2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Baklava is an oriental dessert derived from the appetizing Arabic cuisine. Over the centuries, baklava has spread to Turkey, among the Iranian and Balkan peoples. To date, the classic recipe for the preparation of baklava - Rolled and baked on very thin crusts dough, stuffed with walnuts (or pistachios) and drizzled with sugar syrup, exists in different varieties. In this article we will present you some innovative recipes for baklava.
Baklava stuffed with kadaif
Necessary products: 1 packet of ready-made thin crusts, 250 grams of raw kadaif, 200 grams of melted butter;
For the stuffing:
350 grams of finely chopped walnuts, a tablespoon of semolina, half a teaspoon of sugar, a teaspoon of cinnamon;
For the syrup:
1 kg of sugar, a liter and a half of water, a cinnamon stick, the juice of one lemon and a pinch of allspice;
Method of preparation: Carefully unfold the fresh finished crusts. Prepare the filling by mixing all the products in a bowl. Grease the top with plenty of oil, put the stuffing and spread a layer of raw fresh kadaif on top. Distribute it carefully and evenly - to the very end of the crusts. Roll the top 2 crusts with the filling. Grease the next crust with oil, put the roll on it and roll it together with another crust - one roll is wrapped with 4 crusts. You will get 5 or 6 thick rolls that you can cut into pieces. Place the baklava in an oiled pan and bake for about half an hour at 180 C (until a golden crust is obtained).
It's time for the syrup. Mix all products and cook for about 10 minutes. Allow it to cool and pour over the baklava. It will become tastier, you have to let it stand for a day.
Chocolate baklava
Necessary products: 500 grams of fine peel, 200 grams of walnuts, 100 grams of milk chocolate, a tablespoon of sugar, a tablespoon of semolina, the rind of a lemon, 100 grams of butter, half a liter of carbonated water, 60 grams of margarine, half a kilogram of sugar and 5 grams of vanilla.
Method of preparation:Boil the carbonated water together with the oil, then wait for it to cool. In a bowl, mix the ground walnuts, grated chocolate, grated lemon peel, sugar and semolina. Brush each crust with chilled oil. Sprinkle a thick layer of the walnut mixture a few inches from the end. Using a long skewer, roll the crust with the filling into a not very tight roll. Put the resulting roll in the middle of the pan and by pushing the crust remove the needle - so you will get a beautiful dough accordion. Repeat this whole ritual until the products and crusts are exhausted.
Drizzle the baklava with the melted margarine. Put to bake in a preheated 200 C oven for about half an hour.
For the syrup. Melt 100 grams of sugar over low heat until caramel is obtained. Add 100 milliliters of boiling water to the caramel and stir. Add the remaining sugar and 300 milliliters of water. Let it boil for about 10 minutes until the syrup thickens. Finally add the vanilla and stir again.
Pour the hot syrup over the cold baklava or the cold syrup over the hot baklava. Leave to stand overnight.
Fig baklava
Necessary products: 500 grams of bark for baklava, 200 grams of butter, 200 grams of dried figs, 100 grams of dried apricots, 200 grams of walnuts, chopped in bulk, 200 grams of almonds, finely ground;
For the syrup:
450 grams of sugar, 3 teaspoons of water, 3 cloves, peel of 1 orange, 2 tablespoons lemon juice, 3 tablespoons honey
Method of preparation: First prepare the syrup by boiling and letting the sugar, water and cloves simmer for 15 minutes. Remove from the heat and add the peeled orange peel. Allow to cool. Remove the spices and add the lemon juice and honey.
It's the baklava's turn. Soak the figs and apricots for about an hour, drain them, dry them and cut them into piles. Mix them with the walnuts and a little more than half the almonds. Preheat the oven to 180 C. Melt the butter and grease the bottom of the pan with some of it. Divide the crusts into 5-6 equal parts.
Cover the first only with stuffing, and the rest - in addition to stuffing, and 2 tbsp. Cover everything with the last crust without stuffing. Cut into squares or rhomboids. Drizzle a little oil on the cuts and edges. Put it in the oven for about 20 minutes, then sprinkle it with the remaining ground almonds and return it for another 2-3 minutes.
And finally - pour the syrup, cover with foil and leave for at least 3 hours.
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