Wednesday, October 12, 2011

Baklava - A Greek Delicacy for Blog hop from Nupur's page

Baklava

         Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. I have selected this recipe from UK-Rosai Blog for this week blog hop which is started by Radhika of Ticklingpalates

Ingredients:
Phyllo dough - 1 pound pack
Melted butter - 1 cup

Filling ingredients:
Ground almond - 2 cup
Ground walnuts - 2 cup
Melon seeds - 1/3 cup (optional)
Shredded coconut - 1/2 cup
Sugar - 1/3 cup
Cardamom powder - 1/2 tsp

Syrup:
Sugar - 3/4 cup
water - 1/2 cup
Lemon Juice - 1 tsp
Broken nuts - 1 tsp

Method:
  • Thaw the Phyllo dough as per the package instruction.
  • Combine all the filling ingredients together and keep it aside.
  • Brush the bottom of a 9X13inch pan with butter.
For Baklava Rolls
Procedure 1
 
  • Open the phyllo dough and take 1 sheet and place on the clean, dry, flat surface. Brush the butter on the top of the Phyllo dough.
  • Place another sheet on the greased sheet and brush with butter.
  • Sprinkle required amount of filling mixture (approx - 2 tbsp) onto the greased phyllo dough sheets.
  • Brush butter on the phyllo sheet and place on the top of the nut mixture sheet.
  • Again sprinkle little amount of filling mixture on the sheet and roll out the pastry into a log.
  • Repeat the same with rest of the phyllo sheets.
  • Place the rolls in a baking tray, cut the log into equal pieces into desired shape.
  • Brush it with melted butter over each piece.
  • Bake the baklava in preheated oven for about 20 ~ 30 minutes until they are light golden brown color.
Procedure 2:
  • Place a phyllo sheet into the greased pan and brush butter on top of the sheet.
  • Repeat until there 8 sheets in the pan.
  • Sprinkle 1/3 cup of the filling mixture on to the phyllo sheets in the pan.
  • Place another Phyllo sheet on the pan and lightly brush with butter.
  • Repeat until there are 2 sheet on top of the nut mixture.
  • Sprinkle 1/3 cup of the filling mixture on to the phyllo sheets in the pan.
  • Place another Phyllo sheet on the pan and lightly brush with butter.
  • Repeat until there are 2 sheet on top of the nut mixture.
  • Sprinkle 1/3 cup of the filling mixture on to the phyllo sheets in the pan.
  • Place another Phyllo sheet on the pan and lightly brush with butter.
  • Repeat until there are 2 sheet on top of the nut mixture.
  • Place another Phyllo sheet on the pan and lightly brush with butter.
  • Repeat until there 8 sheets in top of the nut mixture sheet.
  • Slice the baklava with sharp knife to desired shape. Bursh with butter.
  • Bake the baklava in preheated oven for about 20 ~ 30 minutes until they are light golden brown color.


For Syrup:
  • Boil the sugar and water together for 10 minutes in medium heat or 1/2 thread or 220 degrees on candy thermometer.
  • Add lemon juice and cardamom powder and turn off the heat.
  • Pour the hot syrup evenly over all the baklava pieces when it comes out of the oven.
  • Let the baklava cool for few hours.
  • Garnish with required nuts before serving.
Note:  Filling ingredients may vary according to your choice like Coconut filling, Khoya filling.. but traditional baklava is filled with chopped pistachios nuts. filling amount on the phyllo sheets can be more or less according to your need. Gently handle phyllo sheets with out tearing it. Phyllo sheets are available at frozen section in most supermarkets.  I do not like baklava with honey so I completely avoided using it.

This Supreme Greek delicacy goes to Blog Hop Wednesday



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