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Baklava (recipes) and hygienic (medicine)


Baklava (recipes)


Baklava

Yield: Makes about 32 pieces

Layers of flaky phyllo dough and spiced nuts drenched in a honey-lemon syrup, Baklava is a classic dessert in both Greece and Turkey. This delectable rendition uses almonds and a light syrup that' s not overly sweet.





Ingredients:



4cups slivered almonds and/or walnuts (1 pound)

1-1/4cups sugar, divided

2teaspoons ground cinnamon

1/4teaspoon ground cloves

1package (16 ounces) frozen phyllo dough (about 20 sheets), thawed

1cup butter, melted

1-1/2cups water

3/4cup honey

2(2-inch-long) strips lemon peel

1tablespoon fresh lemon juice

1cinnamon stick

3whole cloves









Preparation:





1.Place half the nuts in Food processor. Process using on/off pulsing action until nuts are finely chopped, but not pasty. Remove from container. Repeat with remaining nuts.2.Combine nuts, 1/2 cup sugar, cinnamon and ground cloves in medium bowl; mix well.3.Unroll phyllo dough and place on large sheet of waxed paper. Cut phyllo sheets in half crosswise to form 2 stacks, each about 13X9 inches. Cover phyllo with plastic wrap and damp, clean kitchen towel. (Phyllo dough dries out quickly if not covered.)4.Preheat oven to 325°F. Brush 13X9-inch Baking dish with some melted butter.5.Place 1 phyllo sheet in bottom of dish, folding in edges if too long; brush surface with butter. Repeat with 7 more phyllo sheets, brushing surface of each sheet with butter as they are layered. Sprinkle about 1/2 cup nut mixture evenly over layered phyllo.6.Top nuts with 3 more layers of phyllo, brushing each sheet with butter. Sprinkle another 1/2 cup nut mixture on top. Repeat layering and brushing of 3 phyllo sheets with 1/2 cup nut mixture until there are a total of eight 3-sheet layers. Top final layer of nut mixture with remaining 8 phyllo sheets, brushing each sheet with butter.7.Cut Baklava lengthwise into 4 equal sections, then cut diagonally at 1-1/2-inch intervals to form diamond shapes. Sprinkle top lightly with some water to prevent top phyllo layers from curling up during Baking. Bake 50 to 60 minutes or until golden brown.8.To prepare syrup, combine 1-1/2 cups water, remaining 3/4 cup sugar, honey, lemon peel, lemon juice, cinnamon stick and whole cloves in medium saucepan. Bring to a boil over high heat. Reduce heat to low; simmer 15 minutes.9.Strain hot syrup; drizzle evenly over hot Baklava. Cool completely before serving.















Other ways:





Makes 25 pieces



2 cups finely chopped walnuts

1 tsp. ground cinnamon

¼ tsp. ground cloves



1 box frozen phyllo dough, thawed

1 pound unsalted butter, melted



Syrup:

1 cup water

1/3 cup sugar

1/3 cup honey

2 sticks cinnamon

1/8 tsp. lemon juice



2 tsp. rose water



Combine the walnuts and cinnamon. Cut an 8” X 8” square from each of the 20 pieces of phyllo. Cut and fit remaining pieces of phyllo into a second 8” X 8” square. Stack and cover the squares with wax paper and dampened tea towels to prevent drying.



Heat oven to 350° F. Layer 2 phyllo squares in the bottom of an 8” X 8” Baking dish, brushing each square with butter. Sprinkle with 2 Tablespoons of the walnuts. Layer 2

more phyllo squares in dish, brushing each with butter; sprinkle with 2 Tablespoons walnuts. Repeat procedure until remaining walnuts have been used. Layer the remaining phyllo on top, brushing each with butter. Score diagonally, through top few layers, into diamond-patterned sections. Bake uncovered 1 hour.



Remove baked phyllo from oven, cool to lukewarm.



Combine remaining ingredients except rose water in 2 quart saucepan. Heat to boiling; reduce heat and simmer, uncovered, about 20 minutes. Remove from heat; stir in rose water.



Pour hot syrup over phyllo gradually, allowing syrup to saturate layers. Cut into servings. Serve cold or at room temperature.



Baklava takes on more flavor after an overnight rest. Cover loosely with plastic wrap and leave on counter or refrigerate. Do not freeze.





Other ways:








Serves 8-10



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



18 sheets ready-made filo pastry (unwrap and keep under a damp tea-towel until you are ready to use)225g/8oz unsalted butter, plus extra for greasing225g/8oz mixed pistachios and walnuts, roughly chopped2 tbsp granulated sugar1 tsp ground cardamomFor the syrup350g/12oz granulated sugar300ml/10&frac1s;fl oz water1 tbsp lemon juice2 tbsp orange blossom water



Method



1. Preheat the oven to 180C/350F/Gas 4.2. Grease a 17cm x 28cm (11in x 7in) Baking tray with butter.3. Melt the remaining butter in a saucepan over low heat or in a microwave. 4. Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next. 5. In a clean bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray. 6. Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before. 7. Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry. 8. Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 and cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly.9. For the syrup, heat the sugar, water, lemon juice and orange blossom water in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.)10. Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve.







Other ways:




This sweet, nutty pastry is a feature of Greek, Cypriot and Turkish cuisine. It is made from sheets of filo pastry, brushed with butter and layered one on top of the Other in a Baking dish and filled with sugar, honey and ground nuts (almonds, pistachios or walnuts usually). A sweet rosewater-honey syrup is poured over the pastry after it is baked and left to soak into the layers before the baklava is served.Quick baklava

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hygienic


Pertaining to hygiene or conducive to Health.