Baklava is an ancient Persian/Turkish dessert delicacy that is made with layers of filo pastry with a nut filling and soaked with ghee and sweet syrup. Traditional way of making the Baklava is a tedious process where you need to brush each layer of the filo sheet with ghee, but the below is a recipe hack and the prep to is less than 15 minutes.
Try this out and treat your guests!
Ingredients Required:
Filo pastry sheets - 16 oz box
Clarified butter / ghee - 3/4 cup
Sugar - 3/4 cup
Water - 2/3 cup
Honey - 1/4 cup
Lemon juice - 1 tblsp
Filling:
Walnuts/Almond - 3 cups coarse blend
Sugar - 1/2 cup
How to make:
Preheat the oven to 350.
In a baking sheet roughly 9x13, grease with some ghee.
Once the filo sheets are pliable, gently open them up and cut them to the size of the baking tray.
Take a little more than half the sheets and gently place them on the tray.
For the filling, mix the coarse nut blend and sugar.
Evenly spread them on top of the sheets.
Place the remaining sheets on the top of the nut blend.
Cut them into diamonds or squares as desired, with care.
Pour warm ghee on the top evenly so all the layers get soaked up.
Set aside for 5 minutes.
Bake for 50 minutes till the top is golden brown in color.
While baking, prepare the sweet syrup.
In a sauce pan, heat the water and sugar and stir till it dissolves and thickens a bit for 6 minutes.
Add the lemon juice to stop crystalization.
Add the honey, mix well and wet aside to cool.
Once the Baklava is out of the oven, pour the sweet syrup immediately over the Baklava so it soaks up the syrup.
Granish with some more crushed nuts.
Set aside for a few hours or overnight.
Cut through the same cuts and serve.
Notes:
You can use nuts of your choice.
Ghee is better than butter as there is no moisture content in ghee and this makes the Baklava soggy.
Honey is optional and can be substituted with sugar.
Do not use a one time use aluminum pan, as you need to cut through the sheets before baking and this might damage the pan. I used it and ended up cutting through the pan and hence placed them in another pan to avoid leakage.
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