ALMOND AND CARDAMOM PASTRY - IRANIAN BAGLAWA
Make and share this Almond and Cardamom Pastry - Iranian Baglawa recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 1h39m
Yield 1 Batch
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Mix almonds, sugar and cardamom.
- Divide into 3 pieces.
- Brush baking dish with melted butter.
- Place filo pastry into baking dish and brush with butter. Repeat twice.
- Spread with one portion of the nut mixture and cover with 2 sheets of filo brushed with butter.
- Spread with one portion of the nut mixture and cover with 2 sheets of filo brushed with butter.
- Spread with one portion of the nut mixture and cover with 3 sheets of filo brushed with butter.
- Cut into diamond shapes.
- Bake 35-40 minutes until golden brown.
- Combine sugar and water in saucepan and boil rapidly for 15-20 minutes. Add lemon juice and cardamom. After 10 minutes remove from heat.
- Remove pan from oven. Add rose water to warm syrup and our slowly an evenly over the hot baglawa.
- Leave for several hours then run a knife through the triangle to loosen the edges so that you can remove them from the baking dish.
Nutrition Facts : Calories 5248.3, Fat 294.7, SaturatedFat 75.9, Cholesterol 244, Sodium 2984.5, Carbohydrate 612.1, Fiber 44.5, Sugar 449.8, Protein 92.1
MIDDLE EASTERN NUT-FILLED MULTILAYERED PASTRY (BAKLAVA)
Provided by Gil Marks
Categories Dairy Nut Dessert Bake Rosh Hashanah/Yom Kippur Almond Spice Fall Kosher Party Phyllo/Puff Pastry Dough Pastry Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes about 36 small diamond-shaped pastries
Number Of Ingredients 14
Steps:
- 1. To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225 degrees on a candy thermometer). Discard the cinnamon sticks and whole cloves. Let cool.
- 2. To make the filling: Combine all the filling ingredients.
- 3. Preheat the oven to 350 degrees. Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan.
- 4. Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with 7 more sheets. Spread with half of the filling. Top with 8 more sheets, brushing each with butter. Use any torn sheets in the middle layer. Spread with the remaining nut mixture and end with a top layer of 8 sheets, continuing to brush each with butter. Trim any overhanging edges.
- 5. Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes.
- 6. Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry from curling. Bake for 20 minutes. Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes.
- 7. Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours. Cover and store at room temperature for up to 1 week. If the baklava dries out while being stored, drizzle with a little additional hot syrup.
- VARIATIONS
- Instead of brushing each layer of phyllo with butter, cut the unbaked baklava into diamonds all the way through, drizzle with 1 cup vegetable oil, and let stand for 10 minutes before baking.
- Persian Baklava:
- Using the almonds and cardamom in the filling: Omit the lemon juice and cinnamon from the syrup and add 1/4 cup rose water or 1 tablespoon orange blossom water after it has cooled.
- Paklava(Azerbaijani Baklava):
- For the filling, use 2 cups blanched almonds, 2 cups unsalted pistachios, 1/4 cup sugar, 1 teaspoon ground cardamom, and 1 teaspoon ground cinnamon. Crush 1/4 teaspoon saffron threads and let steep in 3 tablespoons of the melted butter for 15 minutes and use to brush the top sheet of phyllo.
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