Healthy Food Recipes

Ingredients :

Pastry:

·         1 c. ground almonds

·         3/4 c. sugar

·         1 tsp. ground cardamom

·         1 c. ground pistachios, plus 1.5 tbsp.

·         finely chopped pistachios for garnish

·         4 tbsp. (1/2 stick) butter, melted

·         6 large sheets phyllo dough,thawed*

Syrup:

·         3/4 c. sugar

·         6 tbsp. water

·         2 tbsp. rose water

How To Make :

·         Preheat over to 375°F.

·         In a medium mixing bowl, combine almonds with 6 tbsp. of the sugar and 1/2 tsp. of the cardamom. In a second bowl, combine pistachios with remaining sugar and cardamom. Set aside.

·         Brush an 11_7-inch baking dish with melted butter. Place one layer of phyllo dough in dish and use a pastry brush to brush dough with butter. Add another layer, also brushing this one with butter.

·         Spread the almond mixture in an even layer over pastry. Add another sheet of phyllo and brush it with butter. Add the pistachios in a layer over the dough. Add the last two sheets of phyllo, buttering each one before you place it on top of the pistachio mixture.

·          Use a fork to prick small holes in the baghlava’s surface. Place in oven and bake 20 to 30 minutes, or until golden brown.

·         While baghlava is baking, prepare syrup. Place sugar and water in a saucepan over high heat and bring to a boil. Reduce heat slightly and boil gently for 15 minutes. Remove promptly from heat and stir in rose water.

       ·    Remove baghlava from oven. Use a sharp knife to cut it into small diamond-shaped pieces. Pour syrup over all and sprinkle with pistachios.

     Preparation time: 35 to 45 minutes Cooking time: 35 minutes Makes about 40 pieces

This entry was posted on Monday, May 25th, 2009 at 5:02 pm and is filed under Middle East. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.