BAKLAVA
Baklava has established itself as a leader in culinary delights.
Remember, there are many different shapes of baklava and the ingredients used will vary also. This version is guaranteed to please any palate.
INGREDIENTS
One packet of filo pastry.
300 grms finely chopped walnuts
250 grms melted ghee
Syrup
1 ½ cups of water
2 cups of white sugar
A squeeze of lemon.
Preparing the syrup
Place the water and sugar into a heavy based saucepan. Bring to the boil and simmer for 20 minutes. Just before taking off the heat add a squeeze of lemon juice. Put aside and let cool.
Open out your sheets of filo pastry. Take one layer and Drizzle with the butter or ghee. Add another sheet of filo on top and drizzle with Butter again.
Sprinkle the walnuts over the filo as shown. Place another sheet of filo on top.
Fold in the two sides of the filo to create neat edges.
Place a thin wooden rod (you can find these in all hardware stores) at the end of the filo. Roll the pastry right to the end ensuring that it is not too tight. Make sure the end of the pastry is painted with butter so that it sticks and doesn't come undone.
With your two hands at each end of the pastry push together to scrunch up the pastry.
Remove the wooden stick carefully so as not to undo the pastry. Cut them into equal sizes and place into a greased tray. Repeat these steps until you finish the rest of the pastry. Brush the tops of the baklavas with the rest of the melted butter.
Bake at 170 C for 45 minutes or until golden brown in colour.
Take the tray out of the oven and almost immediately gently drizzle the cold syrup over the baklava. Do not just tip it all in as the syrup absorbs better when it’s done slowly and you will here the sweets sizzling as they absorb the syrup.
Baklava is a must in my home every Eid. It’s a delicious treat for friends and family.
I hope you all have a Wonderful Eid!
Heidi
