FileBaklava ST 06.JPG Wikipedia
Lightly grease a 9"x 13" baking tray with butter and pre-heat the oven to 180 degrees celsius. Crush or process the nuts until they are small and even but not powdered. Mix in the ground cinnamon and sugar. In a separate bowl, melt the butter on a low heat. Cut the filo pastry in half so it fits the tray.
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Instructions. Make areesheh. Heat the 6 cups of whole milk stirring from time to time. When the milk starts steaming, and forms bubbles around the pot, add the vinegar and stir well to mix. Within minutes, the milk will clot. Remove the clots with a slotted spoon or drain with a sieve. Let it drain well and cool.
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Directions. For the Simple Syrup: In a small pot, combine 2 cups granulated sugar with 1 cup (240ml) water and bring to a boil over medium-high heat. Reduce heat to medium, add the lemon juice, and simmer, stirring occasionally, until the sugar has dissolved and the syrup starts to thicken, about 6 minutes.
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Using a knife, cut baklava into 1 1/2-inch diamonds. Bake for 50 minutes or until golden brown on top. While baklava bakes, combine sugar, honey, cinnamon, and lemon juice in a small saucepan. Bring to a boil, making sure that sugar is completely dissolved. Reduce heat and allow the mixture to simmer for 5 minutes.
FileBaklava.jpg Wikipedia
While the baklava bakes, make your honey syrup. Start the syrup when the timer for the baklava has 30 minutes left. In a small saucepan, dissolve 1 cup granulated sugar and 1 cup water over medium high heat and bring to a boil. Reduce heat to medium low. Add ½ cup honey and 1 teaspoon vanilla extract.
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Baklava (/ b ɑː k l ə ˈ v ɑː, ˈ b ɑː k l ə v ɑː / or / b ə ˈ k l ɑː v ə /) is a layered dessert made of filo pastry sheets, filled with chopped nuts, and sweetened with syrup or honey.. There are many competing proposals for the origin of baklava, but there is no consensus on which of the options is true. In modern times, it is a common in Greek, Iranian, Arab, Turkish.
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Step 1. 1. To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes. Stop.
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In a small sauce pan, combine sugar and water over medium-high heat. Stir well until sugar dissolves. Bring mixture to a boil. Add lemon juice. Lower heat to medium-low and simmer for another 10 minutes. Remove the syrup from heat. Add a dash of rose water, and give it a quick stir and set aside.
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To make the baklava filling: Combine all the nuts, sugar, cinnamon, and cloves in a large bowl. Wet 2 clean cloth dish towels; ring out well. Place the thawed phyllo between the dish towels. Begin assembling the baklava by placing a sheet of phyllo in the prepared pan and lightly brush with butter.
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Instructions. Preheat oven to 350˚F (177˚C). Mix together the chopped chocolate, almonds, and cinnamon. You can either chop each ingredient by hand or with a food processor one at a time and then combine everything. In a 9×13 inch (23×33 centimeter) baking pan, lay half of the phyllo sheets flat and evenly in the pan.
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Instructions. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. Make the filling: Arrange the walnuts in a single layer on the prepared baking sheet and bake until fragrant, 7 to 10 minutes. (Leave the oven on to bake the baklava.)
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Remove from heat, add the orange blossom water, and set aside to cool to room temperature. In a large bowl, combine the walnuts and granulated sugar until well mixed. Preheat the oven to 350°F. Brush the bottom of a 9 x 13 pan with clarified butter. Open the two sleeves of phyllo sheet - each will have about 20 sheets.
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Then, after baking and drenching in syrup, cut the pieces with a sharp knife to carefully remove from the pan. Cut the diamond pattern. Using a 9x13x2-inch pan, mark and then cut five rows atop the phyllo stack. Then make nine cuts on the diagonal. The number of columns you make will affect the size of each piece.
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Baklava is a popular Middle Eastern dessert made of phyllo pastry, layered with nuts. In Arabic, we actually call it "baklawa". It is commonly served at celebrations (like ramadan and Eid), alongside other popular middle eastern desserts like Kunafa, Znoud El Sit, Umm Ali, or Mahalabia.
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Prepare Syrup for Baklawa. STEP 1: Mix water, sugar, honey, lemon juice, and rose water in a saucepan until the sugar dissolves. (Optional Step: Add cardamom pods, whole cloves, and dehydrated orange slices to enhance the syrup flavor.) STEP 2: Bring the syrup to a boil, then simmer for 25 minutes. Set aside to cool while you assemble the Baklawa.
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Prepare the baklawa filling by grinding the raw walnuts (or pistachios) in a food processor until fine. You should have 2 cups of the ground walnuts. Mix 1 cup of sugar into the ground walnuts. Set aside. In a 2 quart saucepan, melt the butter over medium heat and remove from heat once it is melted.
