{Video} Baklava with Orange Syrup

Baklava

Yum

The other day in the newspaper, I told my story of who first taught me how to make baklava and she wasn’t Greek. Who do you think it was?

i first developed this Baklava with Orange Syrup recipe 3 years ago, original post here.

Cooking Video below or if having trouble viewing on your mobile device, click here (Video Link).

for more ‘Cook This! with Shereen’, check out: herehere and here.

hungry for more? Don’t miss a post. Follow Tweet and Eats on FacebookTwitter and Pinterest.

logo-cookthis

hugskisses-150x99

Baklava with Orange Syrup

Prep Time: 30 minutes

Cook Time: 48 minutes

Yield: serves 8 - 10

Baklava with Orange Syrup

© 2012 Tweet and Eats. All Rights Reserved.

Ingredients:

  • 1 cup chopped pecans
  • 1 cup chopped walnuts
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 pound phyllo dough - thawed according to package instructions
  • 3/4 cup (1 1/2 sticks) unsalted butter – melted
  • for the orange syrup:
  • 2 oranges - rind peeled (using a vegetable peeler), freshly squeezed (1/2 cup juice)
  • 2 cinnamon sticks
  • 1 1/4 cups sugar
  • 1 cup water
  • confectioner sugar – sifted to garnish

Instructions:

Heat oven to 375 degrees F.

In a food processor fitted with the blade attachment, pulse nuts, cinnamon and salt to finely grind the nuts. (Note: Do not puree at high speed or the nuts will turn into nut butter). Set aside.

Unroll the phyllo onto a work surface. Using a pizza cutter, trim the stack of dough longwise a 1/2-inch to fit the 9 by 13 baking dish, leaving a little to overlap). Important Note: Place the phyllo on top of a clean kitchen towel and cover the phyllo with parchment paper then another clean, slightly damp kitchen towel while working. Work with one phyllo sheet at a time. (Keep remaining phyllo covered or they will dry out quickly).

Using a rubber bristled pastry brush, lightly coat the 9 by 13 baking dish with some of the melted butter. Place the first phyllo sheet on the bottom of the baking dish, then quickly re-cover remaining phyllo with parchment paper then the slightly damp kitchen towel while working. Drizzle a little butter over the phyllo in the baking dish, then carefully brush the phyllo sheet to coat evenly. Repeat this procedure with 6 more phyllo sheets, buttering each layer. Spread half of the nut mixture (1 cup) evenly on top of the phyllo. Repeat with 7 more buttered layers of phyllo (buttering each layer like before), then sprinkle remaining nut mixture (1 cup) evenly over top and finish with the last 6 layers, buttering each sheet of phyllo. Butter the top phyllo sheet.

Using a sharp knife, score and cut through the phyllo, making 15 - 16 squares or triangles. Bake until the top is golden brown, 25 – 30 minutes.

for the orange syrup:

Meanwhile: Add orange juice, zest, cinnamon sticks, sugar and water into a 2-quart sauce pot. Bring the mixture to a boil over medium – high heat, stirring until the sugar is melted. Boil the mixture until thickened and coats the back of a spoon (the consistency of maple syrup), about 18 minutes. Remove from the heat. Cool and strain, discarding the orange zest and cinnamon sticks. (Note: Syrup yields about 1 cup)

Re-cut the scored cuts in the phyllo to make sure each piece is fully cut through. Pour the cooled orange syrup over the warm baklava and let set until cooled to room temperature. Garnish with confectioner sugar before serving. 

http://tweetandeats.com/video-baklava-orange-syrup/


Facebook Twitter pinterest

Sautéed Ginger Baby Bok Choy

baby bok choy

Yum remember when you were a kid, your mom would tell you, “Eat your vegetables, they’ll make you beautiful.” Well, we thought she was just saying that to get us to eat them but there’s some truth to it. Eating vegetables can make your hair shiny, your skin glow, and I can only imagine what

Provolone Stuffed Long Hots

provolone stuffed long hots

Yum these make a great addition served with pasta for Sunday dinner. Or serve them as an appetizer. If your like me and love spicy foods, you’ll love these. The provolone balances the heat, just right. Cooking Video below or if having trouble viewing on your mobile device, click here (Video Link). for more ‘Cook

{Video} Spicy Guacamole

spicy guacamole

Yum over the weekend I did a live cooking demo for Boscov’s VIP days. The turn out was huge. Shoppers got great deals and also nibbled on some snacks too, spicy guacamole being one of the them. In addition, I demoed my fresh & easy Homemade Caesar Salad, Garden Gazpacho and Green Smoothie recipes. Thanks to

Linguine Arrabbiata

pasta

Yum do you call it sauce or gravy? How do you cook your pasta, tender or al dente? In yesterday’s food column, I give you my take. Video below or if having trouble viewing on your mobile device, click here (Video Link). for more ‘Cook This! with Shereen’, check out: here, here and here. hungry for more? Don’t miss

Green Peach Breakfast Smoothie

shamrock smoothie

Yum wake up to a festive St. Patrick’s Day, Green Breakfast Smoothie for a little luck of the Irish and healthy start to your day. I used 5-minute old fashioned oaks for added nutrition, which gives thickness and makes a well-rounded first meal to begin your day. For an incredibly smooth, smoothie, use a Nutri

Scallop Miso Ramen

Miso Ramen

Yum the broth is the main ingredient in Ramen, which is commonly made with roasted pork bones. I’ve prepared mine with a home-cook friendly short cut, doctoring up store-bought chicken broth and seafood stock to speed up the process without jeopardizing the integrity of the dish. The toppings also vary across different parts of Japan.

Winter Roasted Beet Salad

Winter Beet Salad

Yum got the winter blues? Cheer up with this Bright and Hearty Salad kissed with a Fresh and Briny Mediterranean twist, on today’s episode of Cook This! Video below or if having trouble viewing on your mobile device, click here (Video Link).  for more ‘Cook This! with Shereen’, check out: here, here and here. hungry for more? Don’t miss

Chicken and Sausage Jambalaya

jambalaya

Yum it’s Mardi Gras, French for the holiday known as Fat Tuesday. I’m cooking up a Cajun, comfort food classic while we celebrate low key at home, on day’s episode of Cook This! No beads required. Video below or if having trouble viewing on your mobile device, click here (Video Link).  for more ‘Cook This! with

{Video} Veal Milanese

Veal Milanese

join me on this week’s episode of Cook This!, where I prepare this simple and sexy dinner for two, for Valentine’s Day. Video below or if having trouble viewing on your mobile device, click here (Video Link). Original post: Veal Milanese more Valentine’s Day recipes: Red Velvet Cupcakes, Chocolate Covered Strawberries, & Heart-Shaped Raspberry Panna


arrow arrow arrow
arrow arrow arrow