Scribd Logo
Upload

Welcome to Scribd!

  • 31 views

    El-Fakahany Egyptian Baklava!

    Uploaded by

    Michelle Ann Wasan
    This document provides a recipe for Egyptian baklava. It instructs the reader to thaw phyllo dough overnight in the fridge. A sugar syrup is made first and allowed to cool while the baklava is assembled. The filling combines shredded coconut, crushed walnuts, and sugar. Layers of phyllo and butter are placed in a baking pan, then the filling is spread over top. Additional phyllo layers and butter are added before baking until light golden brown. Cooled sugar syrup is poured over the warm baklava.

    Copyright:

    © All Rights Reserved

    El-Fakahany Egyptian Baklava!

    Uploaded by

    Michelle Ann Wasan
    31 views2 pages
    This document provides a recipe for Egyptian baklava. It instructs the reader to thaw phyllo dough overnight in the fridge. A sugar syrup is made first and allowed to cool while the baklava is assembled. The filling combines shredded coconut, crushed walnuts, and sugar. Layers of phyllo and butter are placed in a baking pan, then the filling is spread over top. Additional phyllo layers and butter are added before baking until light golden brown. Cooled sugar syrup is poured over the warm baklava.

    Original Title

    BAKLAVA RECIPE

    Copyright

    © © All Rights Reserved

    Did you find this document useful?

    Is this content inappropriate?

    This document provides a recipe for Egyptian baklava. It instructs the reader to thaw phyllo dough overnight in the fridge. A sugar syrup is made first and allowed to cool while the baklava is assembled. The filling combines shredded coconut, crushed walnuts, and sugar. Layers of phyllo and butter are placed in a baking pan, then the filling is spread over top. Additional phyllo layers and butter are added before baking until light golden brown. Cooled sugar syrup is poured over the warm baklava.

    Copyright:

    © All Rights Reserved
    31 views2 pages

    El-Fakahany Egyptian Baklava!

    Uploaded by

    Michelle Ann Wasan
    This document provides a recipe for Egyptian baklava. It instructs the reader to thaw phyllo dough overnight in the fridge. A sugar syrup is made first and allowed to cool while the baklava is assembled. The filling combines shredded coconut, crushed walnuts, and sugar. Layers of phyllo and butter are placed in a baking pan, then the filling is spread over top. Additional phyllo layers and butter are added before baking until light golden brown. Cooled sugar syrup is poured over the warm baklava.

    Copyright:

    © All Rights Reserved
    of 2

    EL-FAKAHANY EGYPTIAN BAKLAVA!

    Important pharmaceutical formulation principles:

    1. Start the night before by leaving Phyllo sheets to slowly thaw in fridge overnight (don’t
    microwave!). This results in best separation of individual sheets that are moist but not sticky.

    2. Cold syrup is to be added to warm baked Phyllo sheets; otherwise you will have the most
    disgusting gooey baklava! This necessitates making the syrup first to allow it to cool down while
    you are spreading the Phyllo sheets.

    3. Work fast so that Phyllo sheets do not dry up. Don’t be a perfectionist in covering every inch of
    the sheets with butter. Better to have an assembly of two people till you are well trained to do it
    alone.

    Ingredients/tray:

    One package of Phyllo sheets, 2 cups granulated sugar, 1 cup water, ½ cup shredded coconut, 1 ½ cup
    crushed walnuts, 2-3 sticks unsalted butter, 1-2 spoonful lemon/lime juice.

    Equipment:

    Jellyroll sheet pan (12 x 18 baking pan/cookie sheet with ½-1 inch edge), pastry brush, sharp serrated
    knife, Kitchen Aid or similar to crush walnuts if you purchase whole ones. Two pastry brushes.

    Sugar syrup (per tray; make first):

    1 cup water : 2 cups granulated sugar

    - Bring to boil then simmer until slightly viscous but still free-flowing and runny. Remove from
    heat then add 1-2 teaspoon of lemon juice and stir to stop the sugar from crystallizing (but
    don’t make it too tart to taste). Cool to room temperature.

    Baklava filling: (per tray)

    ½ cup of shredded coconut (optional)

    1 ½ cup of crushed/chopped walnuts

    ½ cup granulated sugar

    - Combine ingredients and thoroughly mix using a spoon.

    Assembly:

    1
    Preheat oven to 375oF

    2-3 sticks of unsalted butter, melted

    Trim Phyllo pastry to fit tray and work FAST so that Phyllo doesn’t dry out.

    - Butter base of tray with a pastry brush, place 2 sheets of Phyllo then butter and repeat. Use half
    of Phyllo package, also use up the Phyllo trimmings in between full sheets and butter.
    - Spread filling evenly over Phyllo
    - Use remaining half of Phyllo package: Repeat Phyllo layering (2 sheets, butter, 2 sheets etc.)
    Butter top sheet then immediately cut baklava to size taking care not to disturb Phyllo layers
    (first cut lengthwise down the middle, then into thirds, then cut down the diagonal so that you
    have diamond-shaped portions). Lightly press baklava sheets with fingers while cutting to keep
    them from sliding.
    - Bake on middle oven shelf for 25 minutes or until light golden brown (oven temp may vary, so
    keep close watch after 20 min).
    - Pour cooled sugar syrup over the warm baklava, let it soak into the grooves between pieces
    (may need to run a knife on the cutting lines to allow better distribution of syrup). Let it cool
    then eat until you can eat no more.

    You might also like