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| Baklavas Tylikhtos |
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| Category: sweetsdesserts |
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| Ingrediënts: |
| 1 cup melted margarine, or a combination of margarine and butter. 1 cup unblanched coarsely ground almonds. 1 cup coarsely ground walnuts. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1 cup golden raisins. 2 tablespoons brandy. 4 strudel pastry sheets approximately 18 x 17 inches; or about 1 pound thick commercial phyllo dough. For the syrup: 1 1/2 cups sugar. 1 1/2 cups water. 2 tablespoons lemon juice. Peel of 1/2 lemon. 1 cinnamon stick. |
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| Recipe: |
| For 10 portions, brush an 11 - or 12 -inch round pan with margarine. In a bowl mix the nuts, cinnamon, cloves, and raisins. Pour in the brandy and knead with your fingers to mix well. Preheat the oven to
375 F. Cut one 18 x 17-inch sheet of strudel pastry, or 2 sheets of commercial phyllo, in half to obtain two 18 x 8 1/2-inch rectangles. Brush each sheet with margarine. Put 2 rectangles of commercial phyllo, one on top of the other, or 1 rectangle of strudell dough on a counter. Sprinkle 3 heaping tablespoons of filling on the phyllo. Spread the mixture evenly, leaving 2 inches clear on all sides. Fold the left and right short sides of the phyllo to cover part of the stuffing, brush with margarine, and start to roll the long side tightly as you would a strudel, brushing the outer part of the dough with margarine as you turn it. You will end up with a 14-inch-long cylinder. Place it carefully in the buttered pan, and continue with the rest of the sheets. Place the second roll next to the first, curving it to fit the pan, and continue until you fill it with a coillike shape. With a trussing needle, prick the filled rolls in several places. Sprinkle lightly with water and bake for about 1 hour, or until golden brown. |
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