BAKLAVA
Steps:
- Preheat the oven to 350 degrees F.
- For the nut mixture: Combine walnuts, sugar and cinnamon in a bowl. Mix until all ingredients are thoroughly incorporated, then set aside.
- For the filo: Brush an 18-by-13-inch baking dish with clarified butter, then lay out 12 sheets filo dough in the baking dish, brushing clarified butter between each. Sprinkle a third of the nut mixture on top. Layer 4 more sheets of the filo dough on top, brush with butter and add another third of the nut mixture. Layer again with 4 more sheets of the filo dough, brush with melted butter and add the remaining nut mixture. Cover with 10 filo dough sheets, brushing clarified butter between each.
- Use a knife to score the top of the filo dough into a diagonal crosshatch and bake for 1 hour. Let cool slightly.
- For the baking syrup: Bring sugar and 4 cups water to a boil in a pot. Add lemon juice, vanilla, cinnamon sticks and orange peel and stir. Pour in honey and turn heat down low to simmer, then simmer for 10 minutes.
- Pour syrup over the top of the baklava. Let sit overnight at room temperature before serving.
BAKLAVA
Our version of syrup-soaked baklava is gently spiced with cinnamon and cardamom, and has a blend of pecans, pistachios and walnuts
Provided by Miriam Nice
Categories Dessert, Treat
Time 1h45m
Yield makes 24-28 pieces
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease a 21cm x 21cm square cake tin with butter. Chop the nuts into small pieces using a food processor, taking care not to blitz them to a paste. Put them into a bowl, stir in the honey and a pinch of salt and set aside.
- Melt the butter in a pan over a low heat. Cut the first pack of filo pastry sheets in half (so that they fit the tin). Put one sheet in the tin and brush with the melted butter. Lay another sheet on top and brush with butter again, keep layering like this until the whole pack is used up.
- Spread the honey and nut mixture over the pastry and press it down lightly with the back of a spoon. Open the other pack of filo, cut in half and continue the layering and buttering process. When you reach the last sheet pour any remaining butter over the top to finish. Use a sharp knife to cut deep lines into the pastry to create either squares or diamond shapes then bake in the oven for 20 mins.
- Reduce the heat to 150C/130C fan/gas 2 and bake for a further 45 mins. While the baklava cooks put all the syrup ingredients into a saucepan and add 200ml water. Heat gently until the sugar has dissolved then boil the mixture for 8-10 mins or until it has reduced to the consistency of runny honey.
- When the baklava comes out of the oven, pour the warm syrup over the top, allowing it to run into the lines you have cut. Leave it to soak in and serve when it's completely cold.
Nutrition Facts : Calories 224 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
POMEGRANATE SYRUP
Pomegranates are so yummy & good for you & this syrup makes a great cordial, delicious salad dressing & a tblsp in the bottom of your Champagne glass makes a really festive Champagne Cocktail
Provided by Nellabella in Dublin
Categories Beverages
Time 15m
Yield 1 cup, 8-12 serving(s)
Number Of Ingredients 2
Steps:
- To Prepare Juice.
- For 1 cup of juice, put 1-1/2 to 2 cups of seeds in a blender; blend until liquefied. Pour mixture through a cheesecloth-lined strainer or sieve.
- To Prepare Pomegranate Syrup.
- In a 1-2 quart pan, combine pomegranate juice and sugar. Bring to a boil over high heat, stirring until sugar is completely dissolved. Boil for 1 minute. Remove from heat and cool. Cover and refrigerate for up to 2 weeks.
Nutrition Facts : Calories 48.4, Carbohydrate 12.5, Sugar 12.5
ORANGE HONEY SYRUP
Make and share this Orange Honey Syrup recipe from Food.com.
Provided by The Range Rover
Categories Oranges
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a small saucepan.
- Cook, uncovered, over a medium heat, stirring frequently,until butter is melted and the syrup is smooth.
Nutrition Facts : Calories 936.4, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 77, Carbohydrate 230.6, Fiber 0.8, Sugar 228.3, Protein 1.4
POMEGRANATE SYRUP
The best way to take the seeds from a pomegranate is to split them in a deep bowl of cold tap water. The pithy exterior easily drops away from the fruit.
Provided by Tuck Burnette
Categories Sauces
Time 50m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Put seeds and water into a 6-cup saucepan and bring to the boil. Simmer lightly 10 minutes.
- Purée in a food processor. Force through the small holes of a chefs sieve until you have 1 pint of fruit purée.
- Put into saucepan with sugar. Bring to the boil and cook to 212 degrees f.
- Cool slightly, then bottle or store.
Nutrition Facts : Calories 212.6, Fat 0.8, SaturatedFat 0.1, Sodium 3.2, Carbohydrate 53, Fiber 2.8, Sugar 49.4, Protein 1.2
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