Weekend recipe for another Turkish delight; rolled baklava.
INGREDIENTS
500ml ghee
500gr sugar
250ml water
250ml glucose
500gr pistachios
30 sheets of fillo pastry
For syrup
In a pot, add the sugar, water, glucose syrup, .
Place pot over medium heat.
Boil 5 minutes, as soon as the sugar melts, remove pot from heat.
Melt the ghee over a warm bath.
In a food processor grind the pistachios. You don’t want to finely grind them but you don’t want to have large pieces because they will rip through the phyllo dough.
Transfer the filling to a bowl and transfer the ghee to a separate bowl.
Preheat the oven to 180* C
Spread out the phyllo dough on a clean working surface.
Lay one sheet of phyllo dough separately on your working surface. Drizzle with melted ghee,
Cover with another sheet of phyllo and brush with ghee.
Spread the filling over the entire surface.
Place a wooden stick in the middle of the phyllo and roll the pastry all the way.
Do not roll too tight and gently press the ends together towards the middle with your hands, creating folds in the phyllo and remove the sticks.
Brush a baking pan with ghee and add the baklava.
Drizzle with ghee immediately and repeat the same process until the baking pan is full of baklava rolls.
When the pan is full, drizzle any leftover ghee over the baklava rolls.
Bake for 60 minutes.
When ready, remove from oven and immediately pour the hot syrup over the scorching hot baklava rolls.
Allow them to soak up the syrup for 30 minutes.
Sprinkle with ground pistachio nuts and serve.
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