BAKLAVA WITH HOMEMADE PHYLLO DOUGH

Baklava is a delicious pastry with several layers, filled with chopped nuts and topped with honey syrup. It tastes buttery, sweet with crispy phyllo layers.

How to make phyllo dough?

Phyllo dough is a pastry with several thin layers. Traditionally, the phyllo dough is made with flour and egg. I made it eggless version at home with vinegar and turned out good. The important step in making this dough is kneading and rolling. You have to knead the dough to a soft and smooth; it takes only 10 to 15 minutes depending on the quantity you make. You can use a food processor or electric mixer to knead dough. Rolling the dough into the thin sheets requires little bit effort. Use a nice comfortable rolling board and pin to make the rolling part easier.

1. In a bowl add all purpose flour, salt, oil, vinegar and mix well. Add hot water gradually and knead a soft and firm dough.Cover the dough with cling wrap and set in the refrigerator for at least two hours.

2. After two hours divide the dough into small equal size balls. Dust the rolling board or surface with a generous amount of cornflour and roll each ball into very thin that fits your baking pan, I used a 9-inch circle shaped baking pan, so I rolled thin nine sheets (Keep rest of the dough balls covered when you are rolling one).

3.Make sure to sprinkle the generous amount of corn starch in between each rolled sheets while piling up, this helps to prevent the rolled sheets sticking to each other. Finally, roll the piled sheets together gently using a rolling pin.

Smart Cooking Tips:

1. Always keep the dough covered with cling wrap or wet cloth this helps to keep the dough soft and moist. Make sure to roll the dough into very thin and flat sheets. Make sure to apply butter in between each sheet for the nice layers.

2. I used walnuts for filling, you can use any variety of nuts of your choice. You can even powder the nuts instead of chopping.

3. Avoid boiling the syrup to a thick consistency, once the syrup cooled down it will become even thicker.

4. Allow the baklava to soak in the honey syrup for at least a couple of hours before serving.

5. Use a sharp knife to cut the baklava into the desired shapes.

6. Use cornstarch for dusting the dough when rolling this helps to avoid sticking the rolled sheets sticking to each other.

A sweet eggless pastry:

Baklava is a delicious eggless pastry. Also, an excellent dessert for parties and potlucks. Baklava is an easy dessert to make for the crowd if you have store bought phyllo dough. Making phyllo dough is the only time-consuming task in baking baklava. You can easily found phyllo dough in grocery stores at pastry section. Other than that the filling and honey syrup are easy to make in few minutes.

How to serve Baklava?

Soak the baklava for 8 hours and serve.

BAKLAVA WITH HOMEMADE PHYLLO DOUGH

Baklava is a delicious pastry with several layers, filled with chopped nuts and topped with honey syrup. It tastes buttery, sweet with crispy phyllo layers. 

• 1.50 cup ALL PURPOSE FLOUR
• 2 tsp VINEGAR
• 0.25 tsp SALT TABLE
• 0.75 cup WATER
• 1 tsp OIL
• 5 tbsp UNSALTED BUTTER
• 0.50 cup SUGARS GRANULATED
• 0.50 cup HONEY
• 0.75 cup WATER
• 0.25 tsp VANILLA EXTRACT
• 120 gms WALNUTS CHOPPED
• 2 tbsp SUGARS GRANULATED
• 0.50 tsp CINNAMON
• 0.25 cup CORNSTARCH

1. For making phyllo dough: In a bowl add all purpose flour, salt, oil, vinegar and mix well. Add hot water gradually and knead a soft and firm dough.

2. Cover the dough with cling wrap and set in the refrigerator for at least two hours.

3. After two hours divide the dough into small equal size balls. Dust the rolling board or surface with a generous amount of cornstarch and roll each ball into very thin that fits your baking pan, I used a 9-inch circle shaped baking pan, so I rolled thin nine sheets (Keep rest of the dough balls covered when you are rolling one).

4. Make sure to sprinkle the generous amount of corn starch in between each rolled sheets while piling up, this helps to prevent the rolled sheets sticking to each other. Finally, roll the piled sheets together gently using a rolling pin.

5. For filling: Chop the walnuts coarsely and mix with sugar and cinnamon powder.

6. Grease the baking pan bottom and sides with butter and place first three sheets, apply butter in between each layer. On top of the third layer apply butter then sprinkle half of the walnuts filling mixture evenly. 

7. Place another set of three sheets on top of the walnuts mixture, make sure to brush butter in between each layer.

8. Then again apply butter and sprinkle the remaining walnuts filling mixture evenly and place the last three layers, apply butter in between each layer. Cut into the desired shapes using a sharp knife and brush butter generously on the top.

9. Bake in a pre-heated 350 degrees for 45 – 50 minutes until the color changes to golden brown and allow it to cool slightly.

10. In the meantime, start preparing for the syrup. In a saucepan add sugar, water and boil until the sugar melts down completely. Add honey, vanilla extract and boil until the syrup becomes slightly thick and allow it to cool completely. Do not overdo it because once the syrup cooled down it will become even thicker. Pour the honey syrup on the warm baked sheets and allow the baklava to cool completely for 8 hours. Transfer the baklava to a serving plate carefully and serve

The post BAKLAVA WITH HOMEMADE PHYLLO DOUGH appeared first on Anto's Kitchen.

from Anto's Kitchen http://ift.tt/2nV7vbv
via Anto's Kitchen