Toronto's Premiere Bakery for Baklava, Birthday Cakes, Wedding Cakes, and more!
Ingredients:
Pastry: • 100 g Cheerios, crushed • 50 g walnuts, finely chopped • 50 g shelled pistachio nuts or pine nuts, finely chopped • 50 g ground almonds • 5 ml (1 teaspoon) ground cinnamon • 2 ml (½ teaspoon) mixed spice • 60 ml (¼ cup) caster sugar • 1 packet (500 g) phyllo pastry • 200 g butter, melted Syrup: • 250 ml (1 cup) caster sugar • 400 ml water • Juice of ½ lemon • 15 ml (1 tablespoon) rose water • 80 ml (⅓ cup) honey Method: Preheat the oven to 180°C. Grease a 25 x 34 cm roasting pan. Pastry: Mix all the ingredients except the phyllo pastry and butter. Cut the phyllo pastry sheets to the same size as the prepared pan and cover with a damp cloth to prevent it drying out. Arrange 10 layers of phyllo pastry, each brushed with melted butter, in the bottom of the roasting pan. Sprinkle over a generous layer of the nut mixture. Top with 5 layers of phyllo pastry, each brushed with butter. Sprinkle over another layer of the nut mixture. Repeat the pastry and nut layers twice more, ending with a layer of phyllo pastry. Using a sharp knife, cut a diamond pattern in the top layer of the baklava (do not cut all the way through). Bake for 40 minutes. Syrup: Heat all the ingredients except the honey, stirring continuously until the sugar has dissolved. Bring the mixture to the boil, reduce the heat and simmer for about 10 minutes or until syrupy. Add the honey. Pour the hot syrup over the baklava as soon as it comes out of the oven. Leave to stand for at least 4 hours. Cut into diamond shapes and serve with fruit and Greek yoghurt if desired. Source: Baklava
0 Comments
|
Select Bakery405 Donlands Ave ArchivesCategories |