Fruit & nut baklava Recipe
Ingredients
Melted butter, to grease
200g pistachio kernels
100g walnuts
170g pkt dried cranberries
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
85g (1/4 cup) fruit mince
45g (1/4 cup, lightly packed) brown sugar
24 sheets filo pastry
125g butter, melted
Syrup
125ml (1/2 cup) water
1 orange
215g (1 cup) caster sugar
6 whole cloves
Fruit & nut baklava Recipe
Method
Step 1
Preheat oven to 150°C. Brush a 25cm (base measurement) square cake pan with butter. Process the pistachios, walnuts, dried cranberries, cinnamon and ginger in a food processor until finely chopped. Transfer to a bowl. Stir in the fruit mince and sugar.
Step 2
Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out). Brush 1 sheet with melted butter. Fold in half crossways. Place in the pan. Repeat with another 7 filo sheets and butter, overlapping the filo slightly to line the base of the pan completely.
Step 3
Sprinkle half the nut mixture over the pastry. Continue layering with the remaining filo, butter and nut mixture, finishing with filo. Tuck pastry edges into sides of pan. Score pastry into 36 squares. Bake for 50-55 minutes or until crisp. Set aside to cool slightly.
Step 4
Meanwhile, to make syrup, place water in a saucepan. Peel 5 strips of orange rind. Place in pan. Juice orange. Add 60ml (1/4 cup) juice, sugar and cloves to pan. Stir over low heat until sugar dissolves. Bring to boil. Reduce heat to low. Simmer for 10 minutes or until the mixture thickens slightly. Cool. Strain mixture through a sieve into a jug. Discard rind and cloves.
Step 5
Pour the syrup over the baklava and set aside for 2 hours to cool completely. Cut into squares.
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