You know the Italian dessert called Bachlava?!
Does anyone have a recipe for it!? Or what it's made of!?Www@FoodAQ@Com
Answers:
Custard-Filled Baklava (Baklava Muhalabiyya)
If you haven’t worked with phyllo before, check out the tips below!. Unlike other baklavas, this is best within 2-3 days of making!. You probably won’t use all the butter, but it’s always good to have extra rather than not enough!.
20 sheets phyllo dough, defrosted if frozen
1 cup samne, ghee, or clarified butter*, melted
for filling:
1/3 cup semolina or white cornmeal
1/4 cup sugar
2 cups milk
1/4 tsp each, cinnamon, nutmeg
pinch salt
for syrup
1 1/2 cups sugar
1 cup water
2 tbl orange blossom water, rose water, or lemon juice
equipment: pastry brush
1!. Make syrup: Place sugar, water, and flower water in a saucepan!. Bring the mixture to a boil, stirring so that the syrup dissolves!. Let boil for a couple minutes, until it is a thick clear syrup, then set aside and let cool completely!.
2!. Make filling: Place milk, sugar, spices, and salt in a sauce pan!. Bring the mixture to a simmer, stirring so that the sugar dissolves!. Add the semolina in a slow stream, stirring to combine!. Simmer the mixture over low heat, stirring constantly, until the mixture is thickened and the semolina is soft, about 10 minutes!. Set aside to cool completely before using!.
3!. Preheat the oven to 350 F!. Have your melted butter and pastry brush ready!. Get two cloths or dish towels, moisten them, then wring them out as much as possible!.
4!. Unroll your phyllo on your work surface and cover it with plastic wrap then cover with the damp cloths!. Brush a 9 inch baking dish all over with some of the melted butter!. Brush one sheet of phyllo lightly with the butter, then place in the baking dish, letting any extra come up the sides!. Repeat, brushing a phyllo sheet with butter and layering it in the baking dish, keeping the remaining phyllo covered, until you’ve used half the phyllo!.
Pour the pudding filling into the dish and smooth the top!. Continue brushing phyllo with butter, then layering it on top of the filling, allowing the edges of phyllo to hang over the sides of the pan!. When you have layered all but 2 sheets of the phyllo, take all the pieces of phyllo that are hanging over the sides and fold them back into the pan, (some of the edges may be dry, you can snap them off and discard them), Brush the fold overs with butter!. Brush the final 2 sheets of phyllo with butter and place them over the pan, tucking the edges down into the side of the pan!. Brush the top with melted butter!.
5!. Score the top layer of the pie to form small squares, then run your knife through the scores again, cutting all the way through to the bottom the pan!. Place in the oven and bake 30 minutes, until crisp and golden!.
6!. Remove from the oven and immediately pour the cool syrup slowly over the pie!. Set aside to absorb for several hours before serving!.
Helpful Tips:
1!. When working with phyllo, it’s important to work quickly to keep the dough from drying out!. In order to do so, make sure you have all your ingredients and tools ready, and know what you are going to do!. Read through the recipe several times to familiarize yourself with the process, this will help prevent you from constantly stopping to check the recipe, which will slow you down!.
2!. Never leave phyllo uncovered for more than a minute!.
3!. Brush each phyllo sheet lightly with butter, beginning at the corners and working inward!. You want to brush it with enough butter to prevent dryness, but you don’t want to saturate it so that it’s heavy or soggy
4!. Make sure your syrup is cooled before you use it!. Cool syrup + hot phyllo = crispy baklava!.
5!. Don’t worry! It’s a more forgiving process than you think and even less-than-perfect attempts are bound to yield delicious results!.Www@FoodAQ@Com
If you haven’t worked with phyllo before, check out the tips below!. Unlike other baklavas, this is best within 2-3 days of making!. You probably won’t use all the butter, but it’s always good to have extra rather than not enough!.
20 sheets phyllo dough, defrosted if frozen
1 cup samne, ghee, or clarified butter*, melted
for filling:
1/3 cup semolina or white cornmeal
1/4 cup sugar
2 cups milk
1/4 tsp each, cinnamon, nutmeg
pinch salt
for syrup
1 1/2 cups sugar
1 cup water
2 tbl orange blossom water, rose water, or lemon juice
equipment: pastry brush
1!. Make syrup: Place sugar, water, and flower water in a saucepan!. Bring the mixture to a boil, stirring so that the syrup dissolves!. Let boil for a couple minutes, until it is a thick clear syrup, then set aside and let cool completely!.
2!. Make filling: Place milk, sugar, spices, and salt in a sauce pan!. Bring the mixture to a simmer, stirring so that the sugar dissolves!. Add the semolina in a slow stream, stirring to combine!. Simmer the mixture over low heat, stirring constantly, until the mixture is thickened and the semolina is soft, about 10 minutes!. Set aside to cool completely before using!.
3!. Preheat the oven to 350 F!. Have your melted butter and pastry brush ready!. Get two cloths or dish towels, moisten them, then wring them out as much as possible!.
4!. Unroll your phyllo on your work surface and cover it with plastic wrap then cover with the damp cloths!. Brush a 9 inch baking dish all over with some of the melted butter!. Brush one sheet of phyllo lightly with the butter, then place in the baking dish, letting any extra come up the sides!. Repeat, brushing a phyllo sheet with butter and layering it in the baking dish, keeping the remaining phyllo covered, until you’ve used half the phyllo!.
Pour the pudding filling into the dish and smooth the top!. Continue brushing phyllo with butter, then layering it on top of the filling, allowing the edges of phyllo to hang over the sides of the pan!. When you have layered all but 2 sheets of the phyllo, take all the pieces of phyllo that are hanging over the sides and fold them back into the pan, (some of the edges may be dry, you can snap them off and discard them), Brush the fold overs with butter!. Brush the final 2 sheets of phyllo with butter and place them over the pan, tucking the edges down into the side of the pan!. Brush the top with melted butter!.
5!. Score the top layer of the pie to form small squares, then run your knife through the scores again, cutting all the way through to the bottom the pan!. Place in the oven and bake 30 minutes, until crisp and golden!.
6!. Remove from the oven and immediately pour the cool syrup slowly over the pie!. Set aside to absorb for several hours before serving!.
Helpful Tips:
1!. When working with phyllo, it’s important to work quickly to keep the dough from drying out!. In order to do so, make sure you have all your ingredients and tools ready, and know what you are going to do!. Read through the recipe several times to familiarize yourself with the process, this will help prevent you from constantly stopping to check the recipe, which will slow you down!.
2!. Never leave phyllo uncovered for more than a minute!.
3!. Brush each phyllo sheet lightly with butter, beginning at the corners and working inward!. You want to brush it with enough butter to prevent dryness, but you don’t want to saturate it so that it’s heavy or soggy
4!. Make sure your syrup is cooled before you use it!. Cool syrup + hot phyllo = crispy baklava!.
5!. Don’t worry! It’s a more forgiving process than you think and even less-than-perfect attempts are bound to yield delicious results!.Www@FoodAQ@Com
quick and easy recipe!.!.
unwrap 1 pound of phyllo dough and place two sheets on a shallow baking pan, brush it with butter, throw a handful of the mixture below onto it (not necessary to be tidy), add another 2 layers of phyllo!.!.brush with butter and repeat until you have a good thick layer of phyllo/mixture and cut into triangles then bake in the oven until phyllo is golden brown (about 300 degrees for 1 hour) after it's in the oven make the sauce below to pour on top after it's cooked (takes about 20 minutes so you can wait a few)!. stir the sauce CONSTANTLY and slowly but, do not overcook it as it will smell horrible! enjoy :)
mix:
2 cups finely chopped walnuts/almonds
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg (optional)
1/2 cup sugar
sauce:
3/4 cup honey
3/4 cup sugar
1 cup water
1 tablespoon lemon juiceWww@FoodAQ@Com
unwrap 1 pound of phyllo dough and place two sheets on a shallow baking pan, brush it with butter, throw a handful of the mixture below onto it (not necessary to be tidy), add another 2 layers of phyllo!.!.brush with butter and repeat until you have a good thick layer of phyllo/mixture and cut into triangles then bake in the oven until phyllo is golden brown (about 300 degrees for 1 hour) after it's in the oven make the sauce below to pour on top after it's cooked (takes about 20 minutes so you can wait a few)!. stir the sauce CONSTANTLY and slowly but, do not overcook it as it will smell horrible! enjoy :)
mix:
2 cups finely chopped walnuts/almonds
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg (optional)
1/2 cup sugar
sauce:
3/4 cup honey
3/4 cup sugar
1 cup water
1 tablespoon lemon juiceWww@FoodAQ@Com
I think it originated from Assyria - MidEast food item from the days of the Ottoman Empire definitely!. The word baklava itself is derived from Arabic based on an Arabic word for nuts!.
Check out this authentic recipe!.!.!.!.
Ingredients:
a!.!. 500 grams of filo pastry
b!.!. 300 grams of unsalted butter (melted)
c!.!. 2 cups chopped walnuts or pistachio nuts
Syrup:
a!.!. 500 grams of sugar
b!.!. 1/2 litre of water
c!.!. Juice of 1/2 lemon
1- Preheat the oven to 180 deg!.celsius (350 deg!.fahrenheit) and grease a 25 x 30 cm baking dish!.
2- Brush dish with melted butter!.
3- Place one sheet of filo pastry in bottom of dish and brush with melted butter!.
4- Place another sheet of pastry and brush the top with melted butter!.
5- Continue this until you use half of the filo pastry!.
6- Sprinkle with chopped nuts!.
7- Place the remaining layers of filo pastry, brushing each one with melted butter!.
8- Brush the top with melted butter and cut into diamond shapes!.
9- Bake until golden!.
10- To make the syrup, place the above ingredients in a saucepan and boil on medium heat stirring constantly!.
11- Let simmer for 15 minutes!.
12- Pour hot syrup over cooled baklava!.
13- Allow to cool and absorb syrup before serving!.Www@FoodAQ@Com
Check out this authentic recipe!.!.!.!.
Ingredients:
a!.!. 500 grams of filo pastry
b!.!. 300 grams of unsalted butter (melted)
c!.!. 2 cups chopped walnuts or pistachio nuts
Syrup:
a!.!. 500 grams of sugar
b!.!. 1/2 litre of water
c!.!. Juice of 1/2 lemon
1- Preheat the oven to 180 deg!.celsius (350 deg!.fahrenheit) and grease a 25 x 30 cm baking dish!.
2- Brush dish with melted butter!.
3- Place one sheet of filo pastry in bottom of dish and brush with melted butter!.
4- Place another sheet of pastry and brush the top with melted butter!.
5- Continue this until you use half of the filo pastry!.
6- Sprinkle with chopped nuts!.
7- Place the remaining layers of filo pastry, brushing each one with melted butter!.
8- Brush the top with melted butter and cut into diamond shapes!.
9- Bake until golden!.
10- To make the syrup, place the above ingredients in a saucepan and boil on medium heat stirring constantly!.
11- Let simmer for 15 minutes!.
12- Pour hot syrup over cooled baklava!.
13- Allow to cool and absorb syrup before serving!.Www@FoodAQ@Com
Well, no matter whether it is turkish or greek, the Lebanese have perfected the recipe!. (Turks say it is turkish, Greeks say it is Greek!.!.!.!.they will never agree!.!.!.!.but we all agree it is SCRUMPTIOUS!)
My friend from lebanon taught me how to make it!.
However, it was straight out of his head, and he didn't write it down!.
I can tell you that the filling had walnuts and almonds, and the syrup had sugar, honey, cinnamon, rose water, and orange flower water (he dumped in both 4oz bottles)!.
You lay out and butter phyllo dough sheets one by one, directly onto an 11x15 pan, putting the nut filling in between!.
Then you'll want to score the dessert into the pieces you want!.
bake it, then pour over the syrup!.Www@FoodAQ@Com
My friend from lebanon taught me how to make it!.
However, it was straight out of his head, and he didn't write it down!.
I can tell you that the filling had walnuts and almonds, and the syrup had sugar, honey, cinnamon, rose water, and orange flower water (he dumped in both 4oz bottles)!.
You lay out and butter phyllo dough sheets one by one, directly onto an 11x15 pan, putting the nut filling in between!.
Then you'll want to score the dessert into the pieces you want!.
bake it, then pour over the syrup!.Www@FoodAQ@Com
Baklava is of Central Asian Turkic origin!.
But it's current form was developed in the Ottoman imperial kitchens of Topkap? Palace, in ?stanbul!.
For further details and recipes, see this link:
http://www!.turkishcookbook!.com/2006/10/t!.!.!.
http://en!.wikipedia!.org/wiki/Baklava
http://www!.merriam-webster!.com/dictionar!.!.!.
http://dictionary!.reference!.com/browse/b!.!.!.Www@FoodAQ@Com
But it's current form was developed in the Ottoman imperial kitchens of Topkap? Palace, in ?stanbul!.
For further details and recipes, see this link:
http://www!.turkishcookbook!.com/2006/10/t!.!.!.
http://en!.wikipedia!.org/wiki/Baklava
http://www!.merriam-webster!.com/dictionar!.!.!.
http://dictionary!.reference!.com/browse/b!.!.!.Www@FoodAQ@Com
I love Baklava!. It is a middle eastern dessert!.
It is comprised of layer of filo dough (thin crispy payers)!. You can find filo or phyllo in the refrigerator section of a supermarket!. There is also honey, spices and nuts!.
Here is a good recipe!. http://allrecipes!.com/Recipe/Baklava/Det!.!.!.
Oopa! (that is Greek for Yeah!)Www@FoodAQ@Com
It is comprised of layer of filo dough (thin crispy payers)!. You can find filo or phyllo in the refrigerator section of a supermarket!. There is also honey, spices and nuts!.
Here is a good recipe!. http://allrecipes!.com/Recipe/Baklava/Det!.!.!.
Oopa! (that is Greek for Yeah!)Www@FoodAQ@Com
Bachlava is Greek/Turkish (though I thought it was Italian because I live in NJ and thought everything I ate was Italian while growingup)!.
It is filo dough with pistachios and honey!. I'll be honest, this is something I leave to the pros!. A bit of a pain to make yourself!.
Bacala is Italian for salted cod fish!. Do not get them mixed up!.Www@FoodAQ@Com
It is filo dough with pistachios and honey!. I'll be honest, this is something I leave to the pros!. A bit of a pain to make yourself!.
Bacala is Italian for salted cod fish!. Do not get them mixed up!.Www@FoodAQ@Com
it is greek (there are middle-eastern versions too), and it's made of honey and dough, but it's extremely hard to make!. pretty much, amateurs can't do it!. it requires slicing bread really, really thin, and you need special culinary tools!. but they sell it at like sams club for pretty cheap!.Www@FoodAQ@Com
That's a flat out Mediterranean dessert!. It's made out of flaky stuff and sweet stuff and crushed up stuff!. The best I've ever had came from a Middle Eastern bakery!.
Here's some recipes:
http://www!.pastrywiz!.com/search/tool/rec!.!.!.Www@FoodAQ@Com
Here's some recipes:
http://www!.pastrywiz!.com/search/tool/rec!.!.!.Www@FoodAQ@Com
It's Greek, not Italian!. It's made from phyllo dough layered with butter, honey, and nuts!. You can google the recipe!. It is yummy!!!Www@FoodAQ@Com
it's greek!.!.!.
http://allrecipes!.com/Recipe/Baklava/Det!.!.!.
hope this helps :-)Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Baklava/Det!.!.!.
hope this helps :-)Www@FoodAQ@Com
I believe its a Greek desert!. Just google the recipe!. It's made out of philo (sp!?) dough and crushed hazelnuts and honey!.Www@FoodAQ@Com
That is Greek and made with filo or fillo dough you can buy at the market in the frozen foodsWww@FoodAQ@Com
Its a middle eastern dessert made of layers of filo (phylo) dough and honey and pistachios!. Yum!Www@FoodAQ@Com
ITS NOT ITALIAN! nor "greek" ITS MIDDLE EASTERN!! and there is no way you could make it from scratch!. Takes sosme practice!.!.!.!.Just buy some!Www@FoodAQ@Com
I think it's greek, but no i don't have a recipe but i know it's like honey and philoWww@FoodAQ@Com
ummmm it uses nuts this crusty bread like stuff and a honey glaze my mom knows how to make it sorry she isnt here to help meWww@FoodAQ@Com
Do you mean Baklava!?!?!? It is of Turkish origin!. Try googling "Baklava recipie"Www@FoodAQ@Com
i think its greek!.!.!. not italianWww@FoodAQ@Com
I don't have the recipe but I thought it was a Greek dessert!.Www@FoodAQ@Com
it's a Greek treat!.!.google itWww@FoodAQ@Com
greekWww@FoodAQ@Com