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Angelo's Mom Makes Baklava (Greek Dessert Pastry)
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For this it really helps to watch the video to understand each step. Do not consume if you have diabetes. Do not take the fillo dough out until you are about to put it into the baking pan. The ingredients for the baklava (syrup is separate below):
-Four pounds of walnuts
-10 ounce bag of almonds
-1 box of Fillo #4 dough
-1 pound of unsalted butter
-Half a cup of sugar
-1 teaspoon of nutmeg
-About 1 1/2 teaspoons of ground cloves
-1 teaspoon of ground cinnamon
-Cloves
-A brush for the butter
-Plastic fake knife thing (watch the video)
-Knife
-A baking pan or two to support the weight
Ingredients for the syrup:
-4 cups of sugar
-2 1/2 cups of water
-Juice from one lemon or lime (prevents syrup from caramelizing)
-A few cinnamon sticks
-Cloves
Blend four pounds of walnuts so they're finely grounded. Blend the 10 ounces of almonds (don't make either TOO fine or they lose their oil according to my mom). Mix them both in a bowl. Add a half cup of sugar to the bowl, 1 teaspoon of nutmeg, about 1 1/2 teaspoons of ground cloves, 1 teaspoon of ground cinnamon, and stir everything thoroughly so it's evenly distributed.
Put the pound of butter into a pot and melt it on a stove. Don't sneeze near the food (mostly relevant to me). When the butter is melted, get the brush and dip it in the butter, brushing it on the bottom of the baking pan. Take out the fillo dough (not before, because it gets brittle quickly when it's left out) and lay one layer on the bottom of the pan. Brush butter on that layer of dough, and repeat it for 9 layers.
Grab the mixed walnuts and almonds by hand and spread them over the dough, evenly distributing them and covering every part of the dough. Watch my mom do it to get an idea of how thick to make it, because it doesn't get that thick, though I guess you can experiment with that.
Above the layer of nuts lay down another sheet of fillo dough and spread butter on it with the brush. Lay down another layer of fillo and brush butter on it. Spread the nuts again (DEEZ NUTS-GOT 'EEM!) over the dough the same as before, covering it entirely, and then laying down a sheet of fillo dough, buttering it, doing the same with a second, and repeating until you run out of nuts.
On the top layer of dough, put 8 or 9 layers of fillo, buttering each individual layer, including the very top.
Cut the entire "cake" into rows without cutting all the way to the bottom, then into four cornered diamonds, again never cutting to the bottom. Stick the cloves into the top of each diamond like you would a toothpick into a sandwich.
Cook it in the oven at 350 degrees for an hour or until golden brown.
While you're cooking you can put the ingredients together for the syrup in the pot, but do not boil it yet. Wait until the baklava is done cooking and out of the oven for 15 minutes to cool down.
Then make the syrup. Put the 4 cups of sugar and 2 1/2 cups of water in a pot. Put the juice from a lemon or lime in to keep it from caramelizing. Add a few cinnamon sticks, cloves, and boil it for five minutes, stirring it occasionally.
After five minutes, sift the cloves and cinnamon sticks out, and pour it onto the baklava. You can eat it soon afterwards, but the syrup takes about 24 hours to really soak into it. Do not refrigerate it, just store it in tupperware.
Ignore your dad if he refuses to accept that he needs to get an oil change on his car. Enjoy.
Edited on Sony Vegas Pro
-Four pounds of walnuts
-10 ounce bag of almonds
-1 box of Fillo #4 dough
-1 pound of unsalted butter
-Half a cup of sugar
-1 teaspoon of nutmeg
-About 1 1/2 teaspoons of ground cloves
-1 teaspoon of ground cinnamon
-Cloves
-A brush for the butter
-Plastic fake knife thing (watch the video)
-Knife
-A baking pan or two to support the weight
Ingredients for the syrup:
-4 cups of sugar
-2 1/2 cups of water
-Juice from one lemon or lime (prevents syrup from caramelizing)
-A few cinnamon sticks
-Cloves
Blend four pounds of walnuts so they're finely grounded. Blend the 10 ounces of almonds (don't make either TOO fine or they lose their oil according to my mom). Mix them both in a bowl. Add a half cup of sugar to the bowl, 1 teaspoon of nutmeg, about 1 1/2 teaspoons of ground cloves, 1 teaspoon of ground cinnamon, and stir everything thoroughly so it's evenly distributed.
Put the pound of butter into a pot and melt it on a stove. Don't sneeze near the food (mostly relevant to me). When the butter is melted, get the brush and dip it in the butter, brushing it on the bottom of the baking pan. Take out the fillo dough (not before, because it gets brittle quickly when it's left out) and lay one layer on the bottom of the pan. Brush butter on that layer of dough, and repeat it for 9 layers.
Grab the mixed walnuts and almonds by hand and spread them over the dough, evenly distributing them and covering every part of the dough. Watch my mom do it to get an idea of how thick to make it, because it doesn't get that thick, though I guess you can experiment with that.
Above the layer of nuts lay down another sheet of fillo dough and spread butter on it with the brush. Lay down another layer of fillo and brush butter on it. Spread the nuts again (DEEZ NUTS-GOT 'EEM!) over the dough the same as before, covering it entirely, and then laying down a sheet of fillo dough, buttering it, doing the same with a second, and repeating until you run out of nuts.
On the top layer of dough, put 8 or 9 layers of fillo, buttering each individual layer, including the very top.
Cut the entire "cake" into rows without cutting all the way to the bottom, then into four cornered diamonds, again never cutting to the bottom. Stick the cloves into the top of each diamond like you would a toothpick into a sandwich.
Cook it in the oven at 350 degrees for an hour or until golden brown.
While you're cooking you can put the ingredients together for the syrup in the pot, but do not boil it yet. Wait until the baklava is done cooking and out of the oven for 15 minutes to cool down.
Then make the syrup. Put the 4 cups of sugar and 2 1/2 cups of water in a pot. Put the juice from a lemon or lime in to keep it from caramelizing. Add a few cinnamon sticks, cloves, and boil it for five minutes, stirring it occasionally.
After five minutes, sift the cloves and cinnamon sticks out, and pour it onto the baklava. You can eat it soon afterwards, but the syrup takes about 24 hours to really soak into it. Do not refrigerate it, just store it in tupperware.
Ignore your dad if he refuses to accept that he needs to get an oil change on his car. Enjoy.
Edited on Sony Vegas Pro
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