BrahMos WORLD INDIA MADHYA PRADESH BHOPAL WTN SPECIAL GOSSIP CORNER RELIGION SPORTS BUSINESS FUN FACTS ENTERTAINMENT LIFESTYLE TRAVEL ART & LITERATURE SCIENCE & TECHNOLOGY HEALTH EDUCATION DIASPORA OPINION & INTERVIEW RECIPES DRINKS BIG MEMSAAB 2017 BUDGET 2017 FUNNY VIDEOS VIRAL ON WEB PICTURE STORIES Mahakal Ke Darshan
WTN HINDI ABOUT US PRIVACY POLICY SITEMAP CONTACT US
N
W
T
logo
Breaking News

Baklava

Saturday - December 8, 2018 11:18 am , Category : RECIPES

Ingredient:
250 g (8 oz) walnuts, finely chopped
60 g (2 oz) light muscovado sugar
1 tsp ground cinnamon
175 g (6 oz) butter, melted, plus extra for geasing
24 sheets of filo pastry, weighing about 500 g (1 lb)
90 ml (3 fl oz) clear honey
2 tbsp lemon juice
Shallow 18×23 cm (7×9 in) Rectangular Cake Tin

Method:
Mix together the walnuts, sugar, and cinnamon.

Lightly butter the cake tin and lay one sheet of filo pastry in bottom of the tin, allowing the pastry to come up the sides. (if necessary, cut the sheets in half to fit in the tin.) brush the pastry with a little
melted butter.

Repeat with five more filo sheets, layering and brushing each one with the butter. Sprinkle with one-third of the nut mixture.

Repeat the process twice, using six mire sheets of filo pastry each time, brushing each sheet with butter and sprinkling the nut mixture over each sixth sheet. Finish with six buttered sheets of filo pastry, and lightly brush the top with melted butter.

Trim the edges of the filo, then, using a sharp knife, cut about halfway through the pastry layers to make 20 squares.

Bake in a preheated oven at 220℃ (200℃ fan, Gas 7) for 15 minutes, then reduce the oven temperature to 180℃ (160℃ fan, Gas 4) and bake for 10-15 minutes until the pastry is crisp and golden brown. Remove the baklava from the oven.

Heat the honey and lemon juice in a heavy saucepan until the honey has melted. Spoon over the hot baklava. Leave to cool in the tin for 1-2 hours. Cut into the marked squares, and serve the baklava at room temperature.

RELATED NEWS