This recipe will serve ( 4-6 people) :
Two cup of sugar
One cup of water
One cup of honey
Three whole cloves
Half lemon
Half table spoon cardamom
To make Baklava you will need :
One and half cup of cashews
One and half cup of walnuts
Half cup of sugar
One table spoon of ground cardamom
Half table spoon of cinnamon
Sixteen sheets phyla pastry
150 grams unsalted butter, melted
Quarter spoon of all spices
Preparation :
For the syrup :
put all ingredients in a pot and bring up to a simmer. Simmer for 10 minutes, with stirring. Remove from heat and remove lemon andcloves. Allow to cool to room temperature.
For baklava :
preheat oven to 180C/350° F. mix cashews, walnuts, sugar and spices in a food processor until nuts are chopped. Brush 4 sheets of phyla with butter, layering on top of each other (remember to keep phyla not being used covered under a damp cloth). Cut the phyla in half and place one half over the other.
Place the phyla in the bottom of a 23 x 33-cm greased baking pan, trimming edges as needed. Sprinkle phyla with a third of the nut mixture. Repeat process twice more with four sheets of pastry and sprinkling with nut mixture. Finish with last four sheets of phyla. Score the top of the baklava into squares and/or triangles. Bake for 35 to 40 minutes, until an even golden brown.
Place the phyla in the bottom of a 23 x 33-cm greased baking pan, trimming edges as needed. Sprinkle phyla with a third of the nut mixture. Repeat process twice more with four sheets of pastry and sprinkling with nut mixture. Finish with last four sheets of phyla. Score the top of the baklava into squares and/or triangles. Bake for 35 to 40 minutes, until an even golden brown.
While baklava is still hot, pour syrup over to coat.
Refrigerate 4 to 6 hours (or overnight) before cutting.
Serve it warm with fresh fruits and you can garnish the top with fresh nuts like almonds.
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