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Pie BAKLAVA
 
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Doctor
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PostPosted: Sat Feb 10, 2007 7:59 pm    Post subject: BAKLAVA Reply with quote

BAKLAVA

1 Pkg Fillo Sheets
1 lb Butter, melted
1 lb Walnuts, chopped
3 c Sugar, white granulated
1/2 ts Ground Cloves
1 ts Ground Cinnamon or
1/4 ts Ground and 1 Stick Cinnamon
9 x 13 Pyrex Baking Dish
Pastry Brush

1. Chop walnuts to medium fine and mix with 1 cup sugar, 1/4 Teaspoon ground Cinnamon and 1/4 Teaspoon ground Cloves. 2. Melt Butter. 3. Cut Fillo in half so that each sheet fits the bottom of the Baking Pan. 4. Generously butter the bottom and sides of the baking pan and place the Fillo, one sheet ata a time, in the baking pan. Generously spread butter on each sheet of fillo as it is placed in the pan. Every 6 to 8 sheets of Fillo sp[read a layer of walnut mix. Continue layering Fillo sheets and walnuts until Fillo is complete. Pour any remaining butter over top of the Baklava. The secret to good flaky Baklava is to have each sheet of Fillo well buttered so that the sheets do not stick together. 5. With a sharp knife, cut the Baklava diagonally to form diamond shaped pieces. 6. Preheat oven to 350 degrees and bake the Baklava for 40 to 45 minutes or until golden brown on top. Remove from oven and allow to cool completely. 7. SYRUP Mix one cup water, two cups sugar, 1/4 teaspoon ground cloves and either 3/4 teaspoons Cinnamon or the Cinnamon stick in a sauce pan and bring to a bnoil. Simmer for 20 minutes. 8. Pour the boiling syrup over the cool Baklava and allow to cool completely again.

When cool serve individual pieces with strong (Turkish) sweet coffee and dried apricots for an exquisite dessert.

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Doctor
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Joined: 15 Jan 2007
Posts: 1266
Location: KKTC

PostPosted: Sat Feb 17, 2007 9:31 pm    Post subject: Baklawa Reply with quote

Baklawa

1 lb Phyllo dough sheets
3/4 c Unsalted butter; melted
1/2 c Chopped pistachio nuts, opt.

NUT FILLING
2 Egg whites
1/2 c Caster sugar
2 c Coarsely ground walnuts
2 c Coarsely ground almonds
1 ts Rose water

ALTAR SYRUP
2 c Granulated sugar
1 1/2 c Water
1 ts Lemon juice
1 ts Orange flower water
1 ts Rose water

Stack 10 sheets phyllo on a flat surface, keeping remainder covered with a dry, then a damp tea towel.
Brush top sheet of stack with butter, lift sheet and replace on stack buttered side down. Brush top with butter, lift top two sheets and turn over on stack. Repeat until all 10 sheets are buttered, lifting an extra sheet each time. Top and bottom of finished stack should remain unbuttered.
With kitchen scissors cut buttered stack of phyllo into approximately 10 cm (4 inches) squares. Stack and cover. Prepare remainder of phyllo. Depending on size of phyllo sheets, you may have fewer than 10 left at the end. Halve sheets if necessary to give 10 layers.
Beat egg whites until stiff and beat sugar in gradually. Fold in nuts and rose water.
Butter top of phyllo square and place a tablespoonful of nut mixture in the centre. Gently squeeze into a lily shape, with four corners of square as petals and filling in centre.
Place in a buttered 25 x 33 cm (10 x 13 inch) baking dish. Repeat with remaining ingredients, placing finished pastries close together in dish.
Bake in moderate oven for 30 minutes, reduce to slow and cook for further 15 minutes.
Meanwhile dissolve sugar in water over heat, add lemon juice and orange water and bring to the boil. Boil for 15 minutes, stir in rose water and cool.
Spoon cool thick syrup over hot pastries. Leave until cool and sprinkle pistachio nuts in centres of pastries if desired.
Note: If you are not used to working with phyllo pastry, then it is advisable to fill and shape the first lot of buttered squares before going onto the nest lot. The butter firms fairly quickly and it could be difficult to shape the pastries if the buttered sheets are left for a time.

From: The Complete Middle East Cookbook by Tess Mallos. * ISBN: 1 86302 069 1. * Typed for you by Karen Mintzias

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Doctor
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PostPosted: Sat Feb 24, 2007 7:47 pm    Post subject: Baklava (Lebanese) Reply with quote

Baklava (Lebanese)

2 c Med. chopped walnuts or
-pistachio nuts
1/3 c Sugar
1 tb Rose water
1 lb Filo dough
1 lb Drawn butter or sweet butter
1 Basic syrup recipe

SYRUP
2 c Sugar
1 c Water
Few drops of lemon juice
1 ts Rose water

Preparation : Combine nuts, sugar and rose water. Filo dough may be spread in a buttered 10 x 14 inch pan, brushing each layer with butter. Half way through the layering, place nut mixture in 1/2 to 3/4 inch layer. Then continue layering buttered filo on top. Cut in diamond shaped pieces. Bake at 300 degrees for one hour or until golden brown. Pour syrup over baklava making sure the dough is well saturated. Combine sugar, water and lemon juice in saucepan. Boil over medium heat for 10 to 15 minutes or until slightly viscous (225 degrees). Before removing from heat, add rose water and let come to a boil. Remove from fire and cool.

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SERGEN
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Joined: 09 Mar 2007
Posts: 282

PostPosted: Sun Apr 08, 2007 3:24 pm    Post subject: Baklava Reply with quote

Baklava

Ingredients :

1 lb Filo dough
4 oz Unsalted butter, melted
12 oz Walnuts and/or pistachios, coarsely ground
1 tbl Ground cinnamon
10 oz Granulated sugar
Juice of 1 lemon

Method :

* Preheat the oven to 350F.
* To prevent the filo drying out, cover it first with a sheet of greaseproof paper then with a tea-towel wrung out in cold water. Brush a 13x10 inch baking dish with a little of the butter. Brush half the sheets of filo pastry with butter and lay in the bking dish, one on top of the other.
* Spread over the filling ingredients, then cover with the remaining pastry sheets, again buttering each one before laying it down.
* Using a sharp knife, tuck the edges down neatly round the sides. Brush with the remaining butter. Using a sharp knife, cut into diamonds. Bake in the over for 25 minutes, then reduce the heat to 300F and bake for a further 30 minutes.
* While the Baklava is cooking, put the sugar for the syrup into a pan with 10 fluid ounces water and the lemon juice. Stir over a medium heat until the sugar has dissolved. Bring to the boil and simmer for 5 minutes. Cool.
* As soon as the Baklava comes ut of the oven, pour over the syrup, then leave to cool completely.

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Figen1985
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PostPosted: Tue May 15, 2007 6:24 am    Post subject: Baklava Reply with quote

Baklava

Filling:
1 pound walnuts, coarsely chopped
1/4 cup sugar
1 teaspoon cinnamon
Pastry:
1 pound phyllo pastry
6 oz. unsalted butter, melted
Syrup:
1/2 pound sugar
10 oz. water
2 cinnamon sticks
2 teaspoons lemon juice
some lemon peel
2 tablespoons honey
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 phyllo against the baking dish roughly and, allowing 1 inch extra approximately for shrinkage, cut to length with a sharp knife. Brush each layer of phyllo 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 phyllo on top. Sprinkle on all the remaining filling, spreading it evenly, and cover with 7−8 more layers of phyllo, 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 at 375F for 15 minutes; lower the heat to 350F 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. Cut and serve.

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Sabastian
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PostPosted: Wed Nov 07, 2007 6:25 am    Post subject: Baklava Reply with quote

Baklava

Joan Christodoulides

11 x 6 Pan
1 Pound Almonds, finely ground
1 Pound Walnuts, finely ground
1 Tsp. Cinnamon
2 Pounds Filo
2 Pounds Butter
Syrup
4 Cups Sugar
2 Cups Water
1/2 Tsp. Lemon Juice

Mix nuts with sugar and cinnamon. Grease pan with melted butter. Place 4 fila in pan, brushing with melted butter. Sprinkle with thin layer of nut mixture. Cover with 3 fila, brushing each with melted butter. Sprinkle with nut mix. Repeat this procedure until all fila and mixture are used. Finish with 4 fila brushed with melted butter. Cut in diamond shape and put 1 whole clove on each diamond. Bake in 300° oven for 1-1/2 hours or until lightly browned.
Mix syrup ingredients and warm. Pour warm syrup over baked pastry.

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Sabastian
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PostPosted: Sat Mar 14, 2009 7:24 am    Post subject: Baklava Reply with quote

Baklava

FILLING
4 cups chopped walnuts
2/3 cup whole sugar (e.g., Rapadura) (or Sucanat sugar or granulated sugar)
1 1/2 teaspoons ground cinnamon
FILO
240 grams whole wheat filo, thawed (the weight of different filos varies) (overall, you need 12 18"x13" sheets)
1/4 cup walnut oil, refined, for brushing (or canola or safflower oil) (overall quantity used will depend on amount brushed on each sheet)
FINISHING ("GLAZE")
8 ounces orange juice, frozen concentrate
2/3 cup water
1/2 cup brown rice syrup
1/2 cup maple syrup
1/2 cup whole sugar (e.g., Rapadura), or granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
GARNISH
1/4 cup fresh strawberries, halved
1 tablespoon orange zest
1/3 cup orange slices (both from half an orange)
1/4 cup strawberry jam, optional

FILLING
Assemble all filling ingredients in a bowl.
To assemble the baklava, oil a large (about 9"x13") baking pan. Lay 1/4 of the filo sheets (about 3 18"x13" pieces) into the bottom of the pan, brushing each layer of filo with oil. Spread about 1/3 of the walnut mixture on top of this first layer of filo. Continue this filo-filling layering until all filling if used, and then top with the last layer of filo (always brushing it with oil). There should be 4 layers of filo (with 3 sheets per layer), and 3 layers of filling.
With a sharp knife, cut the baklava so there are 18 pieces (it works out well to have 3 long rows, and 6 short rows).
Then cut these individual pieces/squares on the diagonal to create two triangles from each piece. This will give you a pan with 36 pieces making for easier serving later.
Cover pan with foil, and bake in a 350 degree F (175 degree C) oven (no need to preheat the oven) for 20 minutes, then remove foil and bake 10 minutes more to give the top filo layer a golden brown appearance.
FINISHING ("GLAZE")
While baklava is baking, combine finishing ingredients in a sauce pan and bring to a boil. Reduce heat to medium, and cook (stirring frequently) for about 5 minutes. Remove from heat.
Once baklava is finished baking, remove from oven and pour the finishing "glaze" mixture over all the baklava pieces in the pan. Let cool completely in pan.

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Yemek Tarifleri
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Baklava with Cream Filling (Muhallebi... Kolay Baklava (photograph) Baklava (Gaziantep)

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