Friday, December 12, 2014

RECIPE: Baklava

Here's another recipe that's great for the the Noche Buena feast shared by The Maya Kitchen and Chef George Lizares of the LJC Group of Restaurants . I had my first taste of baklava at the Salcedo Market years ago. Its a filo pasty filled with minced nuts. Its really quite good albeit expensive since you need pistachio and walnuts. I think you can tweak the recipe a bit. ;)

BAKLAVA

(Good for 4-5 persons)


Freshly made baklava was one of Larry’s favorite desserts and he enjoyed it with vanilla ice cream.  It’s a simple but elegant dish fit for a king.

Ingredients for the filling and wrapping

120 grams Shelled pistachio nuts
120 grams Shelled walnuts nuts
50 grams Powdered sugar
220 grams Unsalted Butter, melted
Filo pastry sheets




  • Check all the nuts carefully that they have no stones, shells, or any hard object that may damage teeth.
  • After checking, place them in a food processor and grind them to the consistency shown.
  • Sprinkle with the powdered sugar and set aside.
  • Open the box of Filo Pastry and using a scissor, cut open the plastic bag.  Slide the rolled sheets out carefully and get one sheet.  Keep the remaining sheets under a lightly moistened cloth.
  • Brush the filo sheets with melted butter and place another sheet over it and brush again with butter.  Do the same with the third sheet.
  • Like rolling a big cigarette, place the pulverized nuts at the end of one sheet and roll it out.
  • Bake it over medium heat until the color becomes golden brown.
  • Remove from the oven and immediately spoon the syrup over them as shown.
  • Transfer to a serving plate and you may serve it with vanilla ice cream

Ingredients for the syrup

2 pcs. Orange for zest or peeling
5 pcs. Cinnamon stick (depending on size)
3 cups White Sugar
4 cups Water

  • Place all the ingredients in a heavy saucepan and simmer for about 1 hour or until the syrup is thick and has the aroma of oranges.  
  • Strain it and set aside.

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