Ingredients with Measurements:
- 1 package of phyllo dough (16 oz)
- 1 cup of unsalted butter, melted
- 2 cups of walnuts, chopped
- 1 cup of sugar
- 1 cup of water
- 1 tablespoon of lemon juice
- 1 teaspoon of ground cinnamon
- 1 cup of qishta (Arabic clotted cream)
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and let simmer for 10 minutes. Remove from heat and set aside to cool.
3. In a separate bowl, mix together the chopped walnuts and cinnamon.
4. Brush the bottom of the baking dish with melted butter.
5. Lay a sheet of phyllo dough in the bottom of the dish and brush with melted butter. Repeat with 5 more sheets of phyllo dough, brushing each layer with melted butter.
6. Sprinkle half of the walnut mixture over the phyllo dough.
7. Layer another 6 sheets of phyllo dough, brushing each layer with melted butter.
8. Spread the qishta over the phyllo dough.
9. Layer another 6 sheets of phyllo dough, brushing each layer with melted butter.
10. Sprinkle the remaining walnut mixture over the phyllo dough.
11. Layer the remaining 6 sheets of phyllo dough, brushing each layer with melted butter.
12. Cut the baklava into diamond shapes with a sharp knife.
13. Bake in the preheated oven for 45-50 minutes, or until golden brown.
14. Remove from the oven and pour the cooled syrup over the hot baklava.
15. Let the baklava cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 28g
Carbohydrates per serving: 45g
Protein per serving: 6g
Substitutions for ingredients:
- Pecans or pistachios can be used instead of walnuts.
- Heavy cream can be used instead of qishta.
Variations:
- Add a layer of sliced apples or pears between the qishta and walnut layers.
- Use honey instead of sugar for the syrup.
Tips and tricks:
- Keep the phyllo dough covered with a damp towel to prevent it from drying out.
- Use a sharp knife to cut the baklava to prevent it from crumbling.
- Let the baklava cool completely before pouring the syrup over it to prevent it from becoming soggy.
Storage instructions:
Store the baklava in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the baklava in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the baklava on a platter with a dusting of powdered sugar and a sprinkle of chopped nuts.
Garnishes:
Garnish with a dollop of whipped cream or a sprig of fresh mint.
Pairings:
Serve with a cup of Arabic coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the phyllo dough tears, simply patch it with another piece of phyllo dough and brush with melted butter.
- If the baklava becomes too soggy, let it cool completely before serving.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before handling food. Store the baklava in an airtight container to prevent contamination.
Food history:
Baklava is a traditional Middle Eastern dessert that has been enjoyed for centuries. It is believed to have originated in the Ottoman Empire and has since spread throughout the world.
Flavor profiles:
The Qishta and Walnut Baklava has a sweet and nutty flavor with a creamy and flaky texture.
Serving suggestions:
Serve the Qishta and Walnut Baklava as a dessert after a Middle Eastern meal.
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Region: Turkish