Festive Baklava - Featured Recipe - CookingDistrict.com
Featured Recipes

Festive Baklava

What better way to indulge in the holiday season then with the warmth of the unique Festive Baklava from Ciragan Palace Kempinski Istanbul. This special dessert actually tastes like the iconic scents and smells of the holiday season. Delight your taste-buds with this delectable treat made by the hotel’s awarded pastry chefs, Executive chef and Master Chocolatier, William McCarrick and Baklava guru Chef Duran Gunes. The two whip up this classic recipe that is a signature dessert from the holy land of Baklava in Anatolia, Gaziantep.
Categories: Desserts, Mediterranean, Middle Eastern
Portions:
20
Step 1
4 g • Spice mix
1200 g • Pomegranate juice
750 g • Cream
240 g • Glucose
2200 g • Bitter couverture
Place all the ingredients under 'filling' in a bowl. Mix all for middle of baklava

Combine until blended.
Step 2
2 cups • Sugar
2 cups • Water
1 • Cinnamon stick
1 tbsp • Lemon juice
Place all the ingredients for the syrup together in a saucepan and bring it to a boil, while stirring for the sugar to dissolve. Simmer for 10 minutes and leave it to cool.
Step 3
40 sheet • Filo pastry
Brush a 12X10 in baking dish with butter.

Brush 10 sheets of filo with melted butter.

Lay them on the dish one by one.

Spread the filling in the dish.

Now top it off with further 10-12 sheets of pastry, buttering each sheet as needed (You can trim off the excess pastry hanging on the side of your baking dish. Now brush the top of the pastry with more butter)

With a sharp knife, score the top layers in large diamond shapes.

Bake in a preheated 325F oven for 1 hour or until the top turns golden brown. If you find that the top is turning color too quickly, then cover the top with foil.

Remove from the oven and slowly pour the syrup over the top.

Now comes the MOST DIFFICULT part. You have gotta to let it sit for at least 5-6 hours for it to absorb the syrup.
Notes

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