Recipe: Tasty Pecan and almond baklava

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Pecan and almond baklava. Ingredients: Almonds, Pecans, Clarified Butter, Pure Cane Sugar, Phyllo Dough, Water and Organic Lemon Juice on all baklavas. Baklava King, Inc exclusively uses shelled nuts and inspects all batches thoroughly, however, this product may rarely contain small pieces of shells. BAKLAVA is a rich sweet delicious phyllo pastry popular in Middle Eastern countries..

Pecan and almond baklava Crisp and tender, flaky and delicious, this baklava will surely impress! Process almonds, pistachios, Chelsea Raw Caster Sugar and cinnamon in a food processor until a course meal is formed. A wide variety of almond pecan options are available to you, such as key selling points, processing type, and feature. You can cook Pecan and almond baklava using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pecan and almond baklava

  1. Prepare 1 box of phyllo pastry.
  2. You need of Melted butter and ghee for brushing.
  3. You need 1 tsp of cinnamon.
  4. It's 1 cup of almonds.
  5. It's 2 cups of pecans.
  6. You need stick of Long dowel.
  7. It's of For the syrup.
  8. Prepare 1 cup of water.
  9. You need 3/4 cup of sugar.
  10. Prepare 1/2 cup of golden syrup.
  11. You need 1/2 tsp of lemon juice.

Baklava is an all-time favorite Greek pastry that comes in many different varieties. This recipe includes walnuts and almonds. Baklava is a perennial favorite, a classic Greek pastry made with flaky phyllo dough that is layered with a cinnamon-spiced nut filling and bathed in sweet syrup. Enjoy this classic, crispy, nutty Pecan Baklava, made with layers upon layers of phyllo dough for an incredibly delicious, flaky dessert.

Pecan and almond baklava step by step

  1. Step 1: Add sugar and water to a saucepan and boil till sugar has dissolved and a little sticky.. Once sticky and clear, add in golden syrup and lemon juice.. Allow to cool...
  2. Step 2: Put nuts in food processor and grind till finely chopped(do not make smooth). Add in cinnamon powder and mix well... (make sure nuts r ground fine or it will make holes in the phyllo..
  3. Step 3: Take phyllo sheet and cut in half... Place 1 piece on worktop lengthwise with the long side in front of you. Brush with melted butter and ghee mix.. Place another sheet on top and brush again with butter.. Sprinkle nut and cinnamon mixture.. About 3 tsp(dont put too much). Take dowel and roll up (but not too tight)-see pic. Once it’s all rolled up, place each hand on both ends of the rolled phyllo, carefully push both ends towards the center to scrunch it up. (cleobuttera pictures).
  4. Step4: Remove skewer and place in a greased tray/casserole.. Repeat till casserole is full.. Cut into 4 pieces. If you have extra butter mixture, pour it over the rolls.. Bake on 160 for +-70mins or till golden brown.(cleobuttera pictures).
  5. Step 5: Remove from oven and pour cooled syrup on immediately whilst hot... Decorate with crushed almond mix/rose petals, etc.
  6. Variations: Pista makes amazing decoration(and changes up the taste a little) Add a few drops of rose essence in ur syrup and decorate with edible rose petals..

When I first had the idea to make a maple pecan version of baklava, I thought it was a genius unique idea. Traditional baklava is usually made with walnuts or. Sprinkle on enough pecans to make a single layer. Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove from the pan.

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