you will need:
mix the wet into the dry. prepare the following to roll your completed energy balls:
a few helpful tips:
this recipe was adapted quite a bit from the original recipe by Simon and Martina from EatYourKimchi. If you click the link above tell them I sent you and I say hi!
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or as we say in Arabic: ba'lawa (baklawa). SUPER EASY -- if you start with the mindset that your phyllo sheets will tear and it will be totally normal because it's supposed to look homemade. no-stress, delicious aroma, sweet, nutty, crispy, perfect.
thaw your phyllo dough sheets in the fridge, then bring to room temperature before you work with it. formula for making baklava: butter in baking sheet + 2-3 sheets phyllo + butter + 2-3 sheets phyllo + butter + 2-3 sheets phyllo + butter. sprinkle half nut mixture. 2-3 sheets phyllo + butter + 2-3 sheets phyllo + butter. add the rest of the nuts. REPEAT with 2-3 sheets phyllo + butter until you reach the top layer. then follow my directions in the video. the baklava should sit for 6-8 hours before you eat for maximum delcious flavor. more time allows the baklava to soak up the syrup and become moist and chewy. however it can be devoured right away as well. store baklava in airtight container for up to 5 days... if it lasts that long. video tutorial and recipe below. happy baking! you will need: 1 package of phyllo dough sheets (thawed in fridge overnight then brought to room temp) 1.5 sticks of butter (3/4 cup) melted 14 oz walnuts (or mix of walnuts, pecans, almonds, hazelnuts whatever takes your fancy), chopped 2 oz pistachios, chopped 2 TBSP sugar (I used brown) 1 tsp cinammon 2 tsp orange blossom water -baking sheet -pastry brush Bake your baklava at 350F until crispy: my old gas oven took 40 minutes to reach this point and my current electric oven took 25 minutes. Keep a close eye on it. ------------------------------------------------ how to make HONEYED sugar syrup: 1 cup sugar 1/2 cup water 1 tsp lemon 2 TBSP honey of choice bring sugar and water to a boil. simmer for 4-5 minutes, add lemon juice. simmer again for 4-5 minutes. turn off heat, mix in honey. *if you try to simmer with honey, your mixture might simmer too much, grow and overflow onto your stove top. let's avoid a mess and follow the directions. **this amount of syrup for the baklava is what I call 'medium sweetness'. My husband said it needed more syrup but that's because he likes his desserts extra sweet. MY ADVICE to you is: make the above amount of syrup and pour onto baklava. IF YOU NEED MORE: make some extra syrup (which stores beautifully in the fridge) and pour this into a vintage, porcelain creamer for your guests to add more sweetness if they wish to do so. |
MEMy name is Bushra and I post my favorite recipes on my youtube channel. All recipes are gathered here on my website as well as helpful links to my videos and fancy ingredients. Thanks for stopping by! Archives
October 2023
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