Baklawa


  • Caster sugar 375 ml
  • Unsalted pistachios 350 g
  • Filo sheets 250 g
  • Whole almonds 250 g
  • Liquid honey 250 g
  • Soft butter 250 g
  • Water 125 ml
  • Lemon ½
  • Rose water 7 tablespoons
  • Cinnamon powder 1 teaspoon


Start by preparing a syrup. To do this, squeeze the half lemon to collect the juice. Bring it to the boil with the caster sugar, water and a tablespoon of rose water over high heat. Once boiling, reduce heat to medium and continue cooking for an additional 5 minutes. Reserve.

Preheat the oven to 180°C.

Then prepare the baklawa. Shell the pistachios and put them in a blender bowl. Add the blanched almonds and mix everything until you have a coarse powder. Put it in a salad bowl, then add the rose water and honey. Mix until you obtain a non-sticky dough. Then add the cinnamon powder, mix, then set aside.

Melt the butter in a saucepan. Collect the fat on the surface to clarify it. Then remove the pan from the heat. Using a brush, coat a mold with clarified butter.

Also brush half of the filo pastry sheets. Layer them on top of each other in the mold, making a quarter turn of each sheet so that it overflows from the mold. Then distribute the pistachio filling evenly on top of the filo pastry sheets. Bring the edges over the stuffing. Brush the remaining filo pastry sheets with the clarified butter. Place them on the pistachio dough, letting them overflow. Fold the edges of the leaves under the baklawa, inside the mold. Brush the surface with clarified butter, and cut into squares or diamonds. Bake for 15 to 20 minutes.

Once out of the oven, pour the syrup over the baklawa. Leave it at room temperature to cool before serving.

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