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Baklava

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Number of Votes 2
Number of times Viewed 19051
Comments 4
Rating 3/5.0
 
Occasion: Any   Total servings: 5
Cuisine: Middle Eastern   Calories:
Effort: Average   Pre-Prep time:
Best for: All   Preperation time:
How to serve: Warm    

Baklava recipe by Mariam at PakiRecipes.com.
A rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with rosewater and sugar syrup.


Ingredients
1 lb. self raising flour
3 tablespoons vegetable oil
half teaspoon saltClick to find more about salt
warm water
2 lb. of blanched almondsClick to find more about almonds
6 oz. granulated sugar
6 tablespoons of rosewater
crushed seeds from 8 to 10 cardigan pods for syrup
I cup of water
10 oz. granulated sugar


Preparation
Start by making a dough with 1 lb. self raising flour, 3 tablespoons vegetable oil half teaspoon saltClick to find more about salt and warm water to bind it.
Allow the pastry to rest for at least half an hour at room temperature. The texture should be soft but firm.
For the almond filling, grind 2 lb. of blanched almondsClick to find more about almonds not too fine as the texture should be crunchy. Add 6 oz. granulated sugar, 6 tablespoons of rosewater (not essences of rosewater) and crushed seeds from 8 to 10 cardigan pods.
The cardamomClick to find more about cardamom and the quantity of cardamomClick to find more about cardamom is optional.
A roasting tin 30 cm x 22 cm is just right to take this quantity of baklava. Don't use a nonstick tin if you can help it as the baklava has to be cut with a sharp knife in the tray.
Prepare the tray by brushing the bottom and sides with tablespoon of vegetable oil.
Divide the pastry into 4 equal parts.
Start by rolling out one part very thin and place in the bottom of the greased baking tray. Trim the sides.
Divide the almond mixture into 3 equal parts.
Spread onethird evenly over the bottom layer of pastry.
Build up with alternate layers of pastry and almond mixture, brushing each successive layer of pastry with tablespoon of vegetable oil, ending up with a layer of pastry, the top of which should also be brushed with oil.
Using a sharp knife, cut through the layers of almond and pastry into diamond shaped pieces, pressing the pastry down as you go along to avoid crinkling the top layer.
This should produce 30 or 35 pieces, depending on the size of each piece.
Bake in a preheated oven on the top shelf on 350 for 1 hour.
In the meantime prepare the syrup. Boil I cup of water and add 10 oz. granulated sugar which should be kept boiling on a low light for ten minutes. Let the baklava cool a little when it is removed from the oven and ladle the warm syrup over it evenly.
Try to get the temperature of the baklava and the syrup as even as possible. When the baklava is cold remove each piece separately and carefully.
Store in an airtight container in a cool place and serve as required. Baklava freezes very successfully.



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There are 4 comment(s) for this recipe.
by Anonymous 1/5 Star
the pastry layers should be very flaky and crisp but in this case it turns out be soggy layers of pastry.... not like original baklava..

Sat Jul 21, 2012

by Anonymous No Rating
I think you mean cardamom pods not cardigan pods?

Wed Jan 18, 2012

by sagitarious_shy No Rating
I love Baklavas but for eating not for making so difficult

Sun Aug 15, 2010

by Jasmine 5/5 Stars
my friend is from Pakistan . She loves this recipe and so do I

Mon Feb 22, 2010


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  Baklava at PakiRecipes.com
 

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