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Baklava Syrup
۱۳۹۳ دوشنبه ۲۴ شهريور
powderd and Liquid Saffron
Friday, March 04, 2011
Ingredients
  • 1 packet of filo pastry
  • 200g butter
  • 1/2 cup cooking oil
  • 150g pistachio nuts
  • 250g peanuts
  • 250g cashew nuts
  • 200g icing sugar
  • 1 tablespoon cardamom powder
  • 2 tablespoons cinnamon powder

For baklava syrup

  • 400g sugar?? Cup
  • 2 cups water
  • 1/4 cup rose water
  • 3 tablespoons lemon juice
  • A few drops of liquid saffron (how to make liquid saffron)
  • 1/2 teaspoon cardamom powder
Directions
  • First, prepare baklava syrup (how to make baklava syrup).
  • Chop the nuts finely.
  • Combine chopped nuts with sugar, cinnamon, cardamom and mix well.
  • In a saucepan, melt butter and oil then brush over an oven tray while warm.
  • Unroll filo pastry, cover with plastic wrap and a damp cloth while assembling the baklava, to prevent it from drying out.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Place 1 sheet of filo in the prepared tray and brush generously with the warm butter and oil mixture.
  • If your oven tray is bigger than the pastry sheet, use extra bits of pastry to cover the whole tray.
  • Repeat this process 12 times, then spread the nut mixture over the last layer of pastry.
  • Spray with a little water to damp the surface.
  • Lay another sheet of pastry on top and brush with the warm butter and oil mixture.
  • Repeat this process 12 times.
  • Using a sharp knife cut the baklava (all the way through to the bottom of the tray) into long rows, then diagonally to make diamond shapes.
  • Brush with warm butter and bake in a preheated oven for 40 minutes, until golden and crisp.
  • Remove from oven and pour cooled syrup on top.
  • Sprinkle pistachio nuts on top, cover with aluminium foil and allow cooling completely.
  • Serve with tea or coffee and enjoy.
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