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Baklava with date filling

How to Making Recipes Baklava with date filling using 11 ingredients and 9 steps

Baklava with date filling - A baklava recipe with walnuts, dates and fig jam. This easy and tasty recipe for baklava has step-by-step instructions so that anyone may learn how to make baklava. Baklava is a very sweet, rich pastry from the Mediterranean and Middle East. Its origins go so far back, nobody is certain as to. Baklava with date filling This is a very easy recipe, though lots of steps.

Baklava with date filling

Date-Sweetened Baklava by Sweet Simple VeganTraditional baklava contains a shocking amount of liquified butter and honey, but this lightened-up vegan version rivals any Greek grandmother's recipe.

It does take a bit of patience to layer those wonderfully flaky sheets of phyllo dough, but the time is well spent.

You can have Baklava with date filling using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients make Baklava with date filling

  1. It's phylo pastry sheets.
  2. You need melted butter.
  3. You need for the filling:.
  4. Prepare ripe black dated deseeded and peeled.
  5. You need butter.
  6. Prepare for the syrup:.
  7. Prepare sugar.
  8. Prepare water.
  9. Prepare lemon juice.
  10. It's rose water.
  11. Prepare orange flower water.

Baklava with date filling instructions

  1. FOR THE SYRUP: Prepare it one day ahead. Put Water and Sugar on HIGH heat stir well till Sugar dissolves. boil uncovered for 5 minutes. Add lemon juice, rose water and orange flower water and boil for 2 more minutes. Cool and refrigerate..
  2. FOR THE FILLING: In a heavy base pan on very low heat mix prepared dates and Butter. Simmer for about 30 - 40 minutes stiring on and off until dates turn to a dark red colour and all Water evaporates. Set aside. Keep warm..
  3. ASSEMBLING YOUR DESSERT: Spread one phylo pastry sheet in a buttered baking dish and brush pastry sheet with melted butter. Repeat this process with 8 sheets brushing each sheet with Butter. Spread your warm date filling evenly over the phylo pastry. Spread one phylo pastry sheet over the dates, brush with melted butter. Continue till you finish all the phylo pastry sheets..
  4. Cut the phylo pastry into squares with a sharp knife. The size of each square is up to you..
  5. Preheat oven to 180*C. Bake your baklava for 30 minutes. Raise temp to 200*C and bake for 10 more minutes till golden brown..
  6. Remove HOT baklava from oven and immediately pour COLD refrigerated syrup over baklava. (This is the secret of a crispy baklava.).
  7. Best eaten same day..
  8. Enjoy.
  9. .

Baklava with date filling - The sweet, reddish glaze is made of date syrup (also known as date honey or nectar), which I discovered quite recently. Put the cooled sauce on as soon as you pull the baklava out of the oven. It tastes like the baklava I buy in the Greek stores downtown and a LOT cheaper per piece. Once it has come to temperature, pour the syrup over the top, especially along the lines, and put. Cut a diagonal diamond pattern in the baklava using a very sharp knife. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. As for the filling, there is a variety of it depending on the region it is made.. a persistent cookie will be stored by a web browser and will remain valid until its set expiry date, unless deleted by the user before the expiry date; a session cookie, on the other hand, will expire at the end of the user session . Thank you and good luck