The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle-Eastern baklava Recipe. Enjoy the Arabic Cuisine and learn how to make Middle-Eastern baklava.
Makes 3 long logs
Ingredients
500g good-quality Turkish delight* 50g almond meal 200g walnuts, finely chopped 2 tsp rosewater 1 tbs lemon juice 1 cup caster sugar 9 sheets filo pastry 100g butter, melted Rose petals, to garnish Turkish coffee, to serve
Method
Preheat oven to 190°C.
Cut the Turkish delight into small cubes and place in a bowl with the icing sugar from the box, the almond meal, walnuts, half the rosewater, the lemon juice and half the caster sugar. Stir to combine, then set aside.
Place the remaining caster sugar and 1 cup water in a saucepan over medium heat, stirring to dissolve the sugar. Decrease heat to low and simmer for 5 minutes. Stir in the remaining rosewater and set aside to cool.
Place 1 sheet of filo on a workbench and brush with butter. Repeat with 2 more sheets. Place a third of the filling along a long end of the buttered pastry, then roll up, twisting the ends to enclose. Brush the top with butter. Repeat with remaining filo and filling to make 3 rolls.
Place on a greased baking tray and bake for 30 minutes. Brush with a little syrup and set aside to cool.
Once cool, slice diagonally and drizzle with the extra syrup. Garnish with the rose petals and serve with Turkish coffee.
Notes
* Turkish delight is available from Middle-Eastern stores.
Source delicious. - June 2002, Page 148 Recipe by Valli Little
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Easy Chocolate Truffles Recipe. Enjoy the Arabic Cuisine and learn how to make Easy Chocolate Truffles.
Yield Makes 12
Ingredients
1/2 cup plus 2 tablespoons heavy cream 1/8 teaspoon ground cardamom Five strips 1-inch-wide orange peel, pith removed 8 ounces semisweet chocolate, finely chopped 1/4 cup confectioners' sugar 1/4 cup sifted cocoa powder 1/2 cup finely chopped assorted nuts, such as walnuts, pecans, and pistachios
Directions
In a small saucepan, whisk together cream and cardamom. Add orange peel; bring just to a boil. Remove from heat; let stand 15 minutes. Line a baking pan with parchment; set it and another pan aside.
Return cream mixture to heat; bring to a boil. Place chocolate in a heat-proof bowl. Remove cream mixture from heat. Pour through a sieve set over chocolate; discard solids. Stir until melted and smooth.
Pour chocolate mixture onto the unlined baking pan, and spread in an even layer with an offset spatula. Transfer baking pan to freezer; chill chocolate until hardened but malleable, 15 to 20 minutes.
Using a tablespoon, scrape enough chocolate from pan to form a roughly shaped 1-inch ball, being careful not to press too hard against baking pan. Repeat. Transfer balls to the parchment-lined pan; chill truffles in the refrigerator 10 minutes. Place the confectioners' sugar, the cocoa powder, and the chopped nuts in three separate bowls. Roll the truffles in desired coatings.
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Butter Cookies (Ghorayeba) Recipe. Enjoy the Arabic Cuisine and learn how to make Butter Cookies (Ghorayeba).
Ingredients
1 cup butter, soften ½ cup powdered sugar 2 cup flour 1/8 teaspoon baking soda ½ teaspoon vanilla or rose water Mixed nuts to decorate
Method
- Preheat oven to (160 – 325) degrees. - Cream butter with electric mixer until light and fluffy. - Add sugar and continue beating. - Mix flour, baking soda and vanilla. - Gradually add flour to butter mixture, knead to form a soft dough. - Shape into small robe, then into circle. Or shape like small balls. - Arrange the balls in a cookie sheet. - Top each one with a piece of nuts (hazelnut/pistachio/almond/clove). - Bake for about 15 minutes. - Cool completely on a wire rack.
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Maamoul: Stuffed Date-Orange Cookies Recipe. Enjoy our easy Eid Iftar desserts and learn how to make Maamoul: Stuffed Date-Orange Cookies.
Total Time: 2 hr 15 min Prep 45 min Inactive 1 hr 0 min Cook 30 min
Yield: 20 cookies Level: Intermediate
Ingredients Filling:
1/2 pound pitted soft Medjool dates 2 tablespoons water Pinch fine salt 1/4 cup finely chopped crystallized ginger 1/2 teaspoon finely grated orange zest
Dough:
2 cups all-purpose flour 1 teaspoon baking powder 1 tablespoon confectioners' sugar, plus about 1/2 to 2 cups more for dusting Pinch fine salt 1/2 cup unsalted butter (1 stick), plus 2 tablespoons 2 tablespoons neutral flavored oil, such as canola 1/4 cup milk
Directions
Preheat the oven to 325 degrees F.
To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes. Remove and set aside. Clean the processor bowl.
Put the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix. Add the butter, oil, and milk pulsing until the dough just comes together. Take care not to overwork the dough; it will be slightly wet.
Remove dough from the processor, and roll into 20 equally sized balls. In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling. Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball. Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the dough to the filling.
Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn slightly golden, about 25 to 30 minutes. Dust generously with confectioners' sugar, cool and dust again.
Other fillings we love: Apricot Golden Raisin Nut Filling:
1/3 cup hazelnuts, toasted and chopped (other nuts can be substituted) 1/3 cup golden raisins 3 tablespoons apricot jam Pinch fine salt
Puree in a food processor until evenly combined.
Quince-Walnut Filling:
1/2 cup walnuts, toasted 1/3 cup quince jam Pinch fine salt
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Maamoul (Mamoul) Recipes. Enjoy our easy Eid Iftar desserts and learn how to make Maamoul.
Simple Eid Cookies (ka’ak) Recipe
Ingredients
1 cup ghee (clarified butter) ½ cup warm milk ½ teaspoon rose water 2 1/2 cup flour 1 teaspoon baking powder 1 teaspoon sesame 1/8 teaspoon salt ¼ kg Turkish delight (lokum, malban) Powdered sugar
Method
- shake ghee, milk and rose water until well combined. - Sift flour and baking powder in a bowl, add sesame and salt. - Add flour mixture to ghee mixture, knead until smooth. - Preheat oven to (180 – 350) degrees. - Form dough into walnut sized balls - Shape Turkish delight into tiny balls. - Make a hole in the center of the dough using your finger. - Place the Turkish delight balls in the center of each ball. - Seal the dough up over it and press edges together. - Flatten each ball a little and make a design using a fork or (monkash) or a cookie mold. - Place cookies at least 1 inch apart onto cookie sheets. - Bake for about 15 to 20 minutes or until lightly browned. - Cool completely on a wire rack. - Dust with confectioners (powder) sugar.
Maamoul with Walnuts Recipe
Serves: 12 Difficulty: Medium Prep Time: 45 minutes
Ingredients:
Dough: 2 cups all purpose flour 1 cup semolina flour 1 tsp baking powder 1/4 cup milk 2 sticks butter at room temperature 1 tsp orange blossom water
Filling: 1 cup ground walnuts 1/4 cup sugar 1/4 tsp cinnamon 1 tsp orange blossom water
8 medjool dates, pitted 1 tsp orange blossom water
vegetable oil powdered sugar
Preparation:
Pre-heat oven to 450 degrees Fahrenheit.
In a large bowl, combine flour, semolina and baking powder, mix well. Next, add butter, milk and orange blossom water to dry ingredients and combine until dough is formed.
In a food processor, blend walnuts until fine and crumbly, pour walnuts into bowl and add sugar, cinnamon and orange blossom water. Next, put the dates into the food processor and blend until it is formed into a fine ball, remove and add orange blossom water, set aside.
To form maamoul cookies, roll dough into balls, smaller than golf balls, poke an indent into the ball and place some of the filling inside, close the opening until all of the filling is concealed. Next, wipe down the maamoul mold with some vegetable oil so that dough does not stick, press ball into the maamoul mold and then tap our the cookie by hitting the mold on the side. Place the cookies on a non-stick baking sheet and bake for 20 minutes, until bottom of the cookie is light brown. Remove cookies and let cool completely, dust cookies completely with powdered sugar and store in an air tight container for up to 2 weeks.
Pistachio Maamoul Recipe
Ingredients
For the dough:
9 cups semolina or 1500 g
1½ cups butter or 300 g, melted
1½ cups ghee or 300 g, melted
1 cup caster sugar or 200 g
1 teaspoon ground nutmeg
1 teaspoon ground mahlab
1 teaspoon yeast
¾ cup rose water or 190 ml
¼ cup blossom water or 60 ml
For the filling:
3½ cups pistachio nuts or 500 g
1 tablespoon blossom water
2 tablespoons rose water
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
½ cup caster sugar or 100 g
Preparation
In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix the ingredients well then cover and set aside for at least 4 hours.
Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl.
Mix blossom water, rose water and NESTLÉ® Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.
Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.
Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.
Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.
Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned.
Kahk with Dates Recipe
Ingredients:
2 cups samn balady
1 cup milk
4 1/2 cups flour, all purpose
2 tablespoons baking powder
1 teaspoon instant yeas
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 tea spoon ground ginger
sesame seeds
Preparation:
Heat the samn balady (Gee) until almost boiling.
Add the baking powder and the spices to the flour.
Carefully add the flour to the hot samn balady (Gee) and stir with a wooden spoon.
Keep stirring and stirring and stirring.
When the mixture cools down a little, but is still warm, (ie you can knead it with your hands without causing permanent damage), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.
Knead it for a short while, cover and let it rest. (Officially you should shape the kahk now and let it rest later).
After an hour or so you can start shaping the dough with your hands into little balls and then flatten them.
You can add nuts, agwa (date spread), or other filling when you are making it into balls.
Put them in a cookie tray and let them rest for a little.
Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes is enough.
Take them out, wait until they cool and sprinkle with powdered sugar just before eating.
Mamool Recipe
Ingredients:
2 cups semolina flour 1 1/2 cups shortening 1 cup boiling water 3/4 cup white sugar 2 cups ground walnuts 1 teaspoon rose water 1/4 cup confectioners' sugar for dusting (optional)
Preparation:
Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.
In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.
Tips:
Almonds or unsalted pistachios may be used for filling also. If rose water is not available in your area, you can use 1/2 teaspoon of cinnamon for flavoring.
There are many variations for shaping these cookies including rectangles rolled into mini jelly rolls, or shape 3 inch rounds from balls, place filling in the center, and fold the sides over to cover, and seal.
Maamool with Dates
Ingredients:
1 1/2 # semolina
1 cup sugar
1 1/4 # pound butter
boiling water
2 # fresh dates, pitted and pureed
Preparation:
Combine the semolina and the sugar in a large bowl, mix thoroughly. Melt 1# pound of the butter and let it come to a boil . Gradually add the butter to the semolina mixture. Knead well. Set aside in a sealed airtight container at least one hour before using.
When you are ready to use the dough add small amounts of boiling water to make the dough soft and pliable. Wear rubber gloves to protect hands from the boiling water. Combine the dates with the 1/4 # pound of butter (it is better to let this soften first). Knead together until they are well blended. Mold the pastry in small ball about 2 inches in diameter. Hollow out the center of the ball using your finger. Form a shell about 1/4 inch thick.
Fill the hollow with the date mixture. Seal the top by pressing the dough together. Flatten lightly between your palms to form a pie shape. Use the tines of a fork to make a design around the top.
Place on a baking sheet. Cook in a pre heated oven 450 degrees F or 230 degrees C for 20 minutes or until light golden brown. Sprinkle with powdered sugar. Store in sealed airtight containers.
Maamool with Walnuts
Ingredients:
2 cups smeed (semolina)
1 cup boiling water
1 1/2 cups samneh (or other shortening)
1 tsp. ma'ez zahr (orange blossom essence)
1 tsp. rose water
3/4 cup fine sugar
1 1/4 cup crushed walnuts
Preparation:
Make dough of smeed, samneh and boiling water. Knead well together. Cover tightly and leave overnight.
On the second day knead again thoroughly and form into small balls. Hollow out their centers. Fill the hollow with mixture of sugar, nuts and flavorings.
Press the dough back over the filling. Press each cookie onto a buttered baking pan and flatten and decorate with the tines of a fork. Or, shape the dough in the carved molds made in Lebanon especially for this purpose. Bake in moderate oven until lightly browned. Dust liberally with powdered sugar while hot.
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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baklava Cups Recipe. Enjoy Tasty Middle Eastern Desserts and learn how to make Baklava Cups.
1/2 cup pistachios 1/2 cup walnuts 1/2 cup almonds 1 lemon, zested 1/4 cup, plus 3 tablespoons sugar 2 tablespoons butter, melted 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon vanilla extract 2 boxes mini filo shells, 15 shells each 1/2 cup water 1/4 cup honey
Special equipment: 2 (12-cup) mini cupcake pans, food processor
Directions
Preheat oven to 350 degrees F.
Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.
Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.
Recipe courtesy Sunny Anderson, 2009 Show: Cooking for Real - Episode: Opa!
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Simple Baklava Recipe. Enjoy Tasty Middle Eastern Desserts and learn how to make Simple Baklava.
1/2 cup almonds 1/2 cup walnuts 1/4 cup chopped dried apricots 1/4 cup plain bread crumbs 2 tablespoons sugar 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground cloves Pinch of salt 1 stick butter, melted, divided 3 tablespoons honey 12 sheets phyllo dough
Directions
Special equipment: 2 mini-muffin tins
Preheat the oven to 350 degrees F.
Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.
On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)
Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.
Recipe courtesy Giada De Laurentiis Show: Everyday Italian - Episode: Greek Fusion
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pistachio Hazelnut Baklava Recipe. Enjoy Tasty Middle Eastern Desserts and learn how to make Pistachio Hazelnut Baklava.
Making Baklava is a long process, but hopefully you will find the results of your labors rich and rewarding with this wonderful recipe.
Prep Time: 1 Hr | Cook Time: 1 Hr 25 Min | Ready In: 2 Hrs 25 Min
3 cups white sugar 2 1/2 cups water 2 tablespoons honey 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves
Directions
1. In a large bowl, toss together the pistachio nuts, hazelnuts, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves, and 1/2 cup sugar.
2. Unroll thawed phyllo pastry, and cover with a damp towel to prevent drying and cracking. Brush a 10x15 inch jellyroll pan with melted butter using a pastry brush. Lay one sheet of pastry onto the buttered pan, and brush with more butter. Repeat until there are 8 buttered sheets of dough stacked. Sprinkle some of the nut mixture over this layer, then cover with 3 more layers of pastry, each brushed with butter. Sprinkle more of the nut mixture, then 3 layers of buttered pastry. Repeat this pattern until the nut mixture is gone, reserving 8 layers of pastry for the top. Each time a layer of pastry is placed, it must be brushed with the melted butter.
3. Preheat the oven to 350 degrees F (175 degrees C). Cut the pastry into strips, then into diamonds. Pieces should be somewhat small because they are so sweet. At this point each piece may be studded with a whole clove. Heat the remaining melted butter until boiling, and drizzle it evenly over the whole pan.
4. Bake for 1 hour and 15 minutes in the preheated oven, or until evenly golden.
5. While the pastry is baking, combine the remaining 3 cups sugar, water, honey, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves in a large saucepan. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside to cool.
6. When the pastry comes out of the oven, immediately pour the syrup evenly over the entire pan. Be careful when pouring; the hot syrup may cause the butter in the pastry to boil up and splatter. Allow baklava to cool to room temperature before serving. Remove whole cloves from pieces before eating.
Nutritional Information
Amount Per Serving Calories: 182 | Total Fat: 10.9g | Cholesterol: 16mg
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Easy Baklava Recipe. Enjoy Tasty Middle Eastern Desserts and learn how to make Easy Baklava.
This is simple and easy. Serve it in cupcake papers. It freezes well, too.
Prep Time: 30 Min | Cook Time: 50 Min | Ready In: 1 Hr 20 Min
Ingredients
1 pound chopped mixed nuts 1 teaspoon ground cinnamon 1 (16 ounce) package phyllo dough 1 cup butter, melted 1 cup white sugar 1 cup water 1/2 cup honey 1 teaspoon vanilla extract 1 teaspoon grated lemon zest
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
4. Bake in preheated oven 50 minutes, until golden and crisp.
5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.
Nutritional Information
Amount Per Serving Calories: 194 | Total Fat: 12.4g | Cholesterol: 14mg
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baklava with honey syrup Recipe. Enjoy Middle Eastern Desserts and learn how to make Baklava with honey syrup.
Ingredients (serves 8)
3/4 cup sesame seeds 4 cups (400g) walnuts, finely chopped 1/4 cup ground cinnamon 8 sheets filo pastry 100g butter, melted
Honey syrup 1 small lemon 2 cups white sugar 1/2 cup honey 1 cinnamon stick 6 whole cloves
Method
1. Preheat oven to 200°C. Lightly grease a shallow baking tray.
2. Place sesame seeds in a small, non-stick frying pan over medium heat. Cook, shaking pan gently, for 3 to 5 minutes or until golden and toasted. Transfer to a bowl. Add walnuts and cinnamon. Mix well.
3. Brush 1 pastry sheet with butter. Fold in half crossways to form a rectangle.
4. Sprinkle 1/4 cup walnut mixture evenly over pastry. Starting from one long end, roll up into a log. Brush with butter. Place on baking tray. Repeat with remaining pastry, butter and walnut mixture. Bake baklava for 10 to 12 minutes or until golden. Allow to cool on baking tray.
5. Make honey syrup: Peel 1 large strip rind from lemon. Remove the pith. Juice half the lemon. Place lemon rind, lemon juice, sugar, honey, cinnamon stick, cloves and 2 cups water in a small saucepan over medium heat. Cook, stirring often, for 5 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer gently for 10 minutes or until honey syrup thickens slightly. 6. Pour hot honey syrup over cold baklava. Stand for 30 minutes or until baklava has absorbed syrup. Cut each baklava diagonally into 3 pieces. Serve.
Source Super Food Ideas - November 2005, Page 46 Recipe by Yianni Sourris
Preparation Mix all the filling ingredients in a bowl.
Liberally butter the base and sides of an elongated or round baking dish. Measure the length of the fyllo against the baking dish roughly and, allowing 2 cm extra approximately for shrinkage, cut to length with a sharp knife.
Brush each layer of fyllo with melted butter and spread over the base of the container as evenly as possible. Once you have used 5 layers of pastry, sprinkle a thin layer of filling all over the surface and add 3 more layers.
Sprinkle a thin layer of filling and place 2 more sheets of fyllo on top. Sprinkle on all the remaining filling, spreading it evenly, and cover with 7-8 more layers of fyllo, brushing individually with butter. Fold any excess pastry on either of the sides over the filling and brush it with butter.
Brush the top layer liberally with butter in order to get it crisp and golden. Trim any excess pastry with a small sharp knife, keeping in mind that it will also shrink. Cut the top layers of fyllo carefully, either diagonally into diamond shapes or straight, which will result in square or elongated pieces. Be careful not to cut right down to the base, but only the top layers. This is done in order to make cutting and lifting the pieces out, once it is cooked, much easier and efficient.
Using the tips of four fingers, sprinkle drops of water all over the surface and cook it in a preheated oven, gas no.5/ 375 grades F / 190 grades C, for 15 minutes; lower the heat to gas no.4/ 350 grades F/ l80 grades C and cook for a further 20 minutes.
In the meantime, prepare the syrup. Place all the syrup ingredients, apart from the honey, in a saucepan and stir to dissolve the sugar. Simmer for 6-8 minutes, add the honey and simmer for a further 5 minutes until it thickens slightly.
Let the baklava cool down then pour the hot but not boiling syrup slowly all over, through a strainer. Let it stand and absorb the syrup.
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How to make best baklava dessert - so easy traditional baklava recipe. Become a baklava chef & teach others this wonderful recipe.
Ingredients 1 (16 ounce) package phyllo dough 1 pound chopped nuts 1 cup butter 1 teaspoon ground cinnamon 1 cup water 1 cup white sugar 1 teaspoon vanilla extract 1/2 cup honey
Directions Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
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