Tuesday, 15 May 2007
This months edition of the KCC is due soon over at Me-Ander, so I thought I would post a couple of recipes. The first recipe I am posting is for Baklava, which for those who don't know is a sweet syrup-soaked pastry that is popular in Greece and the Middle East. This version is flavoured with lemon and rose water. You should get about 30 pieces from this recipe.
200g shelled pistachio nuts
1 tsp caster sugar
2 tsp rose water
270g filo pastry
1/4 cup oil
For the Syrup
3/4 cup water
1.5 cups caster sugar
juice of 1 lemon
1. Chop nuts in a food processor, don't grind them too finely. Stir in sugar and rose water.
2. Preheat oven to 180C/350F. Cut sheets of filo pastry in half. Brush a little oil on the base and sides of a 25cm/10in square baking tin. Put in sheet of pastry, brush with oil and cover with a second sheet. Use up half of the pastry this way.
3. Spread the nut mixture over the pastry and cover with a sheet of filo. Repeat until oil and pastry are used up.
4. Using a sharp knife, cut vertical lines 4cm apart. Cut right through the pastry and nuts, then cut diagonal lines to form diamond shapes. Bake in the centre of the oven for 15 - 20 mins.
5. To make syrup, put the water and sugar in a small pan and heat slowly. Stir once or twice and when it boils add 2 tbsp lemon juice. Boil the syrup for about 6 mins. Stir in remaining lemon juice and leave to cool and thicken slightly.
7. After 20 mins turn the oven to 150C/300F and cook the Baklava for another 20 mins. Cool for about 10 mins.
8. Pour the syrup over the Baklava. Leave for several hours or overnight.
taken from 'The Jewish Cookbook'
.... Just another day ....