Saturday, June 3, 2017

Baklawa pie; 2 ways


Ramadan Kareem to all of you ..yes it has been 7 days since the start of Ramadan and my stupid laptop is finally up and running....sigh!!! I mean I have so many things I wanted to post and share from day one and now it seemed that 7 days have passed by and here I am ... sigh again!!!

Never mind, it is never too late to catch up. I have prepared few things to share with all of you including how I prepare for the first day of Ramadan (well never mind that it is the 7th day!!!!) I will be sharing a small cute video...hopefully in the next couple of days after I finish putting it together...

So let me cut down to the chase and share with you what is my plan...its going to be intense but hopefully you will forgive my late start this way!!!

Starting today I will be sharing a recipe every day with all of you. Many followers have been demanding that I activate my snap chat account...and I will I promise... they feel that I can share recipes in a better way this way..well will do my best to make everyone happy.

Recipes will be a variety that suits Sahoor and Iftar. There will be appetizers, salads, drinks, main dishes, desserts and bread.

Today I will be sharing a classic recipe in the Middle East all year long but in Ramadan all desserts that are connected with simple sugar syrup are very popular...Baklawa or as you might know it as Baklava...its not only Greek..its very much famous in Turkey and the Middle East and believe it or not the flavor does differ. I had some guests from Turkey who complimented the Bakalaw in Jordan and said that it does seem to last longer when you purchase it...this is due to a heavy syrup its soaked in which some how preserves it. We don't add cinnamon to our filling like they do in Greece, it changes the taste...we have different kinds and forms filled with pistachios, cashews, almonds...etc. The most famous one is filled with Pistachios...Today I am sharing two recipes... A classic one filed with pistachios and the other is the 1st twist...filled with Chocolate..and not any chocolate...NUTELLA...mmmmmmm; the second twist is that I made them in the shape of a pie... so are you ready..

Note: If you are a big fan of Baklawa or Baklava...you can also check out another post I did with the traditional way of cutting it and made it into cups...I am a big fan of mini shapes :) Here is the link...




Traditional Baklava Pie
Ingredients:
1 pack phyllo dough, thawed in the fridge overnight or use fresh if you are lucky to find some
2 cups ground pistachios
1 cup of butter or Ghee, melted 
Honey simple syrup
Ingredients:
3 cups sugar
1 1/2 cups water
1 Tbsp lemon juice
2 Tbsp honey

Prepare Honey simple syrup by mixing sugar, honey and water on high heat. Do not stir and it is better if you use a stainless steel pot as it is a heat conductor kind of pot. Once it comes to a boil stir with a wooden spoon to ensure that there are no sugar crystals in the mix. Add lemon juice and let it boil for few minutes. Take off heat and let it cool completely.
In a pie dish with a removable bottom, lay one piece of dough after the other (How many layers you put will affect the size of your baklava. Once done with half the amount of dough, spread the pistachios generously.
Add the other layer of dough. Now using a very sharp knife cut the dough into wedges. Pour the melted cooled ghee and bake in the oven at 200 c until golden brown. Once it is out of the oven, pour cold syrup gently and enjoy.


And if you want to see how I assembled this...here is my video at you tube assembling this one... 



Chocolate Baklava pie
Ingredients:
1 pack phyllo dough, thawed in the fridge overnight or use fresh if you are lucky to find some
1 ½ cup chocolate spread like Nutella
1 cup toasted almonds; chopped
½ cup of butter or Ghee, melted 
Honey simple syrup
Ingredients:
3 cups sugar
1 1/2 cups water
1 Tbsp lemon juice
2 Tbsp honey
Prepare Honey simple syrup by mixing sugar, honey and water on high heat. Do not stir and it is better if you use a stainless steel pot as it is a heat conductor kind of pot. Once it comes to a boil stir with a wooden spoon to ensure that there are no sugar crystals in the mix. Add lemon juice and let it boil for few minutes. Take off heat and let it cool completely.

Microwave the chocolate spread to make it more of a thick sauce consistency.
In a pie dish with a removable bottom, lay one piece of dough and brush with melted ghee then add the next, brush with ghee until you are done with 1/3 the amount of dough, spread the ½ the chocolate mixture and almonds generously.
Add the other third layer of dough after brushing each layer with ghee then repeat with the chocolate and nuts. Add the final layer of dough then using a very sharp knife cut the dough into wedges.  Bake in the oven at 200 c until golden brown. Once it is out of the oven, pour cold syrup gently and enjoy.


رمضان كريم وفعلا بدري علي والله!!! 7 ايام صار مارق من رمضان بس كومبيوتري الشطور قرر انه ينهار ويقعد على راحته بالاتعاش لزبط....ولا والله هناك الكثير الكثير في الجعبة واشياء ووصفات كنت كتير حابة اني اشارككم فيها بس يالله..معلش بتتعوض...المهم عم بحضر لفيلم صغنون عن كيف بحضر بيتي برمضان...هو خالص بس بده شوية مونتاج ولانه الكومبيوتر كان مشرت فبدي يومين وبحطه...معلش حتى لو رمضان بدأ...

المهم رح احط ان شاء الله كل يوم وصفة واشياء منوعة من حلويات لسحور لعصير لشوربة..الخ... تعويضا عن اللي فات...كتير منكم عم بطالبني انشط على السناب تشات...فقلت طيب ان شاء الله بحاول واكيد بشارككم باكاونتي مشان اتابعوني...

اليوم وصفتين لحلو مميز احنا كلنا بنحبه وهو البقلاوة...بس انا عملتها بشكل باي...وبحشوة فستق حلبي وبحشوة لزيزة وهي الشوكولاتة ومش اي شوكولاتة...نيوتيلا...

للي بيحبوا يشوفوا الفيديو على اليوتيوب


طبعا انا سبق وحطيت وصفة البقلاوة العادية على هاد الرابط 


الفرق هاي المرة اني عملتها بشكل باي...


والوصفة هي هي...

اما بقلاوة الشوكولاتة

باي بقلاوة الشوكولاتة
المقادير:
باكيت عجينة البقلاوة مذاب بالثلاجة قبل بيوم
1/2 1 كوب نيوتيلا
كوب لوز او بندق محمص، مفروم خشن
اصبع زبدة او 1/2 كوب سمنة مذاب
قطر (نفس الطريقة فوق)

الطريقة:
بيتحضر القطر وبيكون بارد
تفرد اول طبقة من العجينة وتدهن بالزبدة وتضتف طبقات (بين 6=7 طبقات)
تذاب االنيوتيلا بالمايكرويف ونضمن انها بحرارة الغرفة وليست ساخنة عند اضافتها للعجين)
نضيف طبقات اخرى من العجين وتدهن بالزبدة
تخبز لتصبح ذهبية
تشرب بالقليل من القطر






1 comment:

  1. Such a lovely dessert! Totally love how it is served like a pie...

    ReplyDelete