Once upon a time, many European countries were under great influence of Ottoman Empire. Turks are long gone, but one of their traditional desserts is still quite popular. It is called Baklava, and, just as some other similar specialties, is really sweet and moist. Basically, it is made of numerous layers of filo, generous amount of sugar syrup and chopped and ground nuts, with the addition of lemon juice and spices.
Phillo sheets should be sized to fit your pan. For making one rich cake maybe twenty sheets are needed. Every sheet should be coated with oil or with melted butter. You should place three to four coated sheets in your pan first, and then sprinkle everything with coarsely ground or finely chopped nuts adding a small spoon of cinnamon and some other spices of your choice.
Sugar syrup is easy to prepare. One and half cups of water and three cups of sugar should be cooked until syrupy, with some cinnamon and lemon juice. Replace some sugar with honey if you want. You may add cloves, orange zest, cardamom, vanilla and other spices of your choice.
Finish your cake with several sheets of filo, cut it to pieces and sprinkle with cold water. The cake is traditionally cut to diamond shapes, but you may cut it into cubes if you want. It should be baked up to thirty five minutes on 180 degrees of Celsius, in preheated oven. Hot cake should be drenched with cooled sugar syrup. The cake can be served after three or four hours.
Instead of using walnuts, you may use any other nuts, including hazelnuts, almonds and pistachio. You could also add chopped dry fruits, for example figs, raisins and apricots. In some parts of East they use chopped dates. You will need maybe four cups of filling, but you can add more, if you like. Cinnamon is always there, but you can add cloves and cardamom as well.
Other spices and aromas are also welcome. Orange zest and juice, vanilla, rum, apricot liqueur and lime will make your own recipe especially interesting. Sugar is often partially replaced with honey. This cake is really very sweet, but if you use lighter syrup, it just won't be the same. It should be very sweet and really moist.
Chocolate is always interesting. Make the cake on your usual way. When your sugar syrup is prepared, melt some chocolate in it, maybe two hundred grams or so. Add orange zest and replace lemon with orange juice. Use your favorite spices. Cinnamon goes very well with chocolate, as well as vanilla. Pour warm syrup over hot cake and leave it to cool completely. You won't be disappointed with this version.
Another really delicious version includes two cups of ground almonds, two cups finely chopped almonds and two cups of finely chopped apricots. The preparation is the same, but you can add some apricot liqueur in your syrup, together with some vanilla and lime or orange juice. Very interesting combination you will surely enjoy in.
Phillo sheets should be sized to fit your pan. For making one rich cake maybe twenty sheets are needed. Every sheet should be coated with oil or with melted butter. You should place three to four coated sheets in your pan first, and then sprinkle everything with coarsely ground or finely chopped nuts adding a small spoon of cinnamon and some other spices of your choice.
Sugar syrup is easy to prepare. One and half cups of water and three cups of sugar should be cooked until syrupy, with some cinnamon and lemon juice. Replace some sugar with honey if you want. You may add cloves, orange zest, cardamom, vanilla and other spices of your choice.
Finish your cake with several sheets of filo, cut it to pieces and sprinkle with cold water. The cake is traditionally cut to diamond shapes, but you may cut it into cubes if you want. It should be baked up to thirty five minutes on 180 degrees of Celsius, in preheated oven. Hot cake should be drenched with cooled sugar syrup. The cake can be served after three or four hours.
Instead of using walnuts, you may use any other nuts, including hazelnuts, almonds and pistachio. You could also add chopped dry fruits, for example figs, raisins and apricots. In some parts of East they use chopped dates. You will need maybe four cups of filling, but you can add more, if you like. Cinnamon is always there, but you can add cloves and cardamom as well.
Other spices and aromas are also welcome. Orange zest and juice, vanilla, rum, apricot liqueur and lime will make your own recipe especially interesting. Sugar is often partially replaced with honey. This cake is really very sweet, but if you use lighter syrup, it just won't be the same. It should be very sweet and really moist.
Chocolate is always interesting. Make the cake on your usual way. When your sugar syrup is prepared, melt some chocolate in it, maybe two hundred grams or so. Add orange zest and replace lemon with orange juice. Use your favorite spices. Cinnamon goes very well with chocolate, as well as vanilla. Pour warm syrup over hot cake and leave it to cool completely. You won't be disappointed with this version.
Another really delicious version includes two cups of ground almonds, two cups finely chopped almonds and two cups of finely chopped apricots. The preparation is the same, but you can add some apricot liqueur in your syrup, together with some vanilla and lime or orange juice. Very interesting combination you will surely enjoy in.
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