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turkish baklava recipe

With a regular rolling pin, roll out each piece of dough into a 6-inch diameter circle, lightly dusting both sides with cornstarch. Lightly dust the dough with cornstarch again and knead it this way for about 2 minutes. Repeat this process two more times, each time kneading the dough for 2 minutes, stretching the dough, and letting the dough rest covered with a damp cloth for 15 minutes. If you try this recipe, please rate it and leave a comment on this post.

Straightforward recipe, learned to make clarified butter for this one. Boil the mixture for 5 minutes, then lower the heat and simmer, uncovered, for about 15 minutes. Turkish Baklava, also known as Fistikli Baklava or Pistachio Baklava, is a deliciously rich, buttery, sweet dessert made from phyllo dough, finely ground pistachios, butter, and a syrup made from sugar, water and lemon juice. The melted butter will separate into 3 layers: foamy froth on top, clear yellow liquid in the middle and white solids at the bottom. ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. You can find phyllo dough in the frozen food section of your grocery store, or in Middle Eastern and Greek grocers. That’s it! I actually don’t know that I notice a difference between using clarified butter or just using regular melted butter in baklava. It's a baklava-lovers paradise. When the baklava is done, remove from oven and slowly pour the cold syrup over the hot baklava. ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Let it bubble up then settle. Sprinkle 1/2 of the chopped pistachios over the phyllo base in an even layer. Add the remaining ground nuts, then finish assembling the baklava by creating the top layer with any remaining sheets of phyllo dough and butter. Your email address will not be published. I don’t think anybody really knows where it was invented or who, really, can claim ownership over it. I am of Armenian descent and my ancestors (survivors from Turkey) used cinnamon and sugar mixed with the nuts. The main reasons for baklava getting soggy are syrup that is too thin, and undercooked dough in the middle. I’m curious…. Roasted or raw?

It’s full of walnuts and sweetened with a honey syrup and is just so, SO good. If it's your first time using fresh or frozen phyllo dough, these tips for using ready phyllo dough are helpful. However if you have a good Middle Eastern grocery near you, you might be able to get phyllo made especially for baklava. Place another layer of phyllo over the nuts and butter it. Four (4) winners will be selected at random from entries received. It’s made from thin phyllo dough that is layered in a large baking dish one sheet at a time, brushing melted clarified butter between each sheet to build up the distinctive flaky texture that baklava is known for. Pulling from both ends, reshape the dough into a 24-inch cylinder. We, too, use a simple syrup for moisture and flavor (not honey), and follow the steadfast rule, hot syrup over cold pakhlava (baklava) or cold syrup over hot pakhlava. By entering you give the right to use your name and likeness. In a medium pot, combine the sugar and water over medium-high heat. Sprinkle the pieces lightly with cornstarch. I just love their flavor and vibrant green color that is so unlike any other nut! And our pakhlava is always cut into diamonds, for good luck, according to my great aunt. Cut it into 20 equal pieces. No purchase necessary.

Stack the pieces into 2 piles of I0 each and let them rest for 30 minutes covered with a damp cloth. Spread out the pieces of dough so that they don’t touch one another and cover them with a damp cloth. So I’m aware that I’m somewhat over-generalizing here by saying that Greek baklava uses honey, walnuts, and cinnamon, while Turkish baklava uses a sugar syrup, pistachios, and lemon juice without the addition of spices or other flavors.

To prevent the dough from drying once you have finished rolling it out or stretching it, sprinkle it lightly with cornstarch and cover it with a damp cloth. (To make triangle shaped pastries, make 6 cuts crosswise instead of 12, and then cut diagonally across each rectangle. Learn How to Work With FIlo Dough to Make Delicious Recipes, Bulgarian Dessert Recipes and Descriptions, Seafood Bastilla With Shrimp, Calamari and Fish. My only issue was making the syrup, which was light golden, but when cooled, it was very hard… Turned all my black into half hard candy. While it's still piping hot, immediately pour the cold syrup evenly over the baklava. Looks very easy to prepare. Bake the baklava for about 45 minutes, or until the layers puff up high and the top layers are golden, crispy and translucent. In every Turkish pastry shop, supermarket, and household, you'll find endless varieties of baklava made with walnuts, hazelnuts, pistachios, and more. When ready, remove the tray from the oven. With this recipe, you don't have to go all the way to Turkey to enjoy good baklava.

Mix the ground pistachio nuts with 2 tablespoons of sugar. But this year, I thought I would make this Turkish baklava recipe to showcase some of the similarities and differences between the recipes! This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry. Continue layering the dough and brushing with butter until one package of dough is used. Cover it with a damp cloth and let it rest for about 15 minutes. My top layer ended up being 13 phyllo sheets thick. Here’s how: Turkish Baklava, also known as Fistikli Baklava or Pistachio Baklava is a deliciously rich, buttery, sweet dessert made from phyllo dough, finely ground pistachios, butter, and a syrup made from sugar, water and lemon juice. , use the hashtag #houseofnasheats and tag me (@houseofnasheats) so I can stop by and give your post some love. I discovered Turkish Baklava on my Istanbul visit last year. While it's still piping hot, immediately pour the cold syrup evenly over the baklava. The reason that clarified butter is used in baklava is that the milk solids will burnduring the baking process and could leave unsightly marks on the surface of the finished product. Food writer Elizabeth Taviloğlu learned Turkish cooking hands-on in Turkey where she has lived and traveled for more than 24 years. There are also differences in how the baklava is cut and presented, but for the sake of keeping things simple, let’s just go with the distinctions I’ve already made.

Bake the baklava for about 45 minutes, or until the layers puff up high and the top layers are golden, crispy and translucent. This is delicious! Spread the walnuts over the dough and lightly sprinkle it with water—using a plant mister is best to help the dough adhere to the walnuts when the next layer is added. Go ahead and experiment with different nuts to give you different flavors. Turkish baklava is also unique in that it doesn’t use any honey as a sweetener or to provide flavor. I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking. Combine the water, sugar, and. It will soak in. ). But there have been periods where many Greeks have lived in Turkey and many Turks have lived in Greece, and there has been crossover between them.

Process until medium to finely ground—do not grind too fine. If you wish, you can substitute the pistachios with ground walnuts or hazelnuts for a more economical version of this recipe. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. Stir the lemon juice into the syrup and set it aside to cool. It doesn’t have to be extremely brown; it should be light and delicately browned.

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