Baklava

The world famous dessert from Turkey

Preparation Time:  60 mins
Cooking Time: 60 mins
Serves: 8

Recipe Ingredients: for the phyllo pastry
450 g refined flour   
1 tablespoon vinegar         
1 teaspoon oil             
1 teaspoon lemon juice     
1 cup hot water         
200g butter 
For the filling
450 g mixed nuts (walnuts, pistachios, almonds), finely chopped
1 teaspoon cinnamon powder
For the syrup
1 cup water 
½ cup caster sugar
1 teaspoon vanilla essence
½ cup honey 
To serve
Sugar syrup
Pistachio flakes
Honey (optional)
Gulkand
Recipe Method:
For the phyllo pastry
Place half the flour in a bowl and mix in the vinegar, oil, lemon juice and hot
water. Knead the dough on a floured surface till it is stiff. Divide the dough into 20 parts.
Roll out each part into a very thin, almost translucent sheet, like a roomali roti. Cut into an 8-inch square, cover with a damp cloth and set aside.
If using a pasta machine pass the dough through the machine till you reach mark 1. Dust with flour several times. Cut into squares and cover with a damp cloth.
For the filling and sauce
In a bowl, toss the chopped nuts with cinnamon. Set aside.
In a pan, heat together the sugar, honey and vanilla. Bring to a boil, lower the heat and simmer for 20 minutes.
To assemble the baklava
Preheat the oven to 170C/325F/Gas 3.
Butter the base and sides of an 8-inch square pan or tin.
Spread two sheets of pastry on the base of the pan one on top of the other. Brush with melted butter, then add 2 more sheets. Repeat till you have about 8 layers of butter and pastry.  Sprinkle two to three spoonfuls of the nut mixture on top. Repeat the layers of pastry, butter and nuts. Use a sharp knife and cut the pastry into squares or diamond shapes while still in the tin.
Bake in the preheated oven for 1 hour, or till the pastry is crisp.
Remove the baklava and pour the prepared sugar syrup all over the baklava; sprinkle with pistachio flakes. Set aside to cool.
To serve
Arrange pieces of baklava on a plate. Drizzle with sugar syrup and sprinkle with pistachio slivers. For extra sweetness add some honey as well!
Footnote: People have a sweet tooth but God has given me 32 sweet teeth! This is one of those recipes which has all of them craving for more.
Note: Commercial phyllo pastry is made by machines as it has a texture that is very difficult to achieve by hand.   Use 450 g of readymade phyllo dough for this recipe.

 

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Author of the Recipe: reetika varshney

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Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

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