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BAKLAVA

I remember having Baklava, traditionally a Turkish sweet forĀ first time when I was a kid. It was a must on the list of things my aunt brought for us every time she visited. It was not until I moved here that I started making it myself. With filo pastry sheets easily available these were easy to make, though a bit time consuming. In the end well worth the effort!

This is what you’ll need

Filo pastry sheets: 25 (the roll you get here has 12 sheets, so I used 2. Thaw to room temperature, if using from frozen)

Sugar: 1/2cup

Honey: 3tbsp

Lemon juice: 1tsp

Almond powder: 2 cups

Cardamom powder: 1/2tsp

Melted ghee: To spread between the filo sheets

Let’s get cooking

1. Prepare a syrup using the sugar, honey and lemon juice. Add a glass of water and bring the mixture to a boil. Let it boil for exactly 10 minutes. Leave it to come to room temperature.

2. Mix the almond powder along with the cardamom powder and keep ready.

3. Grease the baking tray/ tin foil tray that you will be using.

4. Place the first filo pastry and brush with melted ghee all over. Continue with 9 more pastries in a similar manner.

5. Now spread half of the almond powder evenly on the filo pastry.

6. Layer with another 5 filo pastries as done earlier.

7. Spread the rest of the almond powder and cover with 10 more filo pastries.

8. Spread ghee on the topmost sheet.

9. Cut deep into squares and bake at 180 deg C for around 20 minutes or until golden brown.

10. Remove from the oven and pour the prepared sugar/ honey syrup in between the cuts.

11. Separate the pieces and store in aluminium foil.

Approximate preparation and cooking time: 1 hour

Makes 1 medium sized tray

 

 

 

 

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