recipe
Baklawa is a delicious phyllo pastry popular in Middle Eastern countries. Its ‘supposed’ origins are Turkish, dating to the Byzantine Empire (or even further), though many cultures claim it for their own. Many Greek and Lebanese restaurants serve it, and it is now a featured dessert of several former Ottoman countries. This week You! collaborates with Chef Nadeem Qureshi of Movenpick Hotel, who shares his delicious recipe for Baklawa. So, satiate your sweet tooth with an exotic and decadent treat!
Ingredients
Puff pastry .......as required
Dry nuts (chopped)....... 1 cup
Sugar....... 1 cup
Rose water....... for essence
Butter (melted) .......1/2 cup
Method
- Lightly grease the pan and line it with the puff pastry or phyllo pastry. Using a pastry brush, brush the phyllo sheet with melted butter.
- Repeat 7 more times until it is 8 sheets thick, each sheet being ‘painted’ with the butter.
- Spoon on a thin layer of the nut mixture. Cover with two more sheets of pastry, brushing each one with butter. Repeat for two more layers or until the nuts are used up.
- Cut them into small equal squares and keep in the oven for baking.
- Now, prepare your sugar syrup over medium heat. In a pot, heat the sugar, water and a little rose water. Stir until the sugar is dissolved and the mixture thickens. Once done, keep it aside to cool.
- Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours.
- Garnish with some more nuts and enjoy.