NEW RECIPE THREAD 3 - Page 17

eljay and jenim this is how i learnt to make the baklava when i was in east europe...the traditional bulgarian style...slightly different from eljay's recipe

Ingredients
500 gr fillet pastry
400-500 gr ground walnuts
100-150 gr raisins
250 gr sugar
1 sachet vanilla sugar
oil for sprinkling dough layers and for greasing

For syrup:
400-450 gr sugar
3 glasses of water
1 vanilla-bean or 1 sachet vanilla sugar
1 lemon

Directions
Grease a cake tin and place 2-3 dough layers in, sprinkle with oil. Mix walnuts, raisins and vanilla sugar. Spread some of the mixture over the dough layers, then again place a couple of dough layers sprinkled with oil, then walnuts. Repeat until all the dough layers and walnuts have been used and finish with 2-3 sprinkled dough layers. Before baking, cut the pie in the tin into small squares.

Bake in oven preheated to 200 degrees centigrade until nicely brown.

In the meantime, prepare syrup: pour water over sugar, add vanilla and lemon cut into rounds. Simmer for about 20 minutes until the syrup is nearly thick.

Pour hot syrup over baked pie, put back into the lukewarm oven and leave for a further 15-20 minutes to absorb the syrup. When the pie is cool turn it onto a plate to leave to stand for 1-2 days until completely dry. If it is kept in a dry and cool place it stays up to 10 days.

Originally posted by: kadhambari

haiyyo i had a similar problem jenim.................my badushah didntt get soaked in jeera properly....probably my padham is wrong......oru kambiya 2 kambiyanellam thariyalai.........ambiyin badushah dhaan joke of the year'a poyiduchu.......i dunno whether i will try this again in my life.

eljay maa,may be u parcel it 2 me next time when u do this.

Originally posted by: jenim

Kadhu.. Jeera sooda irukkumbodhu, badhushava adhukkulla potta, nanna ooridum.

Look who's doling out advice! 😳 adhellam panninen...........padham sariyillai jenim........microwave panni panni serve panninen..........konjam aarudhal.......thooki vezhiyula kottama vayithu kulla ponadhey.anyways thanx yaar,i will try 2 follow next time if at all i try in my life again.

Badhushas I made following Eljay's recipe, were really a (surprise) hit! Surprise b'cos naan endha samayulumey uruppadiya panninadhu illai.neenga vera jenim........naan sweet'la aarambichu savouries'la mudikura case adhey dishei..........so u're far better dan me indha vishayathula.

Hi guys..... ellorum eppadi irunkeenga?! 😊 Hope you all had a wonderful Deepavali with your family & friends.

The only trick you have to keep in mind when making this is, knowing how to handle the fillo dough pastry sheets... as they are too thin like a paper and will dry quickly once exposed to the air. Thawing in the refrigerator is recommended as keeping it out to thaw at room temparature could make these sheets sticky.

Note: Jenim, No they are not the pepperrigde farm puff pastry sheets... these are called fillo (sometimes called phyllo) pastry sheets, should be available at the frozen section of your grocery store. Like eljay had mentioned I too like the Athens Fillo sheets the better. Good luck!

Hi Supree! Long time no see! Good to see you back in action here.

Jenim, as Supree has said, you can't substitute puff pastry sheets for phyllo dough sheets, though I do remember that at one point in time, Pepperidge Farm was also making filo dough sheets. I just checked their products online, and it looks like they have discontinued that product. Here in NC, we have Harris Teeter stores which carry the Athens brand, but you should be able to find phyllo dough sheets at any Middle Eastern grocery store or Lebanese store.

Jaz, I too would like to have the conversion from gms. to cups. That is something that defeats me.