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For the filling:
2 cups (8 oz) - finely chopped
1 cup (4 oz) - finely chopped
1/4 cup (2 oz ) - caster (superfine)
2-3 tbsp - bread crumbs (optional - it helps to bind the filling)
2 tsp - ground
1/8 tsp - ground
For the syrup:
2 cups (1 lb) -
2 cups (16 fl oz) - water
1 stick -
1 tbsp -
For the cover:
12 oz packet - filo pastry (375g)
How to Make Turkish Baklava
Place all the ingredients for the filling in a bowl. Combine until blended.
Meanwhile place all the ingredients for the syrup together in a saucepan and bring it to a boil, while stirring for the sugar to dissolve.
Simmer for 10 minutes and leave it to cool.
Brush a 12X10 inch baking dish with butter.
Brush 10 sheets of filo with melted butter.
Lay them on the dish one by one.
Spread the filling in the dish.
Now top it off with another 10-12 sheets of pastry, buttering each sheet as needed.
You can trim off the excess pastry hanging over the side of your baking dish.
Now brush the top of the pastry with more butter.
With a sharp knife, score the top layers in large diamond shapes.
Bake in a preheated 160 degrees C (325 degrees F) oven for 1 hour or until the top turns golden brown.
If you find that the top is changing colour too quickly, then cover the top with foil.
Remove from the oven and slowly pour the syrup over the top.
Let it sit for at least 5-6 hours to absorb the syrup.
Recipe Courtesy: http://chefinyou.com/
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.