is used.
7. Bake for up to 40 minutes or until deep golden in colour.
8. Remove from the oven and immediately pour the cooled syrup On top if cooked Baklava . Allow the baklava to sit to absorb the syrup and enjoy.
The syrup needs to be cool or room temperature that is why I make it first .
I use a small to medium baking dish normally around 32 cm x 20cm give or take . Really what ever the pastry fits in allowing over hang.
I also use this mixture to make cigars
cigars
Difference is I lay a sheet of filo , cut it in half length way then brush with butter , add a tablespoon of nut mixture to end and roll like a cigar tucking in sides as you go. Place in a pan and tightly together in one layer , brush top with butter and cook in oven, after cooked pour cooled syrup on top
